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

Enticing Dessert Recipes:

Vanilla Milk Sponge Cake

• 2 eggs
• 1 cup sugar
• 6 tablespoons hot milk
• 1 teaspoon vanilla or lemon extract
• 1 cup flour
• ⅛ teaspoon salt
• 11/2 teaspoons baking powder

Beat yolks of eggs until thick; add half of sugar slowly, beating continually; add hot milk, remainder of sugar and whites of eggs beaten until stiff; add vanilla flavoring; add flour, salt and baking powder which have been sifted together. Bake in ungreased tube pan in moderate oven about 25 minutes.

Boiled Icing

• 1 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon baking powder
• White of 1 egg
• 1/2 teaspoon vanilla flavoring extract

Boil sugar and water until syrup spins a thread; pour very slowly into stiffly beaten white of egg and beat until smooth; add baking powder and vanilla flavoring and mix well. Allow to stand about ten minutes and spread on cake.

Vanilla Frosting

• 1 unbeaten egg white
• 11/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Put egg white into shallow dish; add sugar gradually beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

Luscious Chocolate and more:

Icing can be formed into shapes such as flowers and leaves using a pastry bag. A pastry bag is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end. Aside from icings and frostings, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or vanilla custard. Using icing to decorate cakes is commonly used with wedding cakes, anniversary cakes and birthday cakes.

Fudge Hearts or rounds

2 cups of granulated sugar, 1/3 a cup of condensed milk, 1/3 a cup of water, 1/4 a cup of butter, 1-1/2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract.

Boil the sugar, milk and water to 236° F., or to the "soft ball" degree; stir gently every few minutes; add the butter and let boil up vigorously, then remove from the fire and add the chocolate; let stand undisturbed until cool, then add the vanilla and beat the candy until it thickens and begins to sugar. Pour into a pan lined with paper to stand until cooled somewhat; turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes.

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