Used in 1287 recipes at an average of 2.109%.
A while ago I was at an Italian Restaurant and when it was time to organize desserts I gladly volunteered to be the one who chose what we had lol. Running my eyes over the dessert cabinet without leaving druel on the glass was a challenge I confess.
This recipe is a result of some notes I took as I enjoyed this fine Italian"muffin like" dessert that was dense yet fluffy around the outside with apple syrup and baked apple on top with some toasted coconut over the top. The gentle hum of vanilla through the middle was just lovely! So here is my version in a vape so I can not only re-experience that moment of delicious contentment but also share it with you!
First I get to work on the dense cake notes which FLV Pound cake does so perfectly IMO. I add a little JF Yellow cake to fluff out the edges a little to offer the contrasting cake notes. I then splash in the FLV Apple Filling knowing this has all the apply syrupy and slightly jelly like mouth feel notes along with that perfectly cooked apple kissed pleasantly with a little cinnamon which is as close as I think is possible to replicate in a vape. However there was a unique slight spiciness in the middle that was so reminiscent of a fresh home baked gingerbread my wife made recently that I was now extra grateful she did so I could make a wise decision to use a little Caps Gingerbread. It also helps this vape with some extra slightly baked edge texture which is a big bonus here. As I referenced back to my notes I am reminded of the slight balance of soft caramel like yumminess I experienced, so hence a bit of FA Caramel was always going to be the best concentrate for that. For the Coconut I wish there was a toasted coconut concentrate that would fit here however the excellent authentic mouthfeel that VT Desiccated Coconut offers so well, it would be a crime not to use it in this profile. A little kiss of some FLV Smoked Butterscotch to help replicate those baked edge notes was added then the patience of a 7 day steep begins. While vapable off the shake this recipe becomes bellissimo after 7 days. The wait was well worth it! OMG "Stupefacente" (amazing) so much so I am posting it here to share with you all !
I hope you enjoy this as much as I have creating this, let me what you thought of this below and regardless just enjoy the discovery on your mixing journey!
Have fun and "Together, Let's Discover!"
NOTE: I enjoy this the best on a recurve single coil RDA with a 1 ohm SST Coil at 50w.
Learn more about mixing here:
facebook - https://www.facebook.com/groups/diydownunder/
Discord - https://discord.gg/kH4Fqbc
Youtube - https://www.youtube.com/c/diydownunder
website - https://www.diydownunder.com/
Instagram - https://www.instagram.com/diydownunder
Ready for the holidays?? I am!! This is my rendition of a southern classic. The Nog Buttercream Cake. Throughout my formulation process I got completely nogged out, but that doesn't make this recipe any less delectable.
CAP Sweet Cream / FW Butter Cream
These two append the icing/moistness to the cake. Butter Cream from FW does an awesome job of thickening bakeries with dense mouthfeel. The two together do a wonderful job of fattening up that unfortunate and slightly thin back-note of FLV Eggnog.
WF Princess Cake / JF Yellow Cake
These two obviously both have the word cake in their titles, so one could reasonably assume it makes up the cake. I went with Princess Cake based on a recommendation from @Shyndo so credit goes to him for that. JF Yellow Cake helps to supply a bit more cake note as I found Princess Cake to be a little on the airy side.
By far the best eggnog concentrate I've dealt with hands down. It's a tad spice forward so we'll need to lift the thin back-note a tad with other contributors.
Add Complexity w/ an Accent
I like to add in right around .5% FW Maple Pecan. At a low % it contributes a light but noticeable nut to the cake, which is of course depicted in the thumbnail. If you're into bakeries with a light nut accent and have it on hand I recommend it's inclusion. Omitted in the main recipe as to be more available.
side note This is a STEEPER. It needs proper time to meld the flavoring, so aging is required. It's actually better after the 21 day mark though I am hesitant to call for a 3 week steep. As with any cream heavy recipe, keep in mind that it's better the longer it has to emulsify.
Have a wicked set of holidays! If you mix this up set it aside for Xmas and enjoy it as it melds together into a beautiful orgy of holiday themed flavors. 💦
Follow me on YouTube for future DIY Eliquid creations and topic videos:
Slight remix of bronuts without fructose, and using JF Biscuit instead of INW. Great as SNV. This really starts to bloom after two to three days. I have no comparison to the original since I don't want to buy FW Yellow Cake, but it makes a great tasty vape on it's own and doesn't cover your coils in burned fructose in an hour.
All credit to Wayne Walker for original recipe.
So this is inspired by @TamVavpes her goo in my butter cake. https://alltheflavors.com/recipes/119884#goo_in_my_butter_cake_by_tamvapes
I wanted to make an over the top cake that I would love to eat for REALS
FW sponge cake and JF yellow cake combine to create a sweet dense yellow cake base for this mix
FA Custard premium and JF dulce de leche combine to create a thick creamy vanilla caramel dairy filling for this cake. TPA dulce can work but JF just has more body, flavor and no off noes it is just easier to work with . FW is a watered down light caramel with little to no body or dairy notes. FA preium custard is a short steep caramel vanilla - ish custard. (it does have dicetyl so FYI) ISome get egg notes, I cant say it is a very prominent and not something I can pick up in a mix
FW Butter pecan and FW butterscotch ripple combine to create a creamy butterscotch topping for the cake
This is a little bit of a steeper the longer the better but starts to come alive at 7 days best at 2 weeks
Additions: this is a pretty sweet cake and really does not need any sweetner. VTA has a desiccated coconut that would work really well as a top note and is yummy. VT honey comb is also a nice texturing addition to this mix and has a slight chocolate note
. "Learn more about mixing here:
Sweet jammy strawberries and whipped cream on top of a lightly buttered yellow cake.
JF Yellow Cake is the base for the cake and Cap Golden Butter is used to give just a touch of butter and moistness you get from those delicious little cakes.
Though traditionally you use fresh strawberries I wanted to get a a bit of a sweet and syrupy flavor out of the strawberries along with fresh, INW Shisha Strawberry does a wonderful job of the syrup/sweeter strawberry and CAP Sweet Strawberry brings up just a touch of fresh strawberry into the mix.
TFA Vanilla Swirl and TPA Whipped Cream brings a nice fluffy vanilla creamy flavor to top everything off.
Updated changed cake in mix to JF Yellow Cake.
This is my version of a Ooey Gooey Butter Cake. I find it interesting to read the history on how a dessert came about, and just like most things in history, many different versions exist.
The Gooey Butter Cake originated in the 1930s. According to legend, a German baker added the wrong proportions of ingredients in the coffee cake batter he was making. It turned into a gooey, pudding-like filling.
My favorite story:
This cake is a legendary Depression-era mistake. The story goes something like this: A baker in St. Louis accidentally mixed up the ingredient proportions for his cake, resulting in a gooey texture. Because it was the Depression, they couldn’t just throw it out, so they sold it and it was an instant hit.
Whatever the true history, it is loved by many, their are many different versions, here is my version. Enjoy.
Learn more about mixing here:
Have you tried this recipe?!
Please rate this recipe and comment below! I would LOVE to hear your experience.
This recipe does NOT contain strawberry! This is a ginger bread blondie with maple, or a ginger blondie, hence the name!
When I was a guest on Mixin Vixens the profile was a maple nut blondie. I mixed one up. It was pretty tasty. But Emily suggested the brilliant idea of doing a ginger blondie since I am coocoo for ginger! So, challenge accepted! V1 was good enough to share and post.
CAP Gingerbread: The perfect starting point for a ginger-based bakery. It's sweet and spicy and fits in the profile perfectly.
FLV Ginger Snap: Continues to build on the ginger and provides some dark molasses notes to complement the maple.
TFA Butter and Brown Sugar Extra: These are the components of a blondie that replace the chocolate and turns a brownie into a blondie.
FA Cookie/JF Yellow Cake/CAP Cake Batter: Together these make up the base of the blondie. Like a brownie, a blondie is a little bit cake and a little bit cookie. When I want to add a hint of gooey-ness to a bakery I like to add a bit of cake batter to the mix. These 3 flavors work nicely together to provide a solid blondie base. Without them it would just be a ginger snap type vape.
FA Maple Syrup: This is our maple flavor. It works perfectly. It's delicious and provides sweetness and depth. Plus the room note is wonderful. Expect compliments on how good your vape smells!
TFA Bavarian Cream: This blends it all together, keeps it from being too dry, and supports the maple a bit.
I get just a touch of cinnamon with this as is. It is quite good and works well in the profile. However, for me personally, as always, I want MORE GINGER! I feel like that bit of cinnamon is trying to compete with my ginger. I plan to make 2 more versions of this; one with 0.5% FLV Ginger and one with 0.5% HS Ginger. I will update later with the one I like best with it added as an optional flavor.
As for steeping: It's good the next day. But FA Maple tends to build with time. It shows up nice and strong around day 5. But it's still a bit on the dry side. By day 10 or 11 the dryness is gone. So if you want this to be at its best, give it a good ten days in a dark place and you won't be disappointed!
I've been really enjoying banana vapes lately, Puff'd is one of my favorites.
The combination of cake and light banana gooeyness is just lovely.
If you enjoy it please remember to leave a rating.
Short notes for this one as it's Friday night and I want to play.
Pro Tip: To boost the cake note even more, Throw in DIYFS Pound Cake @ .25% if you have it on hand.
Omitted from the public recipe for the sake of availability.
CAP Sugar Cookie It's inclusion is intended to boost the bakery note. The sugary graininess really helps the overall mix.
TFA Bavarian Cream Playing as a not-so-shy emulsifier in this recipe as it serves to thicken and provide some vanilla boost, As well as providing a 'buffer' between the cream and pastry.
VT Banana Custard Brings a light but noticeable banana note to the party. It's a creamy banana, Suitable sub would be TFA Banana Cream @ 1%
JF Yellow Cake A little light handed here it serves as a cake backnote allowing the "cream" to shine a little more.
FLV Frosting Up front vanilla with a little texture to bring to the game. Provides an almost gooey sugary perception to the cream filling. Pairs incredibly well with 'cake' concentrates.
CAP Super Sweet When I mix this recipe I omit sweetener, But including it you'll find brings it more toward the traditional "manufacturer" variety.
Be sure to follow me on YouTube for future mixing updates:
🏷️ A buttery graham cracker coated blondie with rich white chocolate; sprinkled with warm roasted pecans and finished with a dollop of vanilla ice cream.
Love and White Chocolate are married together; creating a lightly buttery creamy white chocolate with light hints of vanilla. Roasted Pecans and Cream shares the spotlight with white chocolate; bringing with it a creamy, warm, and nutty accent.
Yellow Cake, Golden Butter, and Graham combine to make the buttery graham cracker crusted blondie base. Caramel Original is used to act as a binder and enhancer to the base; adding a sticky caramelized brown sugar and maple sweetness.
Vanilla Ice Cream Blend 3, with its bright vanilla accents and fluffy dairy cream texture finishes off the recipe. It not only serves as an ice cream layer, it helps to add a bit more body to the white chocolate top notes; while simultaneously softening some of the sharper edges found in the blondie base.
🔹Optional - Sweetener (FW) 0.25 - 0.5%
This recipe is sweet on its own however feel free to add a touch of sweetener. I would recommend to start low around 0.25%.
Made for Mixin Vixens Ep.23