Effervescent Bath Bombs and Bath Bomb Cupcakes
Prep Time: 30 minutes
Total Time: an hour
Effervescent bath bombs are part of my gifts from the kitchen class each year. These can be made weeks (even months) ahead. The yield will vary based on mold size.
To make a sphere shaped bomb, use a fill-able 2 -piece Christmas bulb. You can find them at Michael’s.
While I love the simple sphere shape, this year I’ve added the “Cupcake Bombs”. Use cupcake pans (mini or standard) with liners. Tint the mix with a little yellow food coloring to make it look like cake, and frost in whatever color you choose. I added colored sprinkles, too. A note of caution, though, they really do look good enough to eat!
Directions
Combine dry ingredients in the bowl of an electric mixer; mix until well blended and uniform, breaking any clumps.
In a small mixing bowl whisk together the wet ingredients. With the mixer running, slowly add the liquid to the dry. (Note: Adding the liquid too quickly can cause the mixture to begin foaming). Add enough additional oil to create the consistency of wet sand.
Working quickly, firmly pack the mixture into molds. Let stand 5-10 minutes. Unmold. Let dry overnight.
Optional “Icing” for Cupcake Bath Bombs:
Combine all ingredients in the bowl of an electric mixer. Slowly mix until completely incorporated.
Transfer to a piping bag fitted with a star tip. Pipe onto bath bombs. Add sprinkles if desired. Let dry completely before packaging.
| Yield: | Varies |
|---|
What's Needed:
Dry ingredients:
1 cup baking soda
½ cup citric acid
1 cup corn starch
½ cup Epsom salts
Wet Ingredients:
1 tablespoon water
2 teaspoons essential oils
2 ½ tablespoons almond oil (or grapeseed or light vegetable oil)
2-3 drops food coloring
Optional “Icing” for Cupcake Bath Bombs:
3 tablespoons meringue powder
1 pound confectioners’ sugar
¼ teaspoon cream of tartar
5-6 tablespoons warm water
Few drops food color
Few drops fragrance
Recipe brought
to you by Amy Tobin
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