Birthday Ice Cream Cake|% ---|--- JF Yellow Cake|3 TFA Vanilla Bean Ice Cream|3 TFA Vanilla Cupcake|1.25 FA Vienna Cream|1 FLV Milk & Honey|0.5 FA Meringue|0.5 HS Ice Cream (optional)|0.25
JF Yellow Cake, the hype is real. Dare I say it even surpasses the original. Zero scratchy throat sensation from it. It's yellow cake and it's perfect. Not too moist, not too dry. A fresh baked cake.
TFA VBIC. Buttery, creamy, vanilla. It's a great ice cream flavor, the best some would say.
FLV Milk & Honey is the secret Ingredient that bridges the two main components. It's very creamy with a dark sweetness similar to molasses. Not much honey though. I was vaping this as a single flavor when I came up with how to do this recipe. Easily one of Flavorah's best flavors.
TFA Vanilla Cupcake helps bolster the cake ever so slightly, but he are mainly using it for it's strong buttercream flavor. It was a perfect fit for this recipe.
FA Vienna Cream help to round out the ice cream flavor. Makes the texture much creamier and milky, like the ice cream is melting as you eat your cake.
FA Meringue. As if the milk and honey wasn't enough sweetness, we really load it up here to make it an authentic tasting birthday cake. Gives us a nice powdered sugar cream to round it all off.
HS ice cream is optional because I understand it's not a very common flavoring, and it's not necessary to achieve the complete profile of this recipe. It does add a nice touch of buttery creaminess, similar to slightly over-churned cream, which works really well in this recipe where you want both cream and butter.
Steep time - 3 days, but as usual, this doesn't stop me from digging right in
Lastly, shout out to /u/deejaymillsnyc, you totally beat me to posting a recipe in this flavor profile.
lol, this looks delish im waiting for more yellow cake to mix this up i burned thru the 10ml. i only have french vanilla hangsen u think i should add that at .25%?
Looks really good, I need to start looking at some Cake flavorings. Possibly might jump for the Yellow Cake, do you think that it can stand on it's own in most recipes, or does it usually need some sort of extra like the Vanilla Cupcake?
vvvvvvvv This is just me goof'n with some ideas. :p
Original Recipe
- IceCream(4%) = TFA Vanilla Bean Ice Cream(3%) + FA Vienna Cream(1%)
- Cake(4.25%) = JF Yellow Cake(3%) + TFA Vanilla Cupcake(1.25%)
- FLV Milk & Honey(.5%)
- FA Meringue(.5%)
Formula
- IceCream(4%) + Cake(4.25%) + FLV Milk & Honey(.5%) + FA Meringue(.5%)
Subbing CAP VBIC for TFA VBIC
- IceCream(5%) = CAP Vanilla Bean Ice Cream(4%) + FA Vienna Cream(1%)
- Cake(4.25%) = JF Yellow Cake(3%) + TFA Vanilla Cupcake(1.25%)
- FLV Milk & Honey(.5%)
- FA Meringue(.5%)
Formula
- IceCream(5%) + Cake(4.25%) + FLV Milk & Honey(.5%) + FA Meringue(.5%)
With HS IceCream
- IceCream(4.25%) = TFA Vanilla Bean Ice Cream(3%) + FA Vienna Cream(1%) + HS Ice Cream(0.25%)
- Cake(4.25%) = JF Yellow Cake(3%) + TFA Vanilla Cupcake(1.25%)
- FLV Milk & Honey(.5%)
- FA Meringue(.5%)
Formula
- IceCream(4.25%) + Cake(4.25%) + FLV Milk & Honey(.5%) + FA Meringue(.5%)
What is going on here with this formula stuff?
I'm trying to find ways to better demonstrate how a recipe is constructed and which elements come together to create different properties.
Ive found that breaking it out that way makes it way easier to find substitutions for flavors you don't have. Even if it's a lot of em.