Used in 219 recipes at an average of 1.071%.
I wanted a fruity cake flavor, what better than pineapple upside down cake? The pineapple comes thru immediately up front. While the cake lingers after. I used the vanilla butternut for the wetness of the cake and the biscuit for that “baked good” taste while the butter base ties it all together. I like Vienna cream with pineapple because it has the same sweet yet sharp profile that compliment each other for another layer of depth. Enjoy this one with your fav RDA off the shake or steeped for a couple days.
This is a velvety smooth pistachio cream.
The pistachio layer is made up of Green Joy (INW) + Pistachio (TFA) to add more depth. Both are pistachio pudding type flavors and if you do not have Green Joy, do yourself a big favor, get it! I got it directly from Inawera.
The cream layer consists of Buttercream Frosting (WF) which is a fluffy, sweet, and slightly buttery cream. This was chosen over (VT) vanilla buttercream frosting because that is far too buttery for this recipe. A little Sweet Cream (VT) helps give it wonderful mouthfeel.
A small touch of Butter Base (VT) was used after I tried @Developed Samoa Sammies recipe. I've been hooked on this flavor, it's incredible. That butter note is delicious with this pistachio.
Torrone (FA) coats your palate with sweetness and fullness. A light touch of Beer Nuts (FLV) works great with this recipe.
Sweeten to your liking.
I primarily use this in the Rebirth, Jenna, and Reload S rda. N80
Steep: 5-7 days (It's good off the shake)
Please comment and review if you mix this.
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, and Folkart. If you've never tried a Samoa cookie, you are missing out! These delicious delights are made of, shortbread cookies with caramel, chocolate, and coconut. But we took it to the next level and added Ice Cream! Full recipe notes on DEVELOPED Episode 48 at https://www.youtube.com/watch?v=Z7cMDYbOwvc .
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on the inhale a sweet buttery vanilla cake cookie that transitions to a sweet slightly tart orange
Tested on a Relaod RDA at 65 watts with a alien col
Sa madaline is a lovely and could probably go a bit higher is you want more of a cake note, but the the angel cake fills it out and adds light vanilla note
Aura will add a nice citrus zest note that works in this mix
Orange marmalade and golden syrup combine to had a honey orange note on the back end
love just jam and wanted to create something based on that profile - and I am really pleased with this. On the inhale you get a sweet buttery jam that finishes with a toasted warm note .
Tested on a reload RDA with a .16 ohm alien at 76 watts
Thanks to fresh03 for the suggestion of OOO strawberry jam as this is a truly the best strawberry jam available and really needs very little help. it is a full sweet well balanced jammy strawberry
RF strawberry jam and toast does the heavy lifting for this mix and provides a bright top strawberry with a toasted note that is a bit light
The combination of biscuit and breakfast add the warm dark toasted note that that is noticed at the finish . The SA breakfast is VERY predominate off of the shake but give it a week to 12 days to settle in and it is spot on.
VT butter base is spot on fresh creamy sweet butter and just blends into the strawberry and fill in the middle of this mix
Cap supper sweet at .05 gets the strawberry to pop out on the inhale a bit which I like
Monte Carlo biscuits are an Australian sweet biscuit that have been manufactured since 1926 by Arnott's Biscuits Holdings.
Each biscuit comprises two biscuit layers sandwiching a creamy filling, while many such biscuits are molded to a design, both sides of the Monte Carlo biscuit are rough. The biscuit layers have a mild taste of golden syrup, honey and coconut, and the cream layer consists of a vanilla flavoured cream filling surrounded by a thin toffee-like coating of raspberry jam.
If you want coconut, add 0.4% vt desiccated coconut. You could use INW biscuit which has enough coconut in it for my liking but kept this one all VT.
Kourabiedes is a delicious traditional Greek treat, packed with the aromas of fresh butter and roasted almonds and garnished with luscious layers of icing sugar. Hopefully when you eat this one you don't cough from inhaling all the icing sugar like I always do in real life!!
Top: Powdered Sugar, Frosting
Bridge: Almond Cookie,
Body: Biscuit, Cookie, Shortbread Cookie, Cookie Butter, Almond Custard
Steep 6 days or more.
Best suited for RDA.