wikiHow to Make a Paper Cone or Cornet for Icing

Parchment paper cones, also known as cornets, are an extremely helpful pastry kitchen "tool". They are wonderfully easy to make at home. Filled with melted chocolate to adorn candies or royal icing to embellish cookies, your decorating possibilities are endless! This article describes how to make your own paper cone or cornet for icing.

Steps

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    Cut parchment paper into a right-triangle (one corner 90-degrees, the two short sides equal in length). Alternately, buy parchment paper that is already cut into triangles for cones (available at cake-decorating stores).
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    Hold the triangle with the "peak" at the top. Label the points:
    • A (bottom right)
    • B (bottom left) and
    • C (top peak).
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    With your dominant hand (your "writing" hand), hold the triangle like a pyramid. This will have the "north" peak (corner C) pointing towards you.
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    With your non-writing hand, bring the bottom right corner (corner A) up to meet the top corner C or "north" peak.
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    Place corner A directly on top of the "north" peak C. Have the ends directly over each other (no overlapping).
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    Hold the seams of A and C in your writing hand. 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.
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    Place a piece of tape on the seam to keep them together and centered.
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    Fold about 1-inch of top edge inside the cone.
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    Fill with melted chocolate or royal icing and start icing!

Things You'll Need

  • Parchment/baking paper
  • Scissors
  • Tape

Sources and Citations

  • Original source of article, Dyann Bakes, Tip #4 Paper Cone (Cornet). Shared under a Creative Commons Attribution 2.5 License.

Article Info

Categories: Frosting Icing and Fondant