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Parchment Cones: The
paper cone is perfect for making intricate, decorative designs. It was one
of the original methods of piping decorations before the advent of the
pastry bag and tubes in
the last quarter of the nineteenth century. |
 ALTERNATIVE
METHODS FOR MAKING SMALL DESIGNS: For those of us who need an easier and
less overwhelming way to make designs, I like to use the following
alternatives:
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Airtight plastic
bags: Are an easy way to pipe simple designs or for
drizzling. Place the icing in a large zip-lock bag and push the mixture
toward one corner, folding the other corner over, then twisting,
allowing you to control the icing. Cut off just the very tip of the
exposed corner so the icing can exit the bag |
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Sarah's Squeeze Bottle Method: For
making small designs, I have found that a wide-mouthed squeeze bottle,
filled with icing works pretty well, too. It's not as good as a
parchment cone, but it does work well when writing, make lines and other
small designs. Before cutting the tip, fill it 1/2 full (use a thin
spatula or knife to do so). Then, cut the tip smaller than you need and
practice using it; adjust the tip as necessary. Practice until you get
it right. When using, squeeze from the top half of the bottle so as not
to melt the icing from the warmth from you hands. The squeeze bottle
method works best with
Royal Icing, but try it with others. When not in use, keep
upright and place a clean pin in the tip. If it does get clogged, use
the pin to clear it. Before using again, give a quick squirt on a piece
of waxed paper to clear the tip. |
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The parchment cone also known as the cornet or
paper cone is widely used in decorative work; it is a miniature and disposable
pastry bag that you make
yourself from parchment paper or purchase ready-made from a cake decorating
store. Don't use freezer, waxed or typing paper because they will dissolve once
you put the icing inside.
Parchment cones are an important part of
decorating because they are perfect when doing delicate piping, writing
inscriptions or making line drawings and patterns. They are easier to control
than a pastry bag and keep the heat of your fingertips from melting the filling
inside. This is so because of the way it's held
and used. A parchment cone is especially helpful
if working with differently colored icing; simply make a separate cone for each
one.
Parchment cones can be made
large or small, and can be constructed with or without piping tubes. They
are usually made small, typically holding about 1/2 cup of filling or even as
little as a teaspoon or two, and the opening can be adjusted to pipe different
shapes. For the most delicate work, a special type of plastic or cellophane is
available that makes finer lines than paper because a smaller, cleaner opening
can be cut on the tip.
Three factors are important if
you are to be successful with the parchment cone:
1. Consistency of
the icing: Royal
Icing,
melted chocolate,
buttercream,
and any other cake decorators icing
can be used. It must be neither too thick nor too thin. With the paper
cone or the writing tube, the icing must be thin enough to flow freely from the
opening, but not too thin to form a solid thread. Stiff icing is very difficult
to force through the opening and tends to break off.
2. Pressure on the cone:
Pressure control is necessary for neat, exact decorations. As described
below, sometimes you must keep the pressure steady and even.
3. Practice, practice and more
practice: Learning to make and control the parchment cone takes a lot
of practice.
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How to
Make a Parchment
Cone: |
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They
are available ready-made,
which I highly recommend for the beginner. But, you can make
your own. |
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First, cut a piece of parchment paper: A
 small
cone will give you more control when doing detailed decorating versus a
larger one that holds more. To make a small cone that holds 1/2 cup of
filling, cut a full-size sheet into two 12x16-inch halves, and then cut
again to create four 8x12-inch rectangles. An even smaller cone, 3- to
4-inch, holds about a teaspoon or two of
melted chocolate, but since fine lines are piped from it, it goes
a long way.
Half of a standard 16x24-inch sheet will make
a large cone, sufficient to hold a cup or more of filling. To make a large
cone, first divide a full sheet into two equal 16x12-inch halves. Fold one
short side of the sheet over a long side, overlapping by four inches and
dividing the sheet into two right triangles that look as if a corner has
been cut off. Gently crease the fold and then cut along the fold with
scissors or a knife. |
 a)
Set the triangle down with the right angle closest to you. With your right
hand holding the right corner and your left hand holding down the center of
the triangle, roll with your right hand inward to begin forming a cone. With
the right hand, roll the top corner down to the center of the triangle. Hold
the paper in this position with the right hand. |
 c)
With the left hand, pick up the cone and wind the loose edge around the
cone, with the point ending above the rim of cone. |
 d)
Adjust the cone so that the point is completely closed and the point is
sharp. Fold down the loose edges of the open end of the cone so that if does
not unroll. Optionally staple the top. Use a small strip of tape near the
pointed end. It keeps the cone from unfolding and having icing come out of
the sides. |
 e)
There are two ways to prepare the tip end of the
cone:
1)
With scissors, cut off a very small piece of the tip
of the cone, AFTER FILLING: It used mostly for piping chocolate,
writing or when making intricate designs. It is better to make the
opening too small than too large. Squeeze out a little of the icing to test
the cone. If necessary, cut off a little more of the tip to enlarge the
opening.
2)
The other way is to fit a
coupler and decorating tube
before filling.
For a tube:
make an opening in an unfilled cone for a tube by cutting off 3/4-inch from
the tip (As a rule, cut off the equivalent of half the length of the metal
tip). Make the cut curved, with the edges higher than the center. Drop the
tube into the cone, narrow end first, and push forward until the tip is
exposed. Adjust the opening, if necessary. The weight of the icing will keep
it in place.
If using a coupler
and a tube:
simply cut the point of the cone
to the thickness needed to fit your size of coupler before putting icing in
the cone. The coupler will fit in as it would a traditional icing bag. Put
desired tube on end of coupler and cap.
Then, fill either
choice about half full of icing. If it is too full, it will be
hard to squeeze, and icing is likely to come out the top fold. To fill, hold
near the bottom and fill with a long metal spatula. Remove the icing from
the spatula by pinching it in between your thumb and fingers. With the
spatula, push the contents down towards the tip.
Fold down the wide
end of the cone very tightly to close it. Parchment cones need to
be tightly sealed on the end so you can avoid having the material flow from
both ends while using. Smooth the top flat and using the side of you hand,
push the icing towards the tip. Fold in each side and then the top several
times.
The parchment cone
is now ready to use to make designs.
Pictures from Professional Baking |
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