Used in 91 recipes at an average of 1.838%.
Based off a recipe by The Wrench Reviews ( Greg ) This was his and my inspiration for a recipe on the fly while talking together.
This has been a work in progress for over a month and much help from Shyndo and mlNikon ( Emily ) with tips and tricks.
Brandied Pear Glaze smothering Crepes with some Vienna Cream..
This is a very nice pear glaze to where you could switch out the crepe and add a Pound Cake or Angel Cake for a more dense vape.
The Liquid Amber with Brown Sugar make the Pear pop for flavor. This is not an overly sweet vape and taste is very subjective to where you can change out the sweetener.
After messing around with the Liquid Amber I will put out a warning.. DO NOT USE IT AT HIGH PERCENTAGES .50% max it can destroy the recipe if used to high.
Enter the new age of the Naughty Banana... Where this guy could rock your world or Taste Buds...
WF Banana and MB Soft Banana together will knock your socks off..
The Sugar Cone and Vanilla Wafer will take off the rest...
Vienna Cream and Slight Coconut to do the finishing moves and you are set to have this banana explode in your mouth..
Was looking for a perfectly blended Orange with nice vanilla ice cream background. Needs to steep but then doesnt disappoint. It is very sweet, juicy and gives more the feel of a fresh sherbet ice cream than a heavy ice cream. The butterscotch fills the gap between the juice and the cream and adds nice sweetness. Fits the picture imo but could also imagine a popsicle with a white light vanilla ice cream core surrounded by juicy orange water ice, slightly melted already. Will try some variations with LB Vanilla Ice Cream, FW Salted Caramel and so on.
After many trials and errors this recipe came into light.. I am a huge chocolate and banana fan so I might as well add it to a crepe recipe I had set up way before I even had the flavors.. Both Australian Chocolate and Glamour Chocolate make a nice base.. Glazed Donughnut adds a little depth to the Crepe.. Everything else just comes together..
Many thanks to everyone from DIY Downunder FB group for the name of the recipe.
Creamy delicious caramel with hints of butterscotch and some graham crust underneath everything.
Butterscotch ripple and caramel are a match made in heaven that blend together so nicely. Obviously the main note here
VIC and Vienna cream has been my go to for a cream layer. Words can’t describe how delicious they are together.
CGC was thrown in to add to the cream layer and give the whole recipe something “solid” to sit on. I think It worked out just as that.
Give this at least a week but it steeps like a custard, nice and slow and only better over time