sub 4% cap ny cheesecake or 4% tpa cheesecake graham crust if you don’t have fw
sub 1% tpa graham cracker clear if you do not have fw
fa custard used for the lemon hint it has that can aid with keeping strawberry from getting drowned out from heavier cream type recipes. i have found fw blueberry to be the most complete/balances and versatile of any blueberry I have tried. It is a nice balance between a candy blueberry and a natural blueberry while leaning a little more to the candy taste which in my opinion is preferred when being used in a dessert. fa black currant is such a versatile flavor that all mixers should have. It pairs excellent with blueberry in lower percentages making it a bit more “authentic”.
lemon meringue pie used here not only because lemon and blueberry were meant for each other but it enhances the authenticity of the cheesecake. tpa dragonfruit also works to boost raspberry. tpa vanilla custard I use in nearly everything at 1% as its a fantastic sweetener that goes with everything for my tastes. if you do not yet have cap vanilla whipped cream just get it. it has replaced fa whipped cream not only because I think it tastes better but also because it is very readily available. i like whipped cream on any and all desserts and cap whipped cream gives me that dollop of sweet fluffy dairy goodness.
sub 4% cap ny cheesecake or 4% tpa cheesecake graham crust if you don’t have fw
sub 1% tpa graham cracker clear if you do not have fw
fa custard used for the lemon hint it has that can aid with keeping strawberry from getting drowned out from heavier cream type recipes. fw lemon meringue pie also helps to add to the texture and sweetness while assisting the strawberry brightness. I am so glad I discovered tpa organic strawberry. it is so authentic and paired with tpa strawberry ripe you end up with what has become my favorite strawberry combo. strawberry ripe is my favorite standalone strawberry but unfortunately it has a tendency of getting weaker/muted over time if the percentage used isn’t boosted, especially in custards and creams (hence the combo of it with tpa organic strawberry). tpa dragonfruit used to boost strawberry which was the first flavor enhancement tip I got when I started DIY and I continue to swear by its addition with raspberry and strawberry recipes. tpa vanilla custard I use in nearly everything at 1% as its a fantastic sweetener that goes with everything for my tastes. if you do not yet have cap vanilla whipped cream just get it. it has replaced fa whipped cream not only because I think it tastes better but also because it is very readily available. i like whipped cream on any and all desserts and cap whipped cream gives me that dollop of sweet fluffy dairy goodness.
I had a hard time going for something original with the flavors required. As I knew I could t cheat it and use undetectable amounts of some of the required ingredients. I've been looking for a good use of FLV chocolate Deutsch and I think this is on to something.
1% flv chocolate Deutsch is not too heavy but still present. It has a great dark chocolate taste with hints of coconut and dense cake.
.75% cap cinnamon danish swirl just to be enough to add to the dough and a slight cinnamon to the rest of the mix. This stuff is one of caps more potent flavors and I didn't want it's cinnamon note to take over.
1% JF fuji adds a subtle sweet crisp apple note. Not as tart as fa Fuji which I like in this case.
6% tpa Strawberry ripe. This flavor in my expirience has a tendency to due down and get overshadowed by other heavier flavors so I bumped this up a notch. For those not in the know this is a must have strawberry. Bright, sweet and authentic ripe as the name suggests.
2% JF Bavarian cream. This has become my favorite of any of the Bavarian creams. Sweet and thick with a slight caramel to it. I like my German chocolate cake with a good thick cream filling or covering and this accomplishes that.
Lastly 1% fa hazelnut. I love what hazelnut adds to strawberry flavors adding some authenticity and creaminess and this adds the creaminess and slight nut taste I wanted. I almost decided to go with fa coconut as should be present in German chocolate cake but since this isn't really a authentic German chocolate cake I left the coconut note up to the flv chocolate Deutsch.
A weeks worth of steep does this some good but is actually pleasant as a shake and vape.
A sweet bright and fruity rainbow sherbet from scratch. I was going to do something super simple with just fw rainbow sherbet and fw vbic and call it good but I wanted to take a NCM approach and use the individual flavor components of rainbow sherbet. Those flavors being raspberry, lemon, lime, orange and pineapple.
Cap lemon lime was the logical choice as it is nice and sweet and authentic to what a flat sprite or 7up would taste like. It's easy for some lemon flavors to overpower at first and then die down drastically over time but I needed to keep some of that citrus bite that is present in rainbow sherbet.
For the orange I used fw blood orange. No real particular reason why other than liking the juicy orange taste it imparts. It also adds to the citrus component complimenting the lemon lime but there is something else needed.
I was recommended to try using inw sparkling wine to add crispness by Rageisalotofwork but alas all I had was fa wine champagne which accomplished making it have a crisp verging on carbonated feel.
Finishing the citrus note unused fw pineapple natural at 3% instead of the inw exotic that I had used before. FW pineapple natural is nice and sweet ba ok dancing somewhere between a candy and natural pineapple kind of like the juice in a fruit cup.
Something citrus heavy mixes can tend to do it have a dryness to them, queue INW cactus. A must have for anyone that enjoys any fruit Vapes. It adds a nice wet mouth feel without distracting from the other flavors when used at lower percentages.
Due to the potency of the many citrus based components in this recipe I needed to boost the amount of flavor that was going to make up the ice cream part. FW vanilla bean ice cream has a nice blend of sweetness and creaminess leaning a touch more to sweet but lacking any "pepper" taste that I hear so many people getting from TPA vbic.
I've all but ditched using any sweeteners anymore and instead use cap or tpa vanilla frosting in its place. It does great in this recipe by complimenting the vbic and adding sweetness that tames any unpleasant bitterness or throat hit that can be caused by citrus heavy mixes.
As a shake and vape this is quite good but I would recommend at least a couple days steep time for the creaminess of the vbic to become more pronounced.
Had to up the raspberries by 1% each. Did not expect the heavy and cream aspects of the custard, bavarian cream and hazelnut to have as strong as an effect on dulling the raspberry as they did especially since I specifically went with FA custard due to its slight citrus note that usually helps to boost fruit flavors. I think due to the generally low flavor % used in each ingredient it is causing this recipe to be sort of bland. I will allow a 2 week steep and see what becomes of it. As it is right now I think I will likely need to bump up the INW raspberry by .5% and TPA sweet raspberry by 1%. Perhaps even subbing bavarian cream for shisha vanilla to reinforce the creamy vanilla aspect I want.
Tis' the season for our basic white girl sides to proclaim "pumpkin spice matters" in all our yoga pant, ugg boot and north face glory.
I'll let you in on a little secret though. I'm not actually fond of things pumpkin "butt" damn who doesn't love properly executed yoga pants.
On to the recipe notes. Hangsen Pumpkin pie has the creamy sweetness you want from pumpkin pie filling but it lacks the spice (cinnamon and nutmeg) and crust of an apple pie. 5% worked out nicely to keep the creamy pumpkin pie sweetness but it needs some complimenting flavors to fill.out what it's missing.
I'm new to real flavors concentrates but what I have used and the reviews I've found all note that they are true to their descriptions but due to their VG base tend to need to be used at much higher percentages as well as needing longer steep times. Hangsen accomplished the creamy aspect with a hint of pumpkin and tpa pumpkin spice added the spice aspect but the pumpkin note still wasn't where it needed to be. Brace yourselves for violation of the 20% overall flavoring percentage rule... Real flavors pumpkin pie at 10% completes the pumpkin note.
Tpa pumpkin spice is some potent stuff that nails the nutmeg taste present in all things pumpkin spice while lacking the more desirable creamy sweet pumpkin taste brought on my the hangsen Pumpkin pie. 1% almost overdoes it for that needed nutmeg pumpkin spice taste but it gets tamed with other additions.
Cap cinnamon swirl danish seemed like the best flavor suited to add a dough/pie crust flavor while imparting some sweet cinnamon taste to compliment the nutmeg taste introduced with the tpa pumpkin spice. At 2% I thought I was going to have to go back to the drawing board because I started getting too much cinnamon coming through as it was making the cinnamon aspect of tpa pumpkin spice stronger. It added some that hit that while not unpleasant was more akin to what you would expect from a pumpkin spice latte rather than a pumpkin pie. I considered ditching that flavor all together until I got an idea.
The pie crust aspect was still missing despite the addition of cap cinnamon danish swirl that was supposed to fill that gap. Queue the TFA pie crust. At 2% it mellowed out the sharp cinnamon and nutmeg notes and added that butter flakey pie crust that is a key part in the enjoyment of any good pie. Now on the the topping(s).
When I on the rare occasion partake of pumpkin pie it is usually in a 2:1 ratio of whipped to pumpkin pie. While cap vanilla whipped cream would suite the needs I had other plans for incorporating sweetness and a vanilla note. I went with fa whipped cream and at 2% it adds that dollop of whipped cream to the pumpkin pie and compliments the creaminess already added from the hangsen Pumpkin pie.
Now to address my preciously mentioned plans for incorporating some sweetness and vanilla. Rather than going for tpa vanilla swirl and em or sucralose I toke a note from a beginner blending episode and used vanilla cupcake to sweeten the pumpkin pie. Cap vanilla cupcake at 1% did the trick of adding sweetness needed while also not adding a distracting amount of vanilla.
I didn't expect this to work as a shake and vape due to the creaminess and potency of some of the ingredients. I've got to be honest though that it's quite wonderful as a shake and vape but I would recommend at least 1-2 weeks of steeping.
Alltheflavors does not have pumpkin pie added to their flavor listing yet which is why you see hangsen Pumpkin spice listed as it was the only hangsen Pumpkin they had a listing for. So hangsen Pumpkin spice is actually hangsen Pumpkin pie.
Some minor tweaks for my own taste and ingredient inventory. Meringue and sweetener substituted for CAP Vanilla Cupcake. I used this based on a beginner's blending podcast a while back about substituting meringue and marshmallow when used as sweeteners for vanilla cupcake. I kept the marshmallow in this go around but I may try to bump the vanilla cupcake a touch again and remove marshmallow to see if it still works. I prefer tpa marshmallow and fw vbic so those were subbed as well. Normally I sub vbic with tpa vanilla bean gelato but was out of that ingredient at time of mixing. When I get some more flavors refilled I'll have to whip this up again with the aforementioned changes for marshmallow and vbic.
Based on some new info gleaned from beginner mixing I decided to omit meringue and marshmallow that I had been specifically using for sweetness and instead went with vanilla cupcake. Also of note I added funnel cake in to slightly up the hint of cinnamon. For those that experience a yeasty or "beer" taste from fa joy you can omit it as I'm betting with the use of the other donut flavors it is likely not needed.
In my quest for that perfect doughnut to suit my wants of greasy doughy frosted sweetness I decided to take a different route. Any flavors I had that matched the dough character I added at around the normally used percentages. What cake out of it was shake and vape goodness that will only get better. To me it tastes like a full bodied old fashioned buttermilk doughnut with that thick sugar glaze coating. Precisely what I wanted it to taste like. I may revisit this and add either cap custard at 2% or fa custard at 2% or maybe even a Bavarian cream at 2% would suit this nicely. If you decide to add some custard to this one I would feel you could safely omit the marshmallow and meringue.
A very bright strawberry with variety of creams to tone down the strawberry as it steeps.
The combo of Strawberries and dragonfruit is my strawberry stone. A well rounded strawberry that stays bright and sweet that is great balance between an authentic and candy strawberry. Initially it is very strawberry forward but after a week or two the creams start to tone down the strawberry.
Cheesecakes used to add thickness and mouth feel and further emphasize the other creams. I made the decision to use creams rather than vbic for the cream note as I wanted to not add vanilla which for my pallete can further mute strawberry as it steeps.
I suppose my creams could also be considered a stone as well.