Sunday, 10 May 2009

Strawberry Cream Bubble Rolls Tutorial

My first attempt at trying to roll bubble mixture to resemble a swiss roll did not turn out well. However, I tried again with a different recipe and I have to say being quick is really the key here! I waited too long and the mixture became a little dry and crumbly on me although it still managed to hold together in the end.


First, you will need your favourite bubble recipe. I used this recipe although I had to substitute it with other ingredients as I didn't have Cocamide DEA or Glycerine handy. I suggest you follow the recipe as is posted by Bath and Body Supply because the pictures provided of the mixture sure look good! Basically, you want a good dough-like bubble mixture.

For these cream rolls, you will also need a red colouring agent and strawberry fragrance oil approved for cosmetic use. I used red food colouring although any safe, water soluble colour will do. Optionally, you can decorate with small candy flowers, sprinkles or hundreds and thousands.


First, mix up your batch of bubble mixture INCLUDING the fragrance oil but MINUS the colouring and divide equally into two bowls (Bowl A & Bowl B). Get a damp (make sure it isn't dripping wet) washcloth and lay it over Bowl A to prevent the mixture from getting too dry. Drop a couple of drops of your red colouring into Bowl B to achieve a lovely pastel pink and knead it in well until the mixture is uniformly coloured.

Lay a sheet of wax paper over your work surface, a good one to use is a large, heavy wooden chopping board. Quickly spread the pink mixture out on the wax paper and push outwards with your fingers until you have a rough rectangle that is about a centimetre thick. Still working quickly, spread the uncoloured mixture on top of the pink mixture until you have a rectangle of equal size and thickness. You may need to knead it again a few times or add just a couple of drops of glycerine to get it pliable again.

Now, here's the fun part. If you have ever rolled sushi with a sushi mat, you are going to do the exact same thing here with your bubble mixture and wax paper. Now this is a little hard to explain so I have included this link on how to roll sushi. The steps you want to pay attention to are step 4 and 5. If you have any questions, I will gladly try and answer them.

After you have rolled it up into a tight swiss roll, you are ready to cut immediately with a sharp knife and dip the top of each swiss roll in hundreds and thousands. Leave it on the wax paper to dry for a couple of days before wrapping it up and keeping it in a cool, dry place. Crumble one or two under hot running water and enjoy oodles and oodles of sweet smelling bubbles!

I hope this tutorial was helpful and that you make beautiful strawberry cream bubble rolls!


Suds to Love said...

I might have to try these sometime... thanks for the tutorial!

LoveMichie said...

Trisha: I hope you do! I'm sure you would make beautiful swiss rolls!

kellistarr said...

My bubblebars were a success based on your tutorial and the links you provided. Thank you!

LoveMichie said...

Kellistarr: I'm so glad! They are such fun to make :)