CandleMama6 Posted March 28, 2010 Share Posted March 28, 2010 LouLou Girl has had some luck using WSP Vanilla Neutralizer in her vanilla scented bubble bars so I am going to order some and try it with my vanilla fo's and cupcakes.Could you use the M&P one or do you need a different one? Quote Link to comment Share on other sites More sharing options...
ah-soy Posted March 28, 2010 Author Share Posted March 28, 2010 It's one and the same. Quote Link to comment Share on other sites More sharing options...
ScentfulOne Posted April 5, 2010 Share Posted April 5, 2010 I've been testing bath bomb cupcakes for a month now and haven't a problem with mold and I just wanted to ask those of you who are having problems. Are you using distilled water using the same process you would for your emulsified products? Just curious because as I read the responses in this thread, no one has listed this as a step. I use the regular royal icing recipe with the boiled, cooled distilled water and I haven't seen any mold. HTH Quote Link to comment Share on other sites More sharing options...
LuminousBoutique Posted April 5, 2010 Share Posted April 5, 2010 Yeah I havent had problems with browning, or mold.. in any of my bath bomb cupcakes, but even my buttercream (which turns everything brown) I didnt get a single bit of browning. But I also dont use water in my recipe, so maybe that has something to do with it. I dont know for sure Quote Link to comment Share on other sites More sharing options...
ah-soy Posted April 5, 2010 Author Share Posted April 5, 2010 I think I've pretty much eliminated mold as the problem...I made another batch with vanilla scented icing and cakes and tested them...it was not mold. They tested negative for mold/bact/fungi...nothing was growing. The icing and cakes though turned brown where they touched each other. I iced some with royal icing (but did not boil the distilled water...hmmmm, should try that) and iced the others with FBB/beeswax recipe I've been working on. There is water in the FBB base...I do use a touch of water in my cupcakes. The strange thing is that when I use the same recipe for bath bombs and heavy vanilla scents I get no browning at all - not after weeks or months. It's got to be something in the icing. Quote Link to comment Share on other sites More sharing options...
Markie's Mom Posted April 5, 2010 Share Posted April 5, 2010 I have been using distilled water, but hadn't tried boiling it and letting it cool down. I'll perform a search for those instructions. Also, I purchased a few white chocolate bath bombs by Feeling Smitten from a local Spa and paid a whopping $11.00 for a large and $6.00 for a mini and just wanted to basically test theirs out, and when I popped the tops off, guess what I saw - brown on the complete bottom of the icing and on the top of the bomb, where they met....it looked sooo grossed! The piping was beautifully done but I was freaked at the sight. I'm at work and will post pics when I get home...My only thought was that maybe, they have a little bit of vanilla in their frangrance oil (which the smell was hard to pick up on) Becuase surely, with a company that big, they CAN'T possibly have a mold problem, right?? I did notice on the label that they use a preservative so it had to be the vanilla note Quote Link to comment Share on other sites More sharing options...
Objoref Posted May 6, 2010 Share Posted May 6, 2010 Fantastic ! They are so cute ! Quote Link to comment Share on other sites More sharing options...
MBKD Posted November 13, 2010 Share Posted November 13, 2010 It isn't mold. It's just dicoloration from something in the fragrance. I have used several of my own, and the discoloration goes down into the bomb but not up into the icing. There is no moisture, no bad smell, nothing to indicate that it's mold. Someone posted earlier in this thread that Anne Marie's frosting recipe only does six cupcakes. I had enough frosting to generously frost eighteen cupcakes! Quote Link to comment Share on other sites More sharing options...
CareBear Posted November 14, 2010 Share Posted November 14, 2010 It isn't mold. It's just dicoloration from something in the fragrance.yes, that was discussed on pages 2 & 3 of the thread. vanilla is a bear, sometimes. Quote Link to comment Share on other sites More sharing options...
IndulgentCreations Posted November 14, 2010 Share Posted November 14, 2010 Just an FYI, I started making these a year ago and had the same issue. I left them to sit, just to see what would happen. The scents with heavy vanilla eventually turned all brown, cupcake and frosting. I'll be working on them again now that my main season is over and will be trying the vanilla stablizer next. Quote Link to comment Share on other sites More sharing options...
MBKD Posted November 14, 2010 Share Posted November 14, 2010 When I package my cupcakes, I attach a tag, putting the ingredients on one side and an explanation of vanilla browning on the other. I have some vanilla color stabilizer coming this week, which I am going to add to my frosting. I think that making sure to pipe the frosting right to the edge of the cupcake would probably make it a little less noticeable. In any case, these things are hot sellers at sales because they are just so darn cute! Making the customer aware that this browning will occur has not slowed sales at all. Quote Link to comment Share on other sites More sharing options...
LuminousBoutique Posted November 18, 2010 Share Posted November 18, 2010 After about 3 months it starts showing up, for me, on vanilla scents.Totally fine up until that point. I set some out to test... 3 months was when it started. It does look like mold if you dont know what it is, when it first starts.. that for sure. Quote Link to comment Share on other sites More sharing options...
MBKD Posted November 18, 2010 Share Posted November 18, 2010 Somewhere on Youtube, I saw a video where a person was brushing vanilla soap frosting with gold mica because she knew it would brown. I wish I could see an after pic. I might have to try this myself to see how it looks as time goes by. It might be a really attractive option. Quote Link to comment Share on other sites More sharing options...
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