Soaking in a warm, bubbly tub is one of the greatest pleasures of life. A bubble bath brings to mind images of stars drenched in lather and soaking in tubs made of cast iron with perfect hairstyles and makeup.
Although I haven’t yet experienced a bubble bath that is quite as idyllic, I won’t give up any time soon. I’m still a bath-time enthusiast, and this gives me the motivation to experiment with new bath and body recipes.
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After a long time of wanting to make bubble bars, I was thrilled to find this recipe from Baking Outside The Box. I couldn’t wait to give it a try. The recipe was altered a little during my tests, but the part I liked most about Laura’s formula remained.
These cute little bars in the shape of flowers use liquid bubble baths instead of powdered detergents such as SLS. This is perfect for someone with sensitive skin. I am very picky about bubble baths and avoid any that contain SLS, parabens, or synthetic fragrances.
It is important to remember that the bubble baths vary a lot when it comes down to production. Because they contain less aggressive ingredients, natural brands and gentle formulations tend to foam more than other brands. Use Mr. for the largest, fluffiest possible bubbles. The bubble is known for producing large bubbles.
It is entirely optional to add color to your bubble bars. The bars I left untouched were the ones I liked best. It’s hard to see in the pictures, but I added cosmetic glitter to the bars. These are so adorable!
If you want a brighter, more rainbow-inspired color, you can use regular a href= “https://amzn.to/3LCQq38”>food dyes/a>, a href= “https://amzn.to/3LPRbpF”>soap dyes/a>, or cosmetic mica colorants. You can also use soap colors or cosmetic stains if you prefer a more vibrant, rainbow-inspired shade.
This recipe could already be scented because most bubble baths have fragrances. Add a few drops to the recipe if you prefer a stronger aroma. I added some Neroli oil to my bubble bars to boost the scent. They smell AMAZING.
Supplies:
Baking soda – 1 1/2 cups
1/2 cup cornstarch
-1/2 cup arrowroot powder
Cream of tartar two tablespoons
This is the one I used: -3/4 cup liquid Bubble Bath
Two tablespoons of melted virgin Coconut Oil
vegetable Glycerin
-food dye or soap dye as required (optional).
essential oils (optional)
4 quarts microwave-safe bowl
Mooncake Mold
Baking sheet lined with silicone mat, wax paper
–cello bags
First step: Mix the dry ingredients and break them up into as few clumps as possible. Next, add the liquid ingredients. (Except for the essential oil or dye).
Step 2: Mix everything and then microwave it for 1 minute. Be sure to watch your bowl so it doesn’t bubble out the sides.
Repeat this process until the mixture becomes thicker and resembles dough. My dough looked like this after five microwave trips. The dough was getting thicker, but it still looked more like batter.
Step Four: Continue to microwave the dough, but reduce the time for each round to 30 seconds. Continue to do this until the dough thickens and no longer sticks to the sides.
This will take between five and ten more trips in the microwave. You’ll need to keep an eye on the microwave as you go since they vary in power.
Step four: Divide dough into four parts and spread it on a baking tray that is preferably covered with silpat with cornstarch. Sprinkle another pinch of cornstarch on each piece of dough and then flatten it to cool it down.
Step 5: Let the dough cool down to room temperature and then knead until it becomes a smooth, elastic dough. You can add extra cornstarch if the dough is too sticky.
Press a dent in the center of the dough and add some essential oils or dyes (or glitter, if you prefer). Use natural dyes only if the dough has been completely cooled before adding them. Otherwise, they could morph or disappear. Fold the ingredients in the dough.
You can then knead the mixture until it is well combined. Wear gloves to prevent dyeing or overexposure to essential oils.
Step 6: Place the stamp on your mooncake mold and click to lock it into place. Fill the mold tightly with dough and press down. Then, remove the bars from the molds and place them on a baking sheet to air dry.
You can use either. Try dusting the dough in cornstarch if the bars are sticking to the mold or are sticky at the bottom or top.
Step 7: Cure the bars in a cool and dry location for 24 to 72 hours. When they’re ready to package, the bars should be firm and nice. To keep them fresh, wrap them in cellophane bags.
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