Best 6 Lolly Cake Recipes
Lolly cake, also known as rainbow cake or surprise cake, is a festive and eye-catching treat that is sure to be a hit at any party or celebration. With its alternating layers of colorful cake batter and sweet buttercream frosting, this cake is not only visually appealing but also delicious. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with step-by-step instructions, helpful tips, and variations to create the perfect lolly cake that will impress your friends and family.
Here are our top 6 tried and tested recipes!
RAINBOW SURPRISE INSIDE CAKE
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
- Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
- To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
Nutrition Facts : Calories 630, Carbohydrate 92 g, Cholesterol 65 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 27 g, TransFat 2 1/2 g
NEW ZEALAND LOLLY LOG CAKE
This is an old receipe of my mother's from New Zealand. It can be eaten with a coffee, or taken to someone's home as a gift. Absolutely for the sweet tooth!
Provided by Lynn Remmers
Categories Candy
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter, stir in condensed milk, cool.
- Stir in Fruit Puffs (cut into four) and crushed biscuits.
- Shape into log and cover with coconut.
- Refrigerate.
Nutrition Facts : Calories 188.7, Fat 12.9, SaturatedFat 6.9, Cholesterol 27.2, Sodium 210.9, Carbohydrate 16.2, Fiber 0.3, Sugar 7.4, Protein 2.5
MARSHMALLOW CAKE
This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.
Provided by Lola Smith
Categories World Cuisine Recipes Asian Japanese
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
- In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
- In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.
Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g
CAKE LOLLIES
It is so easy no cooking involved at all, look absoutly fantastic and a big hit on any chocoholic!!!
Provided by hgw139
Time 35m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
- Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate and desiccated coconut until well combined.
- Roll golf ball sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20-30 minutes. (may help if you stick the lolipop into a halve of a potato to keep it standing.)
- Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. Leave to cool or will melt cake mixture.
- Sprinkle the sugar sprinkles onto a plate. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place back into patato. Set aside in the fridge for 20-30 minutes, or until the chocolate has set.
LOLLIPOP CAKE
Fab, fun easy-to-make birthday cake - decorate with your little ones' favourite treats
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h30m
Yield Cuts into 12-16 slices
Number Of Ingredients 11
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line the bottom of a 20cm round cake tin. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Bake for about 50-60 mins, or until risen and springy to the touch. Leave to cool briefly in the tin, then turn the cake out and cool on a wire rack. If the cake peaks a bit, slice off the top to level it.
- For the filling, cut the cake in half and sandwich back together with the lemon curd. Brush the top of the cake with a little more lemon curd. Roll out the icing and cut into a 20cm round. Carefully place on top of the cake, press down gently, smoothing it with your hands. Stick the lollipops into the icing at different levels, and the appropriate number of candles, then scatter on some jelly sweets or Smarties. The cake will keep in an airtight container in a cool place for up to 3 days.
Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Protein 4 grams protein, Sodium 0.7 milligram of sodium
LOLLY CAKE (ONE BOWL, NO COOK!!!)
Of course a true Kiwi was the inventer of this one, you can buy it in all bakerys, but since we moved to England, my godmother made a recipe for us
Provided by Perfect Pixie
Categories Candy
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- crush biscuits.
- mix with all ingredients except coconut.
- form a long roll.
- roll in coconut.
- wrap in greaseproof paper.
- refridgerate 12 hours.
Nutrition Facts : Calories 125.5, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.6, Sodium 43.8, Carbohydrate 23.5, Fiber 0.1, Sugar 21.7, Protein 2.7
Tips:
- Use the right ingredients: Make sure to use fresh, high-quality ingredients for the best results.
- Cream the butter and sugar together thoroughly: This will help to create a light and fluffy cake.
- Add the eggs one at a time: This will help to prevent the cake from curdling.
- Mix in the flour and baking powder gradually: This will help to prevent the cake from becoming tough.
- Do not overmix the batter: Overmixing can make the cake tough.
- Bake the cake at the correct temperature: The temperature of the oven will vary depending on the recipe, so be sure to follow the instructions carefully.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Lolly cake is a delicious and versatile dessert that can be enjoyed by people of all ages. The cake is easy to make and can be customized with different flavors and toppings. By following the tips in this article, you can create a delicious and impressive lolly cake that will be the star of any party or gathering.
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