Frosted Cake Soap Project
This gorgeous cake soap is pretty in pink and smells oh-so-sweet! This is an advanced cold process project, as it requires layering, frosting, and piping. We scented this project with the new Parisian Pink Fragrance Oil from the Coquette Fragrance Collection. The pink frosting is colored with Rose Gold Mica, a soft and romantic pink shade.
What You Need:
Sodium Hydroxide Lye
Sodium Lactate - 1 oz
Triple Butter Quick Mix - 54 oz
10 inch Silicone Loaf Mold
Parisian Pink Fragrance Oil - 4 oz
Titanium Dioxide Pigment - 1 oz
Rose Gold Mica - 1 oz
Recipe
INGREDIENTS:
- Sodium Hydroxide Lye
- Sodium Lactate - 1 oz
- Triple Butter Quick Mix - 54 oz
- Parisian Pink Fragrance Oil - 4 oz
- Titanium Dioxide Pigment - 1 oz
- Rose Gold Mica - 1 oz
EQUIPMENT:
- 10 inch Silicone Loaf Mold
Instructions
You will need:
- Sodium Hydroxide Lye
- Sodium Lactate
- Triple Butter Quick Mix - 54 oz
- 10 inch Silicone Loaf Mold
- Parisian Pink Fragrance Oil
- Titanium Dioxide Pigment
- Rose Gold Mica
COLOR PREP: Mix 1 tsp of Rose Gold Mica into 1 tbsp of lightweight oil, and 1 tsp of titanium dioxide into 1 tbsp of lightweight oil. Use a mini mixer to help get rid of any clumps.
Optional: To ensure the titanium dioxide blends smoothly into the soap, we recommend micronizing it before dispersing it in oil. Use a coffee grinder to break up any clumps of color
FRAGRANCE PREP: Measure 2.4 ounces and 1.7 ounces of Parisian Pink Fragrance Oil into two separate glass containers. Set aside.
SAFETY FIRST: Suit up for safe handling practices. That means goggles, gloves, and long sleeves. Make sure kids, pets, other distractions, and tripping hazards are out of the house or don’t have access to your space. Always make soap in a well-ventilated area.
Follow these steps:
1
Slowly and carefully add 4.5 ounces of lye to 10 ounces of water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. Optional: Add 3 teaspoons of sodium lactate to help the bars harden more quickly.
2
Measure out 33 ounces of Triple Butter Quick Mix and microwave until your oils are completely melted and you see no cloudiness. Once the lye water and the oils have cooled to 100-120° F or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend until you reach a thin trace.
3
Add the Parisian Pink Fragrance Oil and mix with a spatula until fully incorporated.
Split off 16 oz into a medium sized mixing bowl for the frosting, and set aside.
4
Split the soap in half into two bowls containing 24 oz each, or about 3 cups. Measure out one cup of batter from one of the bowls, this will be the "cake" layer. Pour the cup into the bottom of the mold and spray with alcohol.
5
After pouring the first layer, add all of your dispersed titanium dioxide to the other bowl for your white “frosting” layers, mix until well combined.
6
Once all the layers are complete, smooth the top of the soap out as much as possible to be flush with the edges of the mold, spray with alcohol, cover, and let sit 24-48 hours.
7
Now it’s time to move on to our frosting. Once the layered cake loaf has hardened completely, unmold and set on a piece of parchment paper. Prep your piping bag and set aside for later.
8
Heat the remaining 21 ounces of Triple Butter Quick Mix in the microwave until clear. Measure out 2.85 oz of lye and 6.4 oz of distilled water, add the lye to the water and stir until fully dissolved.
9
Measure 1.6 oz of Parisian Pink Fragrance Oil - it'll be the remainder of a 4 oz bottle.
10
Once the oils have cooled to around 107 degrees and the lye to about 120, add the sodium lactate to the lye water. Stick blend to a thin trace. Add your dispersed Rose Gold Mica to the batter.
11
Add the fragrance and color and stir until well combined. Stick blend until you reach a medium trace. "Frost" the cake with a thin layer of the pink frosting using a spatula, this is just your "crumb coat" layer so you want it to be thin, just enough to cover the cake underneath. Frost all sides - this should use about a third of your frosting.
12
With the remaining frosting, resume stick blending until it reaches a thick pudding-like consistency - enough to hold its own shape but not hard. Carefully pour your frosting into the prepped piping bag.
13
Test your piping a couple times on the parchment paper. If your frosting is too thin, leave it on the counter in the bag for a few minutes until it gets a bit thicker.
14
Begin the decorative piping around the edges of the cake. Begin by piping around the bottom edges, before doing the same to the top of the cake. Get creative! You can split the frosting into different bags with different piping tips for more intricate designs, do different colors, add glitter, the possibilities are endless.
15
Spray with alcohol to avoid soda ash and place on a heating pad to force gel phase. Once your frosting has hardened, let your soap cure for 4-6 weeks and enjoy!
Frosted Cake Soap Project
- LEVEL Advanced
- TIME 2 hours
- YIELD About 3 Pounds of Soap
Project Description
You will need:
- Sodium Hydroxide Lye
- Sodium Lactate
- Triple Butter Quick Mix - 54 oz
- 10 inch Silicone Loaf Mold
- Parisian Pink Fragrance Oil
- Titanium Dioxide Pigment
- Rose Gold Mica
COLOR PREP: Mix 1 tsp of Rose Gold Mica into 1 tbsp of lightweight oil, and 1 tsp of titanium dioxide into 1 tbsp of lightweight oil. Use a mini mixer to help get rid of any clumps.
Optional: To ensure the titanium dioxide blends smoothly into the soap, we recommend micronizing it before dispersing it in oil. Use a coffee grinder to break up any clumps of color
FRAGRANCE PREP: Measure 2.4 ounces and 1.7 ounces of Parisian Pink Fragrance Oil into two separate glass containers. Set aside.
SAFETY FIRST: Suit up for safe handling practices. That means goggles, gloves, and long sleeves. Make sure kids, pets, other distractions, and tripping hazards are out of the house or don’t have access to your space. Always make soap in a well-ventilated area.
Follow these steps:
1
Slowly and carefully add 4.5 ounces of lye to 10 ounces of water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. Optional: Add 3 teaspoons of sodium lactate to help the bars harden more quickly.
2
Measure out 33 ounces of Triple Butter Quick Mix and microwave until your oils are completely melted and you see no cloudiness. Once the lye water and the oils have cooled to 100-120° F or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend until you reach a thin trace.
3
Add the Parisian Pink Fragrance Oil and mix with a spatula until fully incorporated.
Split off 16 oz into a medium sized mixing bowl for the frosting, and set aside.
4
Split the soap in half into two bowls containing 24 oz each, or about 3 cups. Measure out one cup of batter from one of the bowls, this will be the "cake" layer. Pour the cup into the bottom of the mold and spray with alcohol.
5
After pouring the first layer, add all of your dispersed titanium dioxide to the other bowl for your white “frosting” layers, mix until well combined.
6
Once all the layers are complete, smooth the top of the soap out as much as possible to be flush with the edges of the mold, spray with alcohol, cover, and let sit 24-48 hours.
7
Now it’s time to move on to our frosting. Once the layered cake loaf has hardened completely, unmold and set on a piece of parchment paper. Prep your piping bag and set aside for later.
8
Heat the remaining 21 ounces of Triple Butter Quick Mix in the microwave until clear. Measure out 2.85 oz of lye and 6.4 oz of distilled water, add the lye to the water and stir until fully dissolved.
9
Measure 1.6 oz of Parisian Pink Fragrance Oil - it'll be the remainder of a 4 oz bottle.
10
Once the oils have cooled to around 107 degrees and the lye to about 120, add the sodium lactate to the lye water. Stick blend to a thin trace. Add your dispersed Rose Gold Mica to the batter.
11
Add the fragrance and color and stir until well combined. Stick blend until you reach a medium trace. "Frost" the cake with a thin layer of the pink frosting using a spatula, this is just your "crumb coat" layer so you want it to be thin, just enough to cover the cake underneath. Frost all sides - this should use about a third of your frosting.
12
With the remaining frosting, resume stick blending until it reaches a thick pudding-like consistency - enough to hold its own shape but not hard. Carefully pour your frosting into the prepped piping bag.
13
Test your piping a couple times on the parchment paper. If your frosting is too thin, leave it on the counter in the bag for a few minutes until it gets a bit thicker.
14
Begin the decorative piping around the edges of the cake. Begin by piping around the bottom edges, before doing the same to the top of the cake. Get creative! You can split the frosting into different bags with different piping tips for more intricate designs, do different colors, add glitter, the possibilities are endless.
15
Spray with alcohol to avoid soda ash and place on a heating pad to force gel phase. Once your frosting has hardened, let your soap cure for 4-6 weeks and enjoy!