Pumpkin Spice Bath Truffles Project
These Pumpkin Bubbling Bath Truffles are a treat to use. As they’re broken up under the faucet, they start to bubble and fill the water with luxurious Pumpkin Extract, Organic Cocoa Butter Wafers, and Shea Butter. The mix of Cashmere Fragrance Oil and Pumpkin Spice Fragrance Oil will make the bath water smell just like fall.
The truffles are a treat to make too. Once the dry and wet ingredients are combined, you use an ice cream scoop to create the cute shape. Finally, sprinkle a little Gold Sparkle Mica on top with a Powder Sprayer or a powder duster.
The recipe makes about 18 truffles, which means you’ll have plenty to give to loved ones. We like to package them in small plastic bags or jars so they stay intact.
Looking for more bath bomb making supplies? Try these DIY bath bomb kits.
What You Need:
Pumpkin Spice Fragrance Oil - 2 oz
Pumpkin Extract - 1 oz
Sodium Bicarbonate - 1 lb
Citric Acid - 1 lb
Organic Cocoa Butter Wafers - 1 lb
Polysorbate 80 - 1 oz
Glycerin - Liquid - 1 lb
Cream of Tartar - 2 oz
Sodium Lauryl Sulfoacetate - SLSA - 1 Jar
Dark Red Brazilian Clay - 1 oz
Shea Butter - 1 lb
Cashmere Fragrance Oil - 1.75 oz
Gold Sparkle Mica - 1 oz
Recipe
INGREDIENTS:
- Pumpkin Spice Fragrance Oil - 2 oz
- Pumpkin Extract - 1 oz
- Sodium Bicarbonate - 1 lb
- Citric Acid - 1 lb
- Organic Cocoa Butter Wafers - 1 lb
- Polysorbate 80 - 1 oz
- Glycerin - Liquid - 1 lb
- Cream of Tartar - 2 oz
- Sodium Lauryl Sulfoacetate - SLSA - 1 Jar
- Dark Red Brazilian Clay - 1 oz
- Shea Butter - 1 lb
- Cashmere Fragrance Oil - 1.75 oz
- Gold Sparkle Mica - 1 oz
EQUIPMENT:
Instructions
You will need:
- 25 oz. Baking Soda (Sodium Bicarbonate)
- 7 oz. Citric Acid
- 4 oz. Cream of Tartar
- 15 oz. SLSA
- 1 tsp. Dark Red Brazilian Clay
- 4.5 oz. Cocoa Butter
- 6 oz. Shea Butter
- 0.5 oz. Pumpkin Extract
- 1 oz. Polysorbate 80
- 1 oz. Liquid Glycerin
- 0.4 oz. Pumpkin Spice Fragrance Oil
- 0.4 oz. Cashmere Fragrance Oil
- Gold Sparkle Mica
Follow these steps:
1
In a small heat-safe container, add 6 ounces of shea butter, 4.5 ounces of cocoa butter, 0.5 ounces of pumpkin extract, 1 ounce of glycerin, and 1 ounce of polysorbate 80. Place the container in the microwave and melt the butters using 30-60 bursts. 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 0.4 ounce of Cashmere Fragrance Oil and 0.4 ounce of Pumpkin Spice Fragrance Oil. Stir and set aside.
3
Place a fine mesh sifter 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 sifter to get rid of chunks. Add 1 teaspoon of dark red Brazilian clay. Use a whisk to mix the ingredients together.
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 could 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 mix together until fully incorporated. The final texture will be very similar to bread dough – soft, workable, and slightly sticky.
7
We found a dough temperature of about 85-100° F is a great moldable texture. If your dough is cooler than that, place the entire mixture into the microwave for 10-20 seconds to warm it.
8
Use the ice cream scoop to scoop the mixture onto freezer paper. Wax paper or parchment paper will also work.
9
Sprinkle with top of each truffle with Gold Sparkle Mica. If you like a heavier application of sparkle, use the Powder Duster. Use the Powder Sprayer for a lighter dusting.
10
Allow the truffles to harden and dry for about 3 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 have hardened.
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
Pumpkin Spice Bath Truffles Project
- LEVEL Intermediate
- TIME 1 hour
- YIELD About 18 bath truffles
Project Description
These Pumpkin Bubbling Bath Truffles are a treat to use. As they’re broken up under the faucet, they start to bubble and fill the water with luxurious Pumpkin Extract, Organic Cocoa Butter Wafers, and Shea Butter. The mix of Cashmere Fragrance Oil and Pumpkin Spice Fragrance Oil will make the bath water smell just like fall.
The truffles are a treat to make too. Once the dry and wet ingredients are combined, you use an ice cream scoop to create the cute shape. Finally, sprinkle a little Gold Sparkle Mica on top with a Powder Sprayer or a powder duster.
The recipe makes about 18 truffles, which means you’ll have plenty to give to loved ones. We like to package them in small plastic bags or jars so they stay intact.
Looking for more bath bomb making supplies? Try 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
- 1 tsp. Dark Red Brazilian Clay
- 4.5 oz. Cocoa Butter
- 6 oz. Shea Butter
- 0.5 oz. Pumpkin Extract
- 1 oz. Polysorbate 80
- 1 oz. Liquid Glycerin
- 0.4 oz. Pumpkin Spice Fragrance Oil
- 0.4 oz. Cashmere Fragrance Oil
- Gold Sparkle Mica
Follow these steps:
1
In a small heat-safe container, add 6 ounces of shea butter, 4.5 ounces of cocoa butter, 0.5 ounces of pumpkin extract, 1 ounce of glycerin, and 1 ounce of polysorbate 80. Place the container in the microwave and melt the butters using 30-60 bursts. 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 0.4 ounce of Cashmere Fragrance Oil and 0.4 ounce of Pumpkin Spice Fragrance Oil. Stir and set aside.
3
Place a fine mesh sifter 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 sifter to get rid of chunks. Add 1 teaspoon of dark red Brazilian clay. Use a whisk to mix the ingredients together.
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 could 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 mix together until fully incorporated. The final texture will be very similar to bread dough – soft, workable, and slightly sticky.
7
We found a dough temperature of about 85-100° F is a great moldable texture. If your dough is cooler than that, place the entire mixture into the microwave for 10-20 seconds to warm it.
8
Use the ice cream scoop to scoop the mixture onto freezer paper. Wax paper or parchment paper will also work.
9
Sprinkle with top of each truffle with Gold Sparkle Mica. If you like a heavier application of sparkle, use the Powder Duster. Use the Powder Sprayer for a lighter dusting.
10
Allow the truffles to harden and dry for about 3 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 have hardened.
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