dont overfill! lol. and also, i can enver manage to to get them dome shape high eneough, so i usually bake some baby mini cupcakes at the same time, then ct them in half and stick it on top before i ice to give me that higher shape. =) i have 2 types in my pics. =)
well, if they over flow, they go soft and yuck, thats why i reckon its better to underfill and glue a cupcake on top rather than risk it.. but otherwise they have stayed crunchy for me.
The only type of cones I have ever used are the flat bottom ones that you buy in the packages at the grocery store. They have never gotten soft or soggy in the past. They baked up nicely and made a really pretty display. It does help to secure the cones with a dot of icing on the bottom if the display is going to be moved. Of course, you could transport them decorated in the muffin pan and put them out when you get them to wherever they might be going. I haven't done any in a couple of years, and I have never tried the waffle cones.
I've baked them in a mini muffin pan, which held the cones nicely. And I have found that it is best to only fill them up to about a cm below the top. If you fill them up more, it takes forever for them to bake. I've never decorated mine -- I just do them when I am supposed to bring a snack and there are a lot of kids.
I saw somewhere where they baked the cupcake first THEN inserted it into the cone with a little BC for glue as well as some jelly beans or something edible in the bottom of the cone to weigh it down. HTH.
I saw somewhere where they baked the cupcake first THEN inserted it into the cone with a little BC for glue as well as some jelly beans or something edible in the bottom of the cone to weigh it down. HTH.
Oh I would hate that--the best thing about them is that the cake is baked all the way to the bottom of the cone!
have you ever seen the "joy" brand "kid's cones" they're so tiny.......I made cupcakes with those one time (before I started "doing cakes" so I didn't take a photo) but they were a hit at the family picnic! People went nuts! They were really cute though! lol
The cones are like 2 bites, they're so tiny!
I saw somewhere where they baked the cupcake first THEN inserted it into the cone with a little BC for glue as well as some jelly beans or something edible in the bottom of the cone to weigh it down. HTH.
That was on howdini.com (betty crocker kitchen) 
A good tip I read somewhere (cant remember where or I'd give credit!) and have tried and it works, is to cover your entire muffin pan with heavy duty foil, and poke a hole in each of the muffin compartments, then stick your cone in the holes, so that it kind of "holds" it up.. as long as you dont knock it around too much and make the holes too big, the foil will hold the cones up. Overfilling is a problem that I usually have, I have read not to fill more than 3/4 way full, but I still find that amount is too full sometimes because i end up with the occasional overspilled baked cone.. i usually do it half way.
How much batter, say i was to use a box mix, does it make...12 cc cones? 24 cc cones?
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