I wasn't able to find any reviews on SSA Double Cream, WF Butter Cake.
I have SSA Double Cream coming from NN. To test, I'm planning on adding 1% to a vanilla mix with no other creams.
WF Cookie Butter, here's a mashup of ELR reviews: It is said to be a very sweet creamy buttery cookie, but not over sweet either, slightly doughy, good butter alternative (low %'s). Creamy rich middle of a cookie that wasn’t cooked all the way.
I would try Cookie Butter at 0.25% - 0.5% with FA Cookie 1%. It might work well with FW White Cake, Sponge Cake or other cakes.
PUR Boysenberry Preserves on ELR our AngeNZ says:
In a mix, use 1%-3% as a secondary flavour. As a primary flavour use 3%-4.5%.
This flavour is a rich, sweet syrupy boysenberry that's perfect as an ice cream swirl, or a jammy base for bakeries. It's not artificial tasting, nor is it candylike. It's a dense flavour, that's not dry and has no floral top notes. I'd put it as slightly closer to a blackberry than a raspberry.
With creams I use it at 3% - 4.5% as the primary note.
Give this a good week steeping to blossom.
You folks up to anything interesting?
Basically waiting for the clock to turn to 4:30 so the weekend can start.
Yes!!! I'm hanging out on our porch enjoying a nice sunny 70° day. There's a very light breeze. Tunes playing. I izzz very happy!
We went from rain and cool to almost 80 today. I had to go pick up something for work and it was pretty hot in my car already.
OG Serpents have the edge at this moment.
Overall, more Serpents of all stripes than Rabbits of any state of health.
I think they can hold their own though, too big for the Serpents to swallow and they can really kick up some clouds if they need to scoot!
True nuff
True nuff
A little update, Cloudy still won't leak - even gave him some (easy) 360° spins and lots of tilting.
I bet he thought we were on a carnival ride for a minute there.
All I get is what I think is the condensation thing from the airflow, just closed him down a bit and noticed this,
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