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White Chocolate and Raspberry Lollies

White Chocolate and Raspberry Lollies

Looking for a new Christmas dessert? Try these white chocolate and raspberry lollies. They also make great dessert for your next party.

07 November, 2017
Average: 1.5 (22 votes)

Dietary Consideration

Season & Occasion

serves for


total time

4 HR 25 MIN


2 large
120 g, golden caster
All purpose flour
90 g
Baking powder
1/2 tsp
1 pinch
Vegetable oil
60 ml
55 ml, whole
Vanilla extract
1 tsp, extra
White chocolate
80 g, chips
60 ml, whole, plus 2-3 tbsp extra
150 g, softened
Icing sugar
375 g
Vanilla extract
1 tsp, extract
80 g, frozen, chopped
2 tbsp, golden caster
140 g
Lemon juice
1 tbsp
3 tbsp, caster
Edible gold
1 1/2 tsp
Lollipop sticks


For the sponge

  • Preheat the oven to 180°C (160° fan) | gas 4.
  • Grease and line the base and sides of a 23 cm | 9" square springform cake tin with greaseproof paper.
  • Combine the eggs and golden caster sugar in a large heatproof bowl set over a half-filled saucepan of gently simmering water.
  • Beat the mixture briefly to combine.
  • Continue to whisk until the mixture measures ~38°C | 100F on a sugar thermometer.
  • Remove the bowl from the heat and continue to beat with an electric whisk until thick and the beaters leave a ribbon-like trail in the mixture.
  • Sift in the flour, baking powder, and salt, folding until smooth.
  • Add the oil, milk, and vanilla extract and fold again until the batter is smooth.
  • Scrape into the prepared tin, spreading out evenly.
  • Bake for 18-22 minutes until a cake tester comes out clean from its centre. Remove to a wire rack to cool.

For the buttercream

  • Combine the white chocolate chips and 60 ml milk in a heatproof bowl. Set it over a half-filled saucepan of gently simmering water, stirring occasionally until melted.
  • Remove from the heat and set aside to cool.
  • Beat the butter in a large mixing bowl until thick and pale, about 2 minutes. Beat in the icing sugar in three additions until smooth and incorporated.
  • Add the melted white chocolate and the vanilla extract and beat again until smooth.
  • Beat in an extra 2-3 tbsp milk to thin the buttercream if needed; it should be spreadable.
  • Finish by folding in the frozen chopped raspberries.
  • Spoon the buttercream on top of the sponge base in the cake tin and spread it out in an even layer, smoothing the top.
  • Cover and chill until needed.

For the topping

  • Soak the gelatine leaf in a small bowl of cold water.
  • Combine the golden caster sugar with 50 ml water in a saucepan, and cook over a medium heat, stirring until the sugar has dissolved.
  • Add the raspberries and continue to cook for a further 4-5 minutes until broken down and juicy.
  • Strain the hot raspberry juice through a fine sieve into a small bowl and stir in the lemon juice.
  • Squeeze out the excess water from the gelatin before adding it to the raspberry liquid, whisking until dissolved.
  • Let the mixture cool for 10 minutes before carefully pouring over the buttercream layer in the cake tin.
  • Cover the tin again and chill for at least 3 hours until the topping is set.

To decorate

  • Before serving, turn out the cake from the tin.
  • Pulse together the caster sugar with the gold glitter in a food processor and sprinkle the mixture over the top of the raspberry layer.
  • Cut the cake into eight triangles.
  • Skewer with lolly sticks before serving.

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