Baked Alaska

• 2% (FW) Yellow Cake
• .75% (FW) Cake Batter Dip
• 1% (TPA) DX Sweet Cream
• 1.75% (FA) Meringue
• 2% (FA) Nonna's Cake
• 1% (TPA) Toasted Marshmallow
• 2.5% (TPA) Vanilla Bean Gelato
• .5% (TPA) Vanillin 10%

Backstory

As a Sous Chef and Pastry Chef, I have a serious addiction for flavor. Baked Alaska is easily one of my favorite desserts to make for my customers, and consists of Ice Cream stuffed Yellow Cake with an oven toasted Meringue topping. I've worked for almost two weeks to tweak and almost perfect this recipe to mock the flavors of real Baked Alaska.

Cake Base

• FW Yellow Cake - FW Yellow Cake adds a nice true flavor to the balance. It was used in higher percentages than the other two cake flavors because of it's rich flavors

• FW Cake Batter Dip - FW Cake Batter Dip has a mysterious cake and icing flavor that I was looking for to tie the meringue, ice cream, and cake flavors together. Without this ingredient, the recipe has a flatter cake flavor.

• FA Nonna's Cake - Ahhh Nonna's Cake, the rave of the DIY community as of late. I bought into it and got a 120ml bottle a few weeks back. Nonna's Cake isn't as rich as FW Yellow Cake, but does lighten the flavor of the Cake Batter Dip and Yellow Cake.

Toasted Meringue Base

• FA Meringue - This is the meringue flavor I've been looking for! Very true to the real meringue flavor with hints of egg, sugar and lemon. The meringue I make for Baked Alaska is very close to this flavor.

• TPA Toasted Marshmallow - This gives the 'toasted' effect to the Meringue, and ties in with the flavor well. Without the toasted marshmallow, this would just be an ice cream cake recipe.

Ice Cream Base

• TPA Vanilla Bean Gelato - This is probably the more mild of the ice cream flavors, but brings more of a balanced vanilla flavor than many other ice cream flavors I've had. Many other ice cream flavors were tried, but this tied in best with the cake and meringue.

• TPA Vanillin 10% - Vanilla is a forefront note to the taste of Baked Alaska. This recipe was tried and tweaked without it, and it just didn't have the correct vanilla flavor. I didn't want to mute the cake or meringue flavors with more vanilla bean gelato to enhance the vanilla flavor, so vanillin was chosen for it's singular flavor note of vanilla.

• TPA Sweet Cream - Vanilla Bean Gelato was lacking in sweetness, and the ice cream base needed a little rounding out. This brings together the cake base, the meringue base, and the ice cream base and helps accentuate almost every flavor in this recipe.

Shake n Vape, but does best at 5+ day steep time.