Sparkling Snowball Bath Truffle Project
- Skill Level: Intermediate
- Time: 1 hour
- Yield: About 18 truffles
Project Description
These Sparkling Snowball Bath Truffles are perfect for holiday gifts! The combination of sodium bicarbonate and citric acid create a gentle fizzing reaction. The addition of SLSA creates bubbles, while cocoa butter and shea butter add moisture. The truffles are scented with Silver Sparkle Fragrance Oil, which gives them a creamy scent that's suitable for the holidays and beyond.
Once the ingredients are combined and the blue and white colors are layered, an ice cream scoop creates the cute shape. Snowflake Sparkle Mica is sprinkled on top for the perfect finishing touch.
The bath truffles need about 3-4 days to dry and harden before use. We recommend filling your bathtub about 3/4 of the way, then breaking the truffle up under the faucet to activate the most bubbles. Because of the skin-loving butters in this recipe, the bubbles are dense, creamy, and moisturizing. Thanks to the polysorbate 80, we found the micas blend with the water and leave very little color on the tub.
The recipe makes about 18 truffles, depending on the size of your scoop. That means you have plenty to give to loved ones! We like to package them in small plastic bags or jars so they stay intact.
Want more bath bomb making supplies? Buy these DIY bath bomb kits.
You will need:
- 25 oz. Baking Soda (Sodium Bicarbonate)
- 7 oz. Citric Acid
- 4 oz. Cream of Tartar
- 15 oz. SLSA
- 4.5 oz. Cocoa Butter
- 6 oz. Shea Butter
- 0.5 oz. Champagne Extract
- 1 oz. Polysorbate 80
- 1 oz. Liquid Glycerin
- 0.8 oz. Silver Sparkle Fragrance Oil
- 1/4 tsp. Blue Slushy Mica
- Snowflake Sparkle Mica
Follow these steps:
1
In a small heat-safe container, add 6 ounces of shea butter and 4.5 ounces of cocoa butter. Melt in the microwave using 30-60 second bursts. Stir and set aside. Note: The cocoa butter takes a little while to melt. Be careful when removing it from the microwave, as it may be very hot.
2
Add 0.8 ounces of Silver Sparkle Fragrance Oil, 0.5 ounces of champagne extract, 1 ounce of glycerin, and 1 ounce of polysorbate 80. Stir and set aside.
3
Place a fine mesh strainer over a large container. Add 25 ounces of baking soda, 7 ounces of citric acid, and 4 ounces of cream of tartar. Push the ingredients through the strainer to get rid of chunks. Use a whisk to mix.
4
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.
5
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.
6
Continue adding the liquid ingredients to the dry and mixing together until fully incorporated. The final texture will be very similar to cookie dough – soft, workable, and slightly sticky.
7
We found a dough temperature of about 85-100° F is a great moldable texture. If yours is a lot cooler than that, place the entire mixture into the microwave for 10-20 seconds. Split the batch in half (it's okay to eyeball it). To one container, add 1/4 teaspoon of Blue Slushy Mica and use your hands or stand mixer to mix completely until there are no streaks of color.
8
Lay down a sheet of parchment, wax, or freezer paper. Place about 1/4 of the blue or white mixture and flatten it into a pancake shape. Place about 1/4 of the opposite color on top and flatten it. Don't worry too much about making the layers neat or even - they will all swirl together in the end. Continue until it's all layered, then place the mixture back into your bowl. Note: You can create as many layers as you want. The more layers, the more stripes will appear in your bath truffles.
9
Use an ice cream scoop to scoop the mixture onto the paper. Sprinkle the top of each truffle with Snowflake Sparkle Mica.
10
Allow the truffles to harden and dry for about 3-4 days. If you live in a very humid area, it may take longer. The truffles will always be a little bit delicate, even after they harden.
11
To use, fill the tub with hot water. Once it's about ¾ full, break up the truffle directly under the faucet to activate the bubbles. Enjoy!
Tutorial credits
Photographer: Amanda Kerzman
Sparkling Snowball Bath Truffle Project
- Skill Level: Intermediate
- Time: 1 hour
- Yield: About 18 truffles
Project Description
These Sparkling Snowball Bath Truffles are perfect for holiday gifts! The combination of sodium bicarbonate and citric acid create a gentle fizzing reaction. The addition of SLSA creates bubbles, while cocoa butter and shea butter add moisture. The truffles are scented with Silver Sparkle Fragrance Oil, which gives them a creamy scent that's suitable for the holidays and beyond.
Once the ingredients are combined and the blue and white colors are layered, an ice cream scoop creates the cute shape. Snowflake Sparkle Mica is sprinkled on top for the perfect finishing touch.
The bath truffles need about 3-4 days to dry and harden before use. We recommend filling your bathtub about 3/4 of the way, then breaking the truffle up under the faucet to activate the most bubbles. Because of the skin-loving butters in this recipe, the bubbles are dense, creamy, and moisturizing. Thanks to the polysorbate 80, we found the micas blend with the water and leave very little color on the tub.
The recipe makes about 18 truffles, depending on the size of your scoop. That means you have plenty to give to loved ones! We like to package them in small plastic bags or jars so they stay intact.
Want more bath bomb making supplies? Buy these DIY bath bomb kits.
You will need:
- 25 oz. Baking Soda (Sodium Bicarbonate)
- 7 oz. Citric Acid
- 4 oz. Cream of Tartar
- 15 oz. SLSA
- 4.5 oz. Cocoa Butter
- 6 oz. Shea Butter
- 0.5 oz. Champagne Extract
- 1 oz. Polysorbate 80
- 1 oz. Liquid Glycerin
- 0.8 oz. Silver Sparkle Fragrance Oil
- 1/4 tsp. Blue Slushy Mica
- Snowflake Sparkle Mica
Follow these steps:
1
In a small heat-safe container, add 6 ounces of shea butter and 4.5 ounces of cocoa butter. Melt in the microwave using 30-60 second bursts. Stir and set aside. Note: The cocoa butter takes a little while to melt. Be careful when removing it from the microwave, as it may be very hot.
2
Add 0.8 ounces of Silver Sparkle Fragrance Oil, 0.5 ounces of champagne extract, 1 ounce of glycerin, and 1 ounce of polysorbate 80. Stir and set aside.
3
Place a fine mesh strainer over a large container. Add 25 ounces of baking soda, 7 ounces of citric acid, and 4 ounces of cream of tartar. Push the ingredients through the strainer to get rid of chunks. Use a whisk to mix.
4
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.
5
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.
6
Continue adding the liquid ingredients to the dry and mixing together until fully incorporated. The final texture will be very similar to cookie dough – soft, workable, and slightly sticky.
7
We found a dough temperature of about 85-100° F is a great moldable texture. If yours is a lot cooler than that, place the entire mixture into the microwave for 10-20 seconds. Split the batch in half (it's okay to eyeball it). To one container, add 1/4 teaspoon of Blue Slushy Mica and use your hands or stand mixer to mix completely until there are no streaks of color.
8
Lay down a sheet of parchment, wax, or freezer paper. Place about 1/4 of the blue or white mixture and flatten it into a pancake shape. Place about 1/4 of the opposite color on top and flatten it. Don't worry too much about making the layers neat or even - they will all swirl together in the end. Continue until it's all layered, then place the mixture back into your bowl. Note: You can create as many layers as you want. The more layers, the more stripes will appear in your bath truffles.
9
Use an ice cream scoop to scoop the mixture onto the paper. Sprinkle the top of each truffle with Snowflake Sparkle Mica.
10
Allow the truffles to harden and dry for about 3-4 days. If you live in a very humid area, it may take longer. The truffles will always be a little bit delicate, even after they harden.
11
To use, fill the tub with hot water. Once it's about ¾ full, break up the truffle directly under the faucet to activate the bubbles. Enjoy!
Tutorial credits
Photographer: Amanda Kerzman
You will need:
- 25 oz. Baking Soda (Sodium Bicarbonate)
- 7 oz. Citric Acid
- 4 oz. Cream of Tartar
- 15 oz. SLSA
- 4.5 oz. Cocoa Butter
- 6 oz. Shea Butter
- 0.5 oz. Champagne Extract
- 1 oz. Polysorbate 80
- 1 oz. Liquid Glycerin
- 0.8 oz. Silver Sparkle Fragrance Oil
- 1/4 tsp. Blue Slushy Mica
- Snowflake Sparkle Mica
Follow these steps:
1
In a small heat-safe container, add 6 ounces of shea butter and 4.5 ounces of cocoa butter. Melt in the microwave using 30-60 second bursts. Stir and set aside. Note: The cocoa butter takes a little while to melt. Be careful when removing it from the microwave, as it may be very hot.
2
Add 0.8 ounces of Silver Sparkle Fragrance Oil, 0.5 ounces of champagne extract, 1 ounce of glycerin, and 1 ounce of polysorbate 80. Stir and set aside.
3
Place a fine mesh strainer over a large container. Add 25 ounces of baking soda, 7 ounces of citric acid, and 4 ounces of cream of tartar. Push the ingredients through the strainer to get rid of chunks. Use a whisk to mix.
4
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.
5
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.
6
Continue adding the liquid ingredients to the dry and mixing together until fully incorporated. The final texture will be very similar to cookie dough – soft, workable, and slightly sticky.
7
We found a dough temperature of about 85-100° F is a great moldable texture. If yours is a lot cooler than that, place the entire mixture into the microwave for 10-20 seconds. Split the batch in half (it's okay to eyeball it). To one container, add 1/4 teaspoon of Blue Slushy Mica and use your hands or stand mixer to mix completely until there are no streaks of color.
8
Lay down a sheet of parchment, wax, or freezer paper. Place about 1/4 of the blue or white mixture and flatten it into a pancake shape. Place about 1/4 of the opposite color on top and flatten it. Don't worry too much about making the layers neat or even - they will all swirl together in the end. Continue until it's all layered, then place the mixture back into your bowl. Note: You can create as many layers as you want. The more layers, the more stripes will appear in your bath truffles.
9
Use an ice cream scoop to scoop the mixture onto the paper. Sprinkle the top of each truffle with Snowflake Sparkle Mica.
10
Allow the truffles to harden and dry for about 3-4 days. If you live in a very humid area, it may take longer. The truffles will always be a little bit delicate, even after they harden.
11
To use, fill the tub with hot water. Once it's about ¾ full, break up the truffle directly under the faucet to activate the bubbles. Enjoy!
Tutorial credits
Photographer: Amanda Kerzman
