Angelique & Tom, Ingon Manor, 2011
“We were truly blessed to have had ‘Sweet As’ create such a ‘master piece’ for our big day. We knew we wanted something special but other than sharing our colour scheme and photos of my dress I had little idea of what I really wanted. Wayne and Jenny had incredible patience and really spent time getting to know us before creating our ‘perfect’ cake. We couldn’t have been happier! They paid incredible attention to detail, incorporating our (very) specific colour theme and paying particular attention to our very own love story. The finished product brought tears to my eyes, with a beautiful quote from our wedding invitations. The taste was even more spectacular, and still friends and family comment on the magnificent taste of the cake. Since getting married, we have gone back for my Mum’s 70th birthday cake, and cakes for our children’s parties. It seems no job is too big for Sweet As. Keep up the good work Sweet As…And thank you!!! X”
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.
This size caters for 200.