Salted Caramel Viennese

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Method

    1. Add the margarine and Viennese Mix to a machine bowl fitted with a beater.
    2. Mix on slow speed for approximately 30 seconds or until fat is dispersed.
    3. Mix for a further 5 minutes on second speed.
    4. Deposit using a piping bag fitted with a star nozzle onto a silicone lined baking tray.
    5. Bake at 190°C for 15 minutes.
    6. Once cooled, pipe with Salted Caramel Frosting (50% Salted Caramel Luxury Filling and 50% Rainbow White Frosting) and sandwich together.

Ingredients

  • 1kg Viennese Mix
  • 500g Cake margarine
  • Rainbow Vanilla Frosting
  • Salted Caramel Luxury Filling
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