DIY Twinkie Promise (Golden Sponge Cake) ejuice recipe

#1 by GalacticResidue, Jul 19. 2017, 19:19

This looks great 👍 nicely done!

#2 by Silhouette , Jul 19. 2017, 19:23

GR, you absolutely have to look at the new FW flavors from Bull City, I thought I sent you a pm on it (maybe forgot to press send). They are all flavors I know you would love, especially Chocolate Cream Cake. Check em out!

#3 by GalacticResidue, Jul 20. 2017, 02:16

Oh man thx I'm on it lol

#4 by GalacticResidue, Jul 26. 2017, 06:19

This does look amazing 😉 just gotta get those new flavors soon! Would've already ordered them, but spent a lot lately on two new mods. But just to reassure you there's no doubt I'll be mixing this and I'm kinda picky! I usually don't mix other people's recipes to often, but for yours here I will! Just realized my bav cream is caps but should work ok I think.

#5 by GalacticResidue, Jul 26. 2017, 06:35

Ok broke down and ordered some things lol the new white cake chocolate cream cake and the creamy sponge cake along with frosting the new Fw glazed donut and some more inw raspberry! I'll be getting back to you on this! Thx for the reminder silhouette!

#6 by Silhouette , Jul 26. 2017, 06:44

Any way you wanna tweak or sub is fine, it's apparent to me the flavor producer here is the Sponge Cake, which actually tastes like a real Sugar Cookie, like an actual baked Sugar Cookie, I know they were going for Twinkie, but regardless the flavor is delish. Let me know how that Donut is!

#7 by GalacticResidue, Jul 26. 2017, 15:22

For sure thx for your flavor note on it also! 👍I'll be in touch.

#8 by GalacticResidue, Jul 30. 2017, 23:07

Tastes great! It's a wonderful recipe! Also gave me an idea for a new version thx!

#9 by Jazzy_girl, Sep 26. 2017, 15:36

I had to pop over and see your recipe. This looks wonderful! I just need the vanilla cream to mix it. I have to try it out on my next flavor purchase.

#10 by Silhouette , Sep 26. 2017, 16:22

It's a super versatile light cream Jazzy, almost like a soft or whipped cream, but not overly sweet. It also has this slight coconut tone to it, it doesn't alter flavors, but just adds a soft, creamy smoothness I love. I still have my version that uses both FW Spongecake and RF together private as I have a few little kinks to work out of it.

#11 by Heart, Nov 20. 2017, 15:35

Is there a required steep time for this recipe? Thanks!

#12 by Silhouette , Nov 20. 2017, 15:41

I use this one around 7 days, you can let it go longer of course, but 7 days for me.

#13 by Heart, Nov 20. 2017, 16:16

Thanks @silhouette! Mixing this right now 🙂

#14 by DiyMixingWithBryan, Dec 11. 2017, 00:17

what can i sub for the flv frosting any others i can use

#15 by Silhouette , Dec 11. 2017, 00:53

Of course! There's actually a couple ways to do this without FLV Frosting and still be good. You could increase INW Vanilla Cream to 2%, Use Cream Cheese Icing LA at 0.35% (if you like that flavor), or you could use TPA Vanilla Cupcake, which I find tastes more of an Icing than cake anyway. If it were me, I would increase Vanilla Cream INW as it works really well to mimic that creamy filling found in pastry cakes, and is quite good as a sole cream filling. Up to you! 😉

#16 by chef starskee, Jan 18. 2018, 00:38

hi this looks great , what could i sub the vanilla cream with? i have cap vanilla whipped cream

#17 by Silhouette , Jan 18. 2018, 03:29

That would work just fine, the INW Vanilla Cream is really light and slightly coconutty anyway, so Whipped Cream would be a perfect fit. They don't actually taste too far off from each other. 👍

#18 by Justin L. Franks, Jun 10. 2018, 06:57

I also use FW Vanilla Cupcake and CAP Vanilla Cupcake together as a cake base in many of my recipes. They work so well together. And CAP Yellow Cake also finds its way in more than a few recipes.

I only recently bought some FW Creamy Sponge Cake, and for some inspiration, was looking for recipes that use it. That's how I came across this. It's right up my alley.

I just mixed some and it is great even without any steeping. It has a complex yet surprisingly light and delicate cake flavor. Depending on how it tastes after steeping I may swap out the TPA Bavarian Cream for TPA Whipped Cream, and perhaps a small touch of FA Vienna Cream. TPA Whipped Cream gives a wonderfully "airy" sweet cream flavor that I am sure will be a perfect fit for this light cake recipe.

#19 by Silhouette , Jun 10. 2018, 17:13

That's a pretty great idea, I have been using TPA Whipped Cream alot more lately, as I hadn't really used it after buying until recently. I've also kind of changed up my thinking, and I definitely prefer FW Bavarian Cream over TPA, although I still use both regularly. In sure your changes would be really yummy, let me know how it turns out!

#20 by Justin L. Franks, Jun 11. 2018, 12:03

I only have TPA Bavarian Cream. But I already have so many cream flavorings from pretty much every manufacturer that it's sometimes difficult to choose which one(s) to use in a recipe.

Is FW Bavarian Cream different enough from TPA Bavarian Cream (as well as the commonly-used creams from other manufacturers) that it is worth picking up?

I mixed a small batch of this recipe substituting TPA Whipped Cream for TPA Bavarian Cream at the same percentage. Even just mixed, I prefer it to the original. Granted, I mixed the original recipe just a day earlier, so it hasn't had much time to steep. But so far, right after mixing, it did exactly what I wanted it to – it adds a light and sweet cream flavor with an "airiness" (more of a mouthfeel thing instead of a flavor thing) which perfectly matches your recipe. It's also a more "neutral" cream flavor than TPA Bavarian Cream, which is great for the delicate cake base of the recipe.

I need to mix up larger bottles of the original recipe, the version with TPA Whipped Cream in place of the TPA Bavarian Cream, since the 15 mL testers I mixed of each will probably be gone within a day or two. I'll also try my proposed variation using FA Vienna Cream as well. But I don't want to reduce the TPA Whipped Cream much (if at all) because of what it brought to the table, and adding even 1% of FA Vienna Cream might be too much for the delicate cake base. So I'll probably stick with 1.75% TPA Whipped Cream and add 1.0% FA Vienna Cream, then bump up some or even all of the cake flavorings a tiny bit (probably 0.5–0.75%, possibly 1% if I don't increase them all).

I'll let you know what I decided on after I mix it, and will also let you know how the modified versions work out compared to the original after some steeping. I'll need to mix at least 60 mL of each to ensure that there is still some left after a couple of weeks – it's just so damn tasty that I keep reaching for it pretty much whenever one of my RDAs runs empty.

#21 by Heart, Jun 11. 2018, 13:26

This is exciting! I’m following along with your experimentations!

#22 by Silhouette , Jun 12. 2018, 18:10

Justin, as much as I've been liking the Whipped Cream lately, I definitely see the change you made improving the mix overall. I do use Vienna Cream, but not often. It's not for me not liking it, it's just even with a steep I get a sharp note from it, always have. My husband loves it though, and always uses is in cake recipes. I'm working on a Gooey Butter Bar that I may incorporate the Vienna Cream in as well, it's too early on that one. I can't say the FW Bavarian Cream is too much different than the TPA version, but I find it somewhat stronger, with a heavier cream texture. It just evens mixes out better for me, especially as a filling cream. My current favorite, although it's somewhat heavy for lighter mixes if WF Tahitian Vanilla Cream.

#23 by Justin L. Franks, Jun 22. 2018, 07:53

So on June 12th, I mixed up 50 mL of four different versions of the recipe:

1. Original recipe
2. TPA Bavarian Cream replaced 1:1 with TPA Whipped Cream (same %)
3. TPA Bavarian Cream replaced with 1.5% TPA Whipped Cream and 1% FA Vienna Cream
4. Same as #3, but with cake flavors increased to compensate for the extra cream (5% FW Creamy Sponge Cake, 2.5% CAP Vanilla Cupcake, 1.25% FW Vanilla Cupcake, 3% CAP Yellow Cake

Each has had 10 days to steep, and #2, which was just the simple 1:1 swap of TPA Bavarian Cream with TPA Whipped Cream is the clear winner for me. The versions with FA Vienna Cream didn't work out. Even in #4 with the 25% increase in the cake flavorings, the FA Vienna Cream was just too "heavy" for this recipe. They are still quite vapable, and I'm sure there are people out there who will prefer these versions, but for me, TPA Whipped Cream in place of TPA Bavarian Cream is definitely my top pick.

Next I'm going to try altering the balance of the cake flavors. FW Creamy Sponge Cake at 4% is staying right where it is, as it is the main ingredient to get that great delicate cake flavor you created here.

I have a few thoughts (any flavor not explicitly mentioned in each is untouched:

1. Swap the concentrations for CAP & FW Vanilla Cake (I prefer FW's
version, and I'm pretty sure it will not ruin the delicacy).
2. Use 2.5% FW Vanilla Cupcake, 1.25% CAP Vanilla Cupcake, and 1.25% CAP Yellow Cake.
3. Reduce CAP Yellow Cake to 1%, and add 0.5–0.75% of either FLV Pound Cake or RF Sponge Cake.
4. Reduce CAP Yellow Cake to 1.5% and add 0.25–0.5% RF Deep Fried Sponge Cake (not too sure on this one, but it's worth a try, especially at just 0.25%).

#24 by Heart, Jun 22. 2018, 15:28

I tried option #2 of swapping out the TFA Bavarian Cream with TFA Whipped Cream. I’m only on day 6 but I’m enjoying it so far.

#25 by Silhouette , Jun 23. 2018, 06:18

Lately, I have really enjoyed doing cakes with the WF Angel Cake method. For me, it's just a lower percentage next to a primary cake flavor, but I could totally see swapping the Yellow Cake CAP for it. I know the RF Deep Fried would be splendid, I just could never get down with that tinge of maple I always got from it, it always seems out of place. I have to admit, I never found my perfect Yellow Cake type flavor, CAP Yellow Cake is just the one I could use without disliking a mix. Even JF Yellow Cake came off odd for me. I'm sure any changes would be fantastic, in fact I rather people adapt the recipes to their liking. Pound Cake could be yummy as well!

#26 by netweight, Jul 6. 2018, 15:05

Would you think the pound cake as a replacement for the cap yc? Also have fw yc and white cake and jf yc. That cap is just the one here i dont have. ;) thanks as always for sharing, cant wait to try. Your comment was the second time i heard wf angel cake mentioned today. Thats next on my list. Also, thanks again for that rich cin rice pudding, its fantastic! I havent been without it ever since.

#27 by Silhouette , Jul 7. 2018, 02:25

If you like FW Yellow Cake, and don't mind using it, I would say go for that, or even the JF Yellow Cake (I just get a doughy note from JF YC). I do like FW Yellow Cake, just haven't used it in a good while. I know your taste buds, and you would love the Angel Cake, you seem to like fuller, rich flavors, and that is definitely one. I'm glad you liked the Rich Cinnamon Rice Pudding, that is one I love making 😊. I would say use what you like, but if you choose Pound Cake, just make sure to lower a bit, to maybe 0.5%, or at least keep it under 1%. My sweet spot for Pound Cake seems to be 0.4%.

#28 by netweight, Jul 7. 2018, 03:39

Thanks! Yep, had a feeling i should just go with the fw. Youre right about my taste buds, i dont have a sensitive pallet so i love the richness!

#29 by Jazzy_girl, Jul 7. 2018, 05:07

I love the cakes you make! They are the closest to a real cake that ive come across. I havent fpund the perfect cake flavor either. Have u tried PUR simply cake? If so whay do u think of that one?

#30 by Silhouette , Jul 7. 2018, 05:18

Aw Frickers! I meant to put that in my order for the NR 4th sale Jazzy, and I forgot. I haven't tried the PUR Simply Cake yet, but I've wanted to. Another I've really wanted to try is Fluffy White Cake WF SC, that sounds like it would be delish. I've kept a private recipe that I made recently that I really love, just be warned it's heavy cake/batter. No fruit or anything, just cake/vanilla/cream type recipe. You might like it, it's similar to the cake style you and I both enjoy.

tjek.nu/r/mQpq?token=12f9ef66b4dca01

#31 by Jazzy_girl, Jul 7. 2018, 15:05

Oh i could go for a new cake recipe! Im sure id love it!!! Ill have to put fluffy white cake WF SC on my list too. I have PUR simply cake but i havent tried it yet. I guess i better get some SFT. Its been so busy for summer that i havent been mixing like i normally do.

#32 by SessionDrummer, Jul 7. 2018, 17:14

@silhouette I'm feeling rather stoopid that somehow I've missed this for just about a YEAR somehow, but thanks to @paingawd .....

forum.e-liquid-recipes.com/t/frosting-flavorah-da-shiznit/201364/10?u=sessiondrummer

...... I can now mix this little gem up RIGHT now !!!! Looks more than delicious, even on paper, and your explanation of what and why, left me RUNNING to the mixing cave. Thank you for sharing.

#33 by Silhouette , Jul 8. 2018, 06:42

Session, I think I like the FLV Frosting just a tinge higher than most of us on the forum, maybe it's just my taste buds though 😉. Now FLV Cupcake Batter I keep really low, usually below 0.3%, just because. I hope you like it, it's über-cakey.