Lolly cakes are quick, easy, no-bake Kiwi Classic.
It was a cool Wednesday morning when I headed to the shops to stock up on supplies for my Lolly Cake. I decided I needed to make this Kiwi classic after dipping my toes into the pool of Aussie treats…the Lamingtons.
First confession: I have never had a lolly cake. When I have perused the “slices” I never felt the need to purchase one. I mean, why would I when the caramel slice is right next to it?
Second confession: I like condensed milk. I like malt biscuits. I like butter (who doesn’t?). I don’t like fruit puffs. I was worried this would be a fail. But it wasn’t. However, the next time I make this I may use a different sweet, chocolate even.
What is a lolly cake?
Well, it’s not a cake. It is more of a no-bake biscuit fudge stuffed with fruit puff lollies. Sweets or candies in the rest of the world.
Fruit puffs are these sweet, firm yet soft and chewy sort of like a marshmallow with fruit flavours.
This confectionary (the cake that is) seems to have been first made in the 1940s but really became a hit in the ’60s and can be found everywhere. And I mean everywhere. Every supermarket sells them, you can find them at petrol stations, dairies, and some bakeries.
Ingredients for the Lolly Cake
Malt biscuits give the lolly cake a crunch, and balance out the sweetness of the lollies (sweets or candy in the rest of the world). In a pinch I would suggest using Marie biscuits, tennis biscuits, speculoos biscuits, or shortbread.
Condensed milk gives the fudgy part of this no-bake snack it’s sweetness. Using coconut condensed milk or the light version will work just fine.
Butter is not the usual ingredient, a margarine is. But, everything is better with butter.
Fruit puffs are the traditional sweet/lolly used in this recipe. However, any sort of soft marshmallow type candy will be a perfect substitute.
Desiccated coconut is used to enrobe this lolly cake roll. This helps balance out the sweetness overall.
Making the Lolly Cake
Making a lolly cake is fairly straight forward.
- Crush the biscuits to your desired size.
- Cut your lollies or candies into halves or thirds.
- Melt the butter and combine it with the condensed milk.
- Add the biscuits and lollies, mixing through.
- Then either roll the mixture into a log or press into a cake tin or slice tin.
- Refrigerate for 1 to 4 hours allowing everything to set up and voila…you have a lolly cake.
- 250 grams malt biscuits crushed
- 200 grams condensed milk
- 100 grams butter melted
- 190 grams fruit puff lollies sweets or candies -1 packet
- ½ cup desiccated coconut
- Place the biscuits in a food processor or blender to create biscuit crumbs. Alternatively, place the biscuits in a sturdy ziplock back and crush using a rolling pin.
- Cut the fruit puff lollies into halves or thirds.
- In a microwave-proof bowl melt the butter.
- Add the condensed milk to the butter and stir until there are no streaks of butter or condensed milk.
- Add the biscuits and lollies to the butter mixture and mix until there is no butter mixture left.
- Place the lolly cake mixture onto cling film (plastic wrap) or baking paper and roll into a log.
- Unwrap the log and cover it with the coconut. Roll the log up again and place it in the fridge for 1 to 4 hours or until set.
- Slice the lolly cake into 20 or more pieces for serving.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.