5 of 5 (2 reviews)
Alright let's start off with the Belgian waffle, at 8% standalone comes out a little harsh, but at 4% very well-balanced and delicious. The perfect base for this recipe.
Butterscotch Ripple- can I say enough good things about this flavoring. No it's fantastic almost to for for words. This recipe in pairs perfectly with the waffle making everything better sugary and delicious along with boosting the creams.
Butter & Vienna cream- true staple flavorings in this recipe thay help smooth everything combining to give you a fantastic cake pop base.
Hazelnut- wall complementing The Nutty flavors in the waffle also helps boost the creams and smooth things out.
Wanted to limit myself to five flavorings for this competition. After the dod competition it seems obvious, we can create banging flavors without using so many different concentrates.
COPYRIGHT: This recipe is the property of Chrisdvr1 and has been released under the CC Attribution-NonCommercial-NoDerivatives 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
| Vendor | Name | % | Actions |
|---|---|---|---|
| FW | Butterscotch Ripple | 1.25 | |
| FW | Hazelnut | 0.5 | |
| FA | Vienna Cream | 1.25 | |
| LB | Belgian Waffle | 4 | |
| TPA | Butter | 0.6 | |
| Conditioning Time: 7 Days Total Flavor: | 7.6% | ||