Golden Egg Bath Truffle Projecthttps://www.brambleberry.com/in-the-studio/projects/bath-bombs/golden-egg-bath-truffle-project/PS000245.html
These truffles are scented with Rose Gold Fragrance Oil, which has notes of vanilla, amber, rose, and freesia. It's the perfect scent for this opulent recipe!
The base is made with baking soda and citric acid, just like a normal bath bomb. Naturally-derived SLSA is added, which creates dense and creamy bubbles. The mixture has a dough-like consistency. We recommend placing a sheet of freezer paper, parchment paper, or wax paper on your surface so the truffles don't stick.
We formed the entire mixture into balls with our hands, then molded each into an egg shape. Each truffle gets a generous coating of King's Gold Mica. This project can get a little messy - if you have gloves, they will come in handy. We also recommend using a fine mesh sifter (like this powder duster) to help apply the mica. Massaging the colorant onto each egg to helps it stick and ensures they are completely covered.
To use these truffles, we recommend filling the tub 3/4 of the way full and then crumbling it under the running water - this activates the most bubbles! The SLSA also helps the mica and butters mix into the water without large pools of oil or a mica ring around the tub. These make wonderful gifts, especially for Easter!
- Skill Level: Intermediate
- Time to Complete: 1 hour
- Kit Yields: About 20 truffles
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Golden Egg Bath Truffle Project
These decadent truffles fill the tub with moisturizing butters, creamy bubbles, and plenty of shimmer.
25 oz. Baking Soda (Sodium Bicarbonate)
7 oz. Citric Acid
2 oz. Cream of Tartar
15 oz. SLSA
4.5 oz. Cocoa Butter
5 oz. Mango Butter
1 oz. Polysorbate 80
1 oz. Liquid Glycerin
0.8 oz. Rose Gold Fragrance Oil
King's Gold Mica
In a small heat-safe container, add 5 ounces of mango butter, 4.5 ounces of cocoa butter, 1 ounce of glycerin, and 1 ounce of polysorbate 80. Place the container in the microwave and melt using 30-60 bursts. The cocoa butter takes a little while to melt. Be careful when removing it from the microwave, as it may be very hot.
Add 0.8 ounces of Rose Gold Fragrance Oil. Stir and set aside.
Place a fine mesh sifter over a large container. Add 25 ounces of baking soda, 7 ounces of citric acid, and 2 ounces of cream of tartar. Push the ingredients through the sifter to get rid of chunks. Add 1 teaspoon of King's Gold Mica. Use a whisk to mix.
Very carefully, add 15 ounces of SLSA to the large container and mix it in slowly. It can cause irritation if it becomes airborne - you can wear a mask if you like.
Add about ⅓ of the melted butter mixture. Use your hands to incorporate the liquid and powder ingredients together. If you prefer, you can also use a stand or hand mixer for this step. Make sure to incorporate any powders that tend to hang out at the bottom of the bowl.
Continue adding the liquid ingredients to the dry and mix until fully incorporated. The final texture is very similar to bread dough – soft, workable, and slightly sticky.
We found a dough temperature of about 85-100° F is a great moldable texture. If your dough is cooler than that, place the entire mixture into the microwave for 10-20 seconds to warm it.
|Place a few pieces of parchment, wax, or freezer paper down on your work surface. Create balls of the mixture with your hands. Ours were about 2.5-3 ounces by weight. Place them on the paper.|
Begin molding each one into the shape of an egg with your hands. Don't worry about them being perfect!
Once all the bath truffles have been shaped, cover them in a layer of King's Gold Mica. We found it helpful to use a powder duster. Then, use your hands to spread the mica all over each egg - do your best to cover them completely. Note: If there are spots you missed, wait until the eggs harden and add more mica.
Continue until all the eggs are covered in mica. Allow them to fully dry and harden for at least 24 hours. To use, fill the tub with hot water. Once it's about ¾ full, break the truffle up directly under the faucet to activate the bubbles. Enjoy!
Photographer: Amanda Kerzman