Ripple Effect™ E-Liquid
Ripple Effect™ E-Liquid is blended with orange, cinnamon, vanilla, caramel and cream flavors. This creamy dessert is quite a treat! Ripple Effect™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
More information about our e-Liquids
Tasty Vanilla Recipes:
Vanilla and Orange Cream Layer Cake
- ⅓ cup shortening
- 1 cup sugar
- 1 egg
- 1 cup milk
- 1¾ cups flour
- ¼ teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup sweetened flavored whipped cream
Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk, and mix well; add one half the flour, which has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and vanilla flavoring; beat after each addition. Bake in two greased layer cake tins in moderate oven 15 to 20 minutes. Spread the whipped cream thickly between the layers. Cover top with
Orange Frosting
- 1 tablespoon cream
- 1 cup confectioners' sugar
- Pulp and grated rind of 1 orange
- ½ teaspoon orange extract
- 1 tablespoon melted butter
To the cream add the sugar slowly. Add orange pulp, rind, extract and melted butter. Beat until smooth and spread on top of cake.
Mouthwatering Vanilla Icings, Ice Cream, and more:
Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.
Tapioca Vanilla Pudding
- ½ cup pearl tapioca or 3 tablespoons minute tapioca
- 1 quart milk
- 1 teaspoon melted butter
- 6 tablespoons sugar
- 2 eggs
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook just until it thickens. Add vanilla flavoring and serve hot or cold with cream.
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