When it’s sweltering hot outside and I have to make anything using butter, I immediately get anxious. As a food stylist, my team often shoots Christmas in the summer months for magazines and companies that work ahead. That means we roast turkeys and make cakes, tarts, and gingerbread in July. When I take butter out of the fridge to soften, it pretty much goes straight from cold to melted, greasy mess at the blink of an eye.
That’s why anything that I can cook outside, or make without turning on the oven, is a win. Enter New Zealand Lolly Cake, the perfect summer sweet treat.