bbkimberly

Ok, I have a great recipe for these cute little suckers and have previously been packaging them in cupcake boxes but recently stopped using the boxes and started shrink wrapping them.

I allow them to dry for about 3 days, then ice with a royal icing type of frosting. Then they dry about two more days and I shrink wrap.

About 2 weeks or so after shrink wrapping I noticed that the fizzy part is getting soft!

Is this from the water in the icing? Would it do the same if I topped with whipped soap??

I'm asking the Enigma Gods to beseech thee!

lol, Dust?! 885,000 posts?! I saw your title and looked at the post number! Is that an accurate count?! lol

Your fingers must be sore! hee-hee

I think the coconut is not too high. "They say" not above 30% with coconut.....

I agree and would decrease cocoa butter to 5%. You could increase the canola (rapeseed) oil.

A high olive oil will usually require longer to cure (if you are CP)

I plugged in the recipe @ 2.5 lbs of soap and it shows me to use 5.52 oz or lye and 15.2 oz water

I would think it's the lye amount, but could be incorrect

I would say it's the shea butter. This needs to be heated to 170 degrees and held there for 15 min or so or you get crystals when it cools (grains)

I usually heat mine first, get it to temp hold it there for about 15 min, stir occassionally- remove from heat and when it starts to cool, add beeswax- the cocoa butter will melt pretty quickly with any temp above 98 degrees or so.

Let it all cool, you should have no troubles after that with grains.

but as previously mentioned, do read the posts- they help tremendously.