AWhen making cupcakes in an icrecream cone how do I keep them from falling over when transporting them
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.
AHow do you keep the cones from getting soft? I've made them twice and the cones would not stay crisp.
Sugar cones tend to soften as they absorb moisture, but wafer cones stay crisp as styrofoam.
Have you tried using alum. foil as shown below?
It worked well with me.
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.
I take the aluminum bake ware and cut holes in the bottom then flip it over and it works perfectly!!!!
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!
AThanks y'all so much it really helped