Used in 68 recipes at an average of 2.597%.
I chose WF Princess Cake as the main note here because it has a delightful fruity cake note and used a touch of FA Forest Fruit to deepen the berry note. Norwegian Ring Cake is used to supplement the cake note and give it a darker richer crust. Cap Vanilla Cupcake and Cap Vanilla Whipped Cream is used for the frosting of the cake.
Edit - added LA cream cheese icing after competition.
Princess cake — or prinsesstårta in Swedish — is a layer cake synonymous with Sweden that is covered in a hard topping of marzipan, which is usually green, giving the cake a unique look. Beneath the marzipan frosting are alternating layers of sponge cake, pastry cream, and whipped cream and often contains raspberry.
Flavor notes for those who are flavor-nerd-ioligists. As taste is subjective this recipe is a ballpark of what I perceive to be acceptable. At the end of the day I hope that at least this combination of flavors will get you pretty close to this profile.
WF Princess Cake is a concentrate that this profile is based on which from the manufacturers description is alternating layers of sponge cake, pastry cream, and whipped cream, topped with marzipan.
WF Angel Cake is a sponge cake with a buttercream flavor and it also carries a light berry note. The Angel Cake also work well with the WF Buttercream Frosting.
WF Buttercream Frosting is a delicate sugary buttercream frosting that needs some boosting from another cream.
The WF Pistacio Cream provides a boost to the buttercream and the creamy almond is bent towards a marzipan with the aid of FA Marzipan.
FA Marzipan is used as a sweetener and adds nuttiness of sugar-glazed bitter almonds.
The MB Pink Raspberry provides a soft, lightly floral and tart contrast to the cake layers.
Tested using a single coil RDA 60 Watts, 0.18 Ohms
Ready for the holidays?? I am!! This is my rendition of a southern classic. The Nog Buttercream Cake. Throughout my formulation process I got completely nogged out, but that doesn't make this recipe any less delectable.
CAP Sweet Cream / FW Butter Cream
These two append the icing/moistness to the cake. Butter Cream from FW does an awesome job of thickening bakeries with dense mouthfeel. The two together do a wonderful job of fattening up that unfortunate and slightly thin back-note of FLV Eggnog.
WF Princess Cake / JF Yellow Cake
These two obviously both have the word cake in their titles, so one could reasonably assume it makes up the cake. I went with Princess Cake based on a recommendation from @Shyndo so credit goes to him for that. JF Yellow Cake helps to supply a bit more cake note as I found Princess Cake to be a little on the airy side.
By far the best eggnog concentrate I've dealt with hands down. It's a tad spice forward so we'll need to lift the thin back-note a tad with other contributors.
Add Complexity w/ an Accent
I like to add in right around .5% FW Maple Pecan. At a low % it contributes a light but noticeable nut to the cake, which is of course depicted in the thumbnail. If you're into bakeries with a light nut accent and have it on hand I recommend it's inclusion. Omitted in the main recipe as to be more available.
side note This is a STEEPER. It needs proper time to meld the flavoring, so aging is required. It's actually better after the 21 day mark though I am hesitant to call for a 3 week steep. As with any cream heavy recipe, keep in mind that it's better the longer it has to emulsify.
Have a wicked set of holidays! If you mix this up set it aside for Xmas and enjoy it as it melds together into a beautiful orgy of holiday themed flavors. 💦
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optional - add 0.5- 1% VT Raspberry Jam for some lovely extra yuminess. 1% is very forward while 0.5 sits in the back for some yummy jam back notes.
This one has been in demand and there has been much hype about this one as finally she arrives!! She's looking beautiful, feeling glamorous but keeping it real! This is my version of an Australian CWA (home made) Lamington. For those overseas that aren't familiar this is a national icon recipe that is baked by many for good causes and steeped in tradition that makes up the fabric of a lot of our fundraising drives!
It is essentially a home baked sponge cake with a thin layer layer of cream through the middle and sometimes has a little jam as well.
Then rolled in a thin layer of melted chocolate, then rolled again in a thin layer of shredded coconut.
As I like to do these days as I concentrate on making the best possible recipes I can, I immerse my self in the experience. That includes licking ,smelling, feeling and using all my senses to the fullest to try and best get the most authentic feel of a profile.
I think I've done an alright job here but i welcome your comments.
The MB Bounty gives a great start to the top layer of this recipe with very genuine dairy chocolate and coconut notes.
The VT Chocolate has the feel of the same chocolate texture I experience on a lamington and works well with the MB.
The VT Coconut completes the mouthfeel of real shredded coconut and makes me roll my tongue over my teeth to get those little bits of coconut free.
The WF Princess cake is the hero here as she makes a gorgeous appearance in her leading roll. Her cake is on point and offers a lovely mouthfeel and a real homemade spongecake feel to the middle of this recipe! Thank You Princess! You saved the day!
Then the princess found her charming in RF Deep Fried Spongecake and together they made amazing love that brings the middle of this recipe up offering some more generous mouthfeel in this recipe.
What more is needed you ask? The Cream! The FLV Cream has sat well in this recipe making you roll you tongue under looking for more beautiful cream.
I hope you enjoy this as much as I did creating it, regardless enjoy the journey of mixing and stay Glamorous with a "Glamington" in your mouth! :)