Example Recipe:

4 oz. Citric Acid
8 oz. Baking Soda
1 oz SLS
.25 oz. Salty Carmel Ice Cream fragrance
5 drops La Bomb colorant
Witch Hazel in a Spray bottle

Mix Citric Acid and Baking Soda so there are no clumps. Add the SLS or Bentonite Clay. Mix in the fragrance and color. If consistency is not a dry pie dough consistency, spritz on witch hazel until dry powdered product easily sticks together.

For the frosting:
3 Tablespoons Meringue Powder/Powdered Egg Whites
1 lb. (By weight) Powdered Sugar
5 Tablespoons warm water
1/4 tsp Cream of Tartar

Optional: 
few drops Butter Cream Lip Flavor
few drops La Bomb Color

Mix Meringue into warm water first. Add cream of tartar and Powdered sugar. Whip on medium speed for 4 to 7 minutes. Frosting will form stiff peaks and harden within an hour (or so!). To make it smell better, use a dab of Butter cream flavor oil. We used Rosy Pink Lab colors to color our “frosting.”

• 1 cup Baking Soda (Sodium Bicarbonate)
• 1/2 cup Citric Acid
• 1/2 cup Corn Starch
• 1/2 cup Epsom Salt
• 1 1/2 tablespoons Avocado Oil
• 2 teaspoons Chipotle Caramel Fragrance Oil
• 3 mini scoops Bronze Mica
• Witch Hazelas needed
• Scalloped Round Mold (discontinued)
  Note: The Scalloped Round Mold in this post has been discontinued. The kit now includes theRound Cupcake Silicone Mold.

Main Frosting Recipe:

• 3 tablespoons Meringue Powder
• 1/4 teaspoon Cream of Tartar
• 1 lb. Powdered Sugar
• 5 tablespoons Hot Water
• 1/4 teaspoon Fragrance Oil
• Disposable Frosting Bag
• 1M Frosting Tip

Drizzle Frosting Recipe:

• 1 tablespoon Meringue Powder
• 1/4 teaspoon Cream or Tartar
• 8 tablespoons Powdered Sugar
• 1 Tablespoon Hot Water
• 3 mini scoops Bronze Mica
• 2 mini scoops Cappuccino Mica

Yellow Stripe Cupcake:

• Daisy Yellow LaBomb Colorant
• Lemon Cake Fragrance Oil
• 4B Frosting Tip

Pink Polka Dot Cupcake:

• Cantaloupe La Bomb Colorant
• Gurlie Pink La bomb Colorant

Clementine Cupcake Fragrance Oil