Flavor Profile: fruit
Used in 499 recipes at an average of 0.98%.
I’m a big fan of everything lemon-flavored like this Lemon Raspberry Cake Recipe but what’s even better than lemon is lemon combined with sweet,raspberries like in this cake.Hope u love it like i do.
Italian rum cake is a cake that is traditionally made around the holidays. it is a dense yellow cake with vanilla patisserie filling. and chocolate ganache filling Very often the base of the cake is wet from the cup ( or more if my family is making it ) of rum.
Cake base - I used fluffy white cake, nonna's cake and some Custard. This combination of fluffy white and custard creates a thick dense cake with a slight citrus note from the nonna's cake
Rum - There is a about a cup of rum in these cakes it is very prominent... so i need a rum that would stand up in this mix - VTA light rum is more like a golden medium bodied boozie rum that is probably the best rum I have tried
The patisserie filling - . I used the Bavarian cream - which is a vanilla egg based pastry cream, and lava cake and hangsen which will create the chocolate ganache layer . The custard will also help out here with some eggy notes
The frosting - is an Italian whipped butter cream which is traditional for this cake not a thick sugary butter cream - so vanilla whipped cream was perfect and the cake is covered by almonds
vanilla is a very prominent flavor profile in this cake so wanted to enhance that a bit with shisha vanilla
Imagine a sponge lemon cake glaced with meringue, that's it. Nothing more.
IMO it's damn accurate, and very balanced..
Lemon : FA and CAP make the perfect combo, FA for the tart, CAP for the juiciness.
Meringue : FA's, as we all know, is the best on the market, Accurate as F###
Cake : For lemon recipes, Nona's was an obvious choice.
Sugar : You can sub FLV by Cap SS at 0.1 , be careful if you add to much sugar (CAP or FLV) you will loose the balance.
IMPORTANT : This mix absolutly needs 3 weeks of steeping, less than that and you'll have chemical lemon notes and non-existent cake..
After going through and messing around with some of my uncompleted recipes I found this jewel.. It was never completed until recently and so far it's been a daily vape for me.. This was one of my very first recipes I had every thought of making and never made it off the notepad until 2 weeks ago.. It's is a very pleasant tasting mix and will not kill your cotton..
A delicious cake, with the spices from Nonna's Cake and the accent of Fig Fresh
Matcha Glazed Cinnamon Rolls
After becoming obsessed with watching YouTube baking instructional videos (Looking at YOU, Cupcake Jemma (My newest YouTube crush)) I stumbled on one for Matcha Glazed Cinnamon Rolls. Having tried Exclusivegirls Green Tea Kit Kat (https://alltheflavors.com/recipes/17404) and loving the hell out of the earthiness that it had (but only getting the pepper that comes with TPA white chocolate), I decided to whip this up. Straight away I loved it, but with a bit of a steep the Green Tea really finds it's place, it mixes really well with the bakery notes and just finds an interesting and nice common ground with an earthiness that for some reason mixed extraordinarily well with all that cinnamon.
FA Joy / CAP Cinnamon Danish Swirl / FA Zeppola / FA Nonna's Cake / TPA Brown Sugar / FLV Rich Cinnamon / TPA Caramel
This combo makes up a fantastic Cinnamon roll. CDS forms the base and is propped up by the Zeppola to give it a bit more of a fresh baked and cakey mouth feel. The Nonna's Cake adds a nice denseness and richness to the mix, it also helped tone down a bit of the bakery notes to a bit more of a brownie type texture which helps with the dense middle part of the roll and stops the recipe drying out. The Brown Sugar and Rich Cinnamon are there to bolster up the cinnamon note in CDS and bring it more towards a more authentic flavour. The Caramel helps bring a more caramelized flavour to the Brown Sugar and gives it a delightful gooeyness. FA Joy is there to bring a bit of yeast to the table, as Cinnamon Rolls are made using a yeast activated dough, I felt I could add a smidge to the mix and was pleasantly surprised.
FE Green Tea / WF Butter Cream Frosting SC / CAP French Vanilla / CAP Super Sweet
Wonder Flavours has pulled some sort of miracle with their Butter Cream Frosting SC, it's just such a nice, decedent frosting base, nothing really needs to be added, but I decided I wanted a bit more of a vanilla back note, hence the French Vanilla. FE Green tea is just good, it tastes like a legit Matcha powder, and as well as the earthiness it brings, Green Tea packs a good smooth mouth feel to boot. The acidity from the lemon notes in FA Zeppola and Nonna's Cake helps bring forward the Matcha in the buttercream frosting, they just really help give it a brightness .Cap Super Sweet there because who doesn't want their butter cream frosting to be sweet??
My initial 30ml bottle lasted about 2 days, I didn't even put a label on it. I'm not usually one to bother with steeping, I don't think it really does THAT much the majority of the time; However, after taking my time with the second batch and seeing how it tasted over the course of a week, this recipe definitely benefits from a bit of a steep in some way. I'd say give it a vape after a shake, but remember it ages pretty well.
Let me know what you think! I always welcome constructive criticism
This is a delicious, full flavored, screwed ;) but balanced Strawberry Waffle with many aspects,
Blackberry Jam with Toast - SC is in fact Strawberry Jam On Toast - SC (not in ATF database).
Add the Super Sweet if you're into really sweet vapes, otherwise leave it out.
Enjoy & comment please.
Pancakes with lemon juice and sugar. Just like I used to have them when I was a kid.
NCM's cake batter base from Batter Up works wonders for the pancakes here. INW Biscuit is here to add a little crispness to the edges, and INW Waffle is used very sparingly (0.1% of a 10% dilution) to add just a subtle hint of fried dough.
This recipe is alittle different from the original worked with a different crust on this one.
My Thought Process on this recipe was trying to capture the sweet custardy layer along with the crucnchy sugar layer, and that graham cracker/and cake layer at the bottom , this is a derived version from my original and i dropped both versions at the same time to get the peoples opinion on the differences I like this version as it is closer to what I was looking for... But taste is subjective right.... 😉
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