How to Decorate With Parchment Paper
Parchment paper is a silicone coated paper that is also known as baking parchment or baking paper. A great use for parchment paper is using it as a decorating tool. Parchment cones are used to create very fine decorative details on desserts. Make a cake decorating cone with parchment paper with these simple tips. Does this Spark an idea?
Instructions
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Cut parchment paper into a triangle. A good size for a cone is a triangle base that measures 15 inches and sides that measure 12 inches. Cut the triangle depending on your decorating needs. A large triangle will hold more frosting, but a small triangle will give you greater control.
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Hold the triangle so that you have the right corner in your right hand and the point is facing down. Bring the top left corner of the triangle towards the top right corner. Tuck the left hand corner under your right thumb until you have created a tight cone shape. The left hand corner is known as the tail. Wrap the tail around the cone tightly until the point of the cone becomes a sharp point.
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Tuck the tail into the cone on the seam side of the cone while using your fingernail to make a crease at the rim of the cone.
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Use a spatula to fill two thirds of the cone with icing but no more than that because it will leak at the top. Hold the cone in your hand so the seam side faces away from you.
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Snip off the tip of the cone so you have a very small opening. Cut off more if you want larger lines.
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Fold the top of the decorating cone down toward you so it doesn't unravel. Taping the outside seam also prevents unraveling of the cone.
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Position your hand so the cone rests in the palm of your hand while you hold the folded top of the cone between your thumb and your first two fingers. Use your opposite hand to guide and steady the decorating cone.
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Create squiggly lines or letters on your dessert with buttercream icing, chocolate or fondant. Hold the cone at a 45 degree angle like you would hold a pen. Apply pressure from the top with your fingers. Apply more pressure to create a thicker line and less to create a thin line. Release pressure on the cone and lift the tip of the cone to end your line.
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Create delicate straight lines of even thickness with melted chocolate, icing or fondant. Hold the cone vertically about an inch above your dessert. Touch the tip of the cone to the surface to create a starting point. Squeeze the top of the cone and lift it up. As you decorate, the icing should appear as if it is suspended in air between your dessert to the tip of your cone. Lightly apply pressure with your fingers and keep it constant. End the line by lowering the tip of the cone to the dessert and stop applying pressure.
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