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Melon Cupcake MP Soaps Recipe
Author: Wholesale Supplies Plus
Friday, May 16, 2014

Melon scents are always a summer favorite. These sweet smelling soaps look good enough to eat!

Wholesale Supplies Plus is not responsible for the products you create from our supplies.
You alone are responsible for product and recipe testing to ensure compatibility and safety.


Project Level: Moderate
Estimated Time: 1 Hour
Yield: 16 Cupcakes

Ingredients

  •  0.5 lbs. Foaming Bath Whip
  •  3.5 lbs. Premium Ultra White MP Soap Base - 2 lb Tray
  •  1.5 oz. Palm Kernel Flakes - 102º Melt
  •  1 oz. Glycerin - Natural
  •  2 oz. Cucumber Melon* (2010 Edition) FO 647
  •  10-20 Drop(s) Stained Glass Sunflower Orange Liquid Color
  •  10-20 Drop(s) Stained Glass Forest Green Liquid Color
  •  12 Piece(s) Cupcake Round Silicone Molds
  •  1 Piece(s) Citrus Small Round Soap Mold (MW 154)
  •  16 Piece(s) Premium Crystal Clear Cello Bags (4" x 2" x 9")
  •  1 Piece(s) Orange Curling Ribbon
  •  1 Piece(s) Hunter Green Curling Ribbon

Equipment

  •  Hand Mixer
  •  Large Glass Measuring Bowls
  •  Measuring Spoons
  •  Microwave or Double Boiler
  •  Mixing Spoons
  •  Microwave
  •  Cutting Mat
  •  Pastry Bags with tips or Decorator Pro
  •  Straight Soap Cutter
  •  Beaker - Natural Polypropylene
  •  Jelly Roll Pan
  •  Decorator Pro - Stainless Steel
  •  Scale - Digital Display (Professional)

INCI Ingredient Label: CUPCAKES: Sorbitol, Propylene Glycol, Sodium Laureth Sulfate, Stearic Acid, Myristic Acid, Water, Sodium Hydroxide, Sodium Cocoyl Isethionate, Titanium Dioxide, Fragrance, Methylparaben, Propylparaben, Yellow 6. FROSTING: Glycerin, Water, Sodium Cocoyl Isethionate, Sorbitol, Propylene Glycol, Sodium Laureth Sulfate, Disodium Lauryl Sulfosuccinate, Stearic Acid, Palm Kernel Oil, Myristic Acid, Sodium Hydroxide, Sodium Chloride, Diazolidinyl Urea, Iodopropynyl Butylcarbamate, Fragrance, Titanium Dioxide, Methylparaben, Propylparaben, Green 5, Yellow 5.

Recipe Directions

  1. FOR CUPCAKES:
  2. Lay out 12 silicone cupcake liners on a cookie sheet or if available, place in a regular metal cupcake tin to give the silicone molds more stability when pouring.
  3. Weigh 3 lbs. of Ultra White MP Soap Base. Cut up into medium sized chunks and place into a large glass bowl.
  4. Place bowl in microwave and heat until soap has melted. Start at 1 minute. Remove and then stir. Continue heating at 30 second intervals until all the soap has melted. Stir to make sure all chunks have melted.
  5. Add 10-20 drops of Sunflower Yellow Stained Glass Liquid Dye to melted soap. Stir until the color is completely blended in.
  6. In plastic beaker, add 1.5 oz. of fragrance oil. Pour into melted soap and stir slowly.
  7. Pour soap into all the 12 cupcake liners. Let soap cool until it is solid.
  8. When soap has completely hardened, carefully remove from cupcake molds. Place soap cupcakes on a cookie sheet and set aside.
  9. Re-melt the remaining soap and pour into citrus wax tart molds, fill only half-way.
  10. Place citrus wax mold into freezer for 5 minutes or until soap has solidified.
  11. Unmold. Using a straight soap cutter, slice off the citrus detail.
  12. Repeat steps 9-11 until you have 16 citrus slices.
  13. Re-melt any remaining soap and fill 4 cupcake molds to complete 16 cupcakes
  14. Let soap set up. When soap has completely hardened, carefully remove from cupcake molds.
  15. FOR FROSTING:
  16. Weigh and cut up 8 oz. of Ultra White Soap Base. Place in glass bowl.
  17. Place in microwave and heat until soap has melted. Remove and stir to be sure that there are no chunks that have not melted.
  18. Weigh the 1.5 oz. of palm kernel flakes and 1 oz. glycerin and place in a bowl.  Heat in microwave until completely melted.
  19. Add 8 oz. of Foaming Bath Whip to melted soap. Gently stir to mix in.
  20. Using a hand mixer start to whip. Add palm kernel/glycerin mixture while whipping. 
  21. Add 10-20 drops of Forest Green Stained Glass Liquid Dye along with 0.5 oz of fragrance oil.
  22. Continue to mix until frosting thickens. If frosting seems too thin, place in refrigerator for 15 minutes then whip again.
  23. Immediately put frosting into a pastry bag with a decorating tip. A Decorator Pro works well.
  24. Pipe the frosting onto cupcakes. Top with a piece of citrus soap. Continue until all cupcakes are frosted.
  25. Frosting will take about 24 hours to harden up before it is safe to package.
  26. Package in cello bags and tie with ribbon. Label accordingly.





  Questions & Answers (6)


 
 
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