Flavor Profile: bakery dessert
Used in 3064 recipes at an average of 1.986%.
Chocolat-orange cake with a dark rich cake and a luxurious hint of orange.
Chocolat deutsch: A delicious Dark rich chocolat cake with coconut.
Chocolate, cocoa, dark bean: Allthough the coconut isn't anoying in the chocolat deutsch, the recipe doesn't call for it. By layering the dry cocopowder like cocoa and the smoother almost milky chocolate along with a bit of the bitter notes of the coffee i'm attempting to sway the balance away from the coconut a bit.
Graham cracker clear and golden butter: Cause every cake needs some of that.
Hazelnut: Well take your pick of wonderfull properties. Nutty, creamy, moisturing, ...
Blood orange and lemon zest: I got the Blood orange flavor hoping for a great orange to use in a orange creamsicle but for some reason, none of the oranges that i've tried tend to work for me there. I always get a orange syrup like flavor so I thought i might have better luck using it for what it is. The lemon zest is to up the zesty part this recipe calls for.
Sweetness: well it is a sweet profile so... Wreck your coils and wicks with super sweet if you want. This is what I use (or a homebrew blend of stevia in glycerin and sucralose that is kinda the same)
Dispite the dark flavor profile, this juice is clean and pure and will keep your gear wicking and vaping long time.
So the cinnamon notes here are very subtle, but still present. This is my take on a Apricot danish with a cinnamon glaze drizzle. I've used a darker white chocolate to help blend the cream cheese icing and built the pastry aspect with the graham cracker clear and the sugar cookie which are both pretty delicious for my taste. Enjoy!
This is my first ever DIY mix, i'm quite happy with the result but really would appreciate feedback! it has a very rich cinnamon flavour, with a nice creaminess to it. I personally think the flavour is great as a shake and vape, because I just love cinnamon. For best results though, let steep for a week to really bring out the creamy and cake notes.
Cinnamon Danish Swirl
-This is obviously the main flavour, I first tried this at 4% but it just overpowered everything. I think it does a great job in this particular recipe at 3% as it gives a strong, rich flavour but not too much so that it blocks the creamy and cakey notes from coming through. I honestly love this concentrate and i think its perfect this time of year!
Vanilla Custard + Marshmallow
-the vanilla custard provides the recipe with a nice buttery note on the exhale, that just helps to create the bakery flavour i was going for. The marshmallow helps to add creaminess to the recipe. Had to play around with the percentages quite a bit, i think TFA Vanilla Custard is great at 3% and definitely works better than the CAP Vanilla Custard as its less eggy and more focused around the butter.
Cookie dough + graham cracker clear
Added these to give a little bite to the recipe. they add a nice flavour and texture to the mix, as well as adding to the doughy/cakey flavour i was going for.
this was the icing on the cake for me. I really thought that this filled the gap i had been missing in this mix, provided it with a lovely full on cake flavour after the steep, and really complimented the Cookie Dough. After a week the Cookie Dough got a little bit weaker, and i couldnt taste it as well, so this definitely made up for that.
thanks for hopefully helping by providing me with some feedback on this recipe! I really enjoy it! Remember this is my first mix so i most definitely will make mistakes, i would love to keep adapting this recipe to create the perfect cinnamon bun!
Chocolate cookies dipped in milk.
Double chocolate clear brings that rich chocolate flavor
Graham cracker clear gives a cookie crumble
Meringue completes it with a sweet milk flavor.
Honestly I think there was too much hype behind this e liquid don't get me wrong it's a good flavor but to me this is what it taste like chocolate graham cracker and meringue that's it personally I believe it can benefit from about a half percentage of em just to give it a little more sweetness and a little moisture kinda a dry flavor you can leave it out if you would like for a more authentic flavor.
I am going to attempt to do full notes here the way the pros do it. I have been only mixing for about 5 months now so I am very new to this. And now for a disclaimer: I have never done single flavor tests. Why? Because I am lazy. And it sounds tedious. And I majored in physics and in science we use other people's hard work to support our ideas! With that said I am not afraid of a little, or a ton, of research. When I attempt to create or craft a recipe I do hours, sometimes days, of research to determine what flavors to use and at what percentages. I check flavor reviews on reddit, BCV, the ELR, etc. I look at other people's recipes and see what and how much they use, how many recipes use specific flavors, etc. I use combos of things I liked in recipes I have made and loved such as the three lemons I use here. So let's take a look at what I did with this one.
CAP Juicy Lemon/FA Lemon Sicily/FW Lemon Meringue Pie: Obviously these make up the lemon part. I selected these 3 because I love @dazcole's Lemon Tart (A Dinner Lady Remix). It was one of the first recipes I ever made and it continues to stay in my regular rotation. In fact it is the only juice I make that I haven't taken a break from yet. I dropped the percentages of the LS and LMP because the lemon has to share the spotlight with the cheesecake whereas in Lemon Tart it's the star of the show. I bumped up the JL because I wanted the lemon to have a bit more sweetness.
TFA Graham Cracker Clear/INW Biscuit: The crust. Again I drew from dazcole's recipe. The crust note in that recipe is really tasty and I wanted something similar in my cheesecake.
TFA Cheesecake (graham crust)/CAP NY Cheesecake: The cheesecake (duh!). Most cheesecake recipes I see use one or the other. I have used them both separately but not in cheesecake specific recipes. I feel like both have something to add but neither is enough by itself. NYCC has a nice cheese note. I wanted that but I didn't want it overly cheesy. The CC (gc) has sort of a dark, thick sweetness. Plus that extra crust note is almost always welcome. I always think my bakery recipes need more crust, dough, etc.
TFA French Vanilla Cream: Adds density and weight to the cheesecake. I like my cheesecake super dense. I kept it lowish because I did not want to overdo the vanilla note and it is there as a support only.
TFA Sweetener: Cuz sugar lips! Adjust to taste of course.
I gave this a full 25 days before I touched it because I haven't liked any of my recipes that use cheesecakes in them until they've had several weeks to develop. I think I have a hard time tasting cheesecake too so I wanted to make sure the lemon didn't hide the yummy cheesecake. You can probably get away with 2 or 3 weeks especially if you use less VG.
This recipe is very tasty. It is a thousand times better than any commercial cheesecake juice I've tried. It's sweet and creamy, the crust is delicious, and all the right notes are there. But something isn't quite right. It's almost like the lemon and the cheesecake hit my palate in the wrong order or need to change the position they fall on the tongue. I don't know quite how to explain it. Perhaps there needs to be a bridge between them. I had hoped the French Vanilla Cream and the Lemon Meringue Pie would sort of do that. The total flavor percent is already quite high so I don't want to just randomly start throwing stuff in there. Perhaps I should ditch the FVC for something else?
It's awesome. I plan to make a 240 mL this week when I get more cheesecake. I will vape the crap out it. But it's not perfect. I hope by sharing I will be able to get some feedback on it to help me take it to the next level.