greaseproof paper to prevent a skin forming and leave to cool completely. Refrigerateuntil ready to use.
If the buns are a bit soft when you take them out of the container, lay them in a singlelayer on baking sheets and re-crisp in a moderate oven for 5 minutes. Fill them sparinglywith the limoncello cream by piping as before. You can always pipe in a little extra if youhave any mixture leftover.
Break the chocolate into a heatproof bowl and melt over a bowl of gently simmeringwater. (Or melt in the microwave on Medium for 2-3 minutes.) Give the chocolate anoccasional stir until it has just melted. Turn off the heat.
Rest the cone inside a vase or jug for support. Put a small bun into the point of the conewith the bun's base face up. Spoon 1 tsp of melted chocolate onto the base and secure twosmall buns over the first, again with base up. Spoon over another teaspoon of chocolate.It's a little difficult working at the tip of the cone but it gets much easier as the cone getswider.
Work up the cone, packing in the buns quite firmly, drizzling the chocolate (see left) andworking in horizontal layers until the cone is filled. Make sure that each bun is firmlysecured in place with chocolate before proceeding to the next layer and make sure the lastlayer forms a flat base for the cake. Keep the filled cone in the coolest place overnight.
On the day: carefully invert the cone on to a flat serving plate and lift away the cone.Gently peel away the foil if it hasn't come away already. Put the remaining 100g/4ozsugar in a small heavy-based saucepan with 5 tbsp water. Heat very gently, stirringslowly until it has dissolved to make a smooth syrup. Take care not to splash the syrup upthe sides of the pan or it may crystallise and solidify.
Bring the syrup to the boil and cook for 4-6 minutes, watching closely until it turns a richgolden colour. Take off the heat and dip the base of the pan in cold water to preventfurther cooking. Stand back as the pan will splutternoisily. Carefully dip the ends of the sugaredalmonds and roses in caramel and secure around thecake, scattering a few on the plate.
Using a teaspoon, drizzle more caramel around thebuns so that it falls in fine threads. If the caramelhardens before you've finished decorating, gentlyreheat it, taking care not to burn it. Finish with adusting of icing sugar. To serve the cake, it is easiestif you have one server to break pieces off for theguests, starting from the top and working down.
To make the cone
Make the cone. Make a pencil mark halfway along along edge of the A1 card. Mark the halfway positionalong both short edges and draw a line from each pointto the mark on the long edge. Attach one end of thestring to the pencil and holding the other end at the pointon the long edge, draw a curve from the point on oneshort side to the point on the opposite side. Cut out the card shape and use as a template to cut