Used in 370 recipes at an average of 1.264%.
It is fall and time for some warm, fresh out of the oven cranberry and orange muffins! I added a touch of soho to warm up the mix and give it a bit of caramel flavor. Don't be scared, it tastes NOTHING like tobacco. If anyone would know its me (I can't stand any hint of tobacco). Fw blood orange is the perfect warm, earthy orange flavor to use in this perfect muffin base of flv lembas bread and flv pound cake. Lembas bread will be available from BCF in a couple of days. Give this a few days to a week to steep. The cranberry comes out a little more and the breads get more, well, bready.
This is a flavor profile I chased quite a bit last year but could never get something I was happy with, but revisiting now with more experience I was finally able to get what I I was chasing, a bundt cake with cranberry cooked into it and a orange cream icing. With fall coming up this is one of those classic flavor combo's that I love come this time of year so I was really happy to get this ready for fall this year.
FW Yellow Cake/FLV pound cake
Straight up FW yellow cake is still the best around, and the texture just wouldn't come together perfectly with JF or CAP. You can use JF in the same % if you really want to, but it won't be as good. I love combining the Yellow cake with FLV pound cake for the texture it brings, and that slight off note I've heard some people describe as anise doesn't come off as anise to me, but more so the cooked, caramelized edges of a cake that really makes it stands out and sells the idea of a bundt cake with more cooked surface area.
This is the perfect cranberry to me if you want a cooked cranberry in my mind. It's sweet, mildly juices, and enough tart to still come off as cranberry. It's on odd flavor in that it can get lost easy with some flavors or it can over power others just depending on what it's paired with, but this % brings it to the balance in the cake I was looking for.
TFA orange cream/CAP sweet Tangerine/LA CCI/FLV Frosting
These all come together to make the orange sweet cream icing. The TFA orange cream and CCI is the main base for it, the CCI brings a super sweet icing flavor with just a slight tang, and when mixing with the TFA orange cream get's us almost all the way there, but the TFA alone lacks some of the sweet orange punch from the icing. CAP Sweet tangerine reminds me a lot of an orange juice type flavor, and just a small amount really boosts the orange sweetness like you get making a real icing with sugar and orange juice, then the FLV frosting just bumps up the density of the icing separating it from the cake so instead of getting a creamy cake you get an cake topped with icing and you catch it more on the exhale.
This one needs at least 10 days steeping for the bite of the oranges to calm down and the creams to mingle the way they should, but it really hits strides around 2 weeks.
So I know Brie has caught quite a lot of flack lately but, when used properly it can be quite nice. I mixed this cranberry and brie just to prove to myself, and the world that brie cheese has its place and can add quite a bit to a recipe. The muskiness of the brie really showcases the tartness of the cranberry as well as the sweetness from the raspberry. Vanilla shisha was used just to give it a little more creamy vanilla body.
This was an idea I have to give ID10-T credit for. Back in November, he mentioned his brother bringing a dessert to Christmas every year. Which consisted of raw cranberries covered in molten hot white chocolate and then cooled. This is appropriately called Cranberry Crack. Well, while ID10-T was busy mowing down some competition in the mixer contests, I was still salivating at the thought of this. So I decided to build a recipe around that concept. It was only after a couple versions that I realized that I wanted to take a little different approach.
While I never have tried this Cranberry Crack, I knew raspberries and white chocolate are amazing together. So why not add them to the mix. I thought this was going to be pretty easy and straight forward. But quickly discovered that balancing the white chocolate with the fruits, would prove to be challenging.
FLV/FW White Chocolate - MF White Chocolate I still feel is one the best. But, for the life of me, couldn't get it to work in this. I probably could've made a dilution and maybe make it work, but I moved on. I'm not that big of a fan of TFA's offering, so knew that was out. That left me with the only other one I had, which was FW. I really like their version. It's creamy, buttery and has a nice little vanilla note to it. I originally had this at 3% and was going to be the only WC in this recipe. Then, with a big shout out to Brendon, in came a big box of flavors from Flavorah. Well, white chocolate was the first one I reached for. This did not disappoint. Very rich with a heavy cream. Not sure I was picking up as much vanilla as FW, but this was delicious. I had to have this under 1%, to keep it from bogging down the other flavors. I kept FW in this but just dialed it back a little.
INW Shisha Vanilla - By far, one of the best and most versatile vanillas in my arsenal. This is pulling double duty here. It brings just a touch more vanilla and adds bit of creaminess to the white chocolate.
FLV Cranberry/FA Pom - This got a little tricky. FLV's version is very much like OceanSpray Cranberry juice. Not as tart as you would expect for a cranberry. But, imo, is the best authentic (as apposed to candy-like) offering. Not one of their stronger flavors. I found I had to keep raising the % to hold up to the creams. My goal was to try to bend this into a regular cranberry, instead of a juice. TFA's version wasn't bad but just seemed like a unsweetened juice. CAP's Cranberry was just not that good. But FA Pomegranate had that tartness and has a thickness, I was looking for. It gave the cranberry a sort of cooked feel to it. I just needed to keep it low enough that none of those floral notes would shine through.
FA Raspberry/INW Shisha Raspberry - While I knew I wanted FA all along, Shisha worked surprisingly well with it. I find FA to be one of the best. It's realistic but doesn't carry much tartness. Almost like a cooked raspberry with some sugar. Has some floral and maybe earthy undertones. INW Shisha almost has the same notes. With some earthiness and kind of floral accents, but in a completely different way (if that makes any sense at all). INW has a bit more of the tartness that you would expect from a raspberry.
Steep Time : 7- 10 days
Just in time for the holidays. Cranberries are one of Thanksgiving's favorite fruits. A creamy, sweet and tangy treat.
Basically, it's a cranberry apple compote sitting in a bowl of vanilla ice cream swirled with white chocolate sprinkled with a bit of orange zest.
Man, I hate cranberries but I love this vape!!
Let this thing sit for a week, and it'll be heavenly.. It's good right after mixing though, but the apple isn't as present and of course the creams aren't nearly as delicious.
A Raspberry & Cranberry Cream, Oatmeal Cookie.
Oatmeal Cookie is a new flavour to me and I have to say I really like it. It tastes like a biscuit (cookie) you get in the UK called a Hob Nob. A real oaty taste. It comes through a little dry though so Sugar Cookie is used to soften and sweeten the base. The Almond and Torrone are there just to provide interest. The Raspberry and Cranberry combine really well here for the top note and are brightened up somewhat by the Fuji. The Vanilla Cupcake helps to blend everything together and in conjunction with the Butter Cream provides a nice creamy finish with great mouth feel.
Allow 14 days to steep for the bakery elements to come through.
A Rum & Raisin Ice Cream blend.
Raisin is a very potent flavour, so not much needed here to bring it to the front. The Cranberry is present to "juice up" the raisin flavour and to separate it from the Rum. The Rum itself should be prominent and offering a noticeable alcohol flavour. Using any of the VBICs standalone just doesn't do it for me. They're too thin, too flat and don't bring much to the table on their own. I want some opulence and richness in my ice cream base. The best cream out there for creating mouth feel and "weight" is CAP Butter Cream IMO. We are not looking for flavour from it, just it's rich creaminess and dense mouth feel. CAP VC v1 is bringing everything together and adding more thickness VBIC doesn't really bring to the table for me. Together, this is a very opulent, rich and creamy ice cream base that balances out the tartness and alcohol from the rum and fruits.
Koolada is optional of course.
Steep at least 10 days to let the creams come through and the fruits to soften