Icecream Cone Disaster!

Baking By kendallw77 Updated 18 Jul 2013 , 7:15pm by kendallw77

kendallw77 Posted 14 Jul 2013 , 6:19pm
post #1 of 9

AWhen making cupcakes in an icrecream cone how do I keep them from falling over when transporting them

8 replies
as you wish Posted 14 Jul 2013 , 7:16pm
post #2 of 9

AThere might be a better way, but this is what I would do: Get a cake box and cardboard cupcake insert. The insert will sit too low to keep the cones form tipping, so I would cut pieces of cardboard to an appropriate size and tape them to the fold-down flaps of the insert, making the insert sit high enough to stabilize the cones.

FACSlady Posted 14 Jul 2013 , 7:53pm
post #3 of 9

AHow do you keep the cones from getting soft? I've made them twice and the cones would not stay crisp.

MimiFix Posted 14 Jul 2013 , 7:59pm
post #4 of 9

Sugar cones tend to soften as they absorb moisture, but wafer cones stay crisp as styrofoam.

siani kwan Posted 15 Jul 2013 , 12:58am
post #5 of 9

Have you tried using alum. foil as shown below?


It worked well with me.

mclar133 Posted 15 Jul 2013 , 5:04am
post #6 of 9

AI dont bake mine in the cone. I make regular cupcakes and ice the edge of the cone, fill the bottom of the cone with m&ms or jellybeans to give it weight. Put a regular cupcake topside down on the cone and a mini cupcake on top ( bottoms touching) frost and put in egg cartons to keep them from toppleing over.

TamathaG Posted 15 Jul 2013 , 5:58am
post #7 of 9

I take the aluminum bake ware and cut holes in the bottom then flip it over and it works perfectly!!!!

Annabakescakes Posted 15 Jul 2013 , 6:02am
post #8 of 9

AMy husband made some trays for me at work, in a metal fab shop ;-) I baked them in it, iced them in it, and the client used it for display, too!

kendallw77 Posted 18 Jul 2013 , 7:15pm
post #9 of 9

AThanks y'all so much it really helped

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