As well as being back in the mood for blogging, I’ve also regained the urge to bake again. The last few weeks life has just got in the way of my hobbies and I found myself seriously lacking in motivation, which is quite unusual for me. But I’m back in business now! I’ve really enjoyed trying some new recipes and instead of eating my creations before I get the chance to photograph them, I’m vowing to get them up on the blog from now on! Todays vintage recipe comes from a 1950s magazine and is a new favourite. This is the third time I’ve made these and they’ve come out perfect every time.
These cakes are just a variation on the classic Viennese biscuit, they are lovely and crunchy and very easy to make. I usually make them in normal fairy cake cases, but this time I used my IKEA cases which I bought before christmas, which make a larger flatter cake.
To make the cakes you will need:
55g Icing Sugar
170g Butter (I used Stork to make these and it works really well)
3/4 tsp Baking Powder
A few drops of vanilla essence
125g Plain Flour
1-2 tbsp Water
Paper Cases and a large star-shaped nozzle and piping bag.
How to Make the Viennese Cakes:
1. Pre-heat oven to 190 degrees and lay out paper cake cases.
2. Sift dry ingredients together and put to one side.
3. Beat the butter until soft and then beat in icing sugar until creamy.
4. Add vanilla essence and mix well.
5. Gradually mix in the dry ingredients and add a little water if necessary. It should form a thick consistency mixture which should be a stiff as possible for piping.
6. Spoon the mixture into your piping bag and pipe into cases, I usually do two layers for the perfect size.
7. Place a cherry into the centre of each cake.
8. Bake in the oven for around 15-20 minutes until golden in colour.
9. Cool on a wire rack.
Here’s what the finished result should look like…
They taste so good, that even Jessica who doesn’t like cakes always has a few. They’re also really quick to make, so they’re perfect for a bit of last-minute baking.
Please let me know if you give this recipe a go, as I always love to hear how you get on. Feel free to send me pics too!