Used in 3400 recipes at an average of 1.319%.
Happy Saint Patrick's Day !!!
The Irish make it queer without me having look too far. Enjoy the pistachio, the lucky marshmallow and the butter rainbow cookie all at once !
Be queer & vape on !
[Photo credit: https://www.sugarhero.com ]
Posting this because I mixed up TamVapes Goo In My Butter Cake but with a few swaps. I initially thought they were errors but realized, I completely bastardized the original. TamVapes created the base ultimately for this. https://alltheflavors.com/recipes/119884#goo_in_my_butter_cake_by_tamvapes
On to the Creamy Nut Cake -
Since I am obsessed with vanillas and creams, I cannot stop vaping this.
I had been searching for a couple of years for an elevated but more calm use for Cake Batter Dip and a way to make it work with TPA Pistachio. FW Salted Caramel is my go-to caramel because on a couple of my mesh tanks I actually get the salty sweet. I know, I know, you don't get salt in a vape - I beg to differ. I might be hallucinating it but either way, in at least 2 applications the saltiness of the FW Caramel (Salted) comes through on the exhale. I don't like sugar lips (don't come for me on the Yellow Cake) but salty lips - all day errday!
I am still a fan of FW Yellow Cake but I would imagine WF Angel Cake would suffice in this recipe at 2%.
The FW Vanilla Butternut brings the recipe together and gives an overall vanilla back to the fluffy layers in this recipe.
This recipe was inspired by a beverage served at one of my local restaurants. Once I had my first sip I knew I HAD to recreate this!
If you are unfamiliar with Milk Tart (or Melktert in Afrikaans), it is described as a South African dessert which has a sweet pastry crust and a creamy custard filling made from eggs, flour, milk and sugar. Cinnamon is generally sprinkled on top.
In this recipe I am trying to recreate a Milk Tart blended with thick vanilla ice cream.
The Milk Tart:
TPA Acetyl Pyrazine, CAP New York Cheesecake, TPA Cheesecake (graham Crust) and FA Cookie combine to form a delicious crust.
The CAP Butter Cream, FW Cake Batter Dip and CAP Vanilla Custard form the essence of the "eggy", deliciously creamy custard filling that all South Africans know and love.
CAP Cinnamon Danish Swirl and FA Meringue gave me exactly the right amount of cinnamon sugar-sprinkled touch to finish off the Milk Tart.
TFA Bavarian Cream, FW Milk and FA Fresh Cream plays delightfully with elements of the filling to create the milkshake aspect of the recipe.
TFA Smooth is used here to emulate that thick, satisfying mouthfeel and to help blend all the flavours (all the flavors, lol, I know!) together.
This took me a few iterations to perfect and I would like to share the joy this recipe brought me with you all.
It is fairly decent right off the bat but really comes into it's own after a good 2 week steep.
Please give it a mix, comment or rate.
This is a moist and rich pineapple butter cake. I used FW yellow cake because i needed the tastiest yellow cake in this recipe. you could sub Angel Cake WF if you prefer. The pineapple is more of a baked pineapple in this recipe and adds sweetness. The LMP gives it extra zest to the creamy thick moist butter cake. I made this specifically for the DIY Down Under November challenge.
the pineapple sc does not fade, it gets more lucious!
These soft cookies have been a favorite of mine during the winter months. I used these delicious deli cookies from the local Starbucks for development reference. Ok firstly, This has been a tedious profile to tackle. As we probably all know pumpkin is evasive, and often, it's downright deplorable. Going through a gauntlet of pumpkin flavorings I finally landed on a combination of FLV Pumpkin Spice + TPA Pumpkin. Hangsen's Pumpkin Pie proved to be insanely weak during testing, not to mention a bit cloying after a steep when I attempted to push the flavor ceiling. I don't get why it's being recommended by so many. Maybe I'm just not handling it right. 🤷♂️
■ CAP Sugar Cookie + FLV Cookie Dough: The deli cookie style I referenced was a pumpkin glazed sugar cookie so it only made sense to use CAP Sugar Cookie. The inclusion of FLV Cookie Dough helps soften the crispness since I wanted a fluffier texture.
■ FLV Pumpkin Spice: This contributes more spice than anything. The pumpkin note is a bit light in the background.
■ TPA Pumpkin: This is the meat of the profile. (Pun intended) TPA Pumpkin lives up to it's name. It's straight pumpkin. When used in lower ratios it provides an authentic meaty canned pumpkin without sweetener. SFT with this concentrate was not enjoyable. However, when it's mixed with just the right level of spices and components it tag teams surprisingly well. I got this concentrate in specifically for this recipe task. While not incredibly versatile, After trial testing I can certainly recommend it for recipes you may be striving for of this nature.
■ CAP Butter Cream: Cookies need butter right? Beyond that it helps impart further fluff and a waxy texture comparable to cookies.
■ FA Vanilla Classic: Comparative to the darker vanilla extract we've come to know in northern america as the "bakery vanilla". This simply helps to attribute to the overall bakery experience while adding some contrast to the meaty pumpkin.
■ FA Meringue: Another mouthfeel component, but also serves to further "moisten" the cookie.
■ CAP Super Sweet: While not wanting to go overboard, I felt the profile needed a sweetness boost being that this is a dessert recipe.