Vianne’s Recipes

Vianne’s Lavender Tea & Honey Cake with Lavender Buttercream Frosting


  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar
  • 1/2 cup local honey
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups steeped (5-8 minutes), Vianne’s Lavender Tea

Lavender Buttercream Frosting:

  • 3/4 cups butter, at room temperature
  • 3 1/2 to 4 cups powdered sugar
  • ½ teaspoon Lavender tea (or substitute 1-2 drops of essential oil)
  • 1-2 teaspoons milk (if needed)
  • Coconut Flakes for Bunny fur and grass (dye green – add to sandwich bags with a few drops of green dye and shake)
  • Jellybeans for eyes and nose, dyed toothpicks for whiskers


Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. (Fits two 9-inch round cake pans for Bunny Cake, one 9 or 10 inch bundt cake pan, or one 9 by 13 inch sheet cake.)

In a mixer combine the flour, baking powder, baking soda, salt and cinnamon

Add the oil, honey, white sugar, brown sugar, eggs, vanilla and tea. Mix on the slowest speed. When well combined the batter will be thick and without lumps.

Spoon batter into the prepared pan(s) and place in the oven. For cake and bundt pans bake for 60 to 75 minutes; for sheet cake back for 40 to 45 minutes. The cake is done when it springs back when gently touched in the center.

Let cake stand for 15 minutes, then remove from pan.

Lavender Buttercream Frosting

In the bowl add the butter and begin mixing. Slowly add the powdered sugar and lavender tea. Mix until it becomes fluffy and peaked. Add milk in small increments to desired frosting fluffiness.

Once the cake is cooled completely, make the Bunny cake by following diagrams.

Iced Matcha drinks

Whisk matcha (about 1/2 teaspoon for every 8 oz) in enough hot (just below boiling) water to froth it up and dissolve it as best possible (there will always be sediments at the bottom of the cup – just drink it down – full of vitamins!).

Add room temp water, then ice cubes.

Variations include:

Add Vianne’s Vivation Tea (instead of water) for the Matcha Mint!

Add Vianne’s with a Twist Tea (instead of water) for a tart Lemonade Matcha!

Sweeten with your favorite. Local honey is always a great choice


Yogurt with Matcha added!

Ice cream, cream cheese and cottage cream based recipes are healthier with Matcha added.

Vianne’s Chocolate (Matcha variation) Truffles

3 – 6oz packages semi-sweet chocolate chips
1 – 14 oz can sweetened condensed milk
1 tablespoons flavoring extract (such as vanilla, rum, orange, or almond)
Unsweetened cocoa

In a heavy saucepan over low heat, melt chips with condensed milk. Remove from heat. Stir in flavoring. Chill until dough is firm but not stiff. Shape into 1 inch balls. Roll in unsweetened cocoa.
Enjoy preparation with a pot of Vianne’s tea!


Roll in Matcha blended with coconut instead of cocoa.

Read about the health benefits of Matcha info

Kerri’s Matcha Protein Drink

1/2 tsp Vianne’s Matcha Tea
1/2 scoop Vanilla protein powder (scoop usually comes in protein powder canister)
1/2 cup Almond milk – unsweetened
1/2 tsp Vanilla extract
1 tsp Local honey

Wisk the tea and protein powder in 1/2 cup boiling water slowly, then add vanilla extract, almond milk and local honey. Once all is dissolved, add water and ice. Sip away – yumm, so healthy!

Vianne’s Lemon Curd

Zest of 2 lemons
7 T. fresh lemon juice
1/4 pound butter
1 cup granulated sugar
4 eggs

Assemble a double boiler with a medium pot filled to 1 inch from the top. Set aside two medium size stainless steel bowls. Bring the water to a steady simmer. Crack the four eggs into one bowl and set aside. Place remaining ingredients into the other bowl and place on the pot of simmering water. Heat the mixture, while stirring, until quite hot. Set the mixture aside and place the eggs on the double boiler. Whisk the eggs and temper with the hot mixture. Keep the mixture on the boiler and stir with a spoon or spatula until thickened. Strain if desired, keep refrigerated.

Chocolate Pots – de-crème

2 cups of heavy cream
5-8oz high quality chocolate
2 Tablespoons sugar
6 egg yolks
1 tsp vanilla

Cook until blended and cream is scalded, but do not boil. Beat egg yolks in separate boil, temper (Temper= very slower adding hot liquid to the eggs) with ½ cup of hot mixture, then combine all – add vanilla. Return to double boil, cook until thick, strain, pour into pots (teacups are lovely), let cool, cover & refrigerate. Serve with clotted cream and a cookie!

Teapot Wafers

2 cups all purpose flour
1 stick butter
½ teaspoon salt
½ pound grated sharp cheddar cheese
2 tablespoons half and half
a dash of cayenne pepper

Mix the flour and salt, then cut the butter into the mixture. Add grated cheese, then half and half to form a soft dough. Add cayenne pepper. Using a floured board, roll out and cut with a mini teapot cutter. Bake at 350 until lightly browned.

Yield approximately 3 dozen

Vianne’s Pumpkin Spice Tea Skinny Latte’s

Serves 3

Skinny slow cooker pumpkin spice tea latte, an easy healthy and delicious fall flavored tea drink with just 90 calories.


  • 1 pinch Ginger, ground
  • 1/4 cup Pumpkin, canned

Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/8 tsp Nutmeg, ground
  • 1 tbsp Sugar
  • 2 tsp Vanilla extract


  • 3/4 cup V’s Teas Pumpkin Spice tea – steeped.


  • 2 cups Milk, non fat


Combine the tea, pumpkin, milk, sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg and ginger in slow cooker.

Blend and whisk until it’s mixed up well.

Cover and heat on LOW for 2 hours until steaming hot.

Before serving, whisk again because the pumpkin tends to sink to the bottom and needs to be mixed.

Ladle into big teacups or mugs.

Sprinkle with cinnamon and dollop with whipped cream, if desired.

Vianne’s Christmas Classic Tea Punch or batch of Cocktails

An easy recipe, as the tea contains most of the spice and flavor.

For a batch of cocktails or medium punch bowl

  • One bottle of white wine – pick a favorite!
  • One bottle sparkling cider
  • 3 cups of Vianne’s Christmas Classic tea – prepare iced

Add all together in a punch bowl or pitcher, add sliced apples, oranges, cranberries and ice!

“Tea, God’s elixir” – Kerri Blache