Dyann Bakes

Thu, 4 January 2007

Parchment paper cones, also known as cornets, are an extremely helpful pastry kitchen "tool" that are wonderfully easy to make! Filled with melted chocolate to adorn candies or royal icing to embellish cookies—your decorating possibilities are endless!

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Click here to download the instructions as a PDF file

Cut parchment paper into an equilateral triangle (all three sides measure the same) or buy parchment paper that’s already cut into triangles for cones (available at cake-decorating stores).
Holding the triangle with the "peak" at the top, label the points A (bottom right) B (bottom left) and C (top peak).
With your dominant hand (your "writing" hand), hold the triangle like a pyramid with the "north" peak (corner C) pointing towards you.
With your non-writing hand, bring the bottom right corner (corner A) up to meet the top corner C or "north" peak.
Place corner A directly on top of the "north" peak C with the ends directly over each other (no overlapping).
Hold the seams of A and C in your writing hand; then with your non-writing hand, bring corner B completely around the cone and up to where corners A and C meet.
All three letters should line up together. Make sure all seams are dead center and the hole at the bottom of the cone is extremely small or non-existent.
Place a piece of tape on the seam to keep them together and centered.
Fold about 1-inch of top edge inside the cone.
Fill with melted chocolate or royal icing and have fun!

Direct download: Tip_04_parchmentCornet.mp4
Category: Tips -- posted at: 11:25 PM

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