For the past umpteen months, Aida Lopez has been asking me to make some mini-cupcake soap for The Annual Perennial.
"I wanna buy some for my granddaughter. She'd love washing her hands with a little cupcake. They're so adorable. Will you make some? Please?"
Seriously, every time I'd run into her at the deli or on the street, she'd go on and on about cupcake soap.
So, I did it.
And I will never do it again.
I'm sticking to making soap that looks like…soap.
If you'd like to learn how to make cupcake soap do a Google search. There are hundreds—if not thousands of soap makers who've shared how it's done. You won't learn much from me and this post except it's a lot of work—and can be quite a mess.
But maybe you'll get a laugh or three.
This is how I did it:
I didn't want to go buy a special mold since it was going to be a one-shot deal, so I used an empty box of Valentine's candy.
If you're like me and nobody gave you a box of candy on Valentine's Day—you can get them half price about a week later. Don't let anybody see you buying it because you'll feel quite pathetic.
Don't eat all the candy in one sitting either.
Of course, Valentine's Day candy boxes are not designed to be used as soap molds, but I was cheating with the 'cake' part by using melt and pour, so figured the heat wouldn't be so high. And I did a test of just one first and I put the box/mold in the freezer for a few hours thinking if it was cold, it would be less likely to melt.
And I was right.
The chocolate color comes from cocoa powder—the obvious choice from my arsenal. For scent, I used vanilla fragrance oil with a smidge of lemon and may chang essential oils.
I poured a total of six little 'cakes.'
And that whole part went smoothly.
Next, I made the 'frosting' (and I'd weighed all my ingredients out before I started the 'cake' part). It's actually a great recipe—loads of fluffy lather and very conditioning. No vanilla fragrance oil—I didn't want to discolor the pale yellow, so just lemon and may chang essential oils.
1 oz. castor oil
7 oz. olive oil infused with annatto seeds
3 oz. palm kernel oil
1.5 oz. avocado oil
2 oz. coconut oil
1.5 oz. cocoa butter
6.08 oz. water
2.25 oz. lye
I stick-blended it to a medium trace and then spooned it into my pastry bag.
Now here is something you can learn from me—and the reason there are no demo photos about piping the frosting:
DO NOT PUT HOT SOAP BATTER INTO A PASTRY BAG YOU BOUGHT AT THE DOLLAR STORE!
With the first squirt, the seam of the bag ripped and there was soap all over my kitchen counter. I scooped most of it back into the crock pot and then used a Ziploc bag with a corner cut out with my pastry tip, leaving the big mess for later.
I did a lot of practice 'swirls,' then finally piped it onto my melt and pour cakes (that I'd scored on the top so the frosting would stick) and sprinkled them with some raw sugar.
They look ok. I guess.
Aida better buy them. And I hope she doesn't ask me to make any more.