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Anne-Marie's Bath Bomb Cup Cakes






1 - 2 hours


Products you need to make this recipe

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Anne-Marie from Bramble Berry, had a crafty weekend recently, and after a few hiccups - she made these fabulous bubbly cupcakes! Some of the ingredients are the same as available in Australia, some are not, so I substituted similar products where necessary.

From Anne-Marie:

I used the Wilton Easy Decorating Frosting Kit (available in cook shops and large supermarkets or use a similar cake decorating nozzle & piping kit.  Having the extra tips were perfect and made the cupcakes look ultra professional.  Two days later, the frosting has dried to a hard plaster-like cast and will easily make it through the mail with proper packing.

1 part Citric Acid
2 parts Baking Soda (Bicarbonate of Soda)
Additives: SLSA (for lots of Bubbles in the Bath) or Bentonite Clay (makes a harder bomb)

Example Recipe:

125g Citric Acid
250g Bicarbonate of Soda
30g SLSA
7g or 1 1/2 teaspoons Fragrance
2 - 5 drops Liquid Pigment Dispersion Carmine Red
Witch Hazel in a Spritz Bottle

Mix Citric Acid and Bicarbonate of Soda there are no clumps
Add the SLSA and/or Bentonite Clay
Mix in the fragrance and colour

For the frosting:

3 Tablespoons Meringue Powder/Powdered Egg Whites - Supermarket
450g Powdered or Icing Sugar - Supermarket
5 Tablespoons warm water
1/4 tsp Cream of Tartar

Stage Three

Mix Meringue into warm water first.
Add cream of tartar and Powdered sugar.
Whip on medium speed for 4 to 7 minutes.
Frosting will form stiff peaks and harden within an hour (or so!).
To make it smell better, use a dab of Butter cream flavour oil.
Use some pink icing colouring to colour "frosting."

If the texture is not a dry pie dough consistency, spritz on witch hazel until dry powdered product easily sticks together

Difficulty: Intermediate
Time: 1 - 2 hours