Flavor Profile: butter simple smooth
Used in 1807 recipes at an average of 0.792%.
On the inahle you get the sweet waffle dough and banana and on the exhale you get the sweet dark syrup notes that tend to linger with the pecans . The percentage is high in this mix as OOO waffle and SA banana flambe need are not super concentrates and need to be high to come through and contrast the sweet syrup notes
WAFFLE is a slightly toasted sweet dough waffle base no real dark notes, or syrup notes. it needs some support so SUGAR CONE is added for some of the darker notes
BANANA FLAMBE and BANANA NUT BREAD provides a nice sweet banana note which support that warmed sweet banana note this mix needs.
BUTTER PECAN adds the dark rich nuttiness and butter that this mix needed
MAPLE, GOLDEN SYRUP work to create a really nice maple syrup . Maple up around 2% can be gritty so the golden syrup helps in this situation
SUBS: LB waffle is a great sub for the waffle base if added you can remove the sugar cone and brown sugar
Mixed for mixi in the kitchen Maple episode #40 maple https://www.youtube.com/channel/UCpzG9vsIgaCUzHVrUMHiV_g
Anise cookie is a traditional sicilian (Italy) cookie. It has a well cooked body, not too sweet, and the refreshing flavor of anise. We use it with red wine for dessert (like Marsala wine). I grove up with this cookie (without wine, of course).
For the cookie, after many trials, I find the perfect combo with an high 2.5% of FA cookie and a 1.5% of JF cookie.
FW pie crust work well to give a brown, hard crust to the cookie.
Golden butter essentially make a wet contrast to the dry biscuit base.
FA Anise is a strong, violent, flavor. So, even if it is the profile of this recipe, you can not use more then 0.75%.
TPA Pistachio at 0.5% is the perfect husband for the marriage with anise in order to give a nutty constituency to the recipe.
Go donate and happy celebrations to everyone !
The oatmeal bar is based on TFA Oatmeal Cookie and INW Biscuit.
The richness of the bakery comes from TFA Brown Sugar, FA Maple Syrup and CAP Golden Butter.
The Cranberry is built around FLV Cranberry and CAP Grapefruit for the red and vibrant fruit, FA Blackcurrant for the jam texture and darkness of baked fruit.
And FLV Sweet Coconut you ask? It's a very neat trick to smooth out too sharp edges and round a recipe.
This a truly creamy coconut cream meringue. I took inspiration from various lemon meringue pies but I was looking for something less pungent than straight up lemon meringue. I think the whole secret to smooth pout the lemon flavor in general is FA Apple pie and FA meringue. For the coconut side FLV Sweet coconut is unbeatable but I wanted to help with the other 2 coconuts I had for different notes. To add creaminess FA Custard premium is my favourite and FW coconut cream pie give a good base. Probably all this could be done way easier and with fewer ingredients by an experienced mixer. After a few attempts I love the result. It needs a few days to settle up but after that it's creamy goodness. The % are a bit high for somebody but I feel they work for me. Sweetener is also optional but after trying both I prefer it with.
I would like to thank many mixer who I took inspiration from , expecially DazCole, but I don't remeber all the recepies I looked at, so thank you mixer community!
p.s . If you feel the lemon still pungent, add a few drops of TFA Smooth or similar.
This is the first batch I have mixed up. I will see how it goes and add notes after steep.
After steeping for 2 weeks I have tried it out. I really enjoyed this. Vanilla ice cream forward then it finishes with a buttery cone. I am very pleased. I will be trying out a V2 of which I have already posted a recipe. My reasons for changing to a new recipe is I think it could have a bit more dairy flavor. Please don’t let this stop you from mixing it. It really is enjoyable. I like simple flavors and this hits the spot.
Sweet jammy strawberries and whipped cream on top of a lightly buttered yellow cake.
JF Yellow Cake is the base for the cake and Cap Golden Butter is used to give just a touch of butter and moistness you get from those delicious little cakes.
Though traditionally you use fresh strawberries I wanted to get a a bit of a sweet and syrupy flavor out of the strawberries alone with fresh INW Shisha Strawberry does a wonderful job of the syrup/sweeter strawberry and CAP Sweet Strawberry brings up just a touch of fresh strawberry into the mix.
TFA Vanilla Swirl and TPA Whipped Cream brings a nice fluffy vanilla creamy flavor to top everything off.
Ok. First of all. All these flavourings are listed at Sydneyvapours. So this is a entry for the #DIYDOWNUNDERSeptemberCHALLENGE
And now to my thoughts.
I wanted to make something with peppermint in it, since it’s getting colder outside. At least here in Denmark 🇩🇰
Cap sugar cookie is my go to cookie base at the moment. And at 6% it’s sits nicely where I want it. Gives me a good cookie flavor.
Fa Jamaica Rum fits perfectly in any bakery’s. It’s not that heavy on the booze, but gives The Whole cookie some spice, that I really enjoy and with the...
Cap Golden butter it creates this nice buttery rum cookie.
Cap Cinnamon Danish swirl is there to boost the spice notes of the rum, and to give the whole mix a touch of cinnamon. Jamaican rum, butter and cinnamon goes hand in hand. And that’s a fact 😉
Cap peppermint. This is where the winter comes in. It’s not overpowering. It’s just there. A Slight cooling on the inhale , and a Sweet peppermint tastes on the exhale. And with the butter rum cookie it creates a sweet yet spicy bakery to enjoy on a cold winter day.