Used in 4024 recipes at an average of 1.122%.
This is an authentic tasting Italian Cream Cake. For the base I used WF Angel Cake SC. It reminds me of a nice and buttery moist yellow cake. I wanted to give the cake a little more substance and grit so I went with JF Biscuit. Of course you can't have an Italian Cream Cake without HS Italian Cream. This cream is off the charts good! All you need is 1% of this butter cream icing. FLV Sweet Coconut pairs well with Italian Cream. It's a very subtle coconut but it's the most authentic IMO. I topped the recipe off with FA Almond.
Please enjoy and share your feedback!
If you like Sugar Cookies..... you have got to try these. Inspired by a mixer over on ELR known as JGrim. He mde a simple 4 flavor mix back in '16. I have vaped this for 3 years. Over that time I have tinkered with one aspect or another and now this recipe is just humming. Simply delicious. Most of the flavors are self explanatory but I will explain, or at least try to....
Almond; Because almond flavor in Sugar Cookies is amazing
Almond Cookie; Because it ups the almond aspect and keeps the Cookie balance
Marzipan; Because it enhances the almond flavor giving it depth without affecting the overall profile
Classic Sponge Cake; Originally I usedFW Yellow Cake, MB Sponge cake is sooo good and enhances the bakery notes here
Hard Crack Toffee; Very strong flvor, added here @ .15 to give this that "Oven Baked" edge..
Sugar Cookie; @ 7.5 to get all I can from this Flavor
Vienna Cream; @ 3.5 it turns out amazing
This can be vaped right away, but after 5 days the Vienna Cream and Almond settle in and it only gets so much better....
If you like Sugar Cookies, ..... have at it, you will taste the goodness right off (SNV) . Make enough though, you will want to taste this after a week........enjoy.
P.S. I almost forgot, ... Sweetener! I add .5 Super Sweet, sometimes .25... It is at your discretion.
P.S.S. Substitutions; MB Classic Spnge Cake can be subbed with 3% FW or JF Yellow Cake.
INW Marzipan can be subbed with .35 FA Marzipan ,
Hard Crack Toffee; can be taken out but those slight toasty edge notes wont be there...
All my recipes could be better. For Mixers' Club's "a season for new beginnings," theme back in January, I went all the way back to the beginning and tried make an improved version of my very first recipe to post on ATF, a ridiculously over-complicated attempt to make a key lime custard bar with almond-coconut-graham crust that used 13 ingredients. Embarrassing. Here's the same profile tasting even better with just five ingredients. The first several attempts to drag that recipe four years into the future weren't quite right, but after months of very intermittent tinkering finally hit upon a combination I found delightful.
Named after the way I've spend a few too many New Years.
A creamy, fatty, nutty Vanilla Almond Full Milk!
LA Cream Cheese Icing,
OOO Cream Milky Undertone
This 4 Flavours build the Backkbone of a authentic, creamy, full Milk.
Meringue & CCI add also a nice, natural Sweetness
FA Almond & INW Marzipan
add the Almondtaste, where Fa Almond add that yummy fatty Almond and Marzipan builds a nice Backup.
I must not say anything to INW Shisha Vanilla what adds a delight, bright Vanilla.
The Vanilla needs 8-10 days to shine, in Harmonie with the Almond.
Its sweet on its own, but add Sweetener if you like!
This Mix is in my weekly Rotation since over 2 Years.
I hope you enjoy it like me.
Please tell me, how you like it.
This has been a tricky profile to nail down due to the cake flavour going under the radar with past attempts, this one finally nails it down.
A soft pink and yellow sponge cake with a light slathering of apricot jam and a coat of marzipan to finish
The cake base comes in the form of WF fluffy white, CAP sugar cookie cake and OOO cornbread, Fluffy white cake and sugar cookie brings all the characteristics of a sponge except the crumb so corn bread just boosts that element slightly making the cake a bit more bolder and visible amongst the other components.
MB apricot jam is perfect here as it has that jammy feel I’m looking for without using extra concentrates to boost the pectin content.
Finally the marzipan is built by using FA almond and FA marzipan, using almond aswell as marzipan just helps build layers so the marzipan becomes a bit more “bitey” rather than an almond fondant from using marzipan alone it has a touch of graininess to it representing the sugary feel a bit better.
Sweetener is subjective and if you’re not a fan you can leave it out but I feel it helps the marzipan so bare that in mind.
If you make this then please rate and review accordingly, another way to support me is by purchasing some of my one-shots from either of these vendors below :)