Used in 1556 recipes at an average of 1.57%.
\\Steep Time: 10 Days
\\Mixed at: 70VG\30PG
\\NOTE: This uses CAP Cake Batter
What is it that most of us look forward to having in the morning? For me it's a monumental cup of coffee, my mod, and catching up on what's going on in the world (But usually Reddit). This is my ode to that time of day, a coffee cake that actually has some coffee in it. Most coffee cakes don't actually have coffee in them but I wanted to give this a try and here we are.
To the notes!
Dat Cake: JF Yellow Cake/RF Sugar Cookie help create cake base and is actually a base that Tootall had in one of his recipes (Be sure to check out his recipes when you get time, his stuff is awesome). CAP CDS is used for our cinnamon sugar infusion that coffee cakes normally have, the bakery notes from it support the cake base as well. I also added just a little bit of CAP Cake Batter to give a some density.
But Coffee flavors always taste like burn Popcorn!: I've tried a few coffee flavors in this recipe; FA Dark Bean, FA Up, and FLV Coffee to name a few. RF Coffee SC seems to have the most bearable of burnt popcorn tastes from the flavors that I have bought. It's kind of a light/medium roast that has some splenda added to it. DFS Holy Vanilla helps as an emulsifier with RF Coffee at this % and BEHOLD! NO MORE BURNT POPCORN TASTE.
All in all this is a pretty bangin coffee recipe and if that's the profile you're into I would suggest giving this a try.
Let me know what you think! I always appreciate constructive criticism.
\\Steep Time: 14 days
\\Mixed At: 70vg/30pg
\\NOTE: If you don't do diketones, dp/ap, etc, leave this page now.
Beard Vape Co No. 51 is one of the few juices I still buy on occasion. It's a damn good custard and I always wanted to try and make my own.
The flavor is described as "Custard with a dash of custard. Flaunts layers of vanilla, cream, and subtle sweetness." it's also been said that there is a hint of chocolate detected.
After many months of searching and my own testing this is where I have arrived at. On to the notes!
HOLY JESUS THAT'S A LOT OF CUSTARD: Yes, that is indeed 6% custard you are seeing. It is the main note of the recipe and is definitely what takes command here. This is the main reason that the steep time is so long (That and CAP NY Cheesecake makes this a sitter as well). I also tried 4 and 5 percent but they really didn't give that in your face custard that No. 51 has. The "Dash" of custard is where CAP NY Cheesecake comes in. From my research and my own testing NY Cheesecake has some custard notes on it's own, and definitely creates that extra, but different, dash of custard taste (with a little bit of stank on it). All in all this is supposed to have a pretty dense mouth feel, so a combination of CAP Vanilla Cupcake and CAP Cake Batter help with that. CAP Vanilla Cupcake helps with the vanilla notes as well.
Vanilla & Cream: For the other recipes I found trying to create this they all seem to have some sort of French Vanilla added, since this recipe has a CAP theme anyway I decided to go with French Vanilla V1. It's definitely a great vanilla and was a standard of mine before Holy Vanilla came into my life. Holy Vanilla is more of a grainy vanilla though and we definitely wanted to stay more on the creamy side, so Holy Vanilla is not a sub for CAP. The cream really comes from the entirety of the recipe, all the flavors in this recipe have their own creamy note, so the combination of them creates that profile.
Subtle Sweetness: I think this is where some people say they are getting a chocolate note. I tried a few different chocolates but I've really been enjoying FLV Milk Chocolate in this. Now this stuff is STRONG, it can easily take over the rest of the notes in a recipe, so the % you see is all you need (around 2 drops/30ml). 0.25% and above really just overrides everything else, and with 6% Vanilla Custard I didn't think that would be possible. at 0.15% it gives just that subtle chocolate note on the exhale.
This is how far I've come and I hope you enjoy it! This has by far been one of my favorites lately. Please be sure to leave a review. I always appreciate constructive criticism.
I thought it was time to Revisit this and get a butterscotch version going. I think it’s oretty good but as always things can and will be improved!
As before we want to start off strong on the custard side of things. So we will be using a French vanilla premium custard and vanillin convo to achieve that. This time around I wanted to use something I’m currently messing around with. “Flavour arts custard premium” personally I don’t really like how eggy this stuff is as a stand-alone custard. Don’t get me wrong it’s good just not what I’m after. But in this recipe it works well and I feel it has more of s rich side that is needed to compliment the butterscotch. TFA french vanilla is used to add that top layer of vanilla and the vanillin is borderline overkill but I like it. Sooo....
Now we get to the cake batter graham cracker combo. And why I use it in my custard’s.....using graham cracker clear and cake batter together adds another ultra rich layer to the original sweet vanilla that can be almost boring after a while in most mixes that I feel should deliver every single time.
My choices for butterscotch were simple for me personally but that is because these are two that I like. If you can think of another from another brand that is similar to butterscotch ripple then please let me know in the comments.
Possible alterations. We could add a little dolce de leche for a more caramel edge at maybe 0.20% and I’d like me your not to fond of the choice of vanilla custard then switch it back to Capella version 1 instead. Now that I think of it I may try a little toasted marshmallow for that extra lip smacking sweetness but we will see.
I hope you crazy geniouses like this as much as I do and well. If you don’t then Stick a dick in your ear and Fuck what you heard!
Dropping this in lieu of cornbread approaching hype/passé status . . . I've been working on this since September and feel it is where it needs to be. This is buttery cornbread custard. The AP and Cereal 27 mixed with OOO Corn Bread really pushes this toward the authentic cornbread. It helps with the fluffy grain aspect that is the hallmark of the cornbread that has become the staple of the Southern table. The CAP Cake Batter helps to pull this in the sweet cornbread direction. The Custard/Creme Brulee/Devon Cream combination creates the thick rich custard that is enhanced by the crumb and crust of the cornbread. Butterscotch Ripple/Butterscotch brings the custard and cornbread to the butterscotch-y, caramel-y level that I was going for.
Give this at least a week to steep, and it blossoms into a sweet, buttery, cornbread custard. I annihilated 30mL of this and am waiting on the next batch to steep.
As always, I mixed this at 60vg/40pg and, then, let it age for a week. This is what I was looking for in a cornbread vape.
Edit: So, in coming back to read this with sober eyes . . . I realize that the use of "in lieu of" is used incorrectly (sigh . . . celebrating a snow day and typing do not mix). I'm not changing it as a lesson to myself. I guess I was thinking "for fear that," but it came out all wrong. Must remember to self-edit before hitting save.
A delicious cake, with the spices from Nonna's Cake and the accent of Fig Fresh