nothing too serious here i just wanted to ask the professionals(you guys and girls) about a TFA S.S.C. recipe i pulled and made yesterday.
TFA strawberry 10% TFA bavarian cream 10% TFA Graham cracker 3% TFA vanilla bean ice cream 2%
the strawberry is definitely dominant. nothing else is really standing out like the rest so i'm just asking if the steep will mellow the strawberry out and bring out the bavarian or even the graham. if that's the case how long did you steep? i only made this hours ago so i'm putting her away and i'll taste it out again in a few days, but i'm still interested in your opinions/thoughts. i was thinking about knocking the strawberry down 1 percent and adding .5 to the graham and ice cream.
and a quick thanks to all you DIY folks, you always keep it real.
dude thats a metric fvckton of flavoring.. also when you make a recipe try and emulate what ingredients are actually in strawberry shortcake.
so you have shortcake, strawberries, and whipcream.. this recipe here for example: http://www.foodnetwork.com/recipes/strawberry-shortcake-recipe3.html
so you've got a real strawberry and a sort of strawberry glaze to go with it, fresh whip cream, powdered sugar, cake of some sort, vanilla, and lemon zest. how i would go about building it from there is taking the flavors themselves.
Strawberry Ripe (Actual Strawberry) 2%
Sweet Strawberry (For Actual Strawberry + Glaze) 4%
^^ Thats your strawberry base right there.
From here you want to attack the cream.
Good options are: Vienna Cream, Fresh Cream (Both FA), And Whipped Cream. Some of these have vanilla in them, so why dont we use an even ratio of at least two of them for more full ness. I would go 1:1 on Vienna Cream and Fresh Cream, but what do I know. So for feeling adventurous you can try:
1.5 Cream Fresh FA 1 Vienna Cream
Less is more with FA Creams. But we also want a powdered sugar type taste, correct? Correct. So let's add 1-2% of Meringue, but since its just the cherry on top for this particuarly recipe but we still want to taste it, lets go to 1% FA Meringue.
Finally, the cake. I have CAP Cake Batter and FW Yellow Cake. Cake Batter can be rich and butter, and yellow cake can also be good at 5%. Just like Botboy I have to agree that less than 5% reminds me of cereal.
5% FW Yellow Cake, and Let's add a couple drops of INW Biscuit for good measure.
If I was trying Strawberry Shortcake for the first time, I would make it like this:
4% Sweet Strawberry
2% Strawberry Ripe
1% Fresh Cream FA
1% Vienna Cream FA
1% Meringue FA
5% Yellow Cake FW
INW Biscuit 2 drops per 10mls
edit: I forgot the lemon zest but shit if you really want it, add a drop of whatever lemon you have. wouldn't recommend it but it could work here.
here
- TFA Strawberry - 4%
- TFA VBIC - 6%
- TFA Graham - 3%
- TFA Bav Cream - 2%
- Mix at 70vg/30pg Steep for 3-5 days for best results. Should be good after a shake
10% Bavarian Cream?! Good god. Most I've used in a recipe was 3% and even that was pretty strong. You could be running into a problem of too much flavoring.
damn dude, you're making me nervouse lol. i can try 3% bav and 3% straw. the recipe is from the list on the sidebar so i just took it and ran with it.
I agree that this is way too much bavarian cream.
I don't know if mine was just really strong or what but it's literally so strong I didn't even like the flavor much even at 2-3%, it had an overpowering almost sickeningly sweet cream flavor, maybe almost like artificial sweeter and how it's overpoweringly bitter.
The percentages for the other flavors seem okay, but I definitely recommend starting low with every flavor from TFA (like 3% low, some even less) until you know how powerful it is.
A lot of their fruits will need 8%+ but a ton of their flavors are great around 0.5-3%.
i'll take all of this to heart, no doubt about it, but it's crazy cause it seems the strawberry is the one power housing and not the bav cream. regardless i'll kick them both back, strawberry to 8% and bav to 3 and see if that should do it. just thinking about it makes me think i'll be able to taste the graham more( possibly the vanilla bean ice cream too.)
When I first started off, I created a "Blackberry Tart" recipe that utilized graham cracker (clear) [TPA]. My first variety had more graham cracker than blackberry and I knew nothing of steeping. It had a decent berry flavor but after 3 days the graham cracker came bursting in and completely took over the show.
Anyway, graham cracker and any other crusty/bakery/creamy flavor is going to need a couple of days to come through and is usually accompanied with a distinct color change in the eLiquid.
I have them all beat, start with 7% TFA strawberry ripe. Add 1% Cap Sweet Strawberry (or less, depending on how you feel about sweet strawberry. I feel it overpowers the deliciousness that is strawberry ripe). Strawberry is done. 1% FA Fresh Cream, 1% TFA Whipped Cream, and 1% TFA Bavarian cream will work nicely. As for the cake, 2.5% of FW Cake batter dip along with 1% FW yellow Cake and .5% AP Are gonna be your winners. Cap cake batter CANNOT Be subbed, unless maybe you use 1.5% and add 1% FA Meringue, then waited a month for that alcohol taste to go away
I also attempted to do a Strawberry Cupcake/ Strawberry cake and I really can't taste the Cake. My Recipe was Strawberry (FA) 6% Yellow Cake (FA) 5% Cake Batter (CAP) 3% Whipped Cream (1%) French Vanilla (CAP) 2% Sweetener 1.5%
I don't really taste any cake just faint strawberry, some vanilla and a little sweetness. Compared to something like Gremlin White this mix is really muted. White has a nice cake-y exhale and I get nothing. Is there any recommendations.