Parchment can be purchased in rolls or precut-triangle sheets. (If using roll, cut a square, fold corner-to-corner, and cut on fold.) Parchment is wonderful, as cleanup can be a headache. To use these cones with a tip, make the cone, cut the end of the cone and drop in the tip. Fill bag with buttercream icing. When done for the day, simply cut off the end of parchment bag, remove tip and throw cone away!

1. Fold corner A to meet corner B, forming a cone.

2. Fold corner C to meet corner B, keeping the cone shape.

3. Cross over corners A and C, making a W. Always keep the point tight so that there is no hole. Secure with a piece of tape if necessary.

4. Cut the pointed end of the cone so that when a tip is dropped into the cone, the bottom 1/3 of the tip is showing. The tip of the bag should be very tight.

Tip:

Instructions taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.