Used in 48 recipes at an average of 2.515%.
Been working on a strawberry shortcake profile for awhile now and like this version best. I didn’t want the strawberry to be too candied and wanted a light fluffy whipped cream and soft cake to compliment. Super sweet is optional, but it does work well here. Hope you enjoy, let me know what you think!
I chose WF Princess Cake as the main note here because it has a delightful fruity cake note and used a touch of FA Forest Fruit to deepen the berry note. Norwegian Ring Cake is used to supplement the cake note and give it a darker richer crust. Cap Vanilla Cupcake and Cap Vanilla Whipped Cream is used for the frosting of the cake.
Edit - added LA cream cheese icing after competition.
Princess cake — or prinsesstårta in Swedish — is a layer cake synonymous with Sweden that is covered in a hard topping of marzipan, which is usually green, giving the cake a unique look. Beneath the marzipan frosting are alternating layers of sponge cake, pastry cream, and whipped cream and often contains raspberry.
Flavor notes for those who are flavor-nerd-ioligists. As taste is subjective this recipe is a ballpark of what I perceive to be acceptable. At the end of the day I hope that at least this combination of flavors will get you pretty close to this profile.
WF Princess Cake is a concentrate that this profile is based on which from the manufacturers description is alternating layers of sponge cake, pastry cream, and whipped cream, topped with marzipan.
WF Angel Cake is a sponge cake with a buttercream flavor and it also carries a light berry note. The Angel Cake also work well with the WF Buttercream Frosting.
WF Buttercream Frosting is a delicate sugary buttercream frosting that needs some boosting from another cream.
The WF Pistacio Cream provides a boost to the buttercream and the creamy almond is bent towards a marzipan with the aid of FA Marzipan.
FA Marzipan is used as a sweetener and adds nuttiness of sugar-glazed bitter almonds.
The MB Pink Raspberry provides a soft, lightly floral and tart contrast to the cake layers.
Tested using a single coil RDA 60 Watts, 0.18 Ohms
Ready for the holidays?? I am!! This is my rendition of a southern classic. The Nog Buttercream Cake. Throughout my formulation process I got completely nogged out, but that doesn't make this recipe any less delectable.
CAP Sweet Cream / FW Butter Cream
These two append the icing/moistness to the cake. Butter Cream from FW does an awesome job of thickening bakeries with dense mouthfeel. The two together do a wonderful job of fattening up that unfortunate and slightly thin back-note of FLV Eggnog.
WF Princess Cake / JF Yellow Cake
These two obviously both have the word cake in their titles, so one could reasonably assume it makes up the cake. I went with Princess Cake based on a recommendation from @Shyndo so credit goes to him for that. JF Yellow Cake helps to supply a bit more cake note as I found Princess Cake to be a little on the airy side.
By far the best eggnog concentrate I've dealt with hands down. It's a tad spice forward so we'll need to lift the thin back-note a tad with other contributors.
Add Complexity w/ an Accent
I like to add in right around .5% FW Maple Pecan. At a low % it contributes a light but noticeable nut to the cake, which is of course depicted in the thumbnail. If you're into bakeries with a light nut accent and have it on hand I recommend it's inclusion. Omitted in the main recipe as to be more available.
side note This is a STEEPER. It needs proper time to meld the flavoring, so aging is required. It's actually better after the 21 day mark though I am hesitant to call for a 3 week steep. As with any cream heavy recipe, keep in mind that it's better the longer it has to emulsify.
Have a wicked set of holidays! If you mix this up set it aside for Xmas and enjoy it as it melds together into a beautiful orgy of holiday themed flavors. 💦
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