I have tried using parchment cornets repeatedly but have the following problems: 1. the hole snipped is not round and doesn't pipe a round stream of icing, even very small tips and even if I unflatten them with my fingers. I love doing icing dots and the distortion is especially bad there. 2. the paper tip of the cone becomes damp quickly and looses its rigidity. Have any of you cornet users solved these issues? You must have because the work is BEAUTIFUL!
Hi, I don't seem to have either of these problems much at all, though I would have to see how your cones are made in order to understand why you might be having trouble. Sometimes if the cones aren't formed well, the paper seam can interfere with piping a round line. Or if you haven't cut the hole straight across, you can get some other shape. I'm not sure if you've tried shaping the cones via my method; if not, you might try that. I also tend to use cones/cornets for piping thicker icings, less so for flooding looser (wetter) icings. So as a result, the tip doesn't soften all that much. It may eventually (especially if you drag the tip in the icing, which I usually avoid), but by then I've usually run out of icing and am ready for a new cone anyway. Not sure I've helped at all . . . link to my parchment cone video is here: http://cookieconnection.juliau...archment-pastry-cone
