Lolly Cake is a kiwi staple at Christmas time and it’s easy to see why! Whip up a batch with the kids ready for gifting in no time.
Eskimo lollies are the jewel in the lolly cake crown- they have a chewy, marshmallowy texture and creamy flavour kind of like Milkos but SO MUCH BETTER. Luckily for those of us unfamiliar with the retro kiwi sweet, you can pick up a bag or two at O’Connor Fresh Supa IGA‘s international food section.
Making up a batch is SUPA easy, but for a little twist on the Kiwi tradition, we challenged guest chef Veronica Lofthouse of Rabbit Lane create her own signature cupcake interpretation of the iconic NZ sweet!
Originally from Adelaide, Veronica feels right at home in KB with the stunning architecture and relaxed “big country town” atmosphere. She and her husband Russell relocated to Kalgoorlie Boulder in 2015, after stints in Tom Price (where they met) and Perth.
“While we were in Perth, Russell was on a 4/1 FIFO roster which was fine when it was just the two of us, but pretty challenging for a young family. Being based in Kalgoorlie, Russell can be home with us every night”.
A talented baker with creative flair, Rabbit Lane was launched in October this year as an at home business to compliment raising their two children Otis, 3 and Samara, 5 mo. “I thought it would be easy to fit in baking alongside looking after the kids, but of course that never goes according to plan!”
Nevertheless Veronica manages to juggle motherhood with taking custom cake orders and creating regular batches of cupcakes exquisitely decorated with buttercream in dreamy flavours like lemon curd, choc salted caramel, matcha and white chocolate.
For the rest of us who are bit more domestically challenged, this lolly cake recipe is just the ticket. Easy enough for the kids to help, and pretty as a picture in little cello bags tied with ribbon or bakers twine for a sweet little gift this Christmas.
NZ Lolly Cake
1 packet Eskimo lollies, approx 190g
1 packet Malt biscuits, approx 250g
120 g Butter
½ can Sweetened condensed milk
2 cups Desiccated coconut
- Break Eskimos by hand into pieces.
- Crush biscuits to a rough crumb.
- Melt butter and condensed milk over a gentle heat.
- Mix all ingredients together, form into a log shape then roll in coconut.
- Chill for 4 hours. Slice and keep in the fridge until needed.
Rabbit Lane’s Lolly Cake Cupcakes are an indulgent interpretation of the original – vanilla cupcakes topped with buttercream icing, a little stained glass-like sliver of lolly cake and a rich condensed milk caramel drizzle… and of course a pastel-hued Eskimo lolly for good measure! Taste tests from the We Love KB team confirm that it’s a winning combination. 😉
If you’d like to try for yourself or give as a special gift to a friend, limited boxes of 6 for $25 are available to order for this Friday 22nd December. Just get in touch with Rabbit Lane via facebook or phone 0417 725 310.