Karen & Rory, Warwick Castle, 2011
“Fantastic looking cake that (if you can believe it) tasted even better than it looked. Thank you for everything you did for us. Our cake was a masterpiece.”
This cone cake is made in a specialist cone shaped mould The chocolate cake is baked and cooled then added to the mould layer by layer alternating with liquid chocolate ganache. The whole thing is left upside down for 12 hours to set into shape. We then remove the cake from the mould decorate with more ganache and then the white chocolate decorations are made and added one by one. The roses are made separately and once set are added at the very end of the process.
This size caters for 200 guests.