Ornamenting tubes and cones are the basic cake decorating tools every cook needs. So, here's how you can make your own and save yourself a little extra money.
Constructing A Paper Cone
The one thing that discourages a beginner from using paper cones is not knowing how to construct one properly. With five minutes practice, you can become very proficient in making a cone.
The idea is to roll the paper into a cone-like shape. The tip of the cone is cut off, and the tube is dropped inside the cone. This cone is then filled with a decorating icing and closed up by folding or rolling over. Although any type of paper can be used, the best is a vegetable parchment. If this is not obtainable, waxed paper may be used. The heavier the waxed paper, the easier it is to construct the cone. Brown wrapping paper is satisfactory if not used for any great length of time. It absorbs moisture and will break when wet.
Vegetable parchment comes in various sizes and cuts. A recent development in the art of cake decorating is the introduction of flexible and transparent plastic cones. These cones offer several important advantages -they are strong and easily handled, the plastic may be washed and the cones re-used many times.
To make a paper cone, from a 9" roll of paper, first roll out a sheet approximately 17" long. Lay the sheet of paper flat on a table. Grasp the outer edges between your thumb and forefinger.
Turn the right hand corner and roll the right hand until a partial cone is formed. Circle the right hand with the left hand. Move your hands back and forth to adjust the point of the cone until it is needle sharp.
After the cone is formed, hold the completed cone firmly, at the top with thumb and fingers. Cut off the tip about 1/2 to 3/4 inches from the end, depending on the size of the tube you are using. Drop tube into cone.
Do not fill the cone over 3/4 full. After the cone is full, the top of the cone is folded in. This keeps the icing from backing out of the cone as pressure is applied.
Constructing a Small Paper Cone
For a small cone, an oblong piece of parchment paper may be cut in half and the same procedure followed using the long side of the triangle to construct the cone. As the cone becomes empty, it is necessary to continue folding the top down as the icing is forced out. Let's now take a closer look at how to get the most out of this cake decorating tool.
Tube Writing
The cone is held with the thumb and two fingers. Pressure is applied thru fingers and thumb. The cone is held at a 45 degree angle to the writing surface.
Stems
When making stems or stamens on the entire hand is used to apply pressure.
Stringwork
When working on the side of a cake or doing fine string work a more controlled pressure is obtained by holding the cone with thumb and two fingers.
Proper Method Of Holding A Cone: Details Of Pressure Control
After you have constructed your cone, place your tube in it and fill the cone with icing. The next, and most important step, is to apply pressure to the cone so that the icing will flow out the tip. You might imagine that you can simply take a tube full of icing and give it a squeeze and the icing will simply flow out the proper end. You will find on your first few attempts that this is not the case. Before applying pressure to the cone, be sure cone is folded properly to eliminate back-flow of icing.
The next step is very important. Place the cone in your right hand. Your right hand should be at the very top of the cone. The first two fingers of the left hand are used to guide or steady the cone.
With a little practice, you will find using the cone very easy and before you know it you'll have mastered the use of one of the most important cake decorating tools.
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