Used in 737 recipes at an average of 1.264%.
cannoli with a K . 😉 i used JOKER as our main note with a hint of cannoli shell for some authenticity and the cheesecake , sweet cream , and cream cheese icing is our filling along with some chocolate chips by using mike chocolate by jungle flavors . Then to top it off with some powder sugar dusting ... Please rate and enjoy.
My mix for this weeks profile. Tasty funnel cake.
The fried cake base here uses FW White cake with fw cake batter dip.
I added LB bakers touch to help out with the pastry as well as add a little cinnamon as the first version was pretty blah.. it just needed something.
Ooo powdered sugar for on top and the Swirl to smooth it out and bring everything together.
I’m pretty sure funnel cake does not usually have a cinnamon note, but IMO this recipe profile needed a little more character for it to be enjoyable to me.
Thank you for all you do Vixens. Hope you are all staying sane and healthy!
Profile: Apple Pie duuuuh
Super simpel and super easy Apple Pie to make!
Very simpel and straight forward mixture of FA Apple Pie and VT Croissant. Combined they are to me the perfect pie crust as they have both a buttery note and a bit of flake going on. FA Apple Pie does take a couple of days to really come out and at 1% it does work its magic for being just a crust with no notes of apples or spices. VT Croissant is super buttery even at 2% which makes the crust feels nice, thick and chewy.
PUR Country Apple has an amazing ability for apples pies since it taste like cooked apples. To make an apple pie, this would be the apple I go for, thanks to that ability. I have tried other apples, but they don't bring that feeling of cooked apple like PUR Country Apple does. It's soft, mushy and sweet.
FLV Apple Filling I kept somewhat low at 1% as I didn't want it to dominate the other ingredients in the filling. I find 1% to be just the perfect amount of spices. Not too much and not too little - just a nice touch of spices.
I don't know how common it is anywhere else, but here where I'm from we like to have prunes, dates or raisins in our apple pies. VT Red Dates has a bit of a sweet and dark taste, that I find go super very well with apples in general. It has a touch of sun raisins going on and it does a little love dance with the apple.
It brings some punch to the filling, adding some darker and fruity notes and adds some nice texture.
Lastly for the filling I settled for just a hint of INW Custard. By all means, I'm not using this much for the flavor, but more to thicken up the texture of the filling itself and make it a little gooey, which INW Custard delivers perfectly fine at 0.75%.
Lastly at the very top of the pie goes the OOO Powdered Sugar. It's just there for the taste and to enhance the sweetness of it all a little.
While I suggest to let it sit for 5 days, to me it's already good after a few days.
A raspberry cake roll I was already messing with when the Vixens picked something damn close for their pic, so I’ll stop messing and share.
I’ve added .5% FE sweetener to what I’ve been testing, because this is a sugary confection I’d recommend that, but I’ve left it out of the recipe. Add your preference to taste.
Ok off the shake but the cake is nicer after a few days.