Champagne Bath Bomb Cupcakes image number null
Champagne Bath Bomb Cupcakes image number null

Champagne Bath Bomb Cupcakes

Item No. PS000104
undefined out of 5 Customer Rating
LEVEL Advanced
TIME 1 hour
YIELD 6 bath bombs
COST
$144.32
These sparkly Champagne Bath Bomb Cupcakes are fun to make, gift, and use. They add skin-loving oils and bubbles to your bath.

These Champagne Bath Bomb Cupcakes feature plenty of pink, gold, and sparkle! They're scented with Rose Gold Fragrance Oil, which is a mix of raspberry, freesia, and vanilla. It's a sweet and complex scent everyone will love.

Bath bomb cupcakes are one of our favorite projects to give as gifts. They always elicit a reaction - after all, who doesn't love a cupcake? It is a more advanced project. If you've never made bath bombs before, we recommend trying a beginner bath bomb recipe first. The Cherry Blossom Bath Bomb Project is a good one to start with.

Want more bath bomb making supplies? Buy these DIY bath bomb kits.

What You Need:

IB002935
Sodium Bicarbonate

Sodium Bicarbonate - 1 lb

1 lb
$2.99
IB000052
Citric Acid

Citric Acid - 1 lb

1 lb
$6.99
IB003329
Rose Gold Fragrance Oil

Rose Gold Fragrance Oil - 2 oz

2 oz
$7.36
IB003370
Gold Bursting Beads

Gold Bursting Beads - 1 oz

1 oz
$10.99
IB002272
Rose Pearl Mica

Rose Pearl Mica - 1 oz

1 oz
$3.99
IB003406
Champagne Extract

Champagne Extract - 1 oz

1 oz
$4.99
IB002994
Cream of Tartar

Cream of Tartar - 2 oz

2 oz
$1.99
IB002332
Avocado Oil

Avocado Oil - 1 lb

1 lb
$10.49
IB003098
Witch Hazel

Witch Hazel - 1 lb

1 lb
$6.99
IB002167
Gold Sparkle Mica

Gold Sparkle Mica - 1 oz

1 oz
$5.99
IB002943
Powder Sprayer

Powder Sprayer - 1 Sprayer

1 Sprayer
$4.79 Price reduced from $5.99 to
IB002429
Polysorbate 80

Polysorbate 80 - 1 oz

1 oz
$2.99
IB002874
Sodium Lauryl Sulfoacetate - SLSA

Sodium Lauryl Sulfoacetate - SLSA - 1 Jar

1-28 oz jar
$50.79
IB001992
Fine Silver Rainbow EcoGlitter

Fine Silver Rainbow EcoGlitter - 1 oz

1 oz
$8.99
IB002737
12 Bar Round Silicone Mold

12 Bar Round Silicone Mold - 1 Mold

1
$13.99
$144.32
13 products 2 tools

Recipe

INGREDIENTS:
  • Sodium Bicarbonate - 1 lb
  • Citric Acid - 1 lb
  • Rose Gold Fragrance Oil - 2 oz
  • Gold Bursting Beads - 1 oz
  • Rose Pearl Mica - 1 oz
  • Champagne Extract - 1 oz
  • Cream of Tartar - 2 oz
  • Avocado Oil - 1 lb
  • Witch Hazel - 1 lb
  • Gold Sparkle Mica - 1 oz
  • Polysorbate 80 - 1 oz
  • Sodium Lauryl Sulfoacetate - SLSA - 1 Jar
  • Fine Silver Rainbow EcoGlitter - 1 oz
EQUIPMENT:
  • Powder Sprayer - 1 Sprayer
  • 12 Bar Round Silicone Mold - 1 Mold

Instructions

You will need:

  • Base:
  • 12 Bar Round Silicone Mold*
  • 20 oz. Baking Soda
  • 10 oz. Citric Acid
  • 0.5 oz. Champagne Extract
  • 0.5 oz. Polysorbate 80
  • 0.3 oz. Rose Gold Fragrance Oil
  • Rose Pearl Mica
  • Witch Hazel in a Spray Bottle
  • Frosting:
  • Disposable Frosting Bag
  • 1M Frosting Tip
  • 2.6 oz. Meringue Powder
  • 1.5 tsp. Cream of Tartar
  • 2.5 oz. Avocado Oil
  • 8 oz. SLSA
  • 5.6 oz. Powdered Sugar
  • 0.3 oz. Rose Gold Fragrance Oil
  • About 2 oz. Distilled Water 
  • Fine Silver Rainbow EcoGlitter
  • Gold Bursting Beads
  • Gold Sparkle Mica in a Powder Duster

Follow these steps:

1

Add 20 ounces of baking soda and 10 ounces of citric acid to a large mixing bowl. Use your fingers to break up any large clumps, or push the powders through a sifter.  

2

Add about 1/4 teaspoon Rose Pearl Mica, 0.5 ounces of polysorbate 80, 0.5 ounces of champagne extract, and 0.3 ounces of Rose Gold Fragrance Oil. Use gloved hands to mix and break up any clumps.

3

Test the consistency of the bath bomb mixture. The perfect consistency is similar to wet sand and holds its shape when squeezed. If it’s too dry, use one hand to spritz the mixture with witch hazel and one to mix. Continue spritzing until the mixture holds its shape.

4

Start filling each mold cavity, pressing the mixture in firmly. Smooth the top of each cupcake with your fingers. Don't worry about it being too perfect - it will get covered with frosting later. Set the mold aside. Note: This project was originally made with a Cupcake Silicone Mold, which was discontinued. The 12 Bar Round Silicone Mold creates a similar shape but will look different from the photos.

5

Use a hand or stand mixer to mix 2.6 ounces of meringue powder and 2 ounces of distilled water until smooth and clump free. 

6

Add 5.6 ounces of powdered sugar, 1.5 teaspoons of cream of tartar, and 2.5 ounces of avocado oil. Blend with the mixer until all the ingredients have combined. 

7

Add 8 ounces of SLSA to the mixture. Be very careful - SLSA is a very fine powder that can be very irritating if it becomes airborne. You can wear a mask if y ou like. Use a large spoon or spatula to fold it in. Once it's mostely incorporated, mix on low and gradually increase the speed. 

8

Add 0.3 ounces of Rose Gold Fragrance Oil. Mix well until you get a smooth but stiff frosting. You can add more powdered sugar or distilled water to adjust the consistency as necessary. The frosting should be thick enough to hold its shape, but thin enough to be piped. 

9

Split the frosting in half. To one container, add about 1/4 teaspoon Rose Pearl Mica and combine - add more color if you'd like a more vibrant hue. Add a small spoonful of the vibrant pink to the white to create a very light pink (like we did, shown below) or leave it pure white for more contrast. Note: This is step optional - you can create one color of frosting if you prefer. 

10

Prep your frosting bag by cutting off the tip and inserting the tip firmly inside. Fill the frosting bag with the light pink on one side and the dark pink on the other. 

11

Wipe any loose powder off the cupcakes and begin frosting. We like to create a dollop of frosting in the middle, then pipe around the ouside working in and creating a peak on top. Have fun experimenting with different piping techniques!

12

Sprinkle Gold Bursting Beads and Fine Silver Rainbow EcoGlitter on top of each cupcake. For a little extra dimension and shimmer, we used a Powder Sprayer to apply a thin layer of Gold Sparkle Mica to each cupcake as well. Note: The Gold Iridescent EcoGlitter previously used in this project was discontinued. It has been replaced with Fine Silver Rainbow EcoGlitter.

13

Allow the cupcakes to fully harden for 24 hours - the frosting may need an extra day or two to harden. The frosting will always need to be handled carefully. Remove them from the mold. Once you're ready to use, drop them into a hot bath and enjoy. 

Tutorial credits

Photographer: Amanda Kerzman

See more

Champagne Bath Bomb Cupcakes

  • LEVEL Advanced
  • TIME 1 hour
  • YIELD 6 bath bombs

These Champagne Bath Bomb Cupcakes feature plenty of pink, gold, and sparkle! They're scented with Rose Gold Fragrance Oil, which is a mix of raspberry, freesia, and vanilla. It's a sweet and complex scent everyone will love.

Bath bomb cupcakes are one of our favorite projects to give as gifts. They always elicit a reaction - after all, who doesn't love a cupcake? It is a more advanced project. If you've never made bath bombs before, we recommend trying a beginner bath bomb recipe first. The Cherry Blossom Bath Bomb Project is a good one to start with.

Want more bath bomb making supplies? Buy these DIY bath bomb kits.

You will need:

  • Base:
  • 12 Bar Round Silicone Mold*
  • 20 oz. Baking Soda
  • 10 oz. Citric Acid
  • 0.5 oz. Champagne Extract
  • 0.5 oz. Polysorbate 80
  • 0.3 oz. Rose Gold Fragrance Oil
  • Rose Pearl Mica
  • Witch Hazel in a Spray Bottle
  • Frosting:
  • Disposable Frosting Bag
  • 1M Frosting Tip
  • 2.6 oz. Meringue Powder
  • 1.5 tsp. Cream of Tartar
  • 2.5 oz. Avocado Oil
  • 8 oz. SLSA
  • 5.6 oz. Powdered Sugar
  • 0.3 oz. Rose Gold Fragrance Oil
  • About 2 oz. Distilled Water 
  • Fine Silver Rainbow EcoGlitter
  • Gold Bursting Beads
  • Gold Sparkle Mica in a Powder Duster

Follow these steps:

1

Add 20 ounces of baking soda and 10 ounces of citric acid to a large mixing bowl. Use your fingers to break up any large clumps, or push the powders through a sifter.  

2

Add about 1/4 teaspoon Rose Pearl Mica, 0.5 ounces of polysorbate 80, 0.5 ounces of champagne extract, and 0.3 ounces of Rose Gold Fragrance Oil. Use gloved hands to mix and break up any clumps.

3

Test the consistency of the bath bomb mixture. The perfect consistency is similar to wet sand and holds its shape when squeezed. If it’s too dry, use one hand to spritz the mixture with witch hazel and one to mix. Continue spritzing until the mixture holds its shape.

4

Start filling each mold cavity, pressing the mixture in firmly. Smooth the top of each cupcake with your fingers. Don't worry about it being too perfect - it will get covered with frosting later. Set the mold aside. Note: This project was originally made with a Cupcake Silicone Mold, which was discontinued. The 12 Bar Round Silicone Mold creates a similar shape but will look different from the photos.

5

Use a hand or stand mixer to mix 2.6 ounces of meringue powder and 2 ounces of distilled water until smooth and clump free. 

6

Add 5.6 ounces of powdered sugar, 1.5 teaspoons of cream of tartar, and 2.5 ounces of avocado oil. Blend with the mixer until all the ingredients have combined. 

7

Add 8 ounces of SLSA to the mixture. Be very careful - SLSA is a very fine powder that can be very irritating if it becomes airborne. You can wear a mask if y ou like. Use a large spoon or spatula to fold it in. Once it's mostely incorporated, mix on low and gradually increase the speed. 

8

Add 0.3 ounces of Rose Gold Fragrance Oil. Mix well until you get a smooth but stiff frosting. You can add more powdered sugar or distilled water to adjust the consistency as necessary. The frosting should be thick enough to hold its shape, but thin enough to be piped. 

9

Split the frosting in half. To one container, add about 1/4 teaspoon Rose Pearl Mica and combine - add more color if you'd like a more vibrant hue. Add a small spoonful of the vibrant pink to the white to create a very light pink (like we did, shown below) or leave it pure white for more contrast. Note: This is step optional - you can create one color of frosting if you prefer. 

10

Prep your frosting bag by cutting off the tip and inserting the tip firmly inside. Fill the frosting bag with the light pink on one side and the dark pink on the other. 

11

Wipe any loose powder off the cupcakes and begin frosting. We like to create a dollop of frosting in the middle, then pipe around the ouside working in and creating a peak on top. Have fun experimenting with different piping techniques!

12

Sprinkle Gold Bursting Beads and Fine Silver Rainbow EcoGlitter on top of each cupcake. For a little extra dimension and shimmer, we used a Powder Sprayer to apply a thin layer of Gold Sparkle Mica to each cupcake as well. Note: The Gold Iridescent EcoGlitter previously used in this project was discontinued. It has been replaced with Fine Silver Rainbow EcoGlitter.

13

Allow the cupcakes to fully harden for 24 hours - the frosting may need an extra day or two to harden. The frosting will always need to be handled carefully. Remove them from the mold. Once you're ready to use, drop them into a hot bath and enjoy. 

Tutorial credits

Photographer: Amanda Kerzman