Time: 1 hr
Yields: 10 bars
I love, love, love bubble bars! They’re fun, smell delicious and…. BUBBLES! Lots of bubbles! Need I say anything more?
These bubble bars are created especially with the humid climate in mind! To make them, you will need quite few ingredients, but let me assure you, it’ll be worth it! All the ingredients are available from Pure Nature, except for the corn starch, which you can get from any supermarket.
The fragrance I’m using for these bubble bars is Jamaica Me Crazy from Candlescience, a deliciously fruity tropical blend, and perfect for these fun bubble bars!
ONE: First add all your dry ingredients to the bowl: baking soda, citric acid, SLSa, kaolin powder, corn starch and cream of tartar. Be careful when adding the SLSa, which is a very fine powder. Avoid breathing it in as it can be irritating to your lungs. I will usually work outdoors and upwind when using SLSa, or alternatively, I will tie a scarf or cloth around my face to prevent breathing it in.
The baking soda and citric acid are what will create a fizz in your bath. Sodium lauryl sulfoacetate (SLSa), not to be confused with the sodium lauryl sulfate (SLS), adds the bubbles to your bath. It is a mild and gentle skin cleanser, and considered skin safe. Both the kaolin clay and cream of tartar add hardness to the bar, and the corn starch acts as a skin softener.
Wearing gloves, mix the dry ingredients and break up any clumps.
TWO: Add the liquid ingredients, glycerin, polysorbate 80, coconut oil and fragrance, and knead everything together to a dough. Glycerin is the ingredient, which helps create this dough like consistency, and polysorbate 80 is an emulsifier, helping to mix the oils and mica into the water and preventing oil streaks on the water surface and colour rims on the bath tub.
THREE: Separate the dough into three roughly equal portions, and add 1/2 teaspoon of mica to each portion. Knead until the colour is evenly dispersed throughout the dough, which can take a little while.
FOUR: To put the loaf together, first place the green dough on a sheet of baking paper and flatten it slightly with your hand. Place the pink dough on top and flatten it out to the same size as the underlying green dough. And lastly, place the orange dough on top and again, flatten it to the size of the other two doughs.
FIVE: Place another sheet of baking paper on top and roll the dough out to a sheet of about 1-2 cm thickness. The baking paper will avoid the dough sticking to the rolling pin.
SIX: Once you have flattened the dough to the desired thickness, carefully roll it up into a log. You can see in the pictures that I am using the baking paper to help roll the dough.
Once you have rolled the dough into a log, smooth it out with your hands, and because the bottom will most likely still be sticking to the baking paper, carefully roll the log over.
SEVEN: Use a sharp knife, cut the log into 10 equal bars. Place the bars on a sheet of baking paper, and lightly flatten each bar with the palm of your hand.
EIGHT: Leave the bars to dry out overnight. Turn them over and let them dry for another day. Check their hardness, if they are still soft, you will need to let them dry for longer, turning them over each day.
Because of the high humidity here in New Zealand, bubble bars will take longer to harden than usual. It is not unusual for me to have them drying for several days up to a week.
To use them, crumble the bubble bar under running water and watch it make lots and lots of bubbles in your bath!
- 1 cup baking soda
- 1/2 cup citric acid
- 1 cup SLSa
- 1/4 cup corn starch
- 1/4 cup kaolin clay
- 2 tablespoons cream of tartar
- 1/4 cup glycerin
- 1 tablespoon polysorbate 80
- 1 tablespoon coconut oil
- 3 teaspoon fragrance
- 1/2 teaspoon green mica
- 1/2 teaspoon orange mica
- 1/2 teaspoon pink mica
- Combine the baking soda, citric acid, SLSa, corn starch, kaolin clay and cream of tartar in a bowl, and mix it, using your hands, breaking up any clumps. Be careful of the SLSa, which is a very fine powder, and try not to breathe it in.
- Add the liquid ingredients (glycerin, polysorbate 80, coconut oil, fragrance) and, still using your hands, knead it together to a dough.
- Separate the dough to approximately 3 equal portions.
- To each portion add a different colour mica, and knead well until the colour is evenly dispersed throughout the dough.
- Spread out a sheet of baking paper and place your green dough on it. Flatten it a little with your hand. Place the pink dough on top and flatten it out to the size of the green. Lastly, add the orange dough and flatten that out as well to match the other two.
- Place another sheet of baking paper over the dough, and using a rolling pin, roll it to a fairly thin rectangle sheet, approximately 1-2 cm thick. The baking paper will help avoid the dough sticking to the rolling pin.
- Carefully roll up the sheet of dough into a log.
- Using a knife, cut the log into bars. Place the bars on to a sheet of baking paper and gently flatten them a little with the palm of your hand.
- Leave the bars to dry overnight, then carefully turn them over and dry them for another day. Check if they are solid enough. If not, let them dry for another few days, keep turning them each day.