Viennese Cakes
These are sweet ‘stick to the gums’ cakes. Very simple to make and look very pretty on a tray if you use a red jam.
Viennese Tarts
These are light and delicious crumbly little cakes that kids just love (grown ups too) comes from a hand written recipe book of my grandmothers that she started during the second world war. Really simple recipe but great result
Vienna Cream Frosting (Better Than Cream!)
A thick creamy buttery frosting for your cakes. You can make it vanilla, chocolate, orange, lemon or coffee. Its a great topping that you can put some texture into. It looks very effective. Definitely best to have butter out of the fridge for about an hour before required-it’s easier to beat butter that is not hard. The butter should not be melted. This recipe should easily ice 12 -16 cupcakes with piped icing tops. This recipe uses Australian Cup measurements-1 cup = 250ml & 1 tablespoon =20ml
