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Rocket to the Moon™

Rocket to the Moon™ E-Liquid is the flavor of Vanilla Coffee. Rocket to the Moon E-Liquid is made in the USA. Rocket to the Moon™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
More information about our e-Liquids

Majestic Dessert Recipes:

Vanilla Coconut Layer Cake

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

Cream shortening, add sugar slowly, add vanilla flavoring and well-beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.

Vanilla Coconut Filling and Icing

11/2 cups granulated sugar
1/2 cup water
2 egg whites
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup fresh grated coconut

Cook sugar and water over slow fire without stirring until syrup spins a thread; pour slowly over egg whites which have been beaten until stiff; beat until thick enough to spread; add vanilla flavoring. Spread between layers and on top of cake. While icing is still soft sprinkle thickly with coconut.

Majestic Chocolate and more:

Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.

Coconut Cream Candy

1 tablespoon butter
¾ cup milk
2 cups sugar
1/2 cup grated fresh coconut
1/2 teaspoon vanilla extract

Melt butter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add coconut and vanilla, beating until creamy. Pour into buttered tins and cool.

For Chocolate Coconut Cream Candy add 11/2 ounces unsweetened chocolate or 4 tablespoons cocoa before boiling.

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