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(FW) Graham Cracker


By: Flavor West (FW)
Buy From: bcv ecigexpress

Used in 1644 recipes at an average of 1.623%.

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113 DIY E-Liquid Recipes found


This profile is a French Croustade, which is a pastry very similar to an American style pie but more of a flakey and less dense puff pastry style of crust. This French Croustade is loaded with fresh pear and a slight hint of lemon zest topped with a small dollop of whipped cream. The combination of JF Cookie, CAP Golden Butter, FW Graham Cracker, and CAP Toasted Almond create the perfect flakey pastry crust. The filling inside this crust is created by using the combination of FA Pear and FA Lemon Sicily spiced by the FW Hazelnut and slight cinnamon note given by the FW Graham Cracker blended with a smooth whipped cream provided by the FA Cream Whipped. This is to be Mixxed at (((70/30))) and steeped for (((7 days))). I hope you all enjoy it and thank you very much for running such a great competition.

This recipe has been entered in a contest: Beginner Blending MIXXED Round 3
4

This is an adaptation of Vurve's vanilla wafer with banana pudding recipe. I wanted a little more Nilla wafer than his original recipe tasted to me. This is a very flavorful mix with loads of banana pudding taste. Thanks Vurve for the inspiration!

sub 4% cap ny cheesecake or 4% tpa cheesecake graham crust if you don’t have fw
sub 1% tpa graham cracker clear if you do not have fw
double chocolate clear and double dutch chocolate create a milk chocolate/brownie type taste that won’t overpower the cheesecake base. I have found that this combo of fw cheesecake and fw graham cracker create my favorite cheesecake base closely followed by cap ny cheesecake. Due to the chocolates this one can be a bit of a coil bunker but not too bad. tpa sweetener is I feel a necessity when using chocolates to keep them from going more towards the cocoa/bitter taste.

sub 4% cap ny cheesecake or 4% tpa cheesecake graham crust if you don’t have fw
sub 1% tpa graham cracker clear if you do not have fw
I am a inw raspberry molina junkie. in my opinion there is not a better single raspberry. it is sweet and authentic of a very ripe raspberry. as with most ink flavors (especially fruits) they are authentic to the point that some may even get the greens/leafy hint as if the fruit was eaten directly from the plant. the raspberry runner up for me is definitely tpa raspberry sweet, its like the raspberry sibling of tpa strawberry ripe. I find that it helps keep the raspberry balanced from being either too authentic or too artificial with its tart and sweet properties.
once again fa custard used for its slight lemon note that helps keep fruit flavors prominent even after a steep especially helpful in heavier cream type recipes. fw lemon meringue pie also helps to add to the texture and sweetness while assisting the raspberry brightness. if you do not yet have cap vanilla whipped cream just get it. it has replaced fa whipped cream not only because I think it tastes better but also because it is very readily available. i like whipped cream on any and all desserts and cap whipped cream gives me that dollop of sweet fluffy dairy goodness.

sub 4% cap ny cheesecake or 4% tpa cheesecake graham crust if you don’t have fw
sub 1% tpa graham cracker clear if you do not have fw
fa custard used for the lemon hint it has that can aid with keeping strawberry from getting drowned out from heavier cream type recipes. i have found fw blueberry to be the most complete/balances and versatile of any blueberry I have tried. It is a nice balance between a candy blueberry and a natural blueberry while leaning a little more to the candy taste which in my opinion is preferred when being used in a dessert. fa black currant is such a versatile flavor that all mixers should have. It pairs excellent with blueberry in lower percentages making it a bit more “authentic”.
lemon meringue pie used here not only because lemon and blueberry were meant for each other but it enhances the authenticity of the cheesecake. tpa dragonfruit also works to boost raspberry. tpa vanilla custard I use in nearly everything at 1% as its a fantastic sweetener that goes with everything for my tastes. if you do not yet have cap vanilla whipped cream just get it. it has replaced fa whipped cream not only because I think it tastes better but also because it is very readily available. i like whipped cream on any and all desserts and cap whipped cream gives me that dollop of sweet fluffy dairy goodness.

sub 4% cap ny cheesecake or 4% tpa cheesecake graham crust if you don’t have fw
sub 1% tpa graham cracker clear if you do not have fw
fa custard used for the lemon hint it has that can aid with keeping strawberry from getting drowned out from heavier cream type recipes. fw lemon meringue pie also helps to add to the texture and sweetness while assisting the strawberry brightness. I am so glad I discovered tpa organic strawberry. it is so authentic and paired with tpa strawberry ripe you end up with what has become my favorite strawberry combo. strawberry ripe is my favorite standalone strawberry but unfortunately it has a tendency of getting weaker/muted over time if the percentage used isn’t boosted, especially in custards and creams (hence the combo of it with tpa organic strawberry). tpa dragonfruit used to boost strawberry which was the first flavor enhancement tip I got when I started DIY and I continue to swear by its addition with raspberry and strawberry recipes. tpa vanilla custard I use in nearly everything at 1% as its a fantastic sweetener that goes with everything for my tastes. if you do not yet have cap vanilla whipped cream just get it. it has replaced fa whipped cream not only because I think it tastes better but also because it is very readily available. i like whipped cream on any and all desserts and cap whipped cream gives me that dollop of sweet fluffy dairy goodness.

The main profile here is a sweet tobacco with a warm feel to it and some bite.Butterscotch,honey and the caramel provide a deep dark sweetness.The bourbon adds some warmth to the overall profile.Graham cracker adds just a bit of body to everything and torrone pulls everything together nicely.
Let it sit for a couple of days or even more to let the honey calm down and the tobacco develop to it's full potential.

5

Lose yourself in the warm sun of the California coast. Fresh picked and candied strawberries atop a decadent dense cheesecake. The crust is a crumbly, sweet double graham cracker base so tasty that you could die in deliciousness. If you think you've tried cheesecake, you haven't even scratched the surface.

DESCRIPTION:

Thick pastry cream atop a buttery graham shell covered in bananas, white chocolate shavings and drizzled with caramel sauce. What could be better?

NOTES:

TFA Banana Cream & JF Bavarian Cream:

These 2 flavorings complement one another so perfectly. With these 2 flavors, I was able to bring out the bananas perfectly, as well as develop an incredibly rich and thick pastry cream that is unmatched by any other concentrate I tried previously for this mix. I only needed 4% Banana Cream here. JF Bavarian Cream at 2.5% also made the Banana Cream a fluffy airy delight. Any more of either ingredient, and you throw everything out of balance.

FA Soho:

I have to admit, I had never tried FA Soho before this competition, and actually had to wait on this flavor's delivery before I could begin to formulate this particularly magical mix. This flavoring has a wonderful dessert RY4 scent that immediately piqued my interest. Delicate caramel, vanilla and light tobacco are its' features. Nice. I only used 2% here, as I only wanted to highlight the caramel/vanilla aspect. I've seen this flavoring used from 5-6%(considered "high" for Flavour Arts flavorings), but in this mix anything higher gave it a weird almost purple grape-like aftertaste. Bananas and grape? No thank you.

FW Graham Cracker:

I truly love this flavoring. It's so on point and realistic. This was the ONLY choice for my flakey, buttery graham base! Flavor West's Graham Cracker has all but erased any memory of TFA's version from my mind.

TFA Dulce De Leche:

In every recipe I make, there's that ONE flavor that just enhances every aspect of each mix, making it totally unique. Dulce De Leche was that ingredient that just made everything pop! It adds so many things to a recipe and I'm surprised it's not used more frequently by DIYers. The gifts TFA's Dulce De Leche gave me in this mix were:

Creaminess(to enhance the pastry cream), buttery caramel(that caramel drizzle), and a hint of nuttiness(?) I can pick up that takes an ordinary graham crust from 'average' to 'outstanding'. I tried JF's version of DDL, but holy crapola--nothing "works" quite like TFAs version! TFAs Dulce De Leche is also a true "bridge" between flavorings in every sense of the word. And without this bridge, this mix would've been a confusing mess of flavors & sensations.

FW White Chocolate:

The flavoring I couldn't live without. Flavor West hit this flavoring out of the park. It's creamy. And thick. So much thicker feeling than TFAs version which is partly why I chose FW over TFA here. I also chose this version due to its' nearly imperceptible hint of wafer. I could use that wafer to enhance my graham slightly(not that it needed enhancing, but it WAS a nice feature)!

TFA Sweetener:

I used the sweetener here at 1.5%, which for my recipes, I consider a bit high. But white chocolate is sweet. Even more so than milk chocolate. Sweetener was added solely to make the white chocolate shavings taste authentic.

This recipe has been entered in a contest: Beginner Blending MIXXED Round 2

So there I was, sitting in a strawberry cinnamon Danish induced daze, surrounded by all of these strapple danishes and strapple cinnamon cookies. My will was almost completely broken and I had almost given up mixing altogether. When, in my highly receptive and broke state, I had a fleeting "what if" thought.

What if I embrace the strawberry ripe, instead of trying to hide it? Wear my hatred on my sleeve per say. What if I paired it with something that would accent it instead of mask it all but the sweetness of the EM? Fucking cheesecake.

A strawberry cheesecake topped with cinnamon baked apples.

I chose to use ripe at 4% because the flavoring (as you know) is weak and I needed it to last long enough for the steeping of the rest of the flavorings. I used JF Fuji at 0.5% because I needed to find the percentage where the Fuji was just light enough to be perceived as a "topping" but still be there and not be overwhelmed by the cheesecake. Any higher and the Fuji is present throughout and any lower it is lost in obscurity. CAP CDS, my arch nemesis, is at 0.5% as well. I needed to find a percentage where the cinnamon would come through lightly and play with the apple and cheesecake but not so much to where the cheesecake tasted like it was a yeasty strawberry cinnamon mess. Any lower than 0.5% and it disappeared in the mix.

Some would say CAP NY Cheese Cake is a better, more authentic cheesecake than the TFA variant I chose, but I've always found TFA CGC to go especially well with strawberry and have a fuller mouthfeel. It just needs a little help fleshing itself out. So I used my other 2 free ingredients supporting the cheesecake.

TFA CGC @4% because I needed that full bodied cheesecake flavor. Below 4% you get a creamy mouthfeel but it doesn't quite taste like a cheesecake anymore. More than 4% and you are playing with fire, the flavoring becomes a balancing act over a sweaty socks pit. FW Graham Cracker, I chose this over its more popular cousin (TFA GCC) because I get less of a cinnamon note from this than the GCC. CDS is dishing out all the cinnamon my body can handle in this recipe so I wanted to avoid more if at all possible. At 1% FW GC provides a little more crust to the CGC while also giving the cinnamon something besides Fuji to latch onto, evening out the CDS so it's not as concentrated and overpowering in one area. And finally the standard quirky ingredient, TFA Coconut. This flavoring is added in to provide a sweet creaminess to the cheesecake. While being low enough that it doesn't consume the profile and make it a coconut vape, it's high enough to add a unique sweetness to the cheesecake and enhance the creamy texture. I highly suggest playing with coconuts in creams at low percentages if you haven't already.

Altogether what you get is a cheesecake base flavoring throughout the vape with the sweet creamy coconut. Strawberry prominent on the inhale giving way to a cinnamon apple graham cracker exhale.kind of reminiscent of the order you would taste a recipe like this if you were eating it with a fork. Steep it 5 days to allow for the cheesecake to settle in, strawberry to calm down a little, and Fuji/CDS to properly place itself in the recipe.

After thought: I believe that if I were able to use different flavorings and omit some require (I'm looking at you CDS) I would have been able to better obtain the desired profile. I've also dabbled in adding .25% EM, but I think there is already enough EM with the strawberry ripe and adding it for sweetness is pretty unnecessary with the coconut. Even though I didn't hit the profile as close as I could, the vape is enjoyable (to me) and I will probably work on the recipe sans restrictions at a later date. Enjoy!

This recipe has been entered in a contest: Beginner Blending MIXXED Round 1

Flavor Notes