This I'm going to try right now! I was a bit underwhelmed by Crooks & Creams due to the chocolate being a bit much, imo. But Cuprian is my favourite ENYAWREKLAW recipe of all time, so I like your Choc Mint Doughnut idea. Thanks.
DIY Bakery Recipes
- Thread starter Andre
- Start date
This I'm going to try right now! I was a bit underwhelmed by Crooks & Creams due to the chocolate being a bit much, imo. But Cuprian is my favourite ENYAWREKLAW recipe of all time, so I like your Choc Mint Doughnut idea. Thanks.
I forgot to mention, I found it a bit harsh as a SnV, it's good at one week but at week 2 it becomes great
Corrected, thanks for picking that up.
Last edited:
gonna try this one!!
Coffee Cake@rogue zombie first came across and mentioned this HIC recipe. He, @Andre, @GregF and @Caveman reckon this is one of the best Coffee Cakes in town. Rich, creamy and sweet. And such an easy and economical recipe.
Steep for a week.
COFFEE CAKE
FA Nonna's Cake 3 %
FA Tiramisu 1 %
FA Jamaican Rum 1 %
Total flavour: 5 %
I first mixed up a 50 ml of this in September and let it steep for a week before I tried it. I wasn't blown away and let it steep for another week.After 2 weeks it still didn't feel like it lived up to the hype. I decided to give it anothe 2 more weeks before I either throw it away or give it away.
Needless to say I totally forgot about the remains of the 50ml and this thread reminded me to go find it.
It's been about 2 and a half months since I mixed it and it's divine, totally smooth and I must agree it one of the best coffee cake juices I've tried.
Honestly I had no intentions of ever mixing HIC's Tiramisu again but now I'm so glad I didn't throw the bottle away. This will be made in 100ml this time and stuck in the cupboard for at least a month. It seems something magical happens between weeks 3 and 10
I add 1% FA Caramel to the HIC Nonna Tiramisu.
It softens the mix a bit. I like it.
It softens the mix a bit. I like it.
so whilst having breakfast this morning (halo tribeca clone, black filter coffee and biscotti) i came up with vapers breakfast. the acetyl pryline, esspresso and ry4 go so well together rounded off with rich buttery inw biscuit
Ooh I can imagine that's a good combo.
Thank you, I will have to try that.
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i love it @rogue zombie ...the espresso at 0.5% just adds depth and slight flavour...tfa espresso can really overtake other flavours. i tried so many cookie/biscuit flavs but nothing beats inw biscuit i reckon
LemonY Criscuit:
Whilst lemon biscuit is by no means a new or 'exciting' flavour profile, I have found the number of lemon biscuit juices that I have sampled up to date as too 'in your face', astringent, "I am a LEMON biscuit", for my personal taste. I enjoy lemon (,lime, and grapefruit) greatly as a component of fruity juices, but not as a very prominent profile in bakery or desert juices. The following recipe for a lemon biscuit contains no actual lemon flavouring and gets its subtle lemon properties from the FA Nonna's Cake and FA Torrone. If you prefer a more pronounced lemon, 0.3 % - 0.5 % of INW Lemon (not Shisha, the 'plain' one) or FA Lemon Sicily would do the trick. Any more would defeat the point of the recipe:
INW Biscuit: 1.8%
FA Cookie: 1.8%
FA Nonna's Cake: 1.4%
FLV Vanilla Custard: 1.3%
FA Meringue: 0.9%
FLV Butterscotch: 0.6%
FA Torrone: 0.75%
FA Vienna Cream: 0.5%
FA Almond: 0.4%
FA Joy: 0.25%
(With 10 ingredients, this recipe could obviously be simplified slightly. If preferred, the FLV Vanilla Custard, FLV Butterscotch, and FA Vienna Cream could be collectively substituted with CAP Vaniila Custard V1 at 2.5 %. It would be no train-wreck to omit the FA Almond, although I would keep the FA Joy).
"Flavour Notes":
INW Biscuit / FA Cookie / FA Joy / FA Meringue: The combination forms a wonderful biscuit / cookie (I'm never quite sure where the boundaries are to be drawn) base; the rich salted butter of the INW biscuit and the crispy and crunchy (AP notes) cookie of the FA cookie meet halfway, with the Joy adding a touch of warm out-of-the-oven yeasty breadiness. The Meringue lightens and sweetens the biscuit somewhat, whilst also contributing to lifting the cream filling out of blandness and balancing the Torrone.
FA Nonna's Cake / FA Torrone: The Nonna Cake adds a fluffy cake-like texture to the mix, which is not necessarily what I would prefer in a crunchy biscuit. However, the manner in which the bakery and lemon flavors are balanced in this concentrate makes it unmissable for my purposes and a very worthwhile slight compromise. I use Torrone in conjunction with the Nonna Cake as a rip-off of ENYAWREKLAW's Bluenuts recipe: http://diyordievaping.com/2015/12/04/bluenuts-a-sequel-to-bronuts/. Although I didn't personally really care for that recipe, the brilliant idea of using Torrone as a substitute for actual lemon flavourings in bakery recipes has stuck with me (and pairing it with Nonna's Cake, which has actually drawn criticism from Wayne and others specifically for its prominent lemon notes, makes even more sense to me in this specific context).
FLV Vanilla Custard / FLV Butterscotch / FA Vienna Cream / FA Almond: This combination aims to achieve the cream filling of the 'original' (in my context, Bakers) Lemon Cream Biscuit. As mentioned before the entire combo could be swapped for Cap VC V1. In some ways, this would also add a more satisfying rich and delectable mouth-feel. However (notwithstanding the Diacetyl issue, which I am not particularly concerned about - but some may rightfully be), I find that this combo gives a better rendition of just a light fluffy, vanilla-ish cream that doesn't drown out the crunchiness of the biscuit (as Cap VC V1 tends to do). Additionally, it might just be me - but I pick up a very slight Marzipan-ish flavour in the cream, which I find that very small percentages of the FA Almond does add, whilst (once again, might just be me) I also think it enhances the crunch of the cookie ever so slightly.
One last point: The FA Almond, FA Meringue, and FLV Butterscotch (and pretty much all of the other concentrates to a lesser extent) serve as 'natural' sweeteners according to my taste. I do not like very sweet juices and I suspect that my sweet lips might be a bit off point. If preferred, sweeteners could of course be added to taste - but I wouldn't really know which percentages to recommend.
Whilst lemon biscuit is by no means a new or 'exciting' flavour profile, I have found the number of lemon biscuit juices that I have sampled up to date as too 'in your face', astringent, "I am a LEMON biscuit", for my personal taste. I enjoy lemon (,lime, and grapefruit) greatly as a component of fruity juices, but not as a very prominent profile in bakery or desert juices. The following recipe for a lemon biscuit contains no actual lemon flavouring and gets its subtle lemon properties from the FA Nonna's Cake and FA Torrone. If you prefer a more pronounced lemon, 0.3 % - 0.5 % of INW Lemon (not Shisha, the 'plain' one) or FA Lemon Sicily would do the trick. Any more would defeat the point of the recipe:
INW Biscuit: 1.8%
FA Cookie: 1.8%
FA Nonna's Cake: 1.4%
FLV Vanilla Custard: 1.3%
FA Meringue: 0.9%
FLV Butterscotch: 0.6%
FA Torrone: 0.75%
FA Vienna Cream: 0.5%
FA Almond: 0.4%
FA Joy: 0.25%
(With 10 ingredients, this recipe could obviously be simplified slightly. If preferred, the FLV Vanilla Custard, FLV Butterscotch, and FA Vienna Cream could be collectively substituted with CAP Vaniila Custard V1 at 2.5 %. It would be no train-wreck to omit the FA Almond, although I would keep the FA Joy).
"Flavour Notes":
INW Biscuit / FA Cookie / FA Joy / FA Meringue: The combination forms a wonderful biscuit / cookie (I'm never quite sure where the boundaries are to be drawn) base; the rich salted butter of the INW biscuit and the crispy and crunchy (AP notes) cookie of the FA cookie meet halfway, with the Joy adding a touch of warm out-of-the-oven yeasty breadiness. The Meringue lightens and sweetens the biscuit somewhat, whilst also contributing to lifting the cream filling out of blandness and balancing the Torrone.
FA Nonna's Cake / FA Torrone: The Nonna Cake adds a fluffy cake-like texture to the mix, which is not necessarily what I would prefer in a crunchy biscuit. However, the manner in which the bakery and lemon flavors are balanced in this concentrate makes it unmissable for my purposes and a very worthwhile slight compromise. I use Torrone in conjunction with the Nonna Cake as a rip-off of ENYAWREKLAW's Bluenuts recipe: http://diyordievaping.com/2015/12/04/bluenuts-a-sequel-to-bronuts/. Although I didn't personally really care for that recipe, the brilliant idea of using Torrone as a substitute for actual lemon flavourings in bakery recipes has stuck with me (and pairing it with Nonna's Cake, which has actually drawn criticism from Wayne and others specifically for its prominent lemon notes, makes even more sense to me in this specific context).
FLV Vanilla Custard / FLV Butterscotch / FA Vienna Cream / FA Almond: This combination aims to achieve the cream filling of the 'original' (in my context, Bakers) Lemon Cream Biscuit. As mentioned before the entire combo could be swapped for Cap VC V1. In some ways, this would also add a more satisfying rich and delectable mouth-feel. However (notwithstanding the Diacetyl issue, which I am not particularly concerned about - but some may rightfully be), I find that this combo gives a better rendition of just a light fluffy, vanilla-ish cream that doesn't drown out the crunchiness of the biscuit (as Cap VC V1 tends to do). Additionally, it might just be me - but I pick up a very slight Marzipan-ish flavour in the cream, which I find that very small percentages of the FA Almond does add, whilst (once again, might just be me) I also think it enhances the crunch of the cookie ever so slightly.
One last point: The FA Almond, FA Meringue, and FLV Butterscotch (and pretty much all of the other concentrates to a lesser extent) serve as 'natural' sweeteners according to my taste. I do not like very sweet juices and I suspect that my sweet lips might be a bit off point. If preferred, sweeteners could of course be added to taste - but I wouldn't really know which percentages to recommend.
Great and in-depth description! Thank you - I will be stocking up in order to try this!
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Yay for once I got all the flavours. Thanks this sounds delicious
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So, I stumbled across a nice scone recipe online which called for FA Cornish Cream Tea, which is a FA blended flavouring described at "scone jam and cream". Upon some digging around, I saw that this flavouring is a combination of 3 FA flavourings and detailed, among other recipes on their website - i.o.w. they tell you the composition of some of the blended concentrates which they manufacture for you to make yourself.
Just scroll down and click on the name of the item, ie Cornish Cream tea and and it will list the ingredients as:
CREAM 35% STRAWBERRY 35% COOKIE 30%. This is the flavour base and can then be calculated out to make a recipe to make a single portion, as I did below. I did the calcs on a 5% flavour base as recommended on the very detailed description on this page.
There are various other "recipes", some which I have spotted as retail juices and am keen to try out - this weekend in fact!
I whipped this one up last week and cracked it open last night and it is really, really good! A fresh scone with strawberry jam, and cream - no bull. This simple combination has the perfect balance and because it is FA, calls for very small %'s which makes this EXTREMELY economical. The possibilities are endless with this simple scone and cream base. As one of our vendors has a scone range, I would prefer not to list the options..
Give it a go, you wont regret it:
Strawberry Scone
1.5% Cookie (FA)
1.75% Cream Fresh (FA)
1.75% Red Touch (Strawberry) (FA)
Just scroll down and click on the name of the item, ie Cornish Cream tea and and it will list the ingredients as:
CREAM 35% STRAWBERRY 35% COOKIE 30%. This is the flavour base and can then be calculated out to make a recipe to make a single portion, as I did below. I did the calcs on a 5% flavour base as recommended on the very detailed description on this page.
There are various other "recipes", some which I have spotted as retail juices and am keen to try out - this weekend in fact!
I whipped this one up last week and cracked it open last night and it is really, really good! A fresh scone with strawberry jam, and cream - no bull. This simple combination has the perfect balance and because it is FA, calls for very small %'s which makes this EXTREMELY economical. The possibilities are endless with this simple scone and cream base. As one of our vendors has a scone range, I would prefer not to list the options..
Give it a go, you wont regret it:
Strawberry Scone
1.5% Cookie (FA)
1.75% Cream Fresh (FA)
1.75% Red Touch (Strawberry) (FA)
This seems like my kind of vape. Will def make this up. Thanks.
Simply Rollin'
I have been vaping this one for the past week. Loving it. Really fresh tasting. No "plastic" notes from the LA Cream Cheese Icing. CAP Yellow Cake is more like a white cake and no off-putting flavours like some find with FW Yellow Cake.
Found the recipe here. The creator, coop34, has become quite renowned for his simple recipes. His description is spot on: "Can a Cinnamon Roll juice taste complex with only 3 flavors, and total flavoring less than 7%? I say yes! I enjoy this as is (and normally I don't do cinnamon), plus it's also a great jumping off point for those who think a Cinnamon Roll needs more. Try it as is first, there is a serious "sweet lips" thing going on between the icing and the cinnamon.".
Steep: Best from one week on.
SIMPLY ROLLIN'
CAP Yellow Cake 4.0 %
LA Cream Cheese Icing 2.0 %
FLV Rich Cinnamon 0.3 %
Total flavour: 6.3 %
Simply Rollin'I have been vaping this one for the past week. Loving it. Really fresh tasting. No "plastic" notes from the LA Cream Cheese Icing. CAP Yellow Cake is more like a white cake and no off-putting flavours like some find with FW Yellow Cake.
Found the recipe here. The creator, coop34, has become quite renowned for his simple recipes. His description is spot on: "Can a Cinnamon Roll juice taste complex with only 3 flavors, and total flavoring less than 7%? I say yes! I enjoy this as is (and normally I don't do cinnamon), plus it's also a great jumping off point for those who think a Cinnamon Roll needs more. Try it as is first, there is a serious "sweet lips" thing going on between the icing and the cinnamon.".
Steep: Best from one week on.
SIMPLY ROLLIN'
CAP Yellow Cake 4.0 %
LA Cream Cheese Icing 2.0 %
FLV Rich Cinnamon 0.3 %
Total flavour: 6.3 %
Ye, that CoOp's recipes are usually good!
Hmm, I wonder can sub for JF Yellow Cake. There's only so much cake I would want.
This reviewer seems very impressed with JF Yellow Cake. I think it will have more of the "yellow" taste than CAP, which is more of a white cake. If you do not mind that, go for it.
Agg I think I'll get CAP cake as well. I love Chelsea Buns - might as well do it proper.
Hi @rogue zombie - you mentioned my favorite bakery words "Chelsea Bun" - as Oliver Twist put it - "Please can I have some more" - I still have not yet found a "Chelsea Bun" Recipe - "Please can you help" - Looking forward to your comments.
Hi @rogue zombie - you mentioned my favorite bakery words "Chelsea Bun" - as Oliver Twist put it - "Please can I have some more" - I still have not yet found a "Chelsea Bun" Recipe - "Please can you help" - Looking forward to your comments.
Well the one above is basically a Chelsea Bun. If I'm not mistaken, a Cinnamon Roll is a Chelsea Bun.
You might want to add raisins, to be more like the ones we are used to.
Got it - thanks @rogue zombie
Coffee Cake@rogue zombie first came across and mentioned this HIC recipe. He, @Andre, @GregF and @Caveman reckon this is one of the best Coffee Cakes in town. Rich, creamy and sweet. And such an easy and economical recipe.
Steep for a week.
COFFEE CAKE
FA Nonna's Cake 3 %
FA Tiramisu 1 %
FA Jamaican Rum 1 %
Total flavour: 5 %
EDIT: @rogue zombie says:
I add 1% FA Caramel to the HIC Nonna Tiramisu.
It softens the mix a bit. I like it.
Mixed this up with the Caramel - smells divine!
Tick, tock!
Finally another use for me (virtually unused) Tiramisu! Now, if I can only get a use for me Torrone!
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