Cream Dream™ E-Liquid

Cream Dream™ E-Liquid is flavored with French Vanilla, Caramel and Bavarian Cream flavors. Cream Dream™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
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Inviting Dessert Recipes:

Fruit Layer Cake

• ⅓ cup shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 cups flour
• 4 teaspoons baking powder
• ⅛ teaspoon salt

Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour and baking powder and salt which have been sifted together; mix in beaten white of egg. Bake in three greased layer tins in quick oven about 15 minutes. Put cake together with fruit filling and cover with white icing .

Fruit Filling

• 1/2 cup fruit jelly
• 1 cup water
• 1/2 cup chopped raisins
• 1/4 lb. chopped figs
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup chopped blanched almonds or walnuts
• juice of 1/2 lemon

Cook jelly with water, fruit and sugar; add cornstarch which has been mixed with a little cold water. Cook slowly until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.

Marvelous 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.

Chocolate Layers

• 1 1/4 cups of granulated sugar,
• 1/2 cup of glucose (pure corn syrup) scant measure,
• 1/4 a cup of butter,
• 1/16 a teaspoonful of cream of tartar,
• 1 1/4 cups of rich milk,
• 1 1/4 squares of Baker's Premium chocolate,
• 1 teaspoonful of vanilla extract.

White Layer

• 2/3 a cup of granulated sugar,
• 1/4 (scant) a cup of water,
• 1 cup, less one tablespoonful, of glucose (pure corn syrup),
• 1/3 a pound of dessicated cocoanut.

Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk. Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed. Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans. For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble. Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans. When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick. Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the cocoanut layer. Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.

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