Parchment cones are perfect for making designs on top of finished desserts or to decorate plates with melted chocolate, ganache or soft frostings. They are easy to make, easy to use and then you just throw them away and have no clean-up!
To make a parchment cone, cut a triangle out of parchment paper with one longer side. Shorter sides should be about 8 inches and the longer side, about 12 inches. (Directions are for right-handed folks; reverse for lefties.)
Hold the center of the long side with your left thumb and index finger as seen above.
Using your right hand, take the top corner and roll it towards you, in towards itself. Align that top tip with the corner on the right. The cone will begin to form.
Let go with your left hand and now hold these two right-side corners together with your right hand. Repeat with the bottom corner, rolling it up and aligning it with the right-hand corner (using your left hand).
Now use both hands to jiggle the aligned corners back and forth so that the point of the cone tightens.
Above, you can see a tip that is nice and tight and ready to receive whatever you want to use with the cone.
If it looks like this, with an open tip, keep manipulating the corners until the tip closes and tightens.
Now you are ready to fold down the open side a few times to seal the cone shape into place and the cone is ready to fill. Do not fill it more than half way. Fold the open side closed, then use a scissors to snip a very small hole from the tip; you can always make the hole larger, if needed.
Are you a more visual learner? Watch our video for a better demonstration.
Images: Peter Muka