Flavor Profile: bakery creamy custard dairy dessert vanilla
Used in 1565 recipes at an average of 1.975%.
Razzleberry, Boysenberry for the fruity aspect
Oatmeal cookie,Cheesecake Graham Crust for the bakery bottom
FW Bavarian Cream for the moose part
TFA Bavarian Cream to emulsify the fruit and push it into the cream
FA Lavender to add the floral note
Sweetener and polar blast to mimic the sugary sweetness of a fresh out of the refrigerator treat.
This mix is based on a commercial eliquid i had tried about a year ago,brought to me by a friend from U.S.A.Unfortunately,i can't purchase it due to regulations and restrictions about nic.At that time i had kept some notes that were left in a drawer,but that's all i had to work with.It needs steeping,not a snv by any means.After it has steeped,it reminds a dessert tobacco mix,although there is no tobacco flavor
The Year of Mixing Week 43 - Spooky Halloween Eye Ball Cupcakes.
I decided the cake was going to be a fruity chocolate cake with a blending of CAP Cupcake, FLV Red Velvet, and TFA Ruby Chocolate. The ruby chocolate has that hint of fruitiness to it so that it ties in the red velvet into the strawberry flavored frosting and the light coconut red colored drizzle on top. A touch of marzipan let's you know you're eating those little marzipan candy props ( the eyeball and knife in the cupcake) and the FW bavarian cream just acts as a rich blender to bring all the flavors to a smooth creamy exhale.
A touch of sweetness is listed, but you can feel free to use whatever sweetener you prefer or non at all. IF you forgo any sweetener, I suggest putting in 0.5% FA Juicy Strawberry to sweeten it up a bit more beyond what the Marzipan is doing in this recipe. You want it to be sweet, it's a cupcake after all.
It's okay off the shake, at least it's vapeable, but it is a tad dry to start out with. As it steeps the dryness of the chocolate lessens as the creams and cakes start to develop more. I suggest a 2 week minimum steep, but 3 to 4 weeks works better.
If you'd like to participate in The Year of Mixing, search for the Flavor-Pro group on Facebook.
This isn't your typical stovetop mango custard out of a box...it's actually your typical mango custard out of a box WITH a dab of whipped cream AND fresh mint on top. There may or may not also be a few slices of fresh mango as well. Sue me.
If you're still with me then its time for a few flavor notes:
Bavarian Cream(FW): One of my favorite creams to add to a custard. Supplies a nice thick mouthfeel without too many additional caramel and vanilla notes.
Custard(INW): If you want just a thick and creamy custard without a heavy dose of vanilla than this is the one you want.
Mango(SC): I can't get enough of this mango lately. It's so juicy and delicious I highly recommend picking it up if you don't already have it. It's basically canned mango nectar in vape form and its the flavor that needed to be in this recipe.
Mango(FLV): SC Mangos best buddy in this recipe. It really brightens up the mango flavor and almost makes one believe that this is a made from scratch mango custard 😉
Vanilla Custard(CAP): This flavoring is entirely optional. I happen to love it in this recipe but it is just as tasty although a bit lighter without it.
Vanilla Whipped Cream(CAP): This is that little dab of whipped cream on top. It's a great flavor but if you would like a viable sub that I believe makes the recipe better, FA Whipped Cream at 1.25% will do just fine. FANA has been screwing around a bit and their whipped cream with all of that tasty diacetyl is no longer widely available to most folks or else it would have been in the recipe instead of CAP VWC...
Natural Mint(INW): An amazing flavoring and the perfect mint leaf garnish for our mango custard. This flavoring is damn strong so even 0.15 would probably do just fine.
Sweetener is optional although it adds to the authenticity in this recipe.
Pretty good as a SnV or let this one steep for a couple of days if you want a bolder mango. Let it sit for a week or two for best overall results and maximum decadence.
I truly love this recipe and I hope some of you folks will too! Enjoy!
A cereal base.
This is the milky base. The meringue adds fullness and fluffiness, as well as a little sweetness and (to me) a strong toasted note. The Bavarian Cream is richer than just a milk, like Cream Fresh or OOO Milky Under - but I want decadence in this. I use FW Bavarian because I get the pepper notes from the TPA version
These are staples for a cereal base. Cereal 27 is the tastiest cereal in my opinion, and besides the high AP content, no off-notes in there. It's a generic cereal, but definitely a darker and toasted grain. The Hazelnut brings a rich nutiness that backs the cereal up beautifully. It also bridges the gap between cereal and creams with its smoothness.
EM is my sweetener of choice, but cereals are pretty sugary in general so the "sugar on top" sensation that comes from the Super Sweet is useful in this recipe.
I've been working on this recipe along with a V2.0 for a few months. This V1.0 is the french vanilla version that I finally have right where I like it. Delicious french vanilla milkshake. I put in the Biscuit and Bavarian Cream to add a little texture and mouthfeel. The LB VIC is my go to and fave ice cream flavoring. the custard and swirl give some extra body and vanilla goodness to this recipe....and its topped off with Vanilla Whipped Cream which is always delicious. The 2 percent of French Vanilla Deluxe adds just the right amount to push this in the direction of a french vanilla milkshake. I like sweet vapes so 1 percent sweetener I have in it but you can leave out if its not your thing or you can add a little WS-23 or Koolada if you want a cold milkshake vape. I've found this needs at least a 2 week steep. Hope you enjoy.
If you'd like to participate in the Year of Mixing find the Flavor-Pro group and join us for our weekly challenge - all mixers welcome - and there will be some prizes. You can find more information here http://flavor-pro.com/the-year-of-mixing/
CAP juicy lemon- is it very sweet almost perfect Lemonhead single flavor mix. I've always liked this flavor,j ust never really found a use for it until now. That said I'm sure a lot of different lemons would work in this recipe, if you have a favorite lemon go ahead and plug it in. I chose juicy lemon for its Sweetness, in fact, most of the flavorings in this recipe I chose because they were sweeter than other offerings.
FA lemon Sicily - hands down my favorite of the bunch I seem to use this anytime I want to take another lemon flavor to a more realistic.
FA custard - has a great thick eggy quality to it that I believe emulates the curd very well. I will say I tried a batch with fa custard premium, and I love them both, close to write this recipe with custard, instead of custard premium, for several reasons first and most importantly it's easier to source. second we don't need our buddy ID10-T getting all worked up again and writing a fuck you with a giant strap on recipe To be honest, I think there are a lot of custards that would work so use what you've got, and let me know how it turned out.
FW Bavarian cream - I chose this flavoring, in part because I have an affinity for it, and in part because it is sweeter than other offerings. Bavarian cream adds some extra vanilla, and richest to the mouthful.
TPA butter - this is where the magic happens.!!! You may or may not know, I have an affinity for this flavor. (it's like the Frank's Red Hot Sauce of mixing I'll put that shit in anything). Butter adds a whole nother level of richness, perfectly contrasting, the lemon and sugar combination.
TPA sweetener - curd is essentially eggs sugar and lemon juice. I pushed the boundaries on these flavors, knowing that I was going to add, what I considered an obscene amount of sweetener to the mix. Why?? I'm glad you asked, it gives it that sugary sweet lips that you would expect from this profile.