Remember the magic of birthday parties when you were a child?
The sheer excitement of waking up knowing today was your day. There would be a pile of presents waiting, your best friends arriving in their Sunday best (or in my case, their favourite princess costume), and, of course, the piece de resistance - enough sugar to keep a small army hyperactive for days.
Ah, the sweet, sugary embrace of those childhood party foods - where do we even start?
Let’s kick things off with a classic: fairy bread. Who knew that a piece of white bread, slathered in butter, and topped with hundreds and thousands could bring so much joy?
Its genius lies in its simplicity. Every bite is a crunchy, sweet, buttery explosion of colour, making it impossible to stop at just one piece.
In my opinion, it wasn’t a real birthday party unless you ended up with sprinkles all over your face and clothes, because the rule was extremely clear - if you’re not wearing your food, are you even having fun?
And then there is lolly cake, the undisputed king of New Zealand party treats. This one is the showstopper - chunks of bright, colourful lollies wedged into a dense, condensed milk-soaked log of crushed malt biscuits, all rolled in coconut. What’s not to love?
It is the kind of treat you eat in big, satisfying slices, washed down with a glass of overly sweet Raro that stained your tongue for the rest of the day.
Of course, these parties weren’t just about the food. There was the chaos of pass-the-parcel, the confusion of musical chairs, and the inevitable sugar-induced mania that had kids bouncing off walls while parents nervously glanced at their watches.
As we grow older, these childhood birthday parties seem to slip further into the past, like a half-remembered dream.
But sometimes, all it takes is a bite of fairy bread or a slice of lolly cake to transport us back to those days of unbridled joy.
So next time you’re at the supermarket, grab a loaf of white bread and a packet of hundreds and thousands.
After all, who says you need to wait for a children party to indulge in a bit of nostalgia?
For those seeking something a little different that still embodies the feeling of our Kiwi classics, be sure to try out out one of my delicious, birthday bash-inspired treats!
Fairy bread slice
Ingredients
For the base:
250g softened butter
½ cup icing sugar (sifted)
2 tsp vanilla extract
1½ cups flour (sifted)
½ cup cornflour
For the fudge layer:
200g sweetened condensed milk
20g butter
2 tsp vanilla extract
200g white chocolate
Hundreds and thousands to top
Method:
To begin, preheat oven to 180°C standard bake and line a square slice tin with baking paper.
To make the base add the softened butter, icing sugar and vanilla to a large bowl. Using an electric beater beat until light and fluffy.
Add half the flour and half the cornflour into the bowl with the bitter and sugar. Using a spatula or wooden spoon, fold the drys into the butter mix until combined. Repeat with the rest of the flour and cornflour.
Gently press the base mix into the bottom of the slice tin, ensuring it is distributed evenly.
The best way to do this is by placing a sheet of baking paper over the base mix and using your hand to press it down.
Bake for 15-20 minutes or until golden brown on top.
Once you have removed the base from the oven, begin making the fudge layer.
To do this, add the condensed milk, butter, vanilla, and chocolate to a pot. Place over a medium heat and continuously stir until the chocolate and butter have fully melted and all three ingredients are fully combined. Pour the fudge mix evenly over the base.
Leave the slice to sit for 5 minutes before adding the sprinkles in a thick layer over the top. You can add as many or as few sprinkles as you like.
Place the slice in the fridge overnight to set. If you wish to speed up the process you can pop it in the freezer for a few hours.
Once set remove from the tin and cut into triangles.
Lolly cake cheesecake
This recipe can either be made as a single large cake by using a 20cm springform tin, or three mini cakes using 8cm springform tins.
Ingredients
For the base:
200g malt biscuits
115g butter
⅓ cup condensed milk
1 tsp vanilla
120g foam lollies (I used Pascal Explorers), cut into small pieces
¼ cup desiccated coconut
For the cheesecake:
200ml cream
350g room temperature cream cheese
2 tsp vanilla extract
300g white chocolate, melted
Extra foam lollies to decorate
Method:
Begin by lining either a 20cm springform cake tin, or 3 x 8cm springform cake tins with baking paper.
For the base:
Using either a food processor or by hand, crush the malt biscuits into a fine crumb, leaving a few slightly larger chunks for additional texture. Place into a medium bowl.
Add the butter, condensed milk and vanilla into a microwave safe bowl and melt using 30-second intervals.
Once the butter mix is melted and combined, add to the malt biscuits along with the foam lollies and mix to combine.
Sprinkle a generous layer of coconut on the bottom of your cake tin and then press the base mix evenly on top.
Place your cake tin into the freezer and allow to set for 20 minutes.
For the cheesecake layer:
While the base is in the freezer, begin preparing the cheesecake mix.
Begin by whipping the cream into stiff peaks. Set aside.
In a separate bowl, beat the cream cheese and vanilla together until light and creamy.
Pour the melted chocolate into the cream cheese and beat until fully combined and then fold the whipped cream through the cream cheese mix.
Spoon the mixture over the base in an even layer. Cover and refrigerate overnight.
Once set remove from fridge and decorate with chopped up foam lollies.
