Chocolate Swiss Roll Bubble Cakes - Wholesale Supplies Plus
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Chocolate Swiss Roll Bubble Cakes

Yield: 9-12 Bubble Cakes  |  Est. Time: 2 Hours  |  Level: Moderate

About This Recipe:

Create Chocolate Swiss Roll Bubble Cakes that look and smell good enough to eat! These festive bubble cakes use real cocoa powder and are scented with Ho-Ho-Ho fragrance oil, making them a perfect holiday bath treat.

Recipe Ingredients:

Measure ingredients with a scale or precise measuring tool.

• 8 oz. Baking Soda (Sodium Bicarbonate)
• 8 oz. Sodium Lauryl Sulfoacetate Coarse SLSa
• 2.50 oz. Bubble Cake Hardener
• 2.50 oz. Cornstarch - Pure
• 3-6 Tablespoon(s) Glycerin - Natural
• 1.50 oz. Bubble Up
• 1.20 oz. Castor Oil
• 0.20 oz. Ho-Ho-Ho Fragrance Oil 406
• 0.20 oz. Vanilla Color Stabilizer - CP Soap
• 1/4 Tablespoon(s) Cocoa Powder
• 1/8 Tablespoon(s) Matte Dark Brown Oxide Pigment Powder
• 2-5 Drop(s) Stained Glass Santa Red Liquid Color
• 2-5 Drop(s) Matte Woodland Green Liquid Pigment
Equipment From Home:
• (2) Large Mixing Bowls
• (1) Small Mixing Bowl
• (1) Cookie Sheet
• (1) Wax Paper
• (1) Scale - Digital Display
• (1) Soap Cutter
• (1) Rolling Pin
Recipe Disclaimer:

We are not responsible for the products you create from our supplies.

You alone are responsible for product and recipe testing to ensure compatibility and safety.

NOTE: If you are making these products for sale, good manufacturing practices recommend you wear a hairnet, gloves and a mask. We also recommend a clean apron and workspace.
  1. (We recommend using a mask when working with lathanol powder.  It is a very fine powder and becomes airborne very quickly.)
  2. To a large mixing bowl, add all dry ingredients. Gently mix with a wire whisk to incorporate all ingredients.
  3. Add fragrance oil to the dry mix and carefully mix together.
  4. Add liquid ingredients slowly while kneading ingredients together. The mixture will begin to take on the consistency of dough. When adding the glycerin, start with 3 Tablespoons and continue to add 1 Tablespoon (if necessary) until mixture takes on a doughy consistency. 
  5. When the mixture begins to hold together in your hand, divide the batch into three bowls, in the following amounts: 11.25 oz, 10.25 oz and 1.7 oz.
  6. In the first bowl with 11.25 oz, add cocoa powder and matte dark brown pigment powder. Mix thoroughly until the color is fully incorporated and no white spots are left.
  7. On a sheet of wax paper, roll out the brown "dough" into a large flat rectangle. It should be about 1/2" thick.
  8. Repeat the above step with the white "dough".
  9. Set aside the small bowl of uncolored dough for later.
  10. Lay the white "dough" on top of the brown and using the wax paper take one side and pull up and over. Pulling the dough tight, keep rolling the mixture using the wax paper. Make sure not to roll the wax paper into the mixture and be sure to roll with the longest side in front of you.
  11. When the "dough" is completely rolled together, the ends will be open so be sure to push them together so that the "dough" looks like a log. Set out on a cookie sheet to dry for at least 24-48 hours.
  12. Take the remaining uncolored dough and split it in half. Color one half with Stained Glass Santa Red liquid color and the other with Matte Woodland Green liquid color.
  13. Roll the red “dough” into little balls to represent the “berries” on top. Allow 24-48 hours to dry.
  14. Roll out and cut out green “leaves” to compliment berries on top of roll. Allow 24-48 hours to dry.
  15. Using a soap cutter or dull knife, cut your log into slices. Decorate each slice with berries and leaves as desired.
  16. Set out on a cookie sheet to dry for at least 24-48 hours.
  17. Wrap them in airtight plastic wrap or some other airtight container.
  18. Label product accordingly.
TO USE: Crumble one bubble cake under warm running water and watch as the tub fills up with luxurious bubbles.