I recently picked up FW Yellow Cake and can't get a "wet" cake mouth feel from 1-4%. I feel that going higher than 4% is just adding to the dry cake sensation I get from it. I've properly googled "cake" within this sub and even read the "flavor of the week" thread about cake without finding any good notes about a plain, fresh, and moist "cake" flavor. I have CAP Cake Batter Dip on my order list, but I still can't confirm that this is actually the flavoring that is going to give me that wet, fresh cake mouth feel. I'd love to hear your additive suggestions or your sacred recipe notes regarding cake flavorings.
Everything that's a cake is dry from what I know. Maybe Nonna's is moist, but it's on the upcoming order list.
Only the batters will give you that wet sensation AFAIK, but they're not cake. They're batters. Wait until FLV Cupcake Batter comes out, using it at .5% -ish should add that moistness back in to your cake mixes.
I just got my bottle of Nonna's and plan on doing a little test of it tonight at some point. I will report back here on what I pick up from it.
<3
Alright so I mixed up a few little batches of 70vg/30pg at 5% and 10% to get a feel for the flavour. If anyone who has tried Nonna Cake already, don't worry, I didn't touch the 10% test. I feel like that will be brutal.
First and foremost, this is definitely a flavour that will need steeping if put in any recipes, in my opinion. At 5%, I can see how this will work in recipes to HELP with achieving a decent cake flavour. But it definitely isn't the answer to replacing FW Yellow Cake. Again, I am not basing these notes with steeping in play, because I'm sure that will help mellow it out. But even at 5%, the thing that stands out most is anise. There's a bit of a fluffy note in the mouthfeel which will work, but the main player here in initial testing is licorice/anise. Inhale is pleasant and slightly sweet, with maybe a bit of a bakery/lemony note, but the exhale and aftertaste is pure licorice that I can see overpowering a recipe if Nonna's Cake is used as any sort of base to work with. I would assume this will be one of those >1% flavours. Add it in to a recipe, but it needs a lot more to help create a cake flavour.
Oh, and it's not giving me any sort of moist cake feel.
I got my bottle of Nonna's Cake today and messed around with it some. It is fairly moist, especially when backed up with TFA Sweet Cream and Vanilla Swirl. Which also tastes fantastic. I mixed up some of this as a prototype for Tres Leches Cake:
-
4% Nonna's Cake
-
3% TFA Sweet Cream
-
2% TFA Vanilla Swirl
-
4% FW Tres Leches
-
1.5% FA Red Touch/Strawberry
It turned out fairly good, although not entirely what I was going for. This flavor is going to be a white whale, I can tell already.
Obviously I haven't tried this recipe to see how it works, but 4% NC? Is it not overpowering the rest of the mix? In my solo flavour testing, literally all I can taste is licorice and I can't see how using NC as the base for a cake-y flavour would actually work. I'm sure the sweet cream and vanilla swirl help mellow it out a bit, but is it changing the profile up enough to remove that anise flavour?
I barely tasted any anise at all. I think the Tres Leches covered it up more than the sweet cream and vanilla. The overall mix tasted like that bottom part of a slice of tres leches cake where it's been soaking in cream.
Edit: I'm sure it's going to taste completely different tomorrow, and different again in a week. Bakery flavors take so much patience.
To me CAP's vbic tastes like generic cake icing and has a wet mouth feel. You might want to try experimenting with that.
Man, I have read multiple different notes for CAP VBIC. It must just be one of those flavors. For me its a very nice plain vanilla, smooth but dosnt have the cream taste, and it has a very mild sweet. I loved it at 3% single, and I've been using it at .5%-2% in recipes.