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Making Paper Cake Decorating Cones


Making Paper Cake Decorating Cones

French Cones are perfect for intricate piping.

Used Under Licence from iStock

There are many premade items available to help make piping icing and other products simple; however, sometimes paper cones called cornets are the best choice. These cones are easy to create and you can vary the size of the cone for different piping projects. One of the nicest aspects of DIY paper cones is clean up. After you're finished decorating simply remove the tip and toss the paper cone out! There two types of cones you can create for piping projects: standard cones and tapered or French cones.

Standard Paper Cones

This type of paper cone is used with metal decorating tips placed inside exactly like plastic piping bags. Standard cones are the most common created by professional cake designers because they can be used for pretty much any type of piping because the tips create the design not the cone. The steps for creating a standard paper cone are relatively straight forward and just require a little practice for consistent results.

Making a standard cone requires an equilateral triangle of parchment paper (triangle with three equal length sides). Parchment is usually rectangular in shape so the fastest way to create the correct type of triangle is to fold a piece of parchment in half to form two squares. Then you use a knife or spatula to cut the parchment in half along the crease. Fold each of the two squares corner to corner to make equilateral triangles. Take a knife or spatula and cut the creases again so you are left with four pieces of parchment for creating the paper cones. If you wish to create smaller cones simply cut the triangles in smaller sizes.

The only tricky part about creating paper piping cones is the fact that the technique is slightly different depending on whether the decorator is left handed or right handed.

  1. If you are right handed place the equilateral triangle in front of you so it looks like a pyramid, pointed on the top.
  2. Make a mark on the bottom left corner with a pencil to keep it separate from the other corners.
  3. Hold the triangle up with the mark on the bottom left and then carefully bend the corner with the mark around until it if flush with the top point. The mark should be pressed against the paper and a cone formed on one side of the triangle.
  4. Hold the top of the cone together between the thumb and forefinger of your left hand.<<li>Take the bottom right corner and bend it around the outside of the paper cones so the points meet up at the top point. Do not overlap the edges.
  5. Turn the cone around so the seam faces you and carefully fold down about 1 inch of the inside flap. Crease the flap sharply with your fingers to secure your cone. Some people will apply a small piece of tape as well to provide stability.

If you are left-handed follow the same procedure starting with the bottom right corner instead of the bottom left.

You can make several cones and store them until you need them for decorating projects. When you're ready to use the cones simply skip off about half an inch at the point and slip the decorating tip you need to use into the cone so it sticks out the bottom. Fill the cone with icing and fold the top down to secure the icing.

Tapered or French Cones

This type of paper cone is used without decorating tips. French cones are more tightly wound and pointed than the standard cone. This type of paper cone is used almost exclusively for very fine lines and controlled piping like writing. It is created in a very manner to a standard one. When you turn the cones with the seam facing you slowly overlap the seams slightly until the point at the bottom is very sharp and it cannot be adjusted anymore. You will have three small points sticking up at the top above the cone. Fold the farthest point to the left towards the outside of the cone over the edge and secure it with a crease. Then fold the furthest point to the right to the inside of the cone over the rim and crease it sharply. Finally fold the center point to the outside and secure. When you're ready to use the cone fill it with your icing or melted chocolate and simply cut a point so that a hole is created. The size of the hole will determine the thinness of your piped lines.

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