My take on this lovely berry custard parfait looking thing for this weeks Mixin Vixens https://www.youtube.com/watch?v=laVscp_FGtc . I really love the cobbler layer of both LB Cranberry Cobbler and FW Wild Berry Cobbler and the cranberry gives this dessert a little tartness which is really nice paired with the sweet currant of Capella. I used Devon Cream from cupcake world because it is a decadent and rich custard that is a perfect flavor for the only main note of a custard. I hope you enjoy!
*add sweetener to your liking
A rich strawberry cheesecake custard. Wanted a richer strawberry cheesecake flavor, so i combined 2 of strongest/darkest strawberries I had. For the cheesecake to come through and mix with that "strawngberry" i used inw yes we cheesecake and combined with TFA cheesecake Graham cracker crust. I also added sugar cookie with inw biscuit for a good cookie crust. I added some FLV Cream with some Cap Bavarian for the creamy flavor and a splash of Inw Vanilla shisha to add to the custard and cream. The most important part of any custard is... well the custard... I used MB Legendary custard. You can also use tpa or cap vanilla custard if you don't have Legendary or fa premium. The key to this (like most custards) is the steep. 3 weeks Minimum! I wait like 5-6 weeks myself.
Already explained you can substitute the custard (though id definitely stick with MB Legendary)
I feel Red Touch is necessary for the taste im looking for. You can also replace the INW STRAWBERRY SHISHA w
Tpa Strawberry Ripe @ 6-7%
(Thats actually how i originally made this, but I have a hard time tasting SB Ripe sometimes so I changed it up)
Creamy vanilla pudding cup topped with a mixed red fruit in syrup and topped with crumbles of cookies.
Surprisingly good off the shake and only seems to get better with time. Haven't had much time to steep yet, but I imagine after it stabilizes in a week or two it will be even better than off the shake. But for a creamy vape off the shake this one turned out really well.
This is a mix for this weeks mixin vixens https://www.youtube.com/watch?v=gF4eSlEZZ3s&feature=youtu.be. Its a spiced pumpkin smoothie with vanilla whipped cream on top and a gingerbread cookie.
A cranberry custard for the Mixin Vixens!
Sweeten to taste. Raspberry helps build up the body of the cranberry. Bicuit builds the body of the cobbler note. Coconut for texture and to enhance the coconut in the biscuit. Using the richer version of my quick custard to contrast the sweet tart of the cobbler/raspberry combination.
A creamy cheesecake topped with glazed strawberries. I purposely made this recipe without an emphasis on the crust. This strawberries and cream aims to please.
The cheesecake is New York Cheesecake PUR which is the main cheesecake note. I mixed in some Yes We Cheesecake INW, which richens it up at this % without adding a crust. Strawberry Cheesecake LB is the bridge.
Glazed Strawberries VT adds the glaze and Strawberry Jam thickens up the glaze. Strawberry Sweet JF backs up the strawbwerry glaze.
Give this one a mix. Please don't sub any ingredients to get the true representation of the recipe I spent many iterations on balancing. This includes the sweetener used and by all means, omit it or lower it, if you don't like adding it.
*Steep for at least 5 days for the flavors to come together but if you want it off the shake, it's a go.
Developed in the Rebirth rda, Intake Dual rta, and the Jenna rda using various fused clapton N80 coils. Personally, I love this using a larger single coil in the Intake Dual rta using a high resistance coil (0.9 - 1.1 ohm) at 6 volts. This recipe works with both low, and high resistance coils.
If you do mix this, enjoy and please leave a review and comment.
A nice tropical grapefruit inhale with a sweet and sour lemon exhale. Honeysuckle mingles throughout and gives this vape a nice floral touch. WS-23 cools it and brings an icy touch. Delicious.
Lemon meringue pie- a tart lemon curd, sweet fluffy meringue and a buttery pastry. I tried really hard to get the balance between the flavours right so it was authentic to eating an actual lemon meringue pie.
CAP Lemon Meringue Pie is the main player. I just accentuated what it already has and filled in where I felt it was lacking. I tried using VT Lemon Meringue Tart but CAP worked better for the type of LMP I had envisioned.
FE Lemon (aka ‘Xpress Flavour’ Lemon on Chefs) and LA Cream Cheese Icing make up the lemon curd layer. FE is just a really lovely lemon and works perfectly here to create that lemon meringue pie kinda lemon. If you want it more lemon-y you can bump it up to 1.5%. LA CCI is what makes this mix so good. It gives it richness, mouthfeel and makes
it a lemon curd rather than just a lemon. I think it needs a bit of a steep to really start working though. I wanted to avoid using a custard or anything too creamy so as not to mute the acidity of the lemon.
INW Biscuit and CAP Sugar Cookie create the buttery bakery layer. You can definitely sub INW Biscuit for JF. Most of the versions before this one I made with JF. The INW just seemed a touch more present after the steep.
FA Meringue is obviously the meringue layer, but it also sweetens the whole mix as well as softening any of the harsh edges of the lemon.
I like to use CAP SS at 0.5% but you can obviously sweeten to your own tastes. I think it does need at least a bit of sweetener to brighten everything up.
You can leave overnight and it’s ok but it gets so much better after at least a weeks steep.
I tested it on a single coil in the Hadaly and i got a really great balance in the layers- the lemon, the pastry/ bakery and the meringue were all present and easily identifiable. I went onto test it on a couple of dual coil RDAs and although still good the layers were a bit less distinct. I personally have found this recipe works far better with a more restricted airflow. I tried on the Drop Dead with the airflow wide open and I mainly just got lemon. Once the airflow was closed a little more than halfway a lot more of the profile came through.
I’d really love to hear feedback-
any criticisms and suggestions as to how I could improve the recipe would be much appreciated.