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(CAP) Funnel Cake


By: Capella (CAP) - Buy Direct

Used in 633 recipes at an average of 2.088%.

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47 DIY E-Liquid Recipes found


2

This is a remix not a clone of FRYD e juice which is a deep fried Twinkie. A Deep Fried Twinkie is exactly what this is and I mean spot on. This is a strange recipe I suggest a 2 to 3 day steep but you only have about 2 weeks before it starts to fade. So I wouldn't make huge batches because a long steep doesn't help this recipe. Either way I think you will really enjoy this recipe!!!!!

I've been keen to get a mix that vapes close the almond butter finger desert. I'm quite happy with this mix and the steep time is quite low considering the ingredients used. With that said, a 2 week steep would be best. Enjoy and please review if you mix it.

Pastéis de Nata AKA Portuguese Custard Tarts. [Revisited]

A few months ago I shared a new recipe I'd been developing for a while, a Portuguese Custard Tart. Having now received a few concentrates from Wonder Flavors, I decided to give this another crack.

This new revised recipe is a lot more with what I wanted, on the draw you get a face-full of rich custard; on the exhale you are met with a nice flaky, golden, buttery pastry that lingers on the tongue.

I have included updated notes below.

NOTES:

TPA PIE CRUST / CAP FUNNEL CAKE / WF BUTTER TART / WF CREPE / INW BISCUIT
This is the base for the butter pastry cup. The first batch of the new revisited recipe omitted the Funnel Cake, without it I found the pastry cup tasted raw and underdeveloped, The funnel cake adds a cooked and somewhat caramelized note to the pastry. The WF Crepe give the pastry dough more weight, it adds a nice denseness without distracting from the flaky pastry you get from WF Butter Tart.

CAP VAN CUSTARD/ FLV RICH CINNAMON / FLV COOKIE DOUGH
This is obviously the custard filling, the vanilla custard and cookie dough create a nice dense custard with caramel notes, having the vanilla custard at such a high percentage means the eggy notes are pretty obvious and up there which is what I wanted, however adds a lot to the steep time. In the original recipe I used CAP Cinnamon Danish Swirl to add a bit of a spicy note, this is now done with FLV Rich Cinnamon, which adds more authenticity to the profile and doesn't bog it down with too much of a bready note.

TPA BROWN SUGAR / TPA TOASTED MARSHMALLOW
This works with the cookie dough and toasted marshmallow to create a caramelized and 'burnt sugar' taste to the custard, like it's fresh out of the oven. The toasted marshmallow was also added to fluff everything out and provide the nice mouth feel you get from the recipe.

Give this bad boy at least a 10 day steep to let the custard really come together.

As always, constructive criticism is always welcome.

If you're interested in comparing at all, the original recipe can be found at https://alltheflavors.com/recipes/53890

Deep Fried Strawberry Ice Cream, updated with the finished result.

My take on the infamous but delicious (Frencholi) pain perdu.

1

A remix of the fabulous idea by Tootall with more convenient ingredients for European mixers and an extra twist with CAP Funnel Cake that I found to be working great in this profile. Of course any good reviews on this must go to the original recipe.

1

I called this one Churros? because I can't remember what a real churro tastes like. So maybe this does, maybe it doesn't. The original recipe seemed to think it did.

Orig Recipe - http://e-liquid-recipes.com/recipe/1226583/Secret%20Strawberry%20Churrio%20%28The%20best%29

Added TFA Strawberry Ripe instead of CAP Sweet Strawberry
Added a couple % of TFA Sweetener
Removed TFA Meringue - It's pretty rough on my throat even at low %s.

I may still test removing the TFA Acetyl Pyrazine too. I haven't mixed it too much and honestly, since I usually only make 10-15ml at a time, I don't like having to futz with such small %s. If it doesn't make too much or any difference to me I'll remove it from here.

Listed it at a 7 day steep even though the original says SnV/3 as it was better to me after having more time to sit.

This is pretty good. Probably won't be my final version but this is worth posting here
I was going for a blueberry funnel crumble
I added lemon after I tasted it (without) just for the hell of adding lemon to it. Tunred out to really interact with the blueberry very well

Cap funnel cake
Just a good well balanced/rounded base at 4% imo

Inw bis
I added this at 1% for the (crumble)

Fa cookie./tpa marsh
This her give us the the center of the cake/doe the part thats not crumbly and overall gives the profile a good mouth feel

Tpa bbx just a good blueberry
And 1%
Fa bilberry will help it stay in the mix

Fa lemon sis
Like i said earlier I added the last minute. And im glad I did it does something wonderful with the blueberry

I've been working on this complex recipie for a while now. I'm pretty satisfied with this being the final. Mix enjoy.

Cap funnel cake
Imo a very accurate funnel cake 4-5% is best when going for funnel cake as the main profile. It's pretty accurate imo.

Fa zeppola. This adds a little more dough to the funnel cake a little bit of sweet sugar notes as well

Cap sweet cream/marsh... Sweet cream is here just to make the over all flavor a little creamy. And marsh is just for the sweetness and mouthfeel.

Fa fuji/tpa caramel
Can be tasted inhale and exhale they both sit at the front of this profile and really top off this mix.

You can shake and vape is good but Fuji and caremel bent a lot after full steep.
1 week smells and taste wierd the dough really comes out a little too much.
Then
2 weeks its spot on and awesone

4

Pastéis de Nata AKA Portuguese Custard Tarts.

This recipe came about after seeing Grimm Green review a juice called 'Taruto', it sounded delicious but being from Australia, I wasn't able to find it without paying exorbitant shipping costs; thus I decided to try and make my own take on the profile.

NOTES:

TPA PIE CRUST / CAP FUNNEL CAKE / INW BISCUIT / TPA BUTTER
This is the base for the butter pastry cup. They all mix together well to create a nice flaky, all butter, decadent pastry for the custard to sit on.

CAP VAN CUSTARD / CAP CDS / FW DULCE DE LECHE / FLV COOKIE DOUGH
This is obviously the custard filling, the vanilla custard, dulce de leche and cookie dough create a nice dense custard with caramel notes, having the vanilla custard at such a high percentage means the eggy notes are pretty obvious and up there which is what I wanted, however adds a lot to the steep time. The Dulce de Leche adds more of a sweetened milkiness to the custard, it adds a brightness and really boosts it into something delicious and unique. The Cinnamon Danish swirl is there to add the cinnamon, is also adds a bit of fluffiness to the pastry base. I would have just gone with FLV Rich Cinnamon instead of CDS, however I don't have it, give it a try?

TPA BROWN SUGAR / TPA TOASTED MARSHMALLOW
This works with the cookie dough and toasted marshmallow to create a caramelized and 'burnt sugar' taste to the custard, like it's fresh out of the oven. The toasted marshmallow was also added to fluff everything out and provide the nice mouth feel you get from the recipe.

Give this bad boy at least a 10 day steep to let the custard really come together.

As always, constructive criticism is always welcome.

Flavor Notes