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.
Have you tried using alum. foil as shown below?
http://stickafork.net/2011/09/how-to-make-ice-cream-cone-cupcakes/
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.
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!
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