Tutorial for making a cornet. I use cornets when I do run-out
techniques in royal icing or if I want to make chocolate patterns with melted
1: I start by cutting a square piece of baking paper into 4
equal sized triangles.
2: Fold the triangle as illustrated.
3: The tip of the cone must be very tight, so that there is a visible hole. This makes it easy to manage when executed icing or chocolate in cone.
4: Fold the corner down at the wide end. You are now finished making your cornet. Now fill icing or melted chocolate in your cornet. Cut a small hole in the head, and now you're ready to decorate.