{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":300,"width":600,"title":"Tip #4 Paper Cone (Cornet)","description":"Parchment paper cones, also known as cornets, are an extremely helpful pastry kitchen "tool" that are wonderfully easy to make! Filled with melted chocolate to adorn candies or royal icing to embellish cookies\u2014your decorating possibilities are endless!\r\n\r\nIf you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you.\r\n\r\nClick here to download the instructions as a PDF file\r\n\r\n\r\n\r\nCut parchment paper into an equilateral triangle (all three sides measure the same) or buy parchment paper that\u2019s already cut into triangles for cones (available at cake-decorating stores).\r\nHolding the triangle with the "peak" at the top, label the points A (bottom right) B (bottom left) and C (top peak).\r\nWith your dominant hand (your "writing" hand), hold the triangle like a pyramid with the "north" peak (corner C) pointing towards you.\r\nWith your non-writing hand, bring the bottom right corner (corner A) up to meet the top corner C or "north" peak. \r\nPlace corner A directly on top of the "north" peak C with the ends directly over each other (no overlapping).\r\nHold the seams of A and C in your writing hand; then with your non-writing hand, bring corner B completely around the cone and up to where corners A and C meet.\r\nAll three letters should line up together. Make sure all seams are dead center and the hole at the bottom of the cone is extremely small or non-existent. \t\r\nPlace a piece of tape on the seam to keep them together and centered.\r\nFold about 1-inch of top edge inside the cone. \r\nFill with melted chocolate or royal icing and have fun!\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n \r\n\r\n","author_name":"Dyann Bakes","author_url":"http:\/\/www.dyannbakes.com\/","html":"