There aren’t too many good cupcake flavorings out there for us. Too many are too light, or too inaccurate, and taste more like a cream. Well FW Vanilla Cupcake changes that! Check out my full review and analysis here.
Flavor Profile: Not many people have tried the wonders that is cookie butter. Also known as Speculoos, cookie butter is a spread made of crushed Biscoff shortbread cookies sprinkled with various spices and aromatics like ginger, cinnamon, and nutmeg. It’s a delicious topping on foods like cakes, toast, and bakeries. FW’s Cookie Butter is an attempt… Continue Reading
Flavor Profile: Kiwi is a fruit that doesn’t get the credit it deserves. It’s a wonderful flavor that is bittersweet, sweet, bright, and slightly exotic. Flavor West does a great job of being able to capture the essence of a ripe kiwi, though I will say it leans a bit more on the artificial “candy” side.… Continue Reading
Flavor Profile: It’s the fall season, apples are being harvested, and apple recipes are being made all around the country. FW Green Apple is one of the better apple flavorings that are available on the market. Now there are two different Green Apples that FW creates. Natural Green Apple and Green Apple. I’m talking about Green… Continue Reading
Flavor Profile: There are a lot of Graham Cracker flavorings out there in the market today. I think almost every major flavor vendor has their own type of Graham Cracker they sell. CAP’s is very much on the cinnamon style, TFA’s is more like a pie crust flavor, and FW’s Graham Cracker is much more on… Continue Reading
Flavor Profile: This is one of those flavors that no one ever expects to purchase or use, yet they should. Double Dutch Twister is one of the most unique flavors I’ve used. Now it’s meant to be a chocolate and vanilla swirl candy flavor. Meaning milk chocolate paired up next to a vanilla-like white chocolate. Does it… Continue Reading
FW Butterscotch Ripple is my favorite butterscotch to date. Is it because it tastes exactly like a thick soft crack butterscotch? No. Is it because it has the flavor of reminiscent of a butterscotch ice cream? No. It’s because I can actually use it without giving my recipes that “alcoholic” astringent flavor that often comes… Continue Reading