Cone Method

Thursday, September 27, 2007

I learned about the cone method from the truely inspirational blog Cupcake Bakeshop. It’s a great way to put any filling into your cupcake.

If you’ve got someone willing to help, I’ve found that the process goes much faster with a partner. I’ve convinced hubby to help out a couple times. I cut and he fills.

Step 1: After cupcakes have completely cooled, use a sharp knife to cut out a cone.

Step 2: Scoop small amount of filling into cupcake.

Step 3: Replace top onto cupcake. I usually break off the cone part of the top so that it lies flat on the cupcake.

Step 4: Frost cupcake as usual and enjoy the look on everyone’s face when they get a surprise when they bite into your cupcakes!

Cupcakes, Dessert, How-To

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3 Responses to “Peppermint Bark Cheesecake”

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Shannon — December 19, 2013 at 4:28 pm
this sounds delicious and looks absolutely amazing! that swirl on top- so professional, how’d you do it?!
- beantownbaker — December 20th, 2013 @ 9:19 am
  
  Thanks. I have a rotating cake thingy for decorating cakes. They’re like $10 from Michaels. SO worth it for frosting layer cakes. Anyways, I spread the mousse on, then I just hold the knife and rotate the plate so it spins. Slowly pull the knife in towards the middle while it’s spinning and voila – a nice swirl! And it’s fun to do 🙂
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Nutmeg Nanny — December 23, 2013 at 10:14 pm

This looks so beautiful! Would be a gorgeous cake to bring to christmas dinner, I love it 🙂