Cake Decorating - Methods for Working with Paper Cones
66505
Food & Beverage
Mar 1, 2008
jgauttier
Cake Decorating - Methods for Working with Paper Cones
Paper cones have become some of the most versatile cake decorating instruments, and some of the least expensive as well. Many pastry chefs prefer working with the paper cone rather than with pastry bags. There are many different ways to use paper cones in cake decoration. Pastry chefs have developed many different methods to use paper cones. Here is a brief overview of some of the most common methods to use paper cones in cake decoration. The Falling Method One of the most popular ways to use a paper cone in cake decoration is to use the falling method. The falling method, as its name implies, uses a paper cone to allow the icing to fall onto the area of the surface that is being decorated. The most common way to use the falling method is to use it when decorating lines on a cake or other dessert. The lines are used to create even thickness and make horizontal lines. This is a very popular way to use paper cones in cake decoration. Tips for Decorating Using a Paper Cone and the Falling Method There are many ways to use a paper cone when decorating according to the falling method, but there are a few tips that can help you get the most out of this method no matter what kind of dessert you are decorating. First, hold the cone vertically. Begin by touching the tip of your paper cone to the surface where you want to start icing. Begin to squeeze the cone. Make sure that you lift the tip of the cone at the beginning of the surface and begin your line. Try to hold the paper cone about an inch from the surface that you are working with. Try to keep the pressure on your paper cone constant and light. When you come to the end of a line, lower the tip of the paper cone and touch the place where you want to stop the line. Simultaneously, release pressure on the paper cone. Icings that Work Best with The Falling Method and Paper Cones When working with paper cones and the falling method, there are a few types of icings that tend to work best. Most pastry chefs prefer to use specific kinds of icings when working with paper cones and the falling method. The best kinds of icings when using a paper cone and when using the falling method include royal icing and fondant. Chocolates are often used when decorating with paper cones, including piping chocolate, chocolate fondant and melted chocolate. When to Use the Falling Method The falling method works best when you need to make delicate or fine lines. This method is also ideal for when you need to make patterns with lines that need to be perfectly even. When using the falling method, it is best to make a small opening on the paper cone. The falling method can seem a little difficult at first since it involves holding the cone so close to the surface of the decorating area, but with practice, it is possible to create very precise and delicate patterns. The Contact Method - Another Way to Decorate with a Paper Cone There is another popular way to decorate with a paper cone, and it is known as the contact method. The contact method is used when need to decorate on a vertical surface and when you need to vary the thickness of your lines. When using the contact method, try to hold your cone as you would normally hold a pen. Allow the tip to make contact with the surface and "draw" the lines as if you were drawing on paper with a pen.
Josephine Gauttier is the author of the popular eBook "The Art of Cake Decorating". You can find more information about cake decorating at http://www.artofcakedecorating.com
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