How to Make a Paper Cone for Piping

Paper cones ready to use

Paper cones ready to use

Knowing how to make a paper cone for decorating can save you a lot of headaches if you have some decorating of pastries to do.

The paper cones can be filled with melted chocolate, various glazes and thinned icing for writing on cakes or drizzling pastries or creating piped designs.

Best of all, no tip is needed and when you are done, simply throw the cone away.

It takes a few practice units to get it right, but after you do, it’s like learning to ride a bicycle, you don’t really forget how.

Here’s how:

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Lay out a piece of parchment paper.

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Fold it so it forms a square. There may be an extra piece to cut off at one end.

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Remove the piece you don’t need. I find cutting with a sharp knife works best.

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Fold the square into a triangle and cut to make two triangles.

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With the triangle, you have the top tip and two points along the long edge. Bring one of the bottom points up to meet the top tip as shown.

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Close up, bring both points on the long edge up to this top tip.

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With all three points together, adjust the cone so the pointy tip is closed. You can adjust the opening by moving the points. Play with this to see how it works. You will need to know how this works later when piping.

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Using the tips, you can move them to adjust the size of the opening.

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Fold the edges to secure. (NO TAPE!) Folding, if done correctly, is all you need to hold these together. Practice!

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A finished paper cone

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Moving the points on the long edge up to the tip on the top of the triangle allows you to control the size of the opening.

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Paper cones ready to use!

 

Cinnamon Palmiers

Cinnamon Palmiers is a fancy name for left over puff pastry sprinkled with cinnamon sugar and baked.

When I was a child, I recall my father making a similar treat from left over pie dough. This is a great way to use all your puff pastry or pie dough scraps; no matter how small they are.

Spread dough strips with butter and sprinkle with cinnamon sugar

Fold the long edge to the center line

Fold opposite edge to center line also. Then fold in half along the center line.

Cut into finger width slices

Place sliced side up/down on a baking sheet; well spaced

Tips:

Fold carefully!

Use a sharp knife to slice for a clean edge.

Keep your pastry cold for best results.

Line your baking pans with parchment paper to prevent sticking.

If you want some, set some aside because these things disappear quickly!

Cinnamon Palmieres and Tea