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.
Ingredients:
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.
Instructions:
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!
