The Flavorah flavors::
Cream:
Thick lushy cream… or you can make it thin… (by lowering how much you use). Good enough for half of my public recipes… Cream containing recipes click here
I would rate Cream as a 9 out of 10… why? because I always want more. It’s that good and a very what I call multi use flavor. It can behave like an additive, yet also as a main functioning flavor. It’s even good as a stand along at 1.2% the lowest I have used it at, is one drop.
Pound Cake:
If you like pound cakes, you will want to make sure you keep this in your arsenal. Highly versatile, from dense to a dough like… (try it with the Greek yogurt, from .12% up to .4% no higher!) you can always tinker with the pound cake. Some love to push this one flavor, but for me, it really shouldn’t be pushed. By lowering everything else, pound cake can and will stand up like the king of cakes he should be. Max usage for me is 1.4% anything else is just a waste of pushing the flavor. lowest I use pound cake is around .4% and for all of my pound cake recipes click here.
Cupcake Batter:
If you ever licked the bowl when your mama is making cupcakes, yeah this is it! As a plain base, it is your standard cupcake batter bit, however, you can add things like citruses, milk, chocolate, strawberry, even coconuts to truly own this batter flavor. My highest usage is 1.2% I believe… I wouldn’t take it any higher than 1.4% and my minimum is .2%. You can find all my public batter recipes by clicking here.
Milk Chocolate:
Just like a popular chocolate company here, low slow and steady is your best bet working with milk chocolate. Average usage for me is between .12% and as high as at least .6%… I have run with it as high as 2%, but it was just too much. This flavor does have a tendency to mute out and morph, but flavor change itself is not that noticeable to regular tasters. this in itself can cause flavor overloading by believing it wont change and just get stronger… eh… do as you wish… I find going thru my recipes that between .2% and .6% is my average. I do love chocolates… 
you can see my public recipes by clicking here.
these 2 recipes here
https://e-liquid-recipes.com/recipe/3248669/Smoky%20Blue's%20P.B.S.
are excellent to play with… 
rating high among people I mix for.
Berry Cheesecake
As a standalone, I find berry cheesecake to be just that… mixed berries and cheesecake… not much noticeable crust, this is more of a 5 star cheesecake for those of the upper class, New York 5 star hotels. (As a solo, excellent at 1.2%) Nothing wrong with that at all, it will be based on how you play with it. You could add in citruses, or caramel… even create a crust for it… here is how I picked to play with it. There are probably more… but I wont sit here and write it on… find out and dig 
Cookie Dough:
One of the first flavors I fell in love with years ago… Thick doughy and sprinkled with chocolate chips. The kind of cc dough your mama made from those Nestle (surprise!) chocolate chips… Add in a tough of Greek yogurt for extra doughy, and oh wow, you will have it made!!
You can sift thru this stack for my public cookie dough recipes
Cream & Cookies:
Dis won right up in Heah… yeah buddy… if you have a big craving for sweets… try it solo… max amount for me… 1.2%… I said it… yeps… 1.2%… any higher and it’s too much for me… Thick cream and the sugars are a touch on the grainy sugar sweet side. You will find a cookie in there, what kind… I wont say… find out for yourself… but I have used this to help out a lot… from working with creams, caramels, and other fun things. Just be aware, that sweet taste can grow for my list of public recipes click here
Maple Bar:
Mhmm someone will have some sticky sweet teeth Usage for Maple Bar… lowest for me is .12% for a general maple sweet effect in other juices. Push it up a touch higher, and its a thick maple, with a chewy inside, that is really hard to figure out… Pushed even up to 1% and your bottle will not last thru testing, unless you were smart and mixed a 120ml for my public recipes for maple bar, click here…
Red Velvet:
If you like a chocolate cake that is “dry”, red velvet has that dryness covered. If you like the real red velvet, this flavor will not surprise you, but it will delight you in how it steeps about. if you want to play with it… start at 3 drops per 10 ml and see what’s up! in a 30ml… that would be 9 drops or .18g/.18ml or .6% at 6 drops or .12g/.12ml or .4% in a new 10ml bottle… you will find the perfect red velvet cake. That funky off taste for the red chocolate and the exhale of a really dry cake… almost from the bakery
my best recipe for it is
White Chocolate
mhmm Sticky white chocolate… no matter how high or low you use it… It will keep you coming back for more. Used in ultra small amounts, white chocolate is excellent for helping to fill out both creams, cakes and even cheesecake into becoming even fuller, thicker and rich. However not just for cakes and creams, but caramels, those scotches, nuts and fruits… yeps. you will need a larger bottle. Just not my bottle, tyvm! Usage rates for me is .12% up to 1.2% and the higher side is very very rare… I do enjoy it from .4% up to around .8% as after that, it has a few tricks of its own for taste… and I am not too sure who here could even discover them all For my public recipes, click here…
Hope you all enjoy this run down… and that by combining things you might not expect, will lead to even more flavor discoveries! 
and thank you
me being thick again