Why You’ll Love This Lolly Cake Recipe
You’ll love this Lolly Cake recipe because it’s incredibly easy to make and requires just a handful of ingredients.
I can’t tell you how many times I’ve whipped this up for gatherings or just a sweet treat at home.
The best part? It comes together in no time, and you don’t need any baking skills!
Mixing everything is so satisfying, and watching it chill in the fridge is like waiting for a surprise.
Plus, the combination of flavors and textures is absolutely delightful.
Trust me, once you try it, you’ll want to share it with everyone you know!
Ingredients of Lolly Cake
When it comes to whipping up a quick and tasty treat, this Lolly Cake recipe has got your back. Seriously, it’s like the dessert equivalent of a warm hug.
With just a few basic ingredients, you’ll be on your way to creating a delightful dessert that’ll have everyone asking for seconds. And let’s be honest, who doesn’t love a no-bake recipe that’s as fun to make as it’s to eat?
So, let’s gather our ingredients and get ready to create something sweet!
Ingredients for Lolly Cake:
- 200 g condensed milk (about half a tin, you can use light if you prefer)
- 100 g butter
- 250 g malt biscuits
- 200 g marshmallows (or you can use fruit puffs if that’s your jam)
- 2-3 tablespoons coconut (for sprinkling in the tin)
Now, let’s talk about these ingredients a bit more. The beauty of Lolly Cake is its flexibility.
Don’t have malt biscuits? No problem—any type of biscuit will do, though I must admit that malt biscuits add a special crunch.
And those marshmallows? You can mix it up with fruit puffs if you’re feeling adventurous. They give a different flavor and texture that’s equally delightful.
Oh, and if you’re not a huge fan of coconut, feel free to skip that part or use nuts instead. The key is to make it your own.
After all, who doesn’t love a little creative freedom in the kitchen?
How to Make Lolly Cake
Alright, let’s plunge into the delightful world of Lolly Cake! Making this treat is simpler than you might think, and trust me, it’s the kind of dessert that will make you feel like a kitchen superstar.
First up, grab your 200 g of condensed milk and 100 g of butter. Toss them into the microwave in a bowl. Set it for about 30 seconds to a minute, keeping an eye on it. You want it melted but not bubbling over like a volcano. Once it’s all nice and gooey, give it a stir to make sure it’s well combined. I mean, we’re looking for silky smooth here, not a lumpy mess.
Now to the fun part: crushing those 250 g of malt biscuits. You can use a rolling pin or just your hands if you’re feeling feisty. Just make sure they’re in small pieces—think of it as a stress reliever.
Next, chop up your 200 g of marshmallows (or fruit puffs if you’re going rogue) into bite-sized bits. Combine the crushed biscuits, chopped marshmallows, and your melted butter and condensed milk in a large bowl. Mix it all together until everything is coated and you can practically hear the flavor exploding—okay, maybe that’s just me getting excited.
Once your mixture is ready, it’s time to assemble! Grab a jell ring or any suitable dish and sprinkle about 2-3 tablespoons of coconut in the bottom. This not only adds a lovely flavor but also keeps the cake from sticking.
Now, you can either press the mixture into the ring or pour it in and smooth it out. The more you press, the more compact it’ll be, which is great for slicing later.
Pop it in the fridge for a few hours, or until it’s firm. When it’s time to serve, just turn it out onto a plate, slice it up, and watch everyone’s faces light up. Seriously, it’s like you’re handing out little bites of happiness. Enjoy your creation!
Lolly Cake Substitutions & Variations
While the classic Lolly Cake recipe is a crowd-pleaser, experimenting with substitutions and variations can take your dessert to new heights.
For a twist, try using chocolate biscuits instead of malt biscuits for a richer flavor. If you’re not a fan of marshmallows, consider swapping them with dried fruits or even chopped nuts for added texture.
You can also play around with the coconut; try using crushed graham crackers instead for a different finish. And if you want a touch of color, add a few drops of food coloring to the mixture.
The possibilities are endless!
Additional Tips & Notes
To guarantee your Lolly Cake turns out perfectly, it’s essential to measure your ingredients accurately and keep a close eye on the melting process in the microwave.
I recommend using a microwave-safe bowl to avoid any spills. When crushing the biscuits, aim for a mix of fine crumbs and larger chunks for texture. If you’re feeling adventurous, try adding a pinch of salt to enhance the flavors.
Don’t forget to refrigerate the cake long enough; it should be firm before you turn it out. Finally, cut with a sharp knife for clean slices—trust me, it makes a difference!