So many comments in the reviews about the cones getting soggy, either in baking or if trying to keep overnight if made the day before. Here’s a tip that may help, if you have a full set of round cookie cutters, or a single cutter that just fits inside the top of the cones. Cook the batter in standard patty cake liners and let them cool. Remove the paper liner and turn each cake upside down. Place one finger through the cutter to hold the cake centred, then twist the cutter down to remove the excess from the cake. The result? – a very nice fitting cake that can be pushed down into the crisp cone - leaving a nicely rounded top! If you need to prepare the day before, use a bristle brush to paint the insides of the top of the cone with melted chocolate (you won’t get any complaints) and prick around the sides 5 or 6 times, (under the cake line,) with the point of a skewer. This lets the air space under the cake ‘breathe’, but if you bake the cakes and make the frosting the day before, it’s only a short prep to pop the cakes into the cones and pipe on the icing before transporting and serving. The best way to transport these top-heavy beauties has already been suggested – and can be seen used by many of the take-away franchisers for their coffee cups and soft-serve cones.
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So many comments in the reviews about the cones getting soggy, either in baking or if trying...