Soap Queen

Tutorials on soapmaking, bath fizzies, lotions and more

Tutorials by difficulty level:

Bath Bomb Cupcakes – Instructions

Filed Under: Bath Fizzies

I used the Wilton Easy Decorating Frosting Kit. Having the extra tips were perfect and made the cupcakes look ultra professional. Two days later, the frosting has dried to a hard plaster-like cast and will easily make it through the mail with proper packing.


1 part Citric Acid
2 parts Baking Soda
Additives: SLS (for lots of Bubbles in the Bath) or Bentonite Clay (makes a harder bomb)
Example Recipe:
4 oz. Citric Acid
8 oz. Baking Soda
1 oz SLS
.25 oz. Salty Carmel Ice Cream fragrance
5 drops La Bomb colorant
Witch Hazel in a Spray bottle
Mix Citric Acid and Baking Soda so there are no clumps. Add the SLS or Bentonite Clay. Mix in the fragrance and color. If consistency is not a dry pie dough consistency, spritz on witch hazel until dry powdered product easily sticks together.
For the frosting:
3 Tablespoons Meringue Powder/Powdered Egg Whites
1 lb. (By weight) Powdered Sugar
5 Tablespoons warm water
1/4 tsp Cream of Tartar
Optional:
few drops Butter Cream Lip Flavor
few drops La Bomb Color
Mix Meringue into warm water first. Add cream of tartar and Powdered sugar. Whip on medium speed for 4 to 7 minutes. Frosting will form stiff peaks and harden within an hour (or so!). To make it smell better, use a dab of Butter cream flavor oil. We used Rosy Pink Lab colors to color our “frosting.”

The best soap supplies on the internet are found at Bramble Berry. Click here to browse Bramble Berry.

 

Have a question about this blog post? Come join us at Bramble Berry’s Facebook page and we can help you out with any of your soapy questions!
Like it? Share it!

You may also like these

Lemon Soap Cupcakes TutorialLemon Cold Process Soap Cupcakes DIYLillaSysterSoapCoFacebook Photo of the Week (March 1 ~ March 8)SudsySweetTreatsFacebook Photo of the Week 1/25 – 2/1IMG_9770How to Make Petit Four Soap VideoBathFizzyBlogHow to Frost the Perfect Bath Fizzy Cupcake

Become an email subscriber

Enter your email address below and you will receive all our new posts directly in your email inbox.

Previous Post:
Next Post:

117 Comments

  1. Hello Becky,

    Thanks for the quick response! The recipe that includes oil is one I had gotten from a book, not Brambleberry’s. I will try this recipe here on Soap Queen tonight and make the bath bomb without any oil and use a little extra witch hazel this time around and will check on it tomorrow to see if it sets up better this time. How much oil to dry ingredients would you guys recommend if I wanted to make a ‘moisturizing’ bath bomb? I wanted someway to incorporate a little extra moisturizing-ness to the bath bomb. Would finely chopped cocoa butter maybe be better than a light vegetable oil? Or should I melt the cocoa butter first?

    ~Terra

  2. I have a question. I’m a local like Anne-Marie and live in Washington State. I keep having issues with my bath bombs being too moist and not drying out all the way. Even when I cut back the liquids, they still don’t dry out enough and have like an oily ‘film’ on the outside. Any tips?

    ~Terra

    • Good morning, Terra! I’d love to help you figure out why your bath bombs aren’t looking and feeling like they are supposed to. If you can share you recipe, I will definitely help you troubleshoot it! 🙂
      -Becky with Bramble Berry

      • Hello Becky,

        It’s not the same as Soap Queen’s recipe but when I tried the SQ recipe it was to dry and crumble almost immediately even after letting it set overnight and I packed it tight. I tried the following recipe and it was WAY too oily. I think I just need to maybe find a happy middle ground and would love any tips or pointers. Here’s the recipe I tried that was too oily:

        – 1 cup Baking Soda
        – 1 cup Citric Acid
        – 1/2 cup Corn Starch
        – 1/2 cup Light Oil(I had used Almond Oil)
        – 10 drops of Essential Oil

        I had even cut back the oil by half and it was still too oily. Also, the scent wasn’t very strong once the bath bomb was dropped into the tub(I still tried out the bath bomb even though it was too oily). Any help or tips would be greatly appreciated since I’ve yet to find the ‘perfect’ bath bomb for me.

        ~Terra

        • Hi Terra!

          If you found that the first recipe was crumbly, it is probably because it was a little to dry. The best way to combat that is to use enough witch hazel to help it stick together properly.

          The second recipe uses more oil then we would typically use in a bath bomb cupcake recipe. Try using the witch hazel as the wetting agent only and see if that helps out! 🙂

          -Becky with Bramble Berry

  3. Can agar powder be used as an alternative to using meringue powder. I am trying to maintain my natural approach to bath care. Also do use have any suggestion as far as a natural colorant for the bath bomb.

  4. Hello,

    I have been making bath bombs for a long time now. However, the first time to try the Cupcakes was 2 days ago. I can’t find cream of tartar where I live, so I took it off but the frosting doesn’t look firm, it somehow melts after a while! It stays on the top but it looks as if I poured it! I hope you can get what i mean. so, is this becasue it is missing cream of tartar or there is any other reason?

    Thanks a lot!

  5. CAN SOME ONE DIRECT ME.

    I AM LOOKING OPEN A STORE LIKE BASIN OR BASIN WHITE.

    I DON’T KNOW WHERE TO PURCHASE THOSE KIND OF
    PRODUCTS ON A WHOLESALER BASIS.

    PLEASE LET ME KNOW IF YOU CAN DIRECT
    ME TO A WHOLESALER OR DISTRIBUTOR.

    BASIN DOES NOT SELL FRANCHISES.

    P.S. IS THERE A TRADE SHOW I CAN ATTEND >?

    THANK YOU

    JIM DEFALCO

    • I don’t think you’ll find all of those products with one person – but rather a variety of vendors. We sell to many, many soapmakers across the nation and it would be unfair of me to promote one above the other.

      However, some of the soapers we’ve featured here: http://www.soapqueen.com/tag/success-stories/ might be able to help so read through the blogs and see if any of them make similar products that you’re looking for. I hope this helps!

  6. Is the icing supposed to get rock hard? I’ve tried this several times & they never seem to get completely hard. Any ideas as to why?
    Thanks!

  7. Hello there,
    I stumbled across your videos on youtube.
    I was wondering if the SLS is needed in the reciepe?
    I have been having trouble finding SLS 🙁
    Thanks

  8. So happy to hear that different oils can be used in place of the jojoba oil. That made my day 🙂 I have made 2 batches of these cupcakes so far. My 1st batch was okay, but the tops flattened out and started cracking and the tops popped off. The 2nd batch the frosting wasn’t as thick as I would lick and you couldn’t even see the details from my frosting tip on them. They also flattened out. How do I keep my frosting high and fluffy?
    Also I have a question about coloring these cupcakes. Is it a must to use LaBomb colors? If not what other types of coloring techniques can be used?
    I’m on a budget and hubby will flip if I keep throwing out the money lol.

    • Flattening frosting sure sounds like you have too much water in your mix. Also maybe try mixing it for longer to really get it fluffy before you pipe it. You might also try just frosting with a knife for that home-made cupcake look! And if the tops don’t look the way you want you can always pop them off so that you can re-use the bases.

      • Thanks for the tips Ann Marie. I will try not adding as much water next time. Meringue powder is sooo pricey.
        Please let me know if LaBomb colorants are the only suitable colors.

  9. Sorry for another question, but the jojoba oil, what purpose does it serve, and is it required? Can it be substituted for something else?

    • Yes, you could use any other liquid oil – great question! We love Jojoba Oil because it has an infinite shelf life but it’s a little pricey (right now) and hard to find (right now) so you could do Olive Oil or Sweet Almond Oil. It’s there for a wetting agent and moisturizing agent.

  10. My frosting was nice and high looking when I added it, and it sunk down and flattened out. It’s also not hardening as much as I would like. Any suggestions?
    Also do you have a recipe for the bath bombs that do not require SLS.

  12. I have tried another bathch and they seem to be ok. The batch I made that crumbled contained a little yello soap safe dye, could that have been the problem. I don’t think it’s the witch hazel as I have used the same in bases that worked well. Next question – I want the bases to be exposed so I would rather they had a spong type colouring. Is it possible to use a little touch of brown food colouring? Brambleberry goods would be great though it costs too much ti ship to Norther Ireland (where i am from). thanks you for all your help.

  13. Thanks a million. Just one more question……all of a sudden my bases are crumbling. I am using 1 cup citric acid and 2 cups baking soda and withch hazel. It feels like wet sand but in a hour or so I can just crumble it with my hand without much effort. Please help!!

    • That’s weird. I find that the elbow strength is really really important with pushing bath fizzies into molds. Also, I wonder about the witch hazel – how much % witch hazel versus filler (alcohol, water etc…) is it? Those are my two thoughts initially.

  14. Thank you so much for your reply. All worked out. Just one problem, I can’t find anymore SLS in the UK. Do you know of any company that stocks it? Also, the recepie without it, does it really work and could you give me the measurements to make about 8 without it please? I would really appreciate it. Thanks

  15. Hi, I’ve made my first batch of cupcakes and they are beautiful. just one problem, even though they keep their shape (nice high frosting) I could, at a puch stick my finger through it! It seems hardish on the outside but soft in the middle. Do I just have to wait a while for them to hardren (it’s been 3 days) Also, what ‘glue’can you use if the top falls off the bun?

    • Just let it dry for a couple more days. It will definitely get harder and harder.

      It’s a common problem we have with bath bombs too…sometimes it’s hard to get the frosting to stick. You could try “‘gluing” it back on with a little bit of melt and pour.

      Courtney from Bramble Berry

  17. I LOVE CUPCAKES!!!!!!!!!! and this is perfect but im going to have to start with the soap cupcake first im still a beigner at this but im learning! Thanks so much soapqueen crew! when are ur scalloped cupcake molds going to be avadible again please let me know thx and my relitives thx u to ( they love my beginer bar soaps)hahahahah 🙂

  18. Mold Issue~!!!! Ok, Just a heads up~ I thought for sure the mold was the f/o discoloring~ but this am when I came into the shop I had mold~ but only on SOME of my cupcakes~ The ones I used a paper lining (with the cute shiney metal outter layer) had mold ~ the others did not~ if these things weren’t selling so hot right now, I’d do a test batch. But IF you’re using the paper liners try making your cupcakes w/o and see if that helps with the mold issue~ the ones that I ran out of the paper lining were fine~ Go Figure~! Oh and one more thing~ the ones that were NOT dry in the paper lining seemed to be the ones effected. Some of the cupcakes I’d made the day before and iced those. But I had the brilliant idea that if I made em and iced em while still damp the icing would stick better~ No difference with the sticking, but BIG difference on the mold thing~ so I’m not sure if it’s the paper liner or the fact that the BB mixture was still damp~ again, experimenation necessary~ But time is of the essence right now~ that is for a later date~!
    HTH
    Sindy

    • It might have something to do with the cotton fibers in the liner…but that would be extremely unlikely. We have never heard of a bath bomb molding before. That being said, stranger things have happened. It would be great if you could send us a photo to info(at)brambleberry(dot)com. We would love to take a look at the bath bomb and help you trouble shoot.

      -Courtney from Bramble Berry

      • Hi Courtney,
        Thanks for the help, BUT I had a minute to work on em today~ I actually made Bubble Bar cup cakes~ they’re adorable~ and clean up is SOOOOOOO fun~ Loads of bubbles~ LOL ~ I re-read the tutorial today since I had a few minutes of quiet time~ and this time I weighed out the Powdered Sugar~ it worked like a dream so that might be the solution~ They’re already firming up and looking great~! Thanks so much for all you guys do up there to help us small biz owners out.

  19. This is amazing! i have viewed your tutoiral on youtube and you say to package it 48 hours later. I was wondering why?

  20. I was wondering if there was a way to "re-stick" the frosting on top of the cupcakes once everything is dry? I now understand that the frosting needs to be a little more "wet" when frosting so it can stick. I even sprayed some witch hazel on the cupcake base before I icing them, but some still came off. Should I make "royal" icing and re-stick or spray with witch hazel and re-stick the tops? Thanks – Joy

  21. Yes, it sounds like your fizzies were a little too dry. Maybe add a touch more witch hazel or fragrance oil Packing them tighter will help too!

  22. i just made some bath bomb cupcakes and they didnt stick to the paper that well….just wondering if i did something wrong
    should i have packed it more or maybe i could have moistened it more?

  23. It's less than 1 teaspoon of sugar in a 55 gallon bathtub so no, you won't notice any stickiness. =)

  25. Thanks for the tips! That's very interesting about the Wiltons and Cream of Tartar. I did not know that …

  26. First off, if you are using a meringue powder like Wilton's you do not need cream of tartar as that is already in the powder. If using different brand, read list of ingredients, if it includes cream of tartar then leave it out when preparing the frosting. When I make the frosting I gently mix the meringue powder with the warm water, then I add the powdered sugar and whip to peaks. I use a Kitchen Aid mixer and this happens rather quickly. I've read on other sites to whip frosting an additional 7 minutes, I don't find this necessary and may actually cause cracking and sinking of the frosting as it dries.

    Hope this helps,
    Wendy

  27. Sounds like the air isn't sticking in the frosting – are you whipping it on super high? That might be it. Or it could be that your climate is more humid that mine so my recipe has too much moisture in the frosting compared to what you need?

    Also, we added all the dry ingredients together so maybe try that so that the Cream of Tartar and Powdered Sugar are fully into the mixture. Then, dribble the water on top of that and see if that helps.

    Those are my ideas – keep me posted on how it works out! =)

  28. Hey there Anne Marie..
    I have been having tons of fun making bath bomb cupcakes… but have come across a bit of a hurdle.. and who better to ask but the soap queen!! ;O)

    I have made bath bombs before, have created my own recipe for them and they are just awesome… so I thought I would take my recipe, tweak it a bit and make bath bomb cupcakes as I have had some customers as me for them.

    My problem is not with the bomb.. it is with the icing. I just cannot get the fluffy, icing that I see in all the pictures… how the heck do you get your icing fluffy?

    My recipe for the icing is the same that you posted above:

    3 Tablespoons Meringue Powder
    1 lb. (By weight) Powdered Sugar
    5 Tablespoons warm water
    1/4 tsp Cream of Tartar
    Fragrance

    I add the water to the meringue and then whip that until I get the peaks.. then slowly add the other dry ingredients…

    my end result is… thick icing.. that is not fluffy…

    Help?
    thanks so very much!

    Chris
    http://www.ournaturalcreations.com

  29. Michelle – that's a great tip, thanks for sharing!
    Dani – That also sounds like discoloration due to Vanillin content. Which most sweet fragrances and flavors have. You can try using a Vanilla Color Stabilizer – or a non-discoloring fragrance.
    Noelle – this recipe is by weight. We find we get the most consitent results when we weigh our ingredients. Hope this helps!

  32. I have been having the discoloration problem as well. The brown specks appear all over and sometimes become brown blobs..not attractive at all. I was hoping to try the new "frosting" recipe with SLS but have not been able to find a vendor that caries it. I noticed your store is out of stock until further notice. Any ideas as to where I can find it?

  33. Hi Anne-Marie!

    So I tried your recipe & had the same issue as some others with the tops coming off & I think I've found the secret 🙂

    I simply made more of a mound in the middle of the cupcake with the "cupcake" bomb portion (almost like a peak in the center). Then when I did the frosting I wrapped it around the peak (it also helped to get the icing higher). I think this helped it to stick better to the cupcake portion….just thought I'd share 🙂 Thanks for the recipe…it's a big hit for my business!

    Michelle

  35. Thanks so much for your great blog full of ideas! I am a newby to the bath bombs cupcakes and need some help. I followed your icing recipe but had the problem like another poster with the crumbling and not melting even after a while and running it under water. I have been trying to tweak it a bit to be more like the bubble bars but I also am getting brown spots and not sure what causes that. Are there certain things that cause it that I could avoid?

    Thanks so much

  36. I cna’t find the eyeshadow section on the website you gave me- do you know the web link? Thanks for all your help!!

  38. Wow! I never knew you could make eyeshadow at home!! I love making melt-and-pour soaps… can you use candy molds as well? Two more questions- how do you make eyeshadow in small qty. (all the recipes I’ve seen use ingrediants that I have to buy tons of), and how to you make those soaps that look like a jelly roll?? Thanks!

  39. Anon, First of all, kudos for being a teen and getting interested in bath and body. I got started with making bath and body products when I was about 16 and loved it.

    You can do melt and pour, bath fizzies, lip balms, lipsticks, eye shadow, foundation, blush, bronzer and bath salts without a scale. There are lots of options out there without a scale.

    But, I used a weight watchers scale that cost $5 from the Goodwill when I started and while it wasn’t perfect, it did the trick. =)

  40. Dear Anne-Marie,

    I am a teen who is interested in making bath products. I, of course, have a limited budget and no scale, but I am looking for SUPER easy recipes for bath items (hard soap, liquid soap, bath bombs) I can make with friends. Any hints?

  41. I can’t say for certain if this would work or not but with a thick enough trace, I think it would be okay. If you try it, Anon, please post and let us know how it goes =)

  42. Could you top with whipped CP soap- or would the water component start the bombs fizzing?

  43. I read that as well – 2 Tablespoons per pound of mixture. I haven’t tried it yet though. If/when I do, I’ll let you know =)

  44. Yea I did it with M&P. No such luck. Somewhere I read to add liquid glycerin…and that made them not dry.

  45. I couldn’t get the FBB butter to stick in my latest little experiment either. Did you make it with melt and pour in their?

    Thanks for the kudos on the Citric Acid. I’m glad to hear that we’re competitive in the industry. =)

  46. Anne Marie – I tried the M&P with the FBB and what a mess! It doesnt look much like icing either. I have been testing a few and noticed that the spotting is occuring more with fragrance oils that discolor with time. Esp when they dont dry enough.

    My sister that is doing the icing now is mastering a recipe that works better too. I need to get her to let me in on it 🙂

    By the way your citric acid is still the best priced that I can find even with shipping 🙂

    Courtney

  49. Hey Lady,

    Thanks for the tip about the drying factor and spots.

    I don’t think you’ll ever get the Foaming Bath Butter to get as hard as a typical meringue based icing. The FBB stays soft and supple for a long time, even after exposed to air.

    I will eventually get around to finding a compromise for you (maybe whipping some melt and pour into the FBB? Or doing a meringue FBB combo?)

  50. I am having issues with that foam stuff as icing and it doesnt ever dry very hard. As far as the spots it helps to let them dry without packaging them for at least 5 or more days. Something about the plastic and bacteria 🙂

  52. I’m having the same issue with the browning spots. I’ve tried all scenarios with the food dyes, regular bath bomb dye, no fragrance, flavor oil, etc. I can’t seem to figure out the issue….

  53. Trisha,

    I love your site! The football and chalk bath fizzies are especially adorable.

    I have seen some of our customers use SLS as a portion of their powder with good results.

    http://soap-queen.blogspot.com/2007/09/bath-cupcakes-frosting-update.html

    Thank you to Barb at Honey Grove Botanicals for this hint:

    I am still experimenting with the icing, but for now this is working.
    I added 2 tablespoons of sodium lauryl sulfoacetate and 2 tablespoons
    of baking soda to the icing recipe that you posted. I added 2-3
    tablespoons of additional water to smooth it out. I use a hand mixer
    on high to add more air. The icing still needs to be crumbled under
    running water but it adds to the bubbles and is less resistant.

  54. Anon,

    Are you using an extract that perhaps discolors, similar to how Vanilla based fragrances will discolor?

    Your description makes me think that it’s a discoloration issue rather than a going-bad issue.

    I would recommend getting a fragrance oil or skipping the extract to see what happens.

  55. wow these are great! I can’t believe I haven’t come across you before! I also sell cupcake bath bombs (www.beyondthebomb.com). Any idea on a recipe for the icing that is more soapy, bubbly or fizzie than actual cake icing?

  56. To describe the spoiling, once inside the packaging, you can slowly start to see brown spots form on the frosting.. Eventually the whole frosting on the cupcake with turn brown or have brown spotted spots throughout the frosting. I was thinking it was because I wasn't using a "food based" fragrance to scent the frosting. But even going to a local bakery & purchasing flavours specifically for cupcakes, the frosting still spoiled after about 5 days…

  57. Yes, you could use regular fragrance to scent the frosting.

    Anon, when you say the frosting ‘spoils,’ tell me more about that? Is it mold or discoloration?

    This is the recipe I use, so very similar to yours:

    3 Tablespoons Meringue Powder/Powdered Egg Whites
    1 lb. (By weight) Powdered Sugar
    5 Tablespoons warm water
    1/4 tsp Cream of Tartar

    I think my recipe is using less meringue and of course, has the Cream of Tartar in there.

  59. I use:
    3 1/2cups icing sugar
    1/3 cup meringue powder
    1/3 cup water
    flavour (from a bake shop for food safe)
    Color – (again from a abake shop so color safe)

    It takes about a week, but then you start to see the frosting spoil…
    Any ideas?!?!?!?!?!?

  60. Our frosting recipe becomes rock solid and wonderfully dense. It’s the same stuff that is used in cake decorating shops for their example cakes that sit out for-ever and ever and ever…

    What recipe for frosting are you using? Was it the one we posted?

  61. Hey Soap Queen!
    About your frosting – do you find that it spoils? I’ve made a few batches and gave some to friends – they have taken photos for me – and the frosting spoiled!!! Any suggestions?!

  65. Without doing any experiments, off the top of my head, I suspect that frosting that is too dry has no moisture to make a good adhesion to the cupcake. Frosting with some wetness will sink into the top of the cupcake and also barely start the fizzing reaction, which should help to adhere the two layers.

    At least, that’s what I suspect! =)

  66. Yup, I am having an issue with the tops popping off too. Would something like coconut oil keep them on? Its odd – only some of them come off.. But if you could suggest something that would be really great!
    Thanks!

  69. Crumbling Bath Bombs is probably from either not packing them tightly enough or not using enough witch hazel or oil.

    Try using more force when packing and also a bit more liquid into your dry powders – that should hopefully solve your troubles with the crumbling fizzies.

  71. Hm, my frosting hasn’t come off yet. Maybe I’ll try this recipe again this weekend and let you know how it goes?

    I am so glad that you sold out of your amazing bath cupcakes. That’s awesome!

  72. Thanks Ann-Marie these are great but I am having the same problem with the frosting coming off once it is completely dry do you have any new suggestions on this one? Also for the frosting the person who added sls to the frosting how much did you add and did you add extra water because of it? I made these last week and took them to a show and sold out of them they are a very big hit:-)!!

    Again Thank you, Thank you

  73. This recipe should get it pretty fluffy – but I suspect if you do more egg whites, you can get even higher peaks! =)

    3 Tablespoons Meringue Powder/Powdered Egg Whites
    1 lb. (By weight) Powdered Sugar
    5 Tablespoons warm water
    1/4 tsp Cream of Tartar
    Optional:
    few drops Butter Cream Lip Flavor
    few drops La Bomb Color

  74. Tried this recipe – I got the actual “cupcake” part down – and turned out yummy! I am looking for a merigue type of frosting though – so it looks like “fluffy” frosting on top.. Any idea how to do that so it’s still safe for the body?

  75. Yes, I just used a regular cupcake mold (one of those flexible silicon ones) and lined them with regular cupcake liners. I didn’t have any trouble peeling them away.

    This recipe made about 6 cupcakes.

    In regards to the frosting, I never had it pop off. But my best suggestion would be to add a little more water to the frosting to help it stick better.

    One thing to note, a few of the bath bombs I purchased in my research/obsessive bath bomb phase did have the same problem – where the frosting would be detached from the bomb. But that may have been mainly due to the shipping.

    Hope this helps!

  76. Hey Anne Marie,
    These are adorable, I just love them! I’ve made two small batches, and they turn out perfectly – except the frosting on most of them has popped off once it has hardened after a couple days! Have you heard about this happening with anyone else? Any advice?
    Thanks for this recpie, though, it’s great.

  77. Me again (the last question) How many “cup cakes” does the example recipe make?
    Thanks
    (These are sooooo cute!)

  79. Naomi,

    That would be a good start for a harder, smoother cupcake fizzy. The clay helps to absorb extra moisture in the air and keeps the cupcake harder.

  81. Hi Naomi –

    No, don’t sub the SLS for the Baking Soda. Just do a tsp or Tbs in the total recipe so add the SLS in addition to the Citric Acid/Baking Soda mixture.

    Let me know if you need more clarification.

  82. Hi Anon –

    Thanks for your note. I’m happy to see that you like the cupcakes.

    Regarding your concerns over sugar, the sugar-yeast infection concern is one that has been bandied about a lot over the years on various soap forums and the like. I’ve even mentioned it myself (whoops). But, upon further research, which included talking to a gynecologist/OBGYN, I found a different answer answer for the sugar-yeast question.

    Excess amounts of sugar, when eaten, spike blood sugar. Excess blood sugar has been linked to yeast infections, especially in diabetics or those with glucose intolerances. Ingesting a product is different than bathing in it. Being a diabetic and thus having metabolically ready (for the yeast) excess GLUCOSE in vaginal secretions does increase the risk, but that is a continuous environment – not an occasional brief exposure.

    The vagina is designed to be very good at self cleaning. After all, thing of all the things that end up going in and out of it in a month! Finally, it has been demonstrated that there is virtually no entrance of bath water into the vagina during *normal* bathing activates.

    I hope this eases your mind somewhat. I can tell you that in the 15 years I’ve been whipping up sugar scrubs (and bathing in them) and playing with the bath cupcakes (lately), I have been happily infection free.

    So to sum, the sugar-yeast connection comes with ingestion primarily, and bathing is a brief experience that does not introduce much water into the vaginal cavity.

    Of course, definitely check with your doctor if you are concerned at all about making, using or selling products with sugar in them.

    And, if you come up with a frosting option that’s better than this one, please share it here. I would love to have a softer one that bubbles more! =)

    Anne-Marie

  83. they are very pretty, but im currently tryng to think if theres any way you could do a “frosting” in a way that wouldnt give every female who took your bath a nasty infection. No, really. Sugars cause the multiplcation of yeasts which causes a yeast infection. Now i dont know about you, but those would look gorgeous sitting on my bathroom counter but I am NOT throwing one into my bathtub anytime soon. You are a fantastic artist though.

  84. ann Marie,
    You always come up with such fun things, thank you .But I have a question about this part,
    1 part Citric Acid
    2 parts Baking Soda

    Additives: SLS (for lots of Bubbles in the Bath) or Bentonite Clay (makes a harder bomb)
    Do you mean to sub the Bentonite for the baking soda ?
    Thanks for sharing,
    Omi

  85. Anne Marie,

    Thank you for posting this “how to!” I have seen these little sweeties and wondered how to “ice” them. I’ve shared a few with friends and the response has been the icing is the last to go if at all. I tinkered with the icing by adding a little baking soda and a bit of sodium lauryl sulfoacetate. The icing is less heavy and seems to dissolve more readily. HTH anyone who is interested. -Barb D.

  86. I’d have to see the recipe but to raise the melt point, a 5% addition of beeswax should do the trick.

  87. Thanks! I also made a Tub Truffle recipe using Grapeseed and Almond Oil as well as Shea and cocoa Butter. I put them in “truffle” molds, froze them, and now I am trying to package them, but with the butter, they just seem to be melting in my hands. any idea what to use so that the butters don’t melt so quickly?
    Thanks!!!!!!

  88. I used a cupcake mold (silicone) and lined the mold with the cupcake paper so that it wouldn’t take on the fragrance of the bomb – and that way the cupcakes were easier to get out.

    =)

  89. Hi there.
    I like this idea of cupcake bath bombs – but can you tell me what mold you used for the bath bombs? It looks like they are set in paper? Is that right? thanks!

  90. Yikes ~ correction 🙂 You’d think I had cupcakes in my mouth with that 1st post! But, seriously ~ those cupcakes are terrific, and it will be a fun project to do with my granddaughters. I just love your site, and have been a customer for many years…

  91. I keep coming back to love at those cupcakes~ some inspiring! Thanks Anne-Marie for making this such a fun place to visit~ and do business too!

  92. That’s exactly what we used, disposable Wilton bag. It was a lifesaver in terms of clean up. The frosting mix that I used is very yummy and sticky so disposable bags are a must! That said, if you rinse out your tips quickly, they’re very easy to clean since the frosting is water soluble.

    Thanks for reading!

    Anne-Marie

  94. Ann-Marie- Those are gorgeous! You should start a bath and body company! 🙂 How easy is it to clean the frosting tube….close to impossible? I just love them! I think I am going to take that picture and put it on my desktop for awhile. Cheers to you for trying and trying until you got the right recipe!