Used in 5830 recipes at an average of 1.549%.
INW Lemon Cake tastes like an authentic lemon cake that has been burnt and dried out. So here is a better lemon cake version.
Slightly Buttery(Cap Golden Butter) With a little hint of fresh lemon(FA Lemon Sicily) and a sweetness (FA Cookie) added to the original lemon cake.
This a good standalone but also works as a good lemon base for other recipes.
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Taken from HocusKrokus recipe posted on DIYejuice.
This is a version of my sweet blueberry lemonade that has a more natural or "tart" taste to it. Replacing the more sweet CAP Lemon Sicily with its more natural FA counterpart and adding a touch of FA Bilberry to help flesh the blueberry out. Replaced TFA Sweetener with Ethyl Maltol to cut the "sugar on the tongue" taste of the sucralose while still brightening the berries. EM is more optional in this version than the TFA Sweetener in the original. 2 Drops Koolada per 30ml or to taste. Overnight steep to help the FA Lemon Sicily and Bilberry settle in.
Time for an origin story! Everyone has defining moments in their lives: learning to ride a bike without training wheels, a first love, a first heartbreak, graduating from college, a first child, experimenting with hallucinogenic drugs, etc. I would like to take this opportunity to share one of my defining moments as a mixer with ATF. One night, early December 2015, I was laying in bed and thinking about my concentrates (as is good and proper) and an idea to introduce INW Cactus to INW Grapefruit emerged out of wherever-the-fuck-ideas-come-from. I desired to push Cactus, so I chose 2% and a host of complimentary citrus flavors stepped forward and offered themselves to the cause. I was impelled to get immediately out of bed and rush to the kitchen so that I could put it together. After careful mixing, I anxiously shook what could be a dream or a nightmare come true. I stood, I dripped, I inhaled, I exhaled, and I just about died in ecstasy. After coming to the realization that I had truly connected with the most magical concentrate on the planet, I labeled the bottle 'Cactus Coitus.'
[INW Cactus/Grapefruit] - Main events. You won't get aloe or soap because of how Grapefruit asserts itself.
[Pineapple/Lemon Sicily/ Lime Tahity CP/ Mad Mix/ Tangerine] - Citrus mix to compliment the main pairing. I'm sure there is wiggle room for some substitutions here, but I have never desired to try. Mess with these and let me know how it works! Balance is key.
[CAP Sweet Mango/Sweet Strawberry] - These are flavors acting as sweeteners and serve to round the out some of the sharper elements that can show up in a citrus mix.
Shake and vape? Hell yeah.
This is my remix of the popular UK e liquid lemon tart by dinner lady e liquids.
DIYorDIE Runner up recipe of the year!!!
This was a very long journey and i hope i've done some justice in attempting to copy it..... even if i did'nt ha i hope i've created a tasty lemon tart for you all to enjoy. I've managed to create its profile very well with sharp lemon curd followed by a creamy fluffy meringue finishing off with a buttery pastry crust.
FW Lemon meringue pie
I needed a profile to start with and this flavour seemed to work,its profile works very well with the other ingredients its lemon flavour is very bright and more forward and stronger than capellas offering. The meringue and pastry wasn't an issue at the time because i knew that could be worked on. The 3% was enough as a starting point without it taking over the recipe.
FA Lemon Sicily/Capella Juicy Lemon
This was the most tricky part of the recipe theres so many lemons to chose from it was a minefield and completely had my headspinning. I tried them all in various percentages and combinations. some were to authentic taking on a sour aspect that didn't suit the profile. I knew i already had a good lemon within the FW lemon meringue pie,but it wasn't bright enough. Everyone knows FA lemon sicily is a fantastic lemon so i had to use it. I pushed it to higher percentage because the lemon was the main profile of dinner lady lemon tart. It's vibrant and not sour and it really started to work in what i was trying to achieve. Again this was probably enough to complete the lemon profile but i was concerned overtime it might fade so another lemon i really liked and thought it would complement is capella juicy lemon. Adding a small percentage just built on each other creating a bolder lemon with some added sweetness and juice. They really work well together and that was the lemon complete.
FA Custard PI 3.14
I needed something to create the curd aspect i tried alot of variations and to this day this is one aspect that still bugs me and is something i'll go back to. However this seems my best option so it stays for the time being. It seems to work very well with combining with the lemons and the pie. Its not a heavy custard like capella vanilla custard which i did try and to some degree it works,but it does add vanilla which i didn't want in the recipe. Custard pi gives it that creamy curd feel and the custard also has citrus notes which is a win win and really works well into the lemons to create a kind of curd.
TFA Graham Cracker Clear/INW Biscuit/Capella Golden Butter
These 3 created the pastry base and worked excellent into the lemon meringue pie base. I love graham cracker clear and i think its in the original it lends to a nice creamy biscuit base and adding the biscuit at a lower percentage and the butter works its magic in creating a nice pastry filling.
We all now about this flavour it just works!!!! its in the original and it had to be in here. it's really forward in the original and pushing it to 1.5% is enough to give you that fluffy light mouthfull.
I added 0.75% mainly down to it being mainstream juice the original is sweet so why not,a little of whats good doesn't hurt . I also feel it tones down the lemons and turns them more into a cooked lemon rather than a sour fresh squeezed lemon. you can leave it out should you wish its still great without it.
TFA Bavarian Cream
I added this at a small percentage just to combine the whole recipe ,it also works well into the custard and lemons and hopefully ups the curd aspect aswell as adding a little glue to the recipe and not drying it out.
STEEP TIME 3+ DAYS
This is as close to a traditional biscotti as I could possibly get. Its a lot of different flavors but I've went through the process of stripping this recipe completely down and building it back up many times. Its been in development for over a year, and its had an amazing local response. Any feedback is appreciated. As always, personally I add .5% super sweet to it.