Trouble making cornets

[Zaxmom]

Hello,
I have tried numerous times to make a cornet (parchment cone) so that I can write on cakes, but to no avail. Every time I try, the paper refuses to wrap around smoothly so that the angles form an M at the top with a tight tip at the bottom. The wrap around step bunches up or crumples. I've tried with parchment on the roll (bleached) and different coated parchment papers. When I watch youtube videos, most people are using a white parchment sheet that wraps around effortlessly. Is there a particular brand of parchment paper that I should be using? What role do the "cuts" play in making cornets? Maybe when I cut my triangles, the edges aren't "clean" enough? I use a scissors. I have difficulty cutting the triangles with a knife. Any help would be most appreciated.

 

[Norcalbaker59]

I’d buy parchment paper in full size sheets. It's coated. I will say a box is expensive for the home baker, but it will last you a long time.

The best way to cut parchment paper is with a good long serrated knife (aka bread knife)

For cleanest lines for writing, use a PME brand piping tip. they’re more expensive than Wilton and Ateco, but for fine work they are the sharpest.

All wilton is just terrible. There’s only one Wilton product I use, the cake cloth baking strips.

 

[Norcalbaker59]

Example of quality of PME piping tip vs Wilton.

Likewise, you cannot get that quality of line from a paper cornet that you get from a PME piping tip.

If you want sharp clean lines, you need a quality piping tip.

PME Tips

Here’s a little quickie about PME tips. First a little background about me and PME tips. I’m a stubborn person. I learned to decorate cakes and cookies with Wilton and Ateco tips. They …

karenscookieblog.wordpress.com

 

[Zaxmom]

Thank you, Norcalbaker. I appreciate the feedback and will definitely get some PME piping tips. This seems to be the way to go. WOW! What a difference a quality tip can make!! Thank you for sharing the above blog.

 

[Norcalbaker59]

Thank you, Norcalbaker. I appreciate the feedback and will definitely get some PME piping tips. This seems to be the way to go. WOW! What a difference a quality tip can make!! Thank you for sharing the above blog.

You are welcome.

PME makes best tips for fine lines.

I like Ateco for other piping, especially the big stars.

 

[Mona]

For making cornets, try using high-quality non-stick or baking parchment paper, as it’s more flexible. If scissors aren’t cutting it, use a rotary cutter for cleaner edges. When forming the cone, start loosely and tighten gradually while smoothing out any wrinkles. If the paper crumples, try warming it lightly in the oven at 200°F for a minute to make it more pliable. Using a paper triangle template can also help achieve uniform cuts. Keep practicing, and you’ll get the hang of it!

 

[Jessie_Roos]

It sounds like you're having a frustrating time with making cornets. I’ve been there too! Here are a few tips that might help:

1. Paper Quality: It’s possible that the parchment paper you’re using is too thick or too thin. You might want to try a brand that's known for its flexibility and smoothness. Sometimes, the quality of the parchment can make a big difference. I’ve had success with brands like Reynolds or If You Care, which are known for their good wrapping properties.
2. Cutting the Paper: You mentioned you use scissors, which can sometimes leave rough edges. Using a sharp utility knife or rotary cutter on a cutting mat might help you get cleaner cuts. Also, ensure your triangles are as even as possible; uneven cuts can cause the paper to bunch up.
3. Creating the Cone: When you form the cone, try to keep the parchment as taut as possible while you wrap it. Sometimes warming the parchment slightly (by leaving it in a warm place or briefly heating it) can make it more pliable and easier to shape.
4. Using Pre-Cut Templates: Some people find it helpful to use pre-cut templates or even printable cone patterns that they can cut out and use as a guide. This can ensure the edges are clean and the cone shapes are consistent.
5. Practice Makes Perfect: Sometimes, it just takes a bit of practice to get the technique right. Try a few more cones and see if you can refine your method.

I hope these tips help you out! Good luck with your cake decorating.

 

[Mona]

Hi there!

I totally understand your frustration with making cornets! They can be tricky, but a few tips might help you out.

1. Parchment Paper: While I don’t have a specific brand recommendation, some bakers find that unbleached parchment paper is easier to work with. You might want to try that if you haven't already.
2. Cutting the Triangles: Clean cuts are definitely important for making cornets. If scissors aren’t giving you the precision you need, you might try using a craft knife or a rotary cutter on a cutting mat for cleaner edges. Just make sure your triangles are even.
3. Making the Cornet: When wrapping the parchment, try starting with a larger triangle and adjusting the angle as you roll. Ensure you hold the paper tightly as you roll it to avoid any bunching or crumpling.
4. The Cuts: The cuts you make at the tip of the cornet play a significant role in how the paper forms. The cuts help create a tighter tip, allowing you to control the flow of icing better. Make sure to cut a small “V” at the tip to allow for better precision.
5. Practice Makes Perfect: Don’t be discouraged! It can take a few tries to get the technique down, so keep practicing, and you’ll get the hang of it.

I hope these tips help! Happy baking!