Parchment Cones

Somewhere along my baking endeavors I was decorating a cake or a cookie with a parchment cone - super easy to make and use, disposable - when it was mentioned to me that this was a great tool that most at-home bakers don't have access too. Well, while in the original conversation it was suggested that I come up with a silicone, resuable version, a feat I haven't quite conquered just yet, I do have a little try-it-at-home write up for now. Here we go!

PARCHMENT CONES

1. Cut a rectangular piece of parchment. Cut diagonally into two triangles.

2. Holding one triangle piece with top of triangle facing you (that diagonal cut you made? that is facing away from you) and the long side of the triangle on your left (L for left, L for long. easy to remember right?)

3. Now with your right hand holding the short side of the triangle, roll it upwards towards the top of the triangle.

4. With your left hand, roll long side of triangle upwards towards the top of the triangle, forming the cone.

5. Pull corners together, tightening cone until tip is closed. 

6. Fold corners into secure cone.

7. Fill with whatever you're decorating with (melted chocolate, colored frosting, etc.). To close off the cone: after filling (not too full or it'll burst! shoot for about 1/2 to 2/3 full) close the opening and fold the entire edge over, then fold again.


I know that nowadays there are many products out there that are suppose to make piping easier but with parchment cones, once you get the hang of making one, it's really not that complicated. Plus I find it easier to control the pressure while decorating AND there's the bonus of not having to clean up the accordian style piping things or the tube piping doohickies. With a cone, when you're done, you just toss! It's great for small amounts (so you don't have to use a whole piping bag) like chocolate when writing on cakes like this birthday cake I made: