This is my most complex recipe yet, and my first publicly published. I’ve only been mixing for a few months but I wanted to have something worthy of the ELR Milk & Honey mix along.
There’s only 49 flavours in my stash and I’m still only really familiar with half of them but I’ve done my best with what I DO know to make this Honey Pecan Creamcake recipe.

The Classic Sponge Cake flavouring is very delicate and disappears into mixes easily so I’ve dialled it up a bit and supported it with just a small amount of Sugar Cookie V2 to give the inhale a little more body and sweetness for the sponge to hold on to. The Butter Pecan is drizzled over the top and leaves a nice lingering buttery flavour that melds with the cream to keep the cake taste hanging around even after the exhale.
This cream component is really noticeable on the exhale, beginning with the butter from the cake and a touch of Cream Fresh to offset the butter for that real dairy taste. There’s a minimal amount of Bavarian Cream, just enough to bring out the darker tones in the Pecans so they aren’t lost behind the star of the show;
The Milk and Honey fills out the cream layer with more dairy, driving it towards a delicious white cream filling taste and ligting the whole nutty,creamy exhale with a sweet, warm, rich flavour. Meringue provides the icing sugar on top and along with a very small amount of Almond they add to the creamy mouth feel, support the Pecans nuttiness, and smooths the harsh edges off the DX and V2 flavouring.

Please try it and let me know what you think but you will need to adapt the recipe because i have weird base nicotine.

*To the best of my knowledge this recipe should be totally free of DAAP and alcohols*

~~I’ve mixed this myself just now on 04/08/26. I’m going to let it steep for 10-14 days and make any adjustments to the recipe as needed. I will edit this comment when I consider this recipe complete.