My absolute favourite dessert/cake in the UK is the cherry bakewell. I've found several other recipes online and I tend to find that they're all too strong and don't get the levels quite right. This is my 4th 'final' recipe, and by far the tastiest of the bunch. I've been vaping this all day every day for 2 weeks.
3% TFA Cheesecake (Graham crust) --(This is a fantastic flavour and works really well here, as it provides the cake base as well as the base flavouring for the icing)
1% FA Vanilla classic (I find this is needed to flavour the cheesecake. It makes it more like vanilla icing)
1.5% FA Black cherry (the standard cherry doesn't taste quite right)
1% FA Almond (better than marzipan in this recipe as it's much sweeter)
0.5% FA Catalan Cream (sweetens the icing)
0.5% FA Cookie
Shake and vape.
TFA Cheesecake (Graham Crust) is the key to this recipe. It can't be replaced with another as it acts as the foundation to both the biscuit/cake base and the icing as well. Vanilla classic is used to add vanilla flavour to the icing. Any FA vanilla should work well here.
Black cherry is used to provide the sweet cherry flavour. Standard FA cherry doesn't work as it'd too sour and not sweet enough.
Almond works much better here than marzipan, as again, it adds sweetness. Sweetness is the key to this recipe working. It is for this reason I added the catalan cream and cookie. Both of those add sweetness to the icing and biscuit base, respectively.
3% TFA Cheesecake (Graham crust) --(This is a fantastic flavour and works really well here, as it provides the cake base as well as the base flavouring for the icing)
1% FA Vanilla classic (I find this is needed to flavour the cheesecake. It makes it more like vanilla icing)
1.5% FA Black cherry (the standard cherry doesn't taste quite right)
1% FA Almond (better than marzipan in this recipe as it's much sweeter)
0.5% FA Catalan Cream (sweetens the icing)
0.5% FA Cookie
Shake and vape.
TFA Cheesecake (Graham Crust) is the key to this recipe. It can't be replaced with another as it acts as the foundation to both the biscuit/cake base and the icing as well. Vanilla classic is used to add vanilla flavour to the icing. Any FA vanilla should work well here.
Black cherry is used to provide the sweet cherry flavour. Standard FA cherry doesn't work as it'd too sour and not sweet enough.
Almond works much better here than marzipan, as again, it adds sweetness. Sweetness is the key to this recipe working. It is for this reason I added the catalan cream and cookie. Both of those add sweetness to the icing and biscuit base, respectively.