Bubble Bar 11 – Lana Suhanich


Bubble bars 11 by Lana


  • 250 g Baking soda
  • 70 g SLSA powder
  • 65 g Cream of Tartar
  • 60 g Lauramidopropyl Betaine
  • Fragrance or essential oil
  • color

optional 1 tsp of glycerin if needed for rolling.. Do not add if humidity is high. DO NOT add more than 2 tbsp of glycerin to this recipe or it will not dry properly. Several testers attempted it and while they were stiff they were not dry. If you need more moisture, spritz it with a little water….


Sift and mix all powdered ingredients into a metal bowl. Add liquid ingredients and fragrance and mix well.

Separate into balls for coloring.

Spread first color onto parchment paper forming a rectangle. Add each color and pat down on top of the first. When all your colors are added, use another piece of parchment paper and roll to desired thickness.

Square edges and use the paper to help roll your dough into a jelly roll. Pack in the sides. Don’t worry about cracks.. Smooth them out with your paper by gently rubbing the paper across the top of the roll. Cut into bars and let dry. These are fast drying. You will notice the firmness within hours..

Completely dry in 10 hours


60 g cocamidapropyl Betaine in place of the lauramidopropyl betaine- dough rises and foams when mixing. You may find that you need to add 1 tbsp of glycerin to the mix to make it less “dry” feeling. Dough is slightly harder to roll without the added glycerin. Slices tend to be less compact and more “airy”. Starts showing signs of hardening within the same time frame as above. End result is not quite as hard and breaks easier. Also gives great bubbles but not quite as much as the L-Betaine.


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