Used in 186 recipes at an average of 1.643%.
Chocolate Clusters where my favorite breakfast cereal, but since I am still going strong on my new year's resolution of no sugar in 2019 I tried my best to make a juice that tastes like them.
Needs some steep to get extra yummy, so please be patient.
Bavarian Cream TPA + Milk FA + Meringue FA + Irish Cream FA create thick creamy milk, with very slight cocoa/chocolate notes, just like the milk that cocoa cereal have just been dumped on.
Breakfast Cereals FA + Cocoa Rounds TPA + Peanut Butter Cup FW gets you cereal that are coated on both cocoa and chocolate!
Hazelnut FW tastes exactly like the white nut clusters that this brand of cereal uses.
Don't skip the Super Sweet, you can even get it higher if you have a sweet tooth!
A moist lemon cake with coconut butter cream.
WF ANGEL CAKE
• This is my cake, but it also is used as a part of the butter cream, as it is very heavy on the butter. I needed something to bring out the cake part of it and here i used
FA BREAKFAST CEREAL
• 0.75% is just enough to give the angel cake the texture without tuning it into a cereal. Works like a charm 😊
WF COCONUT CUSTARD
• the coconut in this reminds me of the sticky’s coconut you get from a bounty chocolate bar, but it also has some sort of “vibe” to it. A fruity vibe, whitch go very well with the lemon. The creamy custard ish taste in it, makes the buttercream along with the buttery note from the angel cake.
TPA TOASTED ALMOND
• gives the coconut a slight toasted flavor making it less sticky, so what you get is more of a desiccated coconut type, with a light toast too it. And THAT is what I want in my butter cream!
CAP LEMON MERINGUE PIE
• this works as i wanted it to. I get the lemon part of it that i was looking for, and the pie and meringue part just helps the butter cream and the cake part. WONDERFUL!😊
FA LEMON SICILY
• 1% just to brighten up the lemon a bit. Its just not strong enough lemon without it.
Thats it. Hope you will enjoy it as much as i do. This was a fun Challenge.
A light creme brulee on a buttery digestive biscuit base.
I wanted to go for a creme brulee with my own twist so hope you like this offering. It's great as an ADV as it's not too rich yet still satisfying if you like custards with a biscuit bite.
2.25% INW Creme Brulee and 1% INW Custard make up the brulee layer. INW Creme Brulee is a light semi-custard with promising hints of caramel but lacks body. INW Custard was used to boost things but kept low at 1% as it's too buttery and eggy higher up so clashes with the buttery biscuit base. Finally, to top off the brulee layer, 1% FA Caramel adds a hint of that burnt, gritty, brown sugar glaze.
To add a light unobtrusive biscuit base, I went with an old-school formula, 1% FA Cookie and 0.50% INW Biscuit. Wanted to avoid CAP Sugar Cookie as I'm sugar-cookied out of it at the moment and also rely on it too much. Normally, FA Cookie or INW Biscuit wouldn't be my thing as individual flavours, but they work well together when you want a hint of buttery biscuit in your mixes.
As it stands, the biscuit base is semi-biscuity but still mediocre. It needs a kick so add 0.25% FA Breakfast Cereals and it tastes like a light nutty digestive biscuit. It's an extremely versatile flavour so well worth having in your mixing arsenal.
Overall, the biscuit layer is light and sits in the background but manages to add butteriness and texture to the brulee without making it too rich.
Finally, since it's a dessert and should be sweet, 0.35% FLV Sweetness.
This is lovely the next day but best after 3 days minimum; that's if you can hold out that long.
I know this is a busy recipe and trust me I tried to simplify it but I just did not get my intended result with less ingredients.
To me the picture represents a healthy version of a rice crispy treat. To make the HoneyO's part I chose a combination of TFA honey circles because it has an delicate honey and Cheerio note, and accented the wheat notes with some FA Breakfast cereal. The picture has what looks like nuts cranberries and some other berry. For theruit note I used a combination of FLV cranberry and FLV boysenberry and pushed the red berry note with a little FA Raspberry. Cap toasted almond and Kinako Soy for the nut in lieu of peanuts because i find that peanut butter extracts can easily overpower and add a cream note that I was trying to avoid. Please note that it is important to use Cap Toasted almond because TFA version would be a bit too dry for this and a little more bitter. I used marzipan as an accent to the almond and as a sweetening agent for the cereal. Vanilla swirl and meringue stand in as the marshmallow and honey for two reason. First off Honey to me has a terrible outer vapor odor that I do not enjoy and would be hard to balance in a short amount of time without a long steep and because in an actual cereal treat you wouldn’t actually taste the marshmallow but rather it’s used to keep the cereal together with its sugary goodness. FLV Sweet dough provides some brown sugar, caramel and gooey notes in the recipe, and acts as a binder between the cereal and the creams.
Sweetener Recommendation: Brown Sugar instead of any other sweetener because it simply works in this. But If you have an extreme sweet tooth throw in some FW sweetener 1% lol
This recipe is a 7.1% recipe and does require steep. I am a very picky cream person and I have a hard time with Straight cream, but If I add a little pizzazz it works well for me. Eggnog was that perfect spice i was looking for in this mix because i wanted a little nutmeg. I used TFA Vanilla Custard and I'll go ahead and apologize upfront to those that get pepper from TFA custard I am not one of those people. I enjoy TFA Vanilla custard because it doesn't have a lot of that fake vanilla note like other custards and I find it has a very nice eggy note that steeps in nicely. I used FLV cream to add a heavy cream without adding extra sweetness to my milk tart. For the outer layer of the tart I used a combination of FA cookie and FA breakfast cereal. FA cookie is my favorite cookie to build a crust and FA breakfast cereal has a very nice granny crunchy note that pairs well with the cookie when making a crunchy crust. FA caramel is there to accent the crust more than the cream but I find it to be what binds both of the layers. I hope you enjoy and please leave me some comments if you mix it. :)
This recipe does require steep for all the flavors to meld together if your patient you wont be sorry that you waited.