Today’s Article come from the Lovely Lisa Notley of Lisa Notley Wedding cakes – oh and they are scrummy too (the cakes that is…. ahem, not that Lisa’s not! well you know what I mean, I’ll shut up now before I dig myself in deeper – suffice to say, if you are looking for a fab scrummy wedding cake, then it’s Lisa you should be talking to!).
Here is Lisa:
Ohhh… it’s that time of year again when Courtenay comes along asking for a piece for his blog, or perhaps he’s just after one of my chocolate cakes…….. (As if I would Lisa
)
We have had a really exciting start to the year here, at Lisa Notley Wedding Cakes. We were asked to take some mini individual chocolate – wrapped cakes up to London for a photo shoot for Conde Naste Brides magazine. The cakes look amazing within the “HOT HUES” story. You can see the cakes & story in the Jan/ Feb 2010 issue of the magazine. We also have a tiered chocolate shard cake going in the May/ June issue. We get such a buzz seeing our cakes in the best selling bridal magazine. It’s also very good for business!!
Trends that we are seeing for this year’s wedding cakes are tall deep narrow tiers, which will give great impact to any reception. Bright colours – think juicy oranges & fuchsia pinks, white cakes with piped pearls, oversized sugar flowers & sparkles. Extravagantly bold chocolate decorated wedding cakes are still a huge hit as are our mini chocolate cakes which can be used as dessert. Brides are becoming more adventurous with their cake designs & are choosing some deliciously different cake bases – including our scrumptious dark chocolate and whiskey cake, champagne & strawberry cake & lemon with Limón cello liqueur cake.
(One of Lisa’s fabulous creations from the wedding of Rhian & Mark)
I always finish on a recipe (though never one of our top secret wedding cake recipes!)
This is our family favourite at the moment…..it’s so easy to make & great as a “cake” or served as pudding with ice-cream & berries.
Chocolate & marshmallow fridge cake.
300 grams of dark chocolate drops, use good quality 53% cocoa solids or above.
180 grams butter.
225grams digestive biscuits, broken into small pieces.
200grams of mini marshmallows
150 grams dried fruit, cherries or / & nuts.
50 grams melted white chocolate
Line a baking sheet with baking parchment.
Melt butter in a saucepan; take the butter of the heat. Add the small pieces of chocolate. Leave for a minute & stir.
Add biscuits, 150 grams of the marshmallows& fruit / nuts & stir until all ingredients are coated in chocolate. Tip onto baking sheet & press down.
Sprinkle with the remaining marshmallows & drizzle with the white chocolate.
Pop in the fridge & leave until set. Remove from sheet & parchment, cut into pieces & store in an airtight container.
You can contact Lisa either by giving her a call on 01300 345139 or by visiting her website www.cakesbylisanotley.co.uk
I don’t know about you, but I’m salivating already just having read that recipe, where’s the phone….!





