DIY Bakery Recipes

Biscochitos
piu2sW6.jpg

Am getting as bad as @RichJB, mixed this up on 3 December 2017 and only got around to it four days ago!

Anise easily overpowers a juice and one's taste buds. Not the case here. The Anise is perfectly balanced and forms the background noise. I get a real cookie vibe from this juice. Just sweet enough and interesting enough to be able to vape it for extended periods of time.

This is a wllmcs recipe from here. Biscochito, the cookie, was developed over hundreds of years by the residents of New Mexico. In 1989 it was made the official state cookie of New Mexico!

Biscochitos
FA Anise 1.5 %
FA Cookie 1.5 %
FA Cinnamon Ceylon 0.8 %
FA Meringue 0.5 %
FA Orange 0.5 %
FA Red Wine 0.3 %

Total flavour: 5.10 %

Mine steeped for almost 3 months, but my gut feel is that around 14 days should be good for the ingredients to settle.
 
Raspberry cookie:
images-1.jpeg
Pur cookie 5%
inw custard 2%
fa custard premium 3%
sugar cookie 2.5%
vanilla wipped cream 1%
inw raspberry m 0.5%
tfa sweet raspberry 2%
Steep time two weeks.

After I tasted Jollies at vapecon I tried to get something close to it but kept on failing. Now with the taste forgotten I came up with this.

When I first tasted pur cookie I knew that I wanted to do a raspberry cookie with it it needed a bit of a boost so cap sugar cookie to the rescue. The raspberry jam part is created by inw raspberry (m) and tfa sweet raspberry. The vanilla part comes from inw custard and fa custard premium this combo just gives me an amazing vanilla taste ( I struggle to taste vanilla but this is the vanilla base I have been looking for) cap vanilla wipped cream just blends everything together nicely. Raspberry in the front with a cookie base and some vanilla. This is nice and sweet.
 
Blond
A scrumptious sugary doughnut stuffed with thick & creamy custard, drenched with sticky icing...

This recipe was inspired by St. Louie Butter Cake and all honors go to @MrBurgundy for his awe inspiring base for this reincarnation.

FA Zeppola and yellow cake combined creates an impressive doughnut base for this indulgent treat. The yellow cake adds some needed body to make this a fantastically fresh tasting, crispy fried doughnut.

The creamy custard filling is provided with compliments of my trusty custard combo of INW Cuastrd and Creme Brulee. These soulmates are the most perfect custard companions and their pairing here celebrates their combined brilliance....

The vanilla layer is boosted with a touch of Madagascar Bourbon Vanilla, which I discovered recently to be a contender to dethrone the other bourbon vanillas around... A faboulsy dark and rich vanilla flavour without adding any sweetness to the mix.

The icing is proved by a marvelous combo of LA CCI and FLV Frosting which, when combined, makes for an orgasmic, lip smacking, lick-your-fingers, sweet and sticky enrobement.

The powdered sugar works it way through the doughnut base and sits beautifully atop the icing as a sort of tactile base enhancer. It’s pure magic...

Give this baby 2 weeks to come together.

Prepare yourself for oral bliss...

Blond
2% (FW) Cake (yellow)
1% (LA) Cream Cheese Icing
1% (INW) Creme Brulee (yc)
2.5% (INW) Custard
1% (FLV) Frosting
1% (TPA) Madagascar Bourbon Vanilla Flavor
1.5% (OOO) Powdered Sugar
4% (FA) Zeppola

433FB668-36C0-4A90-A146-95F1BF669026.jpeg
 
Chocolate Pear Tart
A scrumptious, rich chocolate tart layered with fresh, juicy slices of pear.

Lava Cake does a magnificent job in emulating a decent chocolate tart, albeit not the most sophisticated torte known to man. That's where FA Cookie and JF Biscuit comes in... Combined with FA Marshmallow, they coax the life out of the Lava Cake and make it shine, and then some!
A bit of added texture and this baby transforms into a something its creators, I imagine, intended. I tested Lava Cake at 3% and 4% but found that, at highher levels, it overpowered the delicate pear notes. 2.5% works a treat but if you want the increase the chocolate, feel free to up it by a % or 2.

The pear layer is compliments of my trusty pear duo, which, when combined, delivers and unbelievably realistic, fresh pear flavor.
I upped the ratios of the pear to punch through the chocolate base and show themselves in all their glory... The pear sits beautifully atop the rich chocolate tart and balances the sweet and cocoa notes with its inherent, slightly astringent, notes.

Give this baby a good week to settle and enjoy!

Chocolate Pear Tart
1% (JF) Biscuit
0.5% (FA) Cookie
2.5% (LB) Lava Cake
1% (FA) Marshmallow
2.5% (INW) Pear
2.5% (FA) Pear

pear.jpg
 
St. Louie Butter Cake
You_Doodle_2017-09-17T14_20_43Z.jpg
​

"Decadent, fresh-baked Gooey Butter Cake straight from gam-gam's oven. Getchya some.". Original here.

A forum favourite. First reported on by @Rude Rudi and praises sung, inter alia, by @Room Fogger, @Strontium, @Humbolt, @Andre and @RichJB.

St. Louie Butter Cake
FW Yellow Cake 3.0 %
OOO Powdered Sugar 1.5 %
INW Custard 1.25 %
LA Cream Cheese Icing 0.5 %
CAP Super Sweet 0.25 %

Total flavour: 6.5 %

Steep: 10 days
 
Andre said:
St. Louie Butter Cake
You_Doodle_2017-09-17T14_20_43Z.jpg
​

"Decadent, fresh-baked Gooey Butter Cake straight from gam-gam's oven. Getchya some.". Original here.

A forum favourite. First reported on by @Rude Rudi and praises sung, inter alia, by @Room Fogger, @Strontium, @Humbolt, @Andre and @RichJB.

St. Louie Butter Cake
FW Yellow Cake 3.0 %
OOO Powdered Sugar 1.5 %
INW Custard 1.25 %
LA Cream Cheese Icing 0.5 %
CAP Super Sweet 0.25 %

Total flavour: 6.5 %

Steep: 10 days
Click to expand...
One you taste it you want more!:D
 
Andre said:
St. Louie Butter Cake
You_Doodle_2017-09-17T14_20_43Z.jpg
​

"Decadent, fresh-baked Gooey Butter Cake straight from gam-gam's oven. Getchya some.". Original here.

A forum favourite. First reported on by @Rude Rudi and praises sung, inter alia, by @Room Fogger, @Strontium, @Humbolt, @Andre and @RichJB.

St. Louie Butter Cake
FW Yellow Cake 3.0 %
OOO Powdered Sugar 1.5 %
INW Custard 1.25 %
LA Cream Cheese Icing 0.5 %
CAP Super Sweet 0.25 %

Total flavour: 6.5 %

Steep: 10 days
Click to expand...
I always have a bottle of this handy. It's is quite a coil gunker, though.
 
Room Fogger said:
Was working the weekend so no time , I usually have about 8 or 9 ready, and when washing everything on Friday night never thought I wouldn’t have time to redo all.
Click to expand...
8 or 9... Goodness me lol seems like I have a lot of catching up to do
 
BUTTERMILK PIE
uabbXXg.jpg
​

Another forum favourite as expressed by @Rude Rudi, @Dolfie and @RichJB. Add my voice too. I agree with @RichJB this one could easily be at the top of the log for 2018. Find the recipe here. Notes here.

"A custard-like pie". A smooth, thick and buttery crust - one can taste the buttermilk. I swear I pick up a touch of lactic acid tang. The custard filling is understated compared to the usual straight custard juices. Just enough sweetness to tantalize.

Buttermilk Pie
TFA Whipped Cream 3.0 %
INW Custard 2.5 %
FA Apple Pie 2.0 %
JF Biscuit 1.0 %
TFA Butter 1.0 %
TFA Toasted Marshmallow 1.0 %

Total flavour: 10.5 %

Steep: 10 days

​
 
Andre said:
BUTTERMILK PIE​

Another forum favourite as expressed by @Rude Rudi, @Dolfie and @RichJB. Add my voice too. I agree with @RichJB this one could easily be at the top of the log for 2018. Find the recipe here. Notes here.

"A custard-like pie". A smooth, thick and buttery crust - one can taste the buttermilk. I swear I pick up a touch of lactic acid tang. The custard filling is understated compared to the usual straight custard juices. Just enough sweetness to tantalize.

Buttermilk Pie
​
Click to expand...


Indeed - this one is a keeper!!! It takes on a new dimension after 4 weeks or so - it's a stunner!!!
 
Creme Brulee Cheesecake
An intensely creamy creme brûlée cheesecake - decadently rich & luscious.

Based on my custard stone and Tootall’s 3-2-1 Creme Brulee and follow up Yummy Classic, I present my interpretation of the doubly-delicious Yummy Classic on steroids, and then some!!

The moment I picked up INW Yes, We Cheesecake I knew that they created a winner. This is an immensely creamy, fresh out the oven, European style baked cheesecake which, I am certain, will be the new gold standard for Cheesecake flavours. Period.
This is a Philadelphia style cream cheese set atop a delishious, delicate graham style base, perfectly balanced.

The 3-2-1 Creme Brulee needs no introduction and combined with the Cheesecake, results in next level oral pleasure...

You can absolutely not substitute anything in this recipe with the exception of the Shisha Vanilla with your favorite vanilla.

This baby shines after 5 or 6 days, thanks to the wizardry at Inawera...

Creme Brulee Cheesecake
2% (INW) Creme Brulee
3% (INW) Custard
1% (INW) Shisha Vanilla
3% (INW) Yes, We Cheesecake

IMG_2898.JPG
 
Rude Rudi said:
Creme Brulee Cheesecake
An intensely creamy creme brûlée cheesecake - decadently rich & luscious.

Based on my custard stone and Tootall’s 3-2-1 Creme Brulee and follow up Yummy Classic, I present my interpretation of the doubly-delicious Yummy Classic on steroids, and then some!!

The moment I picked up INW Yes, We Cheesecake I knew that they created a winner. This is an immensely creamy, fresh out the oven, European style baked cheesecake which, I am certain, will be the new gold standard for Cheesecake flavours. Period.
This is a Philadelphia style cream cheese set atop a delishious, delicate graham style base, perfectly balanced.

The 3-2-1 Creme Brulee needs no introduction and combined with the Cheesecake, results in next level oral pleasure...

You can absolutely not substitute anything in this recipe with the exception of the Shisha Vanilla with your favorite vanilla.

This baby shines after 5 or 6 days, thanks to the wizardry at Inawera...

Creme Brulee Cheesecake
2% (INW) Creme Brulee
3% (INW) Custard
1% (INW) Shisha Vanilla
3% (INW) Yes, We Cheesecake

View attachment 144318
Click to expand...
Sounds good @Rude Rudi ..... Thanks

Who has INW -Yes, We Cheesecake in stock?

Thanks
 
So total credit (to me) :) and TheFogVlog . When discussing a Cereal juice, @Dietz metioned he tasted Zoo Biscuits, and @Chukin'Vape mentioned add Biscuit so.... I played with the Biscuit portion, and the hard Icing Sugar aspect.

Biscuit aspect was easy. After making a few versions with FLV Frosting at different percentages and not quite getting there, I thought maybe combining it with FA Meringue could work. And so it did!

Well if this does not taste like a ZOO BISCUIT then I don't know. This is not Zoob - I've had 2 or 3 puffs of that stuff so can't really comment. I also don't care for cloning. I like profiles and would never waste my time and money trying to exactly replicating something. I rather get inspiration from profiles that excellent juice makers make.
zoo-biscuits_625.jpeg


Zoo "You Biscuit"

OOO Creamy Milk Undertone 2%
FW Fruity Flakes 4%
INW Biscuit 1%
CAP Sugar Cookie V1 2%
FLV Frosting 1%
FA Meringue 1%
CAP Super Sweet 0.33% (0.10g)

I mix it at 70VG and give it at least a week (prefer 10 day)

The only prob. And I need @RichJB to chime in here, knowing INW ruined a certain Cannolli recipe for him, by changing INW Biscuit.

I used the original INW Biscuit as I still had some. I am not sure if the new formula INW Biscuit will work?
 
The new Inw Biscuit is a strange one, it totally wrecks some recipes using the OG (Simply Cannoli being one of them) but still seems to work in others. It is still used widely so it's not an awful flavour. For eg, it's used in folkart's Boss Reserve clone and Dazcole's Elevenses, both of which are terrific recipes imo. I can't believe that these experienced mixers don't know that it's been reformulated. So I presume they chose the reformulated Inw Biscuit on its own merits, even if it's not the same as the OG.

I wish I could mix this but have first rule on the Cap SC v1, Flv Frosting and the FW Fruity Flakes. I'd be interested to hear from those who have the flavours to mix this.
 
rogue zombie said:
So total credit (to me) :) and TheFogVlog . When discussing a Cereal juice, @Dietz metioned he tasted Zoo Biscuits, and @Chukin'Vape mentioned add Biscuit so.... I played with the Biscuit portion, and the hard Icing Sugar aspect.

Biscuit aspect was easy. After making a few versions with FLV Frosting at different percentages and not quite getting there, I thought maybe combining it with FA Meringue could work. And so it did!

Well if this does not taste like a ZOO BISCUIT then I don't know. This is not Zoob - I've had 2 or 3 puffs of that stuff so can't really comment. I also don't care for cloning. I like profiles and would never waste my time and money trying to exactly replicating something. I rather get inspiration from profiles that excellent juice makers make.
View attachment 149729


Zoo "You Biscuit"

OOO Creamy Milk Undertone 2%
FW Fruity Flakes 4%
INW Biscuit 1%
CAP Sugar Cookie V1 2%
FLV Frosting 1%
FA Meringue 1%
CAP Super Sweet 0.33% (0.10g)

I mix it at 70VG and give it at least a week (prefer 10 day)

The only prob. And I need @RichJB to chime in here, knowing INW ruined a certain Cannolli recipe for him, by changing INW Biscuit.

I used the original INW Biscuit as I still had some. I am not sure if the new formula INW Biscuit will work?
Click to expand...
Most definitely going to give this a bash. Currently 2 concentrates short, though.
 
RichJB said:
The new Inw Biscuit is a strange one, it totally wrecks some recipes using the OG (Simply Cannoli being one of them) but still seems to work in others. It is still used widely so it's not an awful flavour. For eg, it's used in folkart's Boss Reserve clone and Dazcole's Elevenses, both of which are terrific recipes imo. I can't believe that these experienced mixers don't know that it's been reformulated. So I presume they chose the reformulated Inw Biscuit on its own merits, even if it's not the same as the OG.

I wish I could mix this but have first rule on the Cap SC v1, Flv Frosting and the FW Fruity Flakes. I'd be interested to hear from those who have the flavours to mix this.
Click to expand...

Thanks for the feedback . It will be a while before I need to order Biscuit V2, but when I do, I shall revisit.
 
rogue zombie said:
So total credit (to me) :) and TheFogVlog . When discussing a Cereal juice, @Dietz metioned he tasted Zoo Biscuits, and @Chukin'Vape mentioned add Biscuit so.... I played with the Biscuit portion, and the hard Icing Sugar aspect.

Biscuit aspect was easy. After making a few versions with FLV Frosting at different percentages and not quite getting there, I thought maybe combining it with FA Meringue could work. And so it did!

Well if this does not taste like a ZOO BISCUIT then I don't know. This is not Zoob - I've had 2 or 3 puffs of that stuff so can't really comment. I also don't care for cloning. I like profiles and would never waste my time and money trying to exactly replicating something. I rather get inspiration from profiles that excellent juice makers make.
View attachment 149729


Zoo "You Biscuit"

OOO Creamy Milk Undertone 2%
FW Fruity Flakes 4%
INW Biscuit 1%
CAP Sugar Cookie V1 2%
FLV Frosting 1%
FA Meringue 1%
CAP Super Sweet 0.33% (0.10g)

I mix it at 70VG and give it at least a week (prefer 10 day)

The only prob. And I need @RichJB to chime in here, knowing INW ruined a certain Cannolli recipe for him, by changing INW Biscuit.

I used the original INW Biscuit as I still had some. I am not sure if the new formula INW Biscuit will work?
Click to expand...

I actually cannot believe how close your recipe is to my own recipe which i whipped up over the past weekend.

Herewith my work in progress and pretty good and close. Also not trying to replicate ZEWB but rather make me a Zoo Biscuit that i like as this has been my ADV for the last year probably hahaha

upload_2018-10-30_10-55-49.pngupload_2018-10-30_10-55-49.png
 
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