Cupcake Archives - Page 4 of 13

Weekend Cupcake Class

May 10, 2010 Filed Under: Bramble Berry News

Regular readers of this blog know that I am borderline obsessed with cupcakes. In fact, it’s how I measure my workouts, “Hey, we just ran 3 miles, or enough to eat one full cupcake!“. And even though I have made some incredible cupcakes in the past (Choco Beer Salted Caramel being my pièce de résistance), my frosting skills are just a wee bit lacking.

So, I convinced Amber from Bramble Berry to go take a cupcake frosting class with me. It was hilariously fun and so easy! Making cute cupcakes is a snap if you just have the basic pattern down and necessary tools. I am definitely going to invest in some better cupcake frosting tools to get the frosting just right.

My number one amazing tip from the class though? Use a paintbrush, dipped in water, to get a smooth shiny finish on your cupcake frosting. Then I got to take all of the cupcakes to my birthday party where they were quickly gobbled up! It was such a festive way to make an entrance.

I hope you had an equally fun weekend. =)

Soapy Cupcakes by Riverlea Soap

April 14, 2010 Filed Under: Business Musings

Odette Handly is the owner of Riverlea Soap and makes these realistic and adorable cupcake soaps. I love ’em to pieces!

Three quick fire questions for Odette:

Anne-Marie: How long have you been making soap?
Odette: I am self taught but have only been making for about 3 years. I studied Fashion design and worked as a fashion buyer and then worked for myself making wedding dresses and ball gowns. But I broke my vertebra in my lower back and was told by the surgeon that I would be unable to sit for long periods of time. The recovery time for a back operation is LONG. This is a problem if you sew. I then needed a backup plan to make money after the operation. Something I could do standing up – I found a book that my sister had bought me on making soap and that was the beginning. I have not looked back. Every day brings something new with exciting ideas.

Anne-Marie: Your cupcake soap is incredible! What’s your top selling flavor of cupcake soap?
Odette: Pink floral outsells anything else by far with Lavender a close second.

Anne-Marie: What is your number one business goal for the remainder of 2010?
Odette: To improve sales/exposure in Johannesburg and Cape Town – the two biggest cities in South Africa. I have just recently started selling there and I need to concentrate more on those areas.

Anne-Marie: Thanks Odette and keep up the good work!

Check out Odette’s blog HERE and buy some of her Soaps HERE.

Soapylove Tutorial: Sweet and Pretty Parfait Soaps!

April 10, 2010 Filed Under: Melt & Pour Soap

There’s no doubt that desserts are enjoying a huge come back. Cupcakes, cookies, chocolate fountains… you name it. We love watching people make them on TV (thank you, Food Network!) and soaking in the incredible food photography all over the internet. And of course, we excitedly put that sweet tooth excitement into our soap creations, too! What’s better than enjoying a dessert with no calories or guilt?

Well here’s a dessert soap that is just perfect for a summer party favor, a show-stopping craft table display, or a sweet treat for your bathroom counter. Let’s get started, my friends!

Supplies:
1 lb Naturally Clear Soap Base
1 lb Bright White Soap Base
Jewelry Box Colorant Set
Candy Jar Fragrance Oil Set
Scalloped Round Mold
Knife, cutting board, spray bottle with rubbing alcohol

1. Melt 6 ounces of white soap base. Stir in 1 drop of Ruby Red and 5 drops of Sunshine Yellow. Stir well.

2. Pour a thin layer of peach soap into each cavity, about 1/8″ – 1/4″ thick. Allow to harden and unmold (a few minutes in the freezer will speed things up).

3. Cut each round in half, then cut a half circle.

4. Score “segment” lines into soap with tip of knife. Put soap scraps back into your cup and save for later.

5. Melt 12 oz of clear soap base. Color with 5 drops of Sunshine Yellow and 1 drop of Ruby Red. Add 1 teaspoon of any fragrance you like from the kit. I used a combination of Lemon and Tutti Fruity (if you have the Delectable Desserts fragrance set, Orange Sherbet would be an awesome choice as well). Stir well and fill molds 1/2 way with clear orange soap.

6. Let soap cool and get thick in the mold. Spray orange wedges with alcohol and carefully place them, scored sides down, overlapping in the soap. We want the soap to be cool and thick so the wedges don’t sink to the bottom. We’re trying to fake gravity here.

7. Once soap is hardened, spray soap with alcohol and just cover wedges with more clear orange soap. Allow to harden.

8. Reheat leftover opaque peach soap, allow to cool to 120 degrees. Spray set soap in molds with alcohol and top off with opaque soap. Allow to harden overnight and unmold.

TIPS!! Since the bottom layer and the orange wedges are colored with the same mixture as the clear soap, the color bleeding won’t show. In the strawberry version I used Bramble Berry’s non-bleeding red with some Ruby Red. If you make molded fruits like I did, you can “glue” them to the top of your soap with a drop of melted soap.

Have fun!!
Debbie, Soapylove
(Psst! The new Spring issue of Let’s Get Soapy is now available here at Bramble Berry!)

Mini Bath Bomb Cupcakes

March 24, 2010 Filed Under: Personal Ramblings

The original Bath Bomb Cupcakes in a smaller size. The benefit of small? It’s a lower price point for sale (good idea) and because the full Bath Bomb or Bath Fizzy Cupcake might seem a little large to put into a tub.

Soap Queen TV – Whipped Soap Cupcakes

March 18, 2010 Filed Under: Melt & Pour Soap

They look like cupcakes, they smell like cupcakes, but don’t be fooled, they’re soaps! Learn how to make soap cupcakes with whipped frosting in this episode of Soap Queen TV. Using the same technique Debbie shared on the Soap Queen blog (in this tutorial), I make a soapy replica of the Lavender Vanilla Cupcake from Cupcake Royale.

How to make Soap Cupcakes with Whipped Frosting from Soap Queen on Vimeo.

Here’s what you’ll need for the cupcake base:
40 oz. White Melt & Pour Soap
1 1/2 oz. Vanilla Select Fragrance Oil
1 1/2 oz. Vanilla Color Stabilizer
6 ml Canary LabColor (diluted)
SoapyLove Scalloped Round Mold

Here’s what you’ll need for the soap frosting:
16 oz White Melt & Pour Soap
8 Tbsp Natural Castile Liquid Soap
9 ml Royal Purple LabColor (diluted)
1 oz Lavender Fragrance Oil
SoapyLove Jojoba Bead Mix

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!

Soap Intensive Weekend – August 13-15

March 12, 2010 Filed Under: Personal Ramblings

Otion’s popular Soap Intensive Weekend is officially taking registrations. Located in the beautiful Pacific Northwest with access to two airports (Seattle and Bellingham), getting here is a snap. With our Cold Process soap expert flying over from Australia (Jude Birch from Aussie Soap Supplies) and a brand new Melt and Pour expert completely with rockin’ new ideas, this Soap Intensive Weekend will be sweet. Erin Pikor wrote two of the most popular Soap Queen blogs ever (frosted CP cupcakes & solid sugar scrub). Her projects are crowd pleasers with style.

Otion’s jam-packed weekends usually book out at $1250 per weekend but the Soap Intensive Weekend is just $350. Want to join in the soapy sweet fun? Sign up here.

PS – Here are some of the blog posts from SWI’s from previous years to read over and drool.

Shea Butter Soap Cupcakes – Cold Process soap

January 23, 2010 Filed Under: Cold Process Soap

Hi Everyone! Please welcome Erin from Naiad Soap Arts who generously offered to help me out while Anne-Marie is away. Erin’s soap craftsmanship is mind boggling, not to mention beautiful. She created this amazing tutorial just for Soap Queen, enjoy! ~Amber

Have you been drooling over all of the cupcake themed bath and body treats lately? I have! Here is another to add to the collection – a deliciously sweet Cold Process Soap Cupcake scented with Strawberry and Cream cheese! The end result smells just like a cupcake!

If you unfamiliar with Cold Process consider this DVD or this Book. For your safety please do not try this until you are familiar with the Cold Process method of soap making and are familiar with safety precautions when handling Sodium Hydroxide. Many thanks ~ erin

Now let’s get started!

Soap recipe for 6 cupcakes:
7.5 oz. Coconut oil 76 degree
7.5 oz. Palm Oil
6.25 oz. Olive Oil Pomace
2.5 oz. Castor Oil
1.25 oz. Shea Butter
7 oz. of distilled water
3.5 oz. of Sodium Hydroxide
1 oz. Cream Cheese Frosting Fragrance Oil
1 oz. Strawberry Fragrance Oil
we will be soaping at 100 degrees
There is a little extra soap incase you want to add more frosting than I did!
If not, have a small plastic container ready for extra soap!

Other supplies:
• Round Cupcake Silicone Mold
• 6 paper cupcake liners
• Flamingo Pink High PH Lab Color
• Iridescent Glitter
• Disposable Cake Decorating bag
• Plastic Star Cake Decorating Tip or stainless steel decorating tip
• Stick Blender
• scale

• safety goggles

• gloves

• plastic spoon

• stainless steel whisk (for thorough stirring)

• one, 2 cup microwave safe glass measuring cup

• one, 4 cup microwave safe glass measuring cup

• one, 8 cup microwave safe glass measuring cup

• one, 2 cup plastic or glass cup for measuring sodium hydroxide. (I have one measuring cup I use for sodium hydroxide and nothing else and I suggest you designate a sturdy measuring cup for this task)

• thermometer(s) that reads up to 200 degrees

• box large enough to fit the mold, and at least 6 inches deep.

For all supplies without a link you can do a web search to find them and many of the cake supplies will be available in a local craft or baking store. The measuring cups can be found at any big box store that sells kitchenware.

1) Get everything out and within easy reach. Line the cupcake mold with paper liners, cut the tip of the plastic disposable decorating bag so that the plastic star tip fits in it, weigh out your 1 oz of fragrance oils and set aside ( I like to save empty fragrance oil bottles for this), double check that you have all of your supplies ready.

2) In your 8 cup measuring glass, weigh out your Coconut Oil, Palm Oil, and Shea butter. Microwave until melted about 4 minutes

3) Add your olive oil and castor oil and set aside.

4 ) PUT ON YOUR SAFETY GOGGLES AND GLOVES. They will be on from here on out. 🙂

5) In your 2 cup glass measuring glass weigh out your water, set aside. In your 2 cup glass or plastic measuring cup weigh out sodium hydroxide. VERY IMPORTANT: in a well ventilated area mix the sodium hydroxide into the water (never the other way around). Be sure not to inhale any of the fumes as they are toxic. Stir with your plastic spoon until the solution is clear and all of the sodium hydroxide is dissolved – about 2 minutes. Set aside with your thermometer and wait for the temp to reach 100 degrees. Start with ice water to expedite this part!

6) Once the sodium hydroxide is just above 100 degrees, take the temperature of your oils and make sure they are also at 100 degrees. If it is too hot pop the container in an ice water bath and if it is too cool pop in the microwave for just a few seconds at a time. NOTE: temperatures can be within 5 degrees of each other.Slowly mix the sodium hydroxide solution into the oils while mixing with the same plastic spoon you used to mix the sodium hydroxide solution. Finish off by mixing with your stick blender until you achieve a light trace (looks like thin pudding). This took me about 1 minute.

7) Separate out 18 oz. of soap into your 4 cup glass measuring cup, add 1 oz of Cream Cheese Frosting FO, stir well, pour into your cupcake mold, and tap on the counter to level out soap. Set aside.

8) To the remaining soap add your 1 oz of Strawberry FO, and 40 drops of Flamingo Pink labcolor or until you get a pink that you like. The soap should be getting pretty thick at this point. Stir with your whisk until the soap is very thick and can hold shape.

9) Fill your disposable decorating bag with the strawberry pink soap. Make sure you hold the decorating tip securely in the bottom and keep it in place until the bag is full of soap. Twist the top or secure with a twist tie.

10) Begin piping frosting onto the tops of your cupcakes in a circular motion, building up tapered layers as you go. Repeat with all six cupcake soaps. I used a small star tip to get a tight ridge on the frosting but a larger tip will make for the big fluffy frosting look you have probably seen!

11) Sprinkle with glitter when you are finished.

12) Place a box over the top of the mold, tall enough for clearance for the soap frosting. Cover with a blanket and let sit undisturbed for 24 hours. After 24 hours your cupcakes should be very firm and easily removed from the mold. You can peel the paper at this point or keep it on. Let them cure for 4 weeks in a cool, dry place!

Afternote: the Cream Cheese Frosting FO will start to darken the soap because of the vanilla in the fragrance. I think the end result is going to be a tan color and you can see that starting to happen in the photo. If you do not want this to happen choose a non-discoloring Fragrance.

Happy Soaping!

Is There a More Charming Pastry?

January 12, 2010 Filed Under: Personal Ramblings

Frequent readers of this blog and Twitter followers (thank you to my tweeps!) know that my crew and I spent last weekend filming new Soap Queen TV Episodes. Filming for an entire weekend takes serious sustenance so we had a dozen cupcakes delivered from Cupcake Royale (my favorite cupcake shop in Seattle). Believe it or not, we had 2 cupcakes left over. I dropped them off at my talented friend’s house, artist Lisa McShane. Instead of eating the cupcakes (talk about dedication to her craft!), she painted them. Didn’t she do a great job? The bottom left is the enchanting Red Velvet and the top right is the charming Chocolate Salted Caramel.

[Cupcake Aside: After starting on this blog earlier today, I had to stop in to Wink Cupcakes in Queen Anne to get my cupcake fix. If only Cupcake Royale had a Queen Anne store; then I would have been completely sated. As it is, I’m still craving one of their Chocolate Salted Caramel cupcakes. The mini-cupcake from Wink didn’t quite fulfil the void like a Chocolate Salted Caramel can. (I’m probably being unfair. In reality, it never stood a chance. The Chocolated Salted Caramel are just. that. good.)]

Check out Lisa’s blog, 1,000 Paintings and Etsy site, Lisa McShane Art. If you’re in the mood for a sweet pastry painting for your wall, definitely snatch up a piece of Lisa McShane original art. You’ll be in good company; we purchased this piece last month.

I’m Ready for my Close-Up!

January 9, 2010 Filed Under: Bramble Berry News

Today we’re filming episodes for Soap Queen TV. It makes for one exhausting, but super FUN day (thanks to my fabulous crew).

We had cupcakes delivered from Cupcake Royale, Seattle’s best cupcakes (in my opinion)! And did I mention we have snacks? We’re loaded with cheese, crackers, pita bread, fruit, hummus, veggies, cookie dough, tiramisu and more cheese – a little something for everyone’s taste.

Here I am multi-tasking (as usual), while Amber ties my new screen-printed Soap Queen apron. Didn’t they turn out cute? Way to go Amber! I’m hoping that while I’m gone to Saudi Arabia next Friday that she shows you some behind-the-scenes photos from making these.

Ok, gotta run. I might be in trouble for sneaking off to do a quick blog post. Have a great weekend everyone!

Salted Caramel Choco-Beer Cupcakes

January 4, 2010 Filed Under: Soap Queen Cuisine

I found this recipe on The Brooklyn Kitchen Blog and have been waiting for the perfect occasion to try it out. Today marks the day of a Brambleversary- Happy 10 Year Anniversary, Norm!

Since my hubby was out with the boys last night, I spent the evening in the kitchen, baking away. This recipe is a 3 step process that took about 2 hours total. But this is not your average cupcake, people. It’s a melt in your mouth, salted caramel delicacy and a MUST try recipe!

Cake
1 cup flavorful dark beer
1/2 cup unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
2 teaspoons instant espresso powder (I used 1 tsp)
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoons baking soda

Combine the beer and butter in a large sauce pan and heat to melt.
Remove from heat; whisk in the cocoa, sugar, and espresso.
In a bowl, whisk the sour cream with the eggs and vanilla, then mix with the beer mixture.
Sift together the flour and baking soda, and fold into the batter.
Pour into cupcake pan (you can go a little more than ¾ full on these) and bake for 25 minutes at 350 degrees. Cool completely on a rack. *I cooked my large cupcakes for 17 minutes and my mini cupcakes for 11 minutes. They turned out perfect.*

Salted Caramel
4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt, kosher or sea

Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat—stir with a wooden spoon to combine
Cover the saucepan and let it cook over medium/medium-low heat for 3 minutes.
After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
Do not stir from this point on, but once the mixture starts to turn brown at the edge you should carefully shake/swirl the pan so that one area of the caramel doesn’t burn.
Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
Pour the heavy cream into the mixture. Be careful. The mixture will bubble up! (*it doubles in size so make sure the saucepan has plenty of room at the top)
Stir the mixture. Add the butter, lemon juice, and salt. Stir until combined.
Pour into a heat-safe measuring cup.
Stirring occasionally, allow to cool until thick and warm, about 20 minutes.

*It took about 13 minutes for the caramel to turn to an even amber color.

Frosting
1.5 sticks butter at room temperature
6 ounces cream cheese
4-5 cups powdered sugar
3/4 cup salted caramel (from recipe above)

Beat butter and cream cheese at medium speed until creamy.
Sift 2 cups of powdered sugar into the cream cheese mixture and beat to combine.
Add 3/4 cup of the salted caramel and beat to combine.
Sift rest of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire.

*I ended up adding an extra two cups of powdered sugar (so 7 cups total!) so it wasn’t so runny.

To Assemble: Frost the cakes, drizzle leftover caramel on top, and sprinkle a few grains of salt on each one. I used Dean & Deluca Murray River Pink Salt for the Brambleversary ones and it was perfection in a grain. Top with a chocolate covered espresso bean if you’re feeling fancy. Pair with the rest of your beer (or a glass of milk – these are rich fabulous cupcakes)! Makes 22-24 cupcakes.

I Love Milk and Cookeez – Two Scoops

November 18, 2009 Filed Under: Business Musings

We’re baaaaack! Grab your afternoon snack (milk and cookies of course) and enjoy the rest of the Milk and Cookeez interview! See the first half of the interview here!

Milk and Cookeez Website
Ice Cream and Clean Bath Shoppe Website

After the Bath Blog
Milk and Cookeez on Twitter

Anne-Marie: Tell us a little bit about yourself. What do you like to do when you’re not creating for Milk and Cookeez?

Tammy: When I am not creating I spend time with the fam. I have 3 children, a 10 year old daughter, who I might add is my biggest fan, and 6 year old and 2 year old boys. They keep me grounded and focused. I enjoy volunteering my time with my daughter’s Cheerleading Squad and gardening.

Anne-Marie: What is your favorite thing about running your own business?

Tammy: I love making people smile. I also love knowing that I am giving them a high quality bath and body product that doesn’t just look fun it is really good for you. I also enjoy knowing that I make the decisions on what products I use and what I can neglect to offer, it goes along with the Type A thing.

Anne-Marie: What’s the best advice you can give to someone who wants to start their own business?Tammy: Research everything! Ask lots of questions, there are many wonderful people that are more than willing to help you. I joined the Indie Business Network to receive my insurance, but I would be remiss not to mention all of the amazing support that the IBN has offered.Anne-Marie: What’s your favorite product to make?

Tammy: Right now it is Melt and Pour Soaps. I change every few months, last month it was Scoopz. I am so into manipulating the soap to make not only a molded soap, but a whole new product.

Anne-Marie: What is your favorite Bramble Berry product and why?Tammy: I have 2, is that ok? I adore your Holiday Candy Fragrance Oil. This is the fragrance that has become our signature Sweeteez fragrance. It is the perfect combination of sweet and yummy, just like Milk and Cookeez. I also love your Like-Cold-Process Melt and Pour soap. I love the way that it does not sweat and has no detergents in it. I won’t use a detergent based M&P.Anne-Marie: Final thoughts? Anything you want Soap Queen readers to know about Milk and Cookeez?

Tammy: Milk and Cookeez make great gifts and favors that not only look sweet, but are good for you too. I love working with customers and making products that make people smile. Who doesn’t smile when they see a cupcake or an ice cream cone? I know that I sure do.

Milk and Cookeez Website
Ice Cream and Clean Bath Shoppe Website

After the Bath Blog
Milk and Cookeezon TwitterAnne-Marie: Thanks, Tammy, for letting me pick your brain! Good luck with the new Ice Cream and Clean Shoppe and keep us updated with your favorite new products!

Single-Serving Microwave Cake

November 3, 2009 Filed Under: Soap Queen Cuisine

A special thanks to Charity, from All Things Hold Together, for letting me blog her fabulous single serve chocolate cake recipe! It’s an update on my Chocolate (cup)Cake in a Mug post from last year. You can follow Charity on Twitter and be sure to check out All Things Hold Together, a blog about cooking, crafting, faith and family.

Ingredients:

2 T flour
1.5 T sugar (just eyeball the 1/2 T using a tablespoon)
1/2 tsp baking powder
1 T unsweetened cocoa powder
A pinch of salt
2 T milk
1/2 tsp vanilla
1 tsp oil

Charity used Ghirardelli unsweetened cocoa and she said it was awesome!

Directions:

Mix all of the ingredients together in a small bowl (like a cereal bowl).
Scrape batter into a ramekin or mug sprayed with cooking spray.
Microwave on full power for 1 minute.
Marvel at your creation.
Loosen with a knife and tip onto plate.

Serve with a small scoop of vanilla ice cream, if you so desire. It does not plate very well, so just top it with the scoop of ice cream and eat it in the ramekin.

Enjoy!

Soapylove Tutorial: Fluffy Frosted Soapy …

October 24, 2009 Filed Under: Melt & Pour Soap

I’ve always wanted to make soap cupcakes but stopped at the frosting. Due to my own laziness, I didn’t want to use many special ingredients, and I find pastry bags totally intimidating! So I decided to do a little experimenting and have come up with an extremely simple and fun recipe that requires 2 ingredients and no fancy frosting tips. I hope you’ll give it a try!

Supplies:

1 lb Naturally Clear melt and pour soap

Sweet Treats colorant set

Delectable Desserts fragrance oil set

Liquid soap base

Soapylove round scallo p mold

Whisk or hand mixer

Directions: 1. Cut up soap base and reserve 4 oz for frosting. Melt the rest of the soap and color any way you like. I used Buttercream Yellow for the vanilla cupcakes, and Bakery Beige for the chocolate ones. Experiment with a few drops of White Icing color to lighten the shade if you like. Choose any of the yummy scents for your soaps.

2. Fill each mold and allow to harden. Unmold.

3. To make the frosting, melt the 4 oz of clear soap base in a medium mixing bowl. Stir in 2 tablespoons of liquid soap, a few drops of pink colorant, and any fragrance oil you like . Using a whisk or hand mixer, beat mixture until it forms soft peaks. Add 1 teaspoon of the Rainbow Sprinkles from the Sweet Treats kit. Mix until incorporated.

4. Spoon frosting onto soaps (turn soaps upside down so you’re frosting the backs), piling up as much as possible. Allow to air dry. It’s totally touchable and won’t crack! The frosting has a range of textures that you can achieve, from very soft peaks to dry, stiff peaks. It’s kind of like shaving cream. If you have added frosting to your soaps and you don’t like it, you can scrape it off, put it back in your bowl, and warm it up in the microwave again for 15 seconds. Mix again until you get a good texture. Try again and again – the frosting keeps re-fluffing! Sprinkle on extra sprinkles for added cuteness! Have fun! -Debbie, Soapylove

Bath Bomb Pricing Breakdown

August 31, 2009 Filed Under: Business Musings

How much does it cost to make each bath bomb cupcake?

Recently, a blog commenter asked great question about these bath bomb cupcakes and pricing them effectively. I’ve gone through and priced out all the materials either from Bramble Berry, or if we don’t carry it (bulk Cream of Tatar for example), priced from Amazon.com or your local Cash and Carry.

Citric Acid 50 lbs. $95.12/oz

Baking Soda 12 lbs $18.29.09/oz

Color 20 ml $7.65.38/ml

Fragrance 16 oz. $24.67/ounce

Cupcake Wrapper 50 $2.49 0.05/each

Powdered Sugar 4 lbs. $9.99 .16/ounce

Meringue 10 lbs $65.00 .40625/oz.

Fragrance 16 oz. $24.67/oz.

Vanilla Color Stabilizer 8 oz. $5.640.71/oz

SLS 15 lb $52.50.22/oz.

Cream of Tartar 15 oz. $8.99 .59/ounce

Jojoba Oil 7 lbs. $62.30.56/ounce

Witch Hazel 7 lbs. $14.13/ounce

Doing the math (and dividing the entire recipe to make 24 bath bomb cupcakes) I came up with this…

12 oz. Meringue: $4.92
14 oz. SLS: $3.08
4 oz. Jojoba: $2.24
16 oz. Powdered Sugar: $2.56
.7 oz. Cream of Tartar: $0.41
.5 oz. Fragrance Oil: $0.34
.5 oz. Vanilla Color Stabilizer: $0.35
32 oz. Citric Acid: $3.84
64 oz. Baking Soda: $5.76
Witch Hazel: $0.06
Fragrance: $0.35
Cupcake Liner: $0.05
Labcolor: $0.15

The total is $24.11 or right around $1 in ingredients for the bath bomb cupcakes.

I can make the entire recipe in about 1 hour total (including set up and clean up). Assuming I value my time at $28 per hour, this adds another $1.16 per cupcake bringing the total for the bath bomb cupcake to $2.16 with labor and ingredients. Assuming your overhead allocation rate (This is a fancy term that means you figure out your total overhead and divide by the number of units you make every year and then add this small figure to the total) runs under $.10 per cupcake and the wrapping ends up being $.50 or less (hang tag $.05, bag $.07, ribbon $.03) the total for your bath bomb cupcake is well under $2.75 with your overhead totally worked in. Assuming you wholesale the cuppies for $3.00, that is a 8.3% pre-tax net profit on each cupcake. You could make that 8.3% grow to 25% if you outsourced your labor to a $8/hour employee. And, if you sold these for the going retail rate of $7-$8 per cupcake bath fizzy? Over 100% net profit rate.

8.3% – 25% net profit on a product is adequate (8.3%) to wow! (25%) and 100% net profit is a triple wow! wow! wow!