You Will Need:
- A large mixing bowl
- Kitchen scales/or cup measures
- Suitable moulds to shape the bath bombs or Ice cream scoop
- (we used our 2.5” bath bomb mould with the excess plastic edge cut off)
- Gloves (Optional)
300g Bicarbonate of Soda
100g Citric Acid
100g Corn starch
100g Cocoa butter
50g Shea Butter
Step 1. The Base Mixture
First measure out the dry ingredients into the mixing bowl and break up any lumps. Thoroughly mix together until you have a consistent texture.
Step 2. The Butters
Measure the butters into a small saucepan and gently heat until they are just melted. Allow to cool slightly.
Step 3. Colour
We split our recipe into 3 bowls and used a few drops of Yellow Liquid Colour for the vanilla, a sprinkle of Ultramarine Pink Powder for the Raspberry and a sprinkle of Natural Cocoa for the chocolate.
Using your hands or a whisk thoroughly mix until you reach a consistent colour.
Step 4. Fragrance
Measure 15ml of either fragrance or essential oil into mixture. As we split our recipe into 3 we used 5ml of each fragrance in each bowl, Cornish Ice Cream Fragrance, Chocolate & Raspberry. Mix well with hands or a whisk until the fragrance has all been absorbed.
Step 5. Binding
Carefully add the melted butters a little at a time (you may not need to use it all) and mix continuously.
Your mixture should resemble cookie dough.
Step 6. Moulding
Squidge the mixture together at the side of the bowl and then use a mould or ice cream scoop to “scoop” the mixture into balls.
They should have a rough ice cream type texture. Pop them on a palate or tray and leave to set for about an hour in the fridge.
These bath bombs have a high oil content so please use with caution, it can leave an oily residue at the
bottom of the bath and can get slippy.