Pomegranate Orange Bubble Cakes Recipe

(We recommend using a mask when working with lathanol powder. It is a very fine powder and becomes airborne very quickly.)

Weigh all dry ingredients (Baking Soda, Lathanol, Bubble Cake Hardener, Cornstarch) and place in large mixing bowl.

Use a sifter to break up any clumps in the mixture.

Drizzle 4.25 oz. glycerin over mixture and mix with gloved hands.

Add MCT and water and blend in (mixture will be sticky).

Divide mixture into 2 bowls (about 8.65 oz. each).

In 2 plastic beakers, add 5 ml fragrance oil and 2.5 ml vanilla stabilizer to each. Mix well.

Blend in 1/8 teaspoon of the color to each and mix well.

To one bowl, add 1 Tablespoon (0.50 oz.) of glycerin and mix into dough. Add color from one beaker and blend in well, kneading dough until mixture is all one blended color.

Place dough on large piece of parchment or wax paper and place another piece on top. Press dough down to flatten.

Using a rolling pin, carefully roll into rectangle shape. If any ends are sticking out, these can be removed and added to another area and rolled out. Roll dough to about 1/8 inch and set aside.

Repeat Steps 8-10 with second bowl of mixture.

Remove top sheet of paper from both colors. Take one colored dough and turn upside down over the other colored dough, positioning evenly. Remove paper from top.

Starting with long side of dough, start to roll the two pieces together like a jelly roll. Use the bottom paper to help roll the dough, pulling up and over as you go. Be sure to roll tightly so there are no holes in the bubble cake. Be careful not to roll the paper into the dough.

When dough has been rolled, push the ends together and rounded to look like a log.

Sprinkle top with glitter and set aside.

After about 2 hours, slice log into ¾” slices.

Let harden for 24-48 hours before packaging.

Label product accordingly.