Used in 789 recipes at an average of 1.117%.
EDIT: Removed HS Icecream and upped HS French Ice cream to 1.25%.
I pushed CAP Sweet Guava up to 5% so it would still come through all the creams & bakeries that I used
For the CREAM I used HS French Ice Cream. Gives it a rich/thick Ice Cream like taste.
For Cheesecake Crust I used VT Pudding Base & TPA Cheesecake Graham & for the actual cheesecake note I just used INW Yes We Cheesecake.
The Bûche de Noël is a Christmas tradition among the French that dates back to the 19th century. The cake represents the yule log that families would burn starting on Christmas Eve. The burning of the yule log symbolized the new year to come and would bring good luck to the family. While no one is positive on exactly how the yule log turned into a cake, everyone can agree it's a delicious tradition we never want to end.
The cake in this mix is represented by FA Chocolate Glazed Doughnut, I chose this because I wanted to incorporate the chocolate and cake notes of the doughnut.
The heavy cream is replicated by using FA Fresh Cream and VT Pudding Base to make a heavy and sweet cream with a hint of vanilla.
For the icing I used a combination of VT Chocolate Base and VT Dark Chocolate to make it sweet and a slightly bitter at the same time.
TFA Butter is used as an emulsifier and the FA Madagascar is used to help with the authenticity of the dessert.
OOO Powdered Sugar is like the garnish on top and FW Sweetener because it's a cake. It's supposed to be sweet.
I based this recipe off "Fugly Butters" @Ebc88 "This is a fried banana pudding" & Bad Drips "Ugly Butter " description: "They don't call it ugly for nothing... Uncle Freddy's famous, fancy fried dough, showered with carnival cultivated cinnamon-sugar, serenaded with a cosby-quality banana pudding."
So, here it goes...
FLV Vanilla Pudding/VT Pudding Base: these 2 combined make up a delicious "Cosby-esque" vanilla puddin'
SA Banana Flambe: gives the fried banana aspect and also adds a touch of cinnamon...
VT Banana Custard: ties together the banana flambe with the pudding while adding some more depth to the banana pudding aspect of the recipe
FLV Rich Cinnamon: turns up the cinnamon flavor.
CAP Funnel Cake: In Bad Drips description they talk of funnel cake and Capella had just dropped their funnel cake around the time that Ugly Butter hit the shelves, so I figure it's in there... so why not?
WF Cinnamon Pastry: no reason other than I just picked this up and wanted to give it a try... plus I figured it would add some more depth to the bakery/dough aspect of the recipe while adding a bit more cinnamon... which it seems to do just fine...
TPA Toasted Marshmallow: to add a little sweetness, mouthfeel, depth and body to the entire recipe.
CAP SS: why not?... It's a tooth rotting belt busting State Fair Treat... it needs to be sweet! 0.5% does just that... add more or don't if you want to...
FA Joy: to bring out the yeasty-ness of the fried dough just a lil more... feel free to omit it... I personally don't care for joy either, but it works well here...
3 day steep and the banana calms down... day 5 the pudding melds together and everything tastes delicious... didn't make it past a week with the first batch, so I don't know if it'll change much at the 2 week mark...
Please rate and review if you mix.
This is a fried banana pudding, and is in no way supposed to be a 1 to 1 clone of Bad Drips Ugly Butter.
FLV Vanilla Pudding: use this as the “pudding base”
VT Pudding Base: does really have any pudding note but it does have some great bakery notes that pair well with FLV Pudding & the Fried Dough.
WF Deep Fried Pastry Dough: despite how much i hated this flavor when i single flavor tested it. It works well to add a fried taste to this mix.
HS Banana: brings a great authentic banana to the mix.
VT Banana Custard: really doesn’t taste like a Banana Custard, but more like a creamy banana.
FLV Rich Cinnamon: brings an excellent bakery style cinnamon for this recipe.
Needs 10-14 day steep. Please rate and review if you mix.
My purpose was to create a mix,mostly focused on the bakery side of an apple pie and that's the reason i use 2 apple pie flavours,taking the best out of each(according to my taste of course).Despite the use of tpa's dx bavarian cream,this recipe is practically a snv(2-3 days for the flavours to settle).That is quite strange for me,because i usually get off notes from unsteeped dx flavours.I can only guess that this happens because of vta's flavours,but i can't really explain it.
I made this one for a friend. It is a recreation of the ever popular combination of Nilla wafers and banana pudding. This version is a bit more exciting than the real thing, because I decided to add some eggy Vanilla Custard richness and actual banana to counter TPA Banana Cream.
VT Banana Custard makes up the authentic banana slices, but it's lacking in the custard department. CAP Vanilla Custard fills in for that with some intense richness and thickens the overall profile. TPA Banana Cream brings the artificial Jello banana pudding flavor, but only enough of it to be present. FLV Vanilla Pudding is where the name comes from. It's a pretty solid creamy pudding flavor that works as a blank canvas here. FA Cookie and VT Pudding base are used to give some Nilla Wafer texture to the experience. Lastly, the meringue is used because the reference picture had whipped cream, and I wanted something that would show up more and prevent the recipe from getting wispy.
Inspired by the classic Apple Buttah from Goldfish18.
SnV certified - seriously, the fresher this juice is the better! Mix this up, give it a good shake and fill or drip to your hearts content!
Cake batter, Pudding base, Pound cake, Funnel cake & Pie crust - this provides a wonderful base of cake batter-y goodness! CAP cake batter is truly glorious, as I was trying to bring out the silky batter side of the flavour VT’s pudding base seemed like it would be a good companion. Oh boy was it a good choice! It really amplifies the vanilla/pudding aspects of the recipe. Pound cake “firms up” the cake side of it, whilst funnel cake adds a bit of a deep fried tinge. Pie crust adds a slight buttery/pastry note for a bit more depth.
Meringue, Dairy milk, Sweet cream - playing again on the cake batter notes of the recipe, these 3 add a bit more of a moist, dairy edge which sets off the vanilla pudding aspects of the juice.
Apple pie filling, Fuji Apple - the Apple portion of the recipe! Apple pie filling is an interesting one, and pretty bang on for what it should be! The only problem is that it doesn’t quite have the Apple “bite” that I was looking for. This is where Fuji steps in! The combination of the two provides a deep, textured, no holds barred Apple pie filling that sits right on top of our batter base. Feel free to sub FA Fuji Apple for CAP Fuji Apple here @ the same percentage!
Super sweet - sweeten to taste, I find 0.25% to be the sweet spot for this recipe though!