Cornet paper - 25 pieces

Cornet paper - 25 pieces

How is it used? Roll the glassine paper into a cornet to form a point and move it gently back and forth until the opening is closed. Fold the top corners inwards, fill with tempered couverture or a glaze of a similar consistency (e.g. egg white icing), fold the corners inwards and roll the edge downwards. This keeps the mixture securely in the cornet and you can apply even pressure with your thumb. Cut off the tip with scissors and test the desired line or lettering thickness. What is it suitable for? Write directly on cakes and cupcakes, draw fine chocolate lines or pipe small patterns and letters on baking paper for later use. Small flower buds can be created with buttercream and the center of flowers with egg white icing. The cornet is also ideal for making up chocolate molds: for example, draw pupils with dark tempered couverture, work details layer by layer and allow each layer to dry. Make sure that the mold and tools are clean, dry and free of grease; white tempered couverture can be colored with fat-soluble powder paint if necessary. The set of 25 cornet papers is the practical basis for a wide range of decorating and labeling tasks. You can use cornet paper to create lettering and decorations in a targeted manner - from elegant cake lettering to delicate chocolate details