Used in 747 recipes at an average of 0.909%.
Nectarine apricot and passion fruit are the main notes. Enhanced with Fa orange to brighten the nectarine a little bit of lemon lime for the Sorbet aspect and marzipan for the sweetness. EM serves as an emulsifier and gives you a sweet exhale aspect of sorbet without the sweetness of Sucralose that would turn it into a candy.
Sweetener is optional I would say keep it under 0.5%
Polar Blast and WS23 are optional at around 0.5%
If you want to add cream and keep the integrity of the mix I recommend FA Custard for the creamy lemon notes at 0.75% with Cream Fresh at 0.25%
If you want it deeper add a touch of Brandy at 0.50% to 1.0%
Well balanced smooth pistachio/apricot cotton candy with zero throat hit.
Firstly, the only cotton candy concentrate I could see used here is PUR Cotton Candy. This is because(unlike other brands) this is a smooth/strong flavoring with little to no throat hit. In addition, Purilum's CC doesn't taste muted 2-3 hits in, as has been my personal experience with other brands. This flavoring is truly a hidden gem.
I included CAP Vanilla Whipped Cream strictly for mouthfeel.
My pistachio layer contains TFA Pistachio(candy-like), FA Marzipan(more candy-like than INW) & FA Almond. I dont recommend subbing INW Marzipan here due to it being more creamy(cotton candy isn't creamy) and more 'cherry' tasting. FA Marzipan isn't creamy, and is more of a candied almond flavor(which benefits pistachio greatly).
FA Apricot(Armenia) was the best choice for my light fruity layer due to its' cooked/jammy quality. I wanted to keep this layer lighter than the cotton candy & pistachio layers so that it feels like a complementing accent to the pistachio. And I think at this percentage, this was achieved really well. FA Apricot also adds a "wet" quality to the overall mix to avoid dryness, as is often experienced with other cotton candy mixes.
FLV Sweetness was added because cotton candy is all sugar. This sweetener will achieve our desired effect without adding harshness, muting or coil-gunking properties. It will also taste more natural than other sweeteners. CAP SS will make it sickeningly sweet, EM(and Sugar Daddy) will mute the fuck out of this mix.
Please don't use this recipe for commercial gain. Thank you
You can shake and vape, although it is much better with a few days steep.
Apple Pie and Apple Jam: The base, this combo works really well together, the toast base gives almost a pie crust, the apple pie brings out the apple the most.
Butter: What is the world without butter.
Super Sweet: Lower or up it to your liking.
Marzipan: That hidden note that brings it all together.
Likes and dislikes: I like that you taste all the flavors and that it is not to complex. Dislike would be the flavors aren't sharp, but thats kind of the downfall of pods, which honestly I don't mind.
If someone wants to try and tweak this I would love to hear what you came up with. I was considering adding another apple to the mix or upping the apple pie percentage.
I vape this on a smok Novo.
Edit - added LA cream cheese icing after competition.
Princess cake — or prinsesstårta in Swedish — is a layer cake synonymous with Sweden that is covered in a hard topping of marzipan, which is usually green, giving the cake a unique look. Beneath the marzipan frosting are alternating layers of sponge cake, pastry cream, and whipped cream and often contains raspberry.
Flavor notes for those who are flavor-nerd-ioligists. As taste is subjective this recipe is a ballpark of what I perceive to be acceptable. At the end of the day I hope that at least this combination of flavors will get you pretty close to this profile.
WF Princess Cake is a concentrate that this profile is based on which from the manufacturers description is alternating layers of sponge cake, pastry cream, and whipped cream, topped with marzipan.
WF Angel Cake is a sponge cake with a buttercream flavor and it also carries a light berry note. The Angel Cake also work well with the WF Buttercream Frosting.
WF Buttercream Frosting is a delicate sugary buttercream frosting that needs some boosting from another cream.
The WF Pistacio Cream provides a boost to the buttercream and the creamy almond is bent towards a marzipan with the aid of FA Marzipan.
FA Marzipan is used as a sweetener and adds nuttiness of sugar-glazed bitter almonds.
The MB Pink Raspberry provides a soft, lightly floral and tart contrast to the cake layers.
Tested using a single coil RDA 60 Watts, 0.18 Ohms
Creating pancakes by using Belgian Waffle and Using Zeppola to fluff it up and add that frying pan sizzled flavor. Boosted the cake notes and added the sweetness to the cream fresh kind of blending in the two things to create a dual effect of making the whipped cream and adding cake notes to the waffle and Zeppola combo. I used banana cream for the slices of creamy banana on top.