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Joined 11 months ago
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Cake day: March 17th, 2025

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  • I refill with watered down hand-soap (about 3 parts water to 1 part liquid soap). The pump bottle is what makes it foam, it doesn’t have to be a special surfactant, just anything that is low viscosity.

    Be careful not to refill above the level of the internal pump - if you do it can get flooded and the extra pressure can break the pump mechanism.


  • They have a thin plastic mesh in the pump mechanism that does the foaming. If you refill it with a mixture that is to viscous, the mesh can break and the pump won’t foam anymore.

    Also, putting too much water in will temporarily stop the pump from working. The device needs a reservoir of air inside as well. If the pump mechanism gets flooded it may need to be left to dry out before it is usable again. Trying to force the pump when its flooded can also break it.




  • Also some newer ones have temp sensors so you can keep a thing at the exact temp you need.

    I swear by induction cooking (for both soapmaking and food) for this reason - precise temperature control, even low temperatures that aren’t even possible to get on a gas stove.

    • Setting the heater to exactly 40C means you can melt chocolate reliably, without the hassle of a bain marie
    • At 60C you can combine cetostearyl alcohol and vegetable oil for moisturizer without boiling off your glycerine
    • At 80C you can cook soap to trace without overcooking it and making it lumpy
    • At 100C you can evaporate moisture and reduce a sauce with minimal effect on other ingredients
    • At 100-160C you can cook a sugar syrup to a precisely desired level of concentration (as the boiling point goes up as the concentration increases) for making different types of candy