LOLLY CAKE – AUSTRALIAN

This is another recipe that has been hanging around waiting to be tried for quite a while. It has been untried, mainly because of its non-Australian ingredients.

The promise of having a bunch of kids around on the weekend was enough to get me problem solving. I wanted to get the ingredients as simple as possible, in both quantities and availability. The result was great – it made plenty and there was no problem with storing leftovers, it was cut into slices and reassembled into a log and then into the freezer.

Make sure that there is enough for everyone as the adults will want to try as well.

The recipe would make a great birthday cake, push the mix into a spring form cake pan and decorate with cream cheese icing and more lollies when set.

Lolly cake with Clinkers

Lolly cake with Clinkers and M&Ms

Australian Lolly Cake

Ingredients

Lolly cake ingredients

Lolly cake ingredients

  • 3 x 200g packets of Paradise malt biscuits (Woolworths)
  • 1 x 250g pack of butter
  • 1 tin sweetened condensed milk
  • 1 x 300g pack Clinkers (or 1 1/2 bags and no smarties)
  • 1 small pack Smarties or chocolate m & m’s (about 100g)
  • 2 tbs coconut oil

Method

Lolly cake mix

Lolly cake mix

Melt the butter and stir in the sweetened condensed milk and coconut oil. Set aside to cool. If it is too warm the chocolate coating on the lollies will melt.

Crush the biscuits – crush them in the packet then put them into the food processor and briefly blitz with the pulse setting, leaving some larger lumps.

Slice the Clinkers into 3 and add to the biscuit mix. Add the Smarties/M&M’s. Mix together.

Put a long piece of plastic wrap on the counter, put the coconut into a bowl ready to use.

Mix the liquid into the biscuit mix, using hands to form it into cylindrical lumps and lay them out on the plastic wrap, pushing the pieces together. Alternately line a rectangular plastic container with baking paper and push the mixture in. Sprinkle with the coconut, getting it on all sides. Wrap the plastic wrap around the shapes and form it neatly into a cylinder that will be able to be sliced into largish biscuit sized rounds,

Put onto a tray and place in the fridge for at least 4 hours to set or cover the container and store in the freezer.

To serve unwrap and slice about 6 mm thick.

Next one I make will be only Smarties. The little bits of chocolate were lovely in the mixture.

For Christmas I am going to add cocoa to make it chocolate coloured. I am going to make up a white chocolate / butter mix and pour it over the top of the log. This will be decorated with mint leaves and jaffas to look like holly and berries.

Variations:

Lolly cake ice-cream cone biscuits

Coated cones with chocolate and crushed candy canes

Coated cones with chocolate and crushed candy canes

Lolly cake high tea biscuits

These looked fabulous – make a half batch of lolly cake – just chop the clinkers a bit finer,  spoon mix into fancy cup cake cases,  melt some white chocolate (in the microwave) and spoon over. Decorate with pre-made roses. VOILA!

Lolly cake mix pushed into fancy cupcake cases then melted white chocolate on top with purchased roses placed with tweezers.

Lolly cake mix pushed into fancy cupcake cases then melted white chocolate on top with purchased roses placed with tweezers.

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