Pomegranate Orange Bubble Cakes Recipe - Wholesale Supplies Plus
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Pomegranate Orange Bubble Cakes Recipe

Yield: 10 Bubble Cakes  |  Est. Time: 1 Hour  |  Level: Moderate

About This Recipe:

Relax in a tub full of bubbles with these colorful bubble cakes. The fragrance is an invigorating blend of fresh zesty mandarin with tangy pomegranate to make this a great holiday addition to your product line.

Recipe Ingredients:

Measure ingredients with a scale or precise measuring tool.

• 0.50 oz. Distilled Water
• 8.6 oz. Baking Soda (Sodium Bicarbonate)
• 5.3 oz. Sodium Lauryl Sulfoacetate Coarse SLSa
• 4.25 oz. Glycerin - Natural
• 2.20 oz. Bubble Cake Hardener
• 1.75 oz. Cornstarch - Pure
• 0.50 oz. MCT - Mid Chain Triglycerides Liquid
• 10 ml(s) Pomegranate & Sweet Orange* FO 500
• 5 ml(s) Vanilla Color Stabilizer - CP Soap
• 1/8 Teaspoon(s) Bath Bomb Orange Powder Color
• 1/8 Teaspoon(s) Bath Bomb Red Powder Color
• 1/2 Teaspoon(s) Traditional - Iridescent Super Sparkle Glitter
Equipment From Home:
• (2) Large Mixing Bowls
• (1) Scale - Digital Display
• (1) Sifter
• (1) Wire Whisk
• (1) Parchment Paper/Waxed Paper
• (1) Rolling Piin
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. Weigh all dry ingredients (Baking Soda, Lathanol, Bubble Cake Hardener, Cornstarch) and place in large mixing bowl.
  3. Use a sifter to break up any clumps in the mixture.
  4. Drizzle 4.25 oz. glycerin over mixture and mix with gloved hands.
  5. Add MCT and water and blend in (mixture will be sticky).
  6. Divide mixture into 2 bowls (about 8.65 oz. each).
  7. In 2 plastic beakers, add 5 ml fragrance oil and 2.5 ml vanilla stabilizer to each. Mix well.
  8. Blend in 1/8 teaspoon of the color to each and mix well.
  9. 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.
  10. Place dough on large piece of parchment or wax paper and place another piece on top. Press dough down to flatten.
  11. 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.
  12. Repeat Steps 8-10 with second bowl of mixture.
  13. 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.
  14. 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.
  15. When dough has been rolled, push the ends together and rounded to look like a log. 
  16. Sprinkle top with glitter and set aside. 
  17.  After about 2 hours, slice log into ¾” slices.
  18.  Let harden for 24-48 hours before packaging.  
  19.  Label product accordingly.
To Use: Crumble 1/2-1 bubble cake under warm running water to create lots of bubbles.

Ingredient Label: Baking Soda, Sodium Lauryl Sulfoacetate, Glycerin, Potassium Bitartrate, Cornstarch, Medium Chain Triglycerides, Water, Fragrance, Yellow 6 Lake, Red 40 Lake, Glitter.

Questions & Answers (4)