Just interested how many people do this, and what flavors are good to mix up in a large batch and let steep.
I like to do this with VT milkshake base. That way I can just take small quantities out at a time and whatever add on I feel like at the time.
I am thinking of doing this to a lot more flavors. I was wondering what the best percentage for Nonna's cake as a base would be. I see different % from 1 up to 5. I would like to make gateau type cakes but not that experienced with Nonna's, usually I blend it with good ole yellow cake.
I am talking about flavors that benefit from steeping. Not the ones that fade.
If you have recommendations for this technique, we could list off base flavors that benefit from steeping.
Some of mine are:
VT milkshake base @ 2%.
LA cheesecake @ 2% (needs some crust, but I add that later)
HC chocolate @ 2%. (much smoother after a few weeks steeping)
I like to do this with VT milkshake base. That way I can just take small quantities out at a time and whatever add on I feel like at the time.
I am thinking of doing this to a lot more flavors. I was wondering what the best percentage for Nonna's cake as a base would be. I see different % from 1 up to 5. I would like to make gateau type cakes but not that experienced with Nonna's, usually I blend it with good ole yellow cake.
I am talking about flavors that benefit from steeping. Not the ones that fade.
If you have recommendations for this technique, we could list off base flavors that benefit from steeping.
Some of mine are:
VT milkshake base @ 2%.
LA cheesecake @ 2% (needs some crust, but I add that later)
HC chocolate @ 2%. (much smoother after a few weeks steeping)
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