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Early Autumn - Apple and Cinnamon

Early Autumn - Apples and Cinnamon flavored eLiquid evokes memories of the beginning of fall. The feel of the warm autumn sun on the skin. The sight of vibrant hues of amber and crimson leaves hanging in gently swaying trees soaking up the light. The rustling sound of the breeze slipping through the tree branches tugging and teasing the remaining leaves into releasing their hold and floating downward. The laughing children raking the leaves into piles and then running and jumping into the soft, luscious piles scattering the leaves again. The delicious smells of baking apple and cinnamon pies wafting through open windows. These are the sights, smells and tastes of Early Autumn.

Early Autumn eLiquid by VapeSafe captures the essence of Autumn no matter what season it is. Early Autumn eLiquid is flavorful combination of apples and cinnamon. As with all of the VapeSafe eLiquids, our mixtures are designed to produce nice, heavy vapors and the most succulent flavors. Try Early Autumn eLiquid today!

Exquisite Dessert Recipes:

Vanilla Sponge Cake

1 cup sugar
1 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
⅛ cup cold water
1 teaspoon vanilla extract or other flavoring

Boil sugar and water until syrup spins a thread; add slowly to stiffly beaten whites of eggs, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat yolks of eggs until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; stirring after each addition; add one-eighth cup cold water and flavoring; mix lightly. Bake in ungreased tube pan in moderate oven about one hour or shallow tin about thirty-five minutes.

Majestic Chocolate and more:

Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or vanilla and is used to decorate, cover or add flavor to cakes, cookies or other baked goods.

Chocolate Frosting

4 teaspoonfuls of Baker's Cocoa,
2 tablespoonfuls of cold water,
3 tablespoonfuls of hot water,
1/2 a teaspoonful of vanilla,
About 1 1/3 cups of confectioners' sugar.

Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps.

If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a little stiffer.

This frosting never cracks as an egg frosting, but is hard enough to cut nicely.

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