|Frangipani-made with meringue powder|
So I've finally mastered the art of the bath bomb cupcake. It's not perfect, but it looks like a cupcake! I now realize that my problem with the first couple of batches was that I was using plain powdered egg whites and not meringue powder. Oh yeah, there is a difference. Powdered egg whites are just that and nothing more, whereas, meringue powder contains corn starch, cream of tartar, and silicon dioxide (an anti-caking agent) in addition to the egg whites.The plain egg whites would not solidify-easily. The texture of the frosting is visibly smoother and the swirls are not as defined-but they're still wonderful, I think. I had to use a cup and a half of confectioner's (powdered) sugar in addition to a cup of corn starch just to get it to thicken up.
|Caribbean Queen-made with powdered egg whites|
With these cupcake bubble bombs, I used 12-14 oz of confectioner's sugar, and it thickened up nicely-after about 10-12 minutes of whipping it with my hand mixer. The pink frosted ones are scented in Frangipani, or plumeria, while the peach-colored ones are scented in what I call Caribbean Queen-a thick, fruity concoction of raspberries, ripe, juicy peaches, sweet strawberries, cherries, mandarin oranges, grapefruit and a splash of pineapple and mango-OMG! I need to make a soap with this scent!
So I have my floral and my fruity bomb. Now I need a true bakery-scented bomb, and an essential oil blended bomb. I'm having fun...