Three Bubble Bar Recipes
  • Difficulty Intermediate
  • Time 1 1/2 hours
  • Yields Various

Details

Bubble Bar Recipes

What are Bubble Bars? They are similar to Bath Bombs but they contain a surfactant which means that they will bubble when you crumble them into the bath under a running tap.  They are much more fun than straight fizzies or bombs because the SLSA makes real bubbles and they last a lot longer!

There are four formulations here for you to try, all differ slightly in their ingredients, and how hard the finished product is.  You may like to tweak them a little after you have made them the first time to suit your own taste.  When you have masted the basic bubble bath technique, you might like to try David's Solid Bubble Bath Bars (after Soap Queen) here.

TIPS

You can use many styles of moulds, but it's best to avoid overly details moulds.  You can also use PVC pipe cut into 3cm lengths and make "Bath Tablets" , or our new Chill Pill round mould which are great fun, and easy to package too!

Bubble Bath Tablets


NOTE:  When SLSA is dry it can irritate the throat, so take care whilst sieving and measuring. If you are suseptible to dust irritation, please wear a dust mask until ingredients are moistened

Don't over colour your bubble bars - read this link on how to avoid colour bombing your bath (or kids) this before you make your first batch. The colour will be MUCH darker when moistened with the liquid Ingredients, we recommend you dilute our liquid colour concentrates before using for Bubble Bars and Bath Fizzies. 

If using moulds for the recipes that contain Cocoa Butter I find it best to give them a spray with a cooking spray (such as olive oil spray or Pure and Simple) to help unmoulding.

Instructions are given for melting ingredients in a microwave, but a Bain Marie or double boiler are also suitable.

Foaming Bath Truffles

 Bubble Bar with way too much colour embedded wth Calendula Petals

These truffles are quite moisturising because they contain a superfatting surfactant that I just love, Glyceryl Cocoate and also Cocoa Butter.  This formulation makes a firm, but softer Bubble Bar than the Bubbling Marshmallows (below). This is due to the Glycerine and the Glyceryl Cocoate. This is still quite a firm recipe, that can be pressed into moulds because although firm, when freshly made they are still pliable.  They are best left a few days to "settle" after making them.  This recipe is in cups to make it easy to measure, as I know some people don't like the restrictions of exact weight measurements (although you'll need to keep within the quantities).

Part A (Dry Ingredients)

Part B (Liquid Ingredients)

Part C

Dusk mask
Gloves
Pyrex jugs
Bowls, spoons etc

Method

  1. Spray the mould with cooking spray
  2. Put on the mask, and sift Part A ingredients into a mixing bowl taking care to avoid inhaling dust
  3. Combine Part B ingredients in a Pyrex jug (essential oils and fragrances should be measured into glass)
  4. Melt the Cocoa Butter in its own jug and set aside
  5. Pour Part B (liquid ingredients) into Part A (dry ingredients) and mix well until the mixture resembles fine breadcrumbs
  6. No need for a mask now it is moistened!  If you work too slowly, you might activate the mixture and it will start to look like marshmallow
  7. Now pour in the melted Cocoa Butter and mix well
  8. Spoon into the moulds and press down well, top up if you need to
  9. Place moulds into the freezer for 10 minutes to set them quickly
  10. Unmould the bars, easing carefully from the moulds

I used an orange blend I made, but you can also use Citrus Orange Liquid Lake for Sunflower Yellow, or Liquid Dispersion Yellow and remember this will look very pale in colour until you add the liquids to the mixture! I scented these with Mango Mango! Fragrance.  I was going to roll these in dessicated coconut from the pantry but found I had none left, you could also use coloured Jojoba Beads.

To use: Break off 1/3 or 1/2 of a bar (approximately 1 tablespoon) and crumble under a running tap.  Enjoy!

We recommend you store the Bubble Bars in an airtight jar to keep them fresh for ages, or wrap if you are giving them as gifts.

Bubble Hearts

Bubble Bar Hearts with two colours

These are a little lighter and more like a Bubble Bomb as they don't have the Cocoa Butter in them. Instead of the Glyceryl Cocoate, I use Coco Betaine for good flash foam and assist the bubbling. It also moistens the mixture along with the Glycerine to make the mixture more malleable.  If you live in a very humid climate, you may wish to cut back the Coco Betaine and/or the Glycerine.  These are quite crumbly when you press them into the mould - I find the plain profile of the Budget Hearts Mould or Simple Hearts Mould work well. This recipe makes about 600g (6 or 7 Hearts).

Part A (Dry Ingredients)

Part B (Liquid Ingredients)

Dusk mask
Gloves
Pyrex jugs
Bowls, spoons etc

Method

  1. Spray the mould with cooking spray
  2. Put on the mask, and sift Part A ingredients into a mixing bowl taking care to avoid inhaling dust
  3. Combine Part B ingredients in a Pyrex jug (essential oils and fragrances should be measured into glass)
  4. Pour Part B (liquid ingredients) into Part A (dry ingredients) and mix well until the mixture resembles fine breadcrumbs
  5. No need for a mask now it is moistened!  If you work too slowly, you might activate the mixture and it will start to look like marshmallow
  6. Spoon into the moulds and press down well, top up if you need to
  7. Place moulds into the freezer for 10 minutes to set them quickly
  8. Unmould the bars, easing carefully from the moulds

To make two colours, divide the mixture and only colour one half. Then spoon half and half into each cavity of the mould. I used WAY TOO MUCH Malibu Pink Colour !! and scented these with Summer Fling Fragrance

To use: Break off 1/3 or 1/2 of a bar (approximately 1 tablespoon) and crumble under a running tap. Enjoy!

We recommend you store the Bubble Bars in an airtight jar to keep them fresh for ages, or wrap if you are giving them as gifts.

Jools Marshmallow Bars

Bubble Bar Marshmallows 

These are one of the first bars we tried making, and Jools has generously allowed us to publish her recipe. This formulation makes a very hard bar due to the high percentage of Cocoa Butter. They are called "Marshmallow" as they look like mallows as they swell a little before you pop them into the freezer! I prefer to use Fragrance  but Essential Oils work wonderfully well too!

Makes 200g of mixture. Use either single cavity Simple Design Moulds which make it easier for unmoulding, or a single larger "cake" mould and cut immediately when set.

Part A (Dry Ingredients)

Part B (Liquid Ingredients)

Part C

Dusk mask
Gloves
Pyrex jugs
Bowls, spoons etc

Method

  1. Spray the mould with cooking spray
  2. Put on the mask, and sift Part A ingredients into a mixing bowl taking care to avoid inhaling dust
  3. Combine Part B ingredients in a Pyrex jug (essential oils and fragrances should be measured into glass)
  4. Melt the Cocoa Butter in its own jug and set aside
  5. Pour Part B (liquid ingredients) into Part A (dry ingredients) and mix well until the mixture resembles fine breadcrumbs
  6. No need for a mask now it is moistened!  If you work too slowly, you might activate the mixture and it will start to look like marshmallow
  7. Now pour in the melted Cocoa Butter and mix well
  8. Spoon into the moulds and press down well, top up if you need to
  9. Place moulds into the freezer for 10 minutes to set them quickly
  10. Unmould the bars, easing carefully from the moulds

To use: Break off 1/3 or 1/2 of a bar (approximately 1 tablespoon) and crumble under a running tap. Enjoy!