We wanted sweet buttery layered biscuit. So I go first to the biscuit. I need it strong but not max strong so 1.4, then I want a nice sweet smooth texture layer so I go to the biscotti. It's not too sweet and we want it as a back note. Love that smoothness it has (texture can be accented with fa almond) so 1.2%, then I add the cupcake for the light cake note, but mostly for the icing feel/taste (more sweet) so 2%, now the butter will accent the butter in the biscuit but it's REALLY STRONG so .3, the sweet cream accents the butter notes and the creamyness of the vanilla cupcake so 1%. Finish it and tie it all together with fa marshmallow at 1% for that smoothness to accent everything smooth in here and that sweetness that matches up with the biscotti.
tastes yum :) had to make without funnel cake as didn't have any and subbed for sugar cookie as didn't have one of the biscuits ,have all the correct ingredients so need to make again properly
You're awesome man thank you for sharing the recipe and for responding so quickly ...also the detailed notes you share really help a beginner like myself to grasp a better understanding of how these flavors work, there's definitely an art to mixing and this one looks like a masterpiece I cant wait til she's done steeping..I'll definitely back to rate