Used in 347 recipes at an average of 1.993%.
I was, once again, perusing Pinterest for recipes.....and I stumbled on this. The picture was soooo beautiful.....I had to find a way to vape it.
I was also looking for a good use for WF Marscapone.....and I found it. It works perfectly here....twangy and thick, bolstered by the VT sweet cream. The cake was white in the picture so I choseWF Fluffy White Cake over FW White Cake because it’s just so much better. Bumbleberry is perfect for me, but I can imagine you can sub it with another mixed berry at the appropriate percentage.
I hope you mix it and enjoy!
Imagine a hybrid of the Hostess blueberry cupcakes and a vanilla buttercream cupcake. That is what this is. FLV Blueberry muffin is fantastic. VTA Buttercream is thick and sweet. VTA Sweet cream tones the overwhelmingly sweetness of the buttercream and adds body. Fluffy white cake adds to the density of the FLV muffin and the lemon sicily just adds to the bakery aspect. I like this quite a lot and I don't care for bakery vapes usually.
This classic Tiramisu is made authentically in the Italian way, with espresso soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder. On the inhale you get a full sweet cream with a slight tangy back note note that transitions to a dark coffee and chocolate finish Works best in an RDA at higher wattage 60 - 80, but also works in a tank . This is a bit of a steeper 2 weeks min.
TPA Bavarian was used to help add a neutral creamy dairy body to the the mix with out overwhelming egg or custard notes . Some of the darker sweet accents notes that come from Bavarian cream will also support the coffee and chocolate notes of a tiramisu
WF Marscapone is a full sweet slightly tangy cream, that is ideal for this application. Dont let the initial aroma put you off as it is indeed a strong cheese. This does dissipate over time and you are left with a lush sweet full cream and slight tang back note.
FA up and WF white cake provide the cake base for this. White fluffy cake with Up create that sweet sponge biscuits . UP is really unique as it provides that dark black coffee note along with some cake/ biscuit texture and helps to bridge to the VT coffee liquor
VT coffee liquor has a moderate sweet creamy coffee note and has a slight syrup mouth feel. The booze note is very light as compared to the the other liquor flavors from VT and is very similar to kahlua
JF cocca is that dark chocolate powder note that sits at the end of this mix with a nice finish. it works well as it does not get blended into the creams
NOTES: this is fairly sweet but with the darker coffee notes you may want to add some sweeter . I would recommend FLV sweetness at .3% WF marcarpone is pretty unique and not easily subed but NY cheese cake by CAP or PUR will add some of those cheese notes at around 3% . WF white fluffy cake also is not an easy sub but a Yellow cake could be used adding a little more of a cake note to the mix then teh fluffy white cake
The WF-Glazed Donut combined with the WF-Fluffy White Cake form the foundation of this cake doughnut. The FLV-Pumpkin Bread was added to darken the cake and add some more spice. The FLV-Eggnog was thrown in for the spice as well as to add moisture and a bit more egg to the cake mix. The FLV-Apple Filling brings just a hint of that apple cider taste on the exhale. The FLV-Rich Cinnamon along with the OOO-Powdered Sugar make up my outer coating. I felt that it needed a touch more vanilla and sweetness so I threw in the DFS-Holy Vanilla and CAP-Super Sweet for good measure. You can add whatever sweetener you prefer though. I also need to thank Alfred Pudding for helping me get through my basket of possible flavor combinations at the last minute. I was sick and my brain needed some guidance. He helped me tremendously by letting me bounce my ideas off of him.
This is a true to life and genuine coffee cake. If you know coffee cakes it’s a nice and buttery cake with a cinnamon streusel and brown sugar swirl. Sometimes with a crumb topping on it and a drizzle of creamy icing. It goes great with a cup of coffee. Hence the name! Look no further if you are looking for a nice and rich bakery flavor. This is one I have worked on for a while and very to happy to share as my second recipe on ATF. ENJOY!!
Just a little touch of Canada in a simple yet tasty recipe made by a Canadian,,
Steeping time will vary to your taste so here is my take on 1 day - 3 day - 5 day
Day 1 - I get the high cake flavor..
Day 3 - I get a ton of marshmallow and Dragon Fruit
Day 5 - I get a nice rounded Sweet Coconut with Dragon Fruit on the exhale and the rounded cake note on the inhale.
Italian rum cake is a cake that is traditionally made around the holidays. it is a dense yellow cake with vanilla patisserie filling. and chocolate ganache filling Very often the base of the cake is wet from the cup ( or more if my family is making it ) of rum.
Cake base - I used fluffy white cake, nonna's cake and some Custard. This combination of fluffy white and custard creates a thick dense cake with a slight citrus note from the nonna's cake
Rum - There is a about a cup of rum in these cakes it is very prominent... so i need a rum that would stand up in this mix - VTA light rum is more like a golden medium bodied boozie rum that is probably the best rum I have tried
The patisserie filling - . I used the Bavarian cream - which is a vanilla egg based pastry cream, and lava cake and hangsen which will create the chocolate ganache layer . The custard will also help out here with some eggy notes
The frosting - is an Italian whipped butter cream which is traditional for this cake not a thick sugary butter cream - so vanilla whipped cream was perfect and the cake is covered by almonds
vanilla is a very prominent flavor profile in this cake so wanted to enhance that a bit with shisha vanilla