If you asked my toddler what some of his favourite things in the whole entire world are, there’s absolutely no doubt that he would say cake and lollies. What kid wouldn’t, right? But, seldom is there ever an opportunity to combine the two. That is, until this recipe for lolly cake stumbles into your life. It’s colourful, fun, and the best way to get the kids to help you in the kitchen (you’re welcome).
How to make lolly cake: key tips
You’ll want to make sure the biscuits are crushed evenly to create a consistent texture throughout the cake. You can use a food processor or place them in a sealed bag and crush them with a rolling pin. I’d also recommend allowing the lolly cake to chill in the refrigerator for at least 2 hours - more if you can. This helps it set firmly and makes it easier to slice for the big lolly reveal!
What goes into our lolly cake recipe?
Lolly cake is a New Zealand recipe that traditionally uses Fruit Puffs which are a bit tricky to find in Australia. So, in lieu of these, I recommend using musk sticks and jubes. You could also go for mini marshmallows if you’re after a more traditional pastel look. One of my favourite parts of this lolly cake recipe, however, is that you are free to go wild and make it uniquely your own. Try out any of your favourite lollies - you can’t go wrong with this one.
If you’re going to add a lolly cake to your next birthday party, why not also add sausage rolls, chocolate crackles, and honey joys to the menu?
Recipe and photo by Greer Worsley with additional notes by Cassie Arrowgros - Content Producer.
Ingredients
- 3/4 cup (240g) sweetened condensed milk
- 80g butter, chopped
- 250g Malt’O’Milk biscuits, crushed
- 1 tbsp cocoa powder
- 120g musk sticks, chopped into 1cm pieces
- 80g jube lollies, halved
- 1/3 cup desiccated coconut
Method
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Step 1In a small saucepan over medium heat, stir condensed milk and butter until butter is melted and mixture is smooth. Transfer to a bowl and add crushed biscuits and cocoa. Stir well to combine. Fold through musk sticks and jubes.
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Step 2Divide mixture in half and form each half into a log. Place coconut on a board or plate and roll each log in coconut to coat. Wrap in plastic wrap and refrigerate for 2 hours or until firm.
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Step 3Cut into 1cm slices and serve.
Recipe Notes
What type of biscuits should I use?
Malt biscuits are the traditional choice for lolly cake, as they provide a nice flavour and texture. But don’t stress if you can’t find them - you can substitute with other plain, sweet biscuits like Marie or digestive biscuits.
How do I store lolly cake?
Lolly cake should be stored in an airtight container in the refrigerator and will last for up to a week.
Can I freeze lolly cake?
Yes, lolly cake can be frozen. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Why is my lolly cake not holding together?
If your lolly cake is crumbly, it may be due to insufficient mixing or not pressing the mixture firmly enough when shaping. Ensure the ingredients are well combined and press the mixture tightly into shape.
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