I'm thinking of using tip#2D. That's what some at CC use for the cupcake boquets. Is that a good size for ice cream swirl?
Just found my answer in an oldeer post. 1M, 2D and 4B were suggested. Any large round tip too which sounds cute.
i was making a cake and decided to make 1 cakecone just to try and the cup did taste stale to me. i'm not sure what happened but the cup was not stale before baking. my hubby says its because i baked it. is there another way to do these without baking the cone cups?
When you bake the batter in the cone do you fill them with icing or no? I figured because you would eat the icing on the top first then have all that plain cake and cone left.
i'm not much help but i'm not sure how you would bake a cake with icing in it. maybe after you bake the cakecones you can fill it like you would a donut with like pudding filling or something then frost.
What a fantastic idea, Debbie! Perhaps you could take the core out or something, and fill it with icing....I don't know....maybe someone else could take this further....
I filled mine w/BC frosting after baking, then frosted them.
sally how did you do the filling process?