SO I got this fabulous idea from AB's Peach USD cake. I made her original recipe and unfortunately neither FW or Capella's yellow cake/cake batter agree with my tastes. Off I went. This is a work in progress but so far it's really quite good. I am thinking of backing the peach of just a tiny bit and possibly upping the biscuit 1%. I also need to make a larger bottle and give the stuff a chance to steep for cryin out loud! Sigh..that's the part of DIY I fail the most at.
Anyway, this is where I am so far and it's pretty darned good.
Thanks for the idea AB wherever you are!
FA White Peach 8%
Inawera biscuit 3%
TFA Brown sugar extra 5%
Cap French Vanilla 2%
Cap butter 2%
I'm also considering a bit of sweetner, just to maybe bring out a little gooey. I have hidden the remaining 10 mL in my cupboard in the hopes of seeing what it's like with a good 3 week steep though, so will wait on that to decide. I'm digging it at 6 days though...just needs some oomph in the gooey/brown sugary/caramelized department. Oh hey. Maybe it needs some caramel. Whatchoo guys think?
Anyway, this is where I am so far and it's pretty darned good.
Thanks for the idea AB wherever you are!
FA White Peach 8%
Inawera biscuit 3%
TFA Brown sugar extra 5%
Cap French Vanilla 2%
Cap butter 2%
I'm also considering a bit of sweetner, just to maybe bring out a little gooey. I have hidden the remaining 10 mL in my cupboard in the hopes of seeing what it's like with a good 3 week steep though, so will wait on that to decide. I'm digging it at 6 days though...just needs some oomph in the gooey/brown sugary/caramelized department. Oh hey. Maybe it needs some caramel. Whatchoo guys think?
