Used in 383 recipes at an average of 1.393%.
A buttery flaky cronut with ooey gooey caramel cinnamon for this weeks episode of Mixin Vixens
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!
Ok so i’m using carrot cake as the main flavor here at 4 % because at this % it’s not too overwhelming or to underwhelming . It’s just right at 4% . I then used Cream cheese icing for the center of the oreo at 1% is just perfect . We’re using Jungle Flavors Cookie at 2% and Cap sugar cookie at 2% to give it some Oreo cookie texture and also the sugar cookie is helping out the deep fried part of the recipe. we are then using WF Deep fried pastry dough-SC for a obvious reason at 1% gives it a deep fried taste and feel . Then i threw some OOO corn bread on that bitch to give it some more “cakey” texture for the deep fried part again . And also some CAP vanilla cupcake V2 to give it more fried cake ishness , Thsi flavor also adds some frosting to the mix because who doesn’t want to dip there deep fried carrot cake oreo in some cream cheese frosting ??? . And Last BUT not least you can go ahead and throw some super sweet in there if you would like at 0.5 to 1 % i would suggest not going over 1% . For ME 0.5 is perfect . This mix dose not necessarily need sweetener at all but it definitely brings the mix out more . As a shake and vape it’s good but after like 5 - 10 minutes of sitting the mix comes to life but i am sure after a few weeks steep time the cookie parts texture will shine like no tomorrow . So have fun with this one and mix it up and give it a 5 star rating if you like it . witch i’m positive you all will . especially if you all liked developeds “Deep fried birthday cake “ . That’s actually where i got the inspiration for the Deep fried part . At first i was just going to make a Carrot Cake oreo . But i figured that was kind of boring . So shout out to the developed team for coming up with such a good deep fried base with there Deep fried birthday cake recipe deep fried birthday cake recipe . It’s also an amazing vape so go check that out too on Alltheflavors there screen name is obviously Developed . Much LOVE and keep mixing . Always say FUCK a FLAVOR ban . And remember to say Fuck You to your politicians that believe in banning out life saving products . Pec out vape fam and stay tuned for more mixes to come and feel free to message me on here if you have any questions or need any kind of help that has to do with mixing specially if you’re a beginner.
For anyone out there that loved #32 but hated how sweet it was, this is for you. Been working on this for over a month now and I think I finally got it. Definately was not easy but I will let you all be the judge on how I did. Recipe Creation: My cloning process is simple; whatever profile I am after, I test 2-3 flavor combos that I think would make up the main aspects of the recipe. I keep testing combos until I find a similar enough base to build off. In this case it was zeppola and deep fried pastry dough. From here I had to figure out what flavor were needed to get me to the end product. The sugar cookie and cinnamon Danish swirl add more light airy pastry, sweetness, and spice. The golden butter helps boost the fried aspect and the richness. The Bavarian cream helps with some rough edges and keeps it from being dry. Enjoy!
Menu Description: Fritter dough with elderflower petals and a dash of Cordial, deep fried and dusted with powdered sugar.
3 time Mixer's Club submission!!!!!
Notes: So, elderflower fritters are actually a thing. I’ve never tried them, but they really are a thing! There are two ways to make them. In one you actually dip the flower heads in batter and fry them. In the other, the flowers are milled into a classic fritter dough, with some Cordial thrown in to bolster their flavor, and fried. Both are dusted with powdered sugar and served warm. I was envisioning the second type when I created this recipe. I’ve never eaten fried flower heads, but I can imagine what a dough with elderflower in it would taste like.
With that said, the recipe is pretty straight forward. The Deep Fried Pastry Dough and Zeppola make up the fritter dough. The Elderflower and Powdered Sugar make up the elderflower and powdered sugar! The Cream and the Marshmallow keep the mix from being dry and softens the sharpness of the elderflower into the sweetness of the dough.
This needs at least 5 days to develop. Off the shake it takes like hot metal! After a day or two it tastes like a powdered sugar donut with a little zest. By day 5 the elderflower starts to shine. The bakery notes take on a more fried dough characteristic, rather than just a donut. The powdered sugar tastes more like fresh powdered sugar versus the mass produced, sitting on a shelf for god knows how long, kind of powdered sugar you get on those donuts. It’s still a tad dry. I’m not sure if that will steep out or if the recipe needs some tweaks. I’m also not sure if this tastes anything like an elderflower fritter. But it’s interesting and different. I think it’s a profile worth exploring further with the help of MC.
Mixed at 70VG/30PG with Essential Depot mats.
I built this recipe with layers from Mixin Vixen's Berry Custard Episode #88
Cranberry Cobbler, Wild Berry Cobbler and Sweet Currant
ML Nikon mixed the Cranberry, Wild Berry and Currant in her Berry Cobbler Custard and that got me thinking about making this into a rich holiday tart wrapped around a Cheesecake. I mixed this as a V1 without the currant and it was a bit tart... but I think it could be a tad heavy in this version and will likely drop it to 1% on the v3 mix. I have also been playing with a touch of FLV White Chocolate in my cheesecakes and think this recipe could benefit from a touch of that as a binding agent to smooth out the berry and accent the cheesecake.
Along with the cobblers makes the bakery/crust note in this and is spot on to how I wanted it to feel on the mouth and the richness of that crumb topping and bits of soft gooey cobbler funk that I love so much.
Pudding, Ice Cream, Cheesecake - WOW... this was a winner and works really well to soften the berry and add that thick mouth feel and rich creamy after note. The LB imparts some butter and almost a thick rich cream to add to the cheesecake.