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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5 Responses to “Eclairs – Daring Bakers”

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1

Claire — September 1, 2008 at 8:47 pm

I think that my raspberry cream recipe didn’t call for enough raspberry. Oh well. Yours looks fantastic! Such pretty colors.
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2

Jen — September 1, 2008 at 11:55 pm

Thanks!! The raspberry cream was a lot runnier than the vanilla, but it was tasty.
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3

Sarah — September 2, 2008 at 12:37 am

The raspberry cream has such a wonderful color! So bold against the neutral eclair.
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4

Angela — September 2, 2008 at 9:53 pm

Your eclairs turned out really well! I love the pink of the raspberry pastry cream against the glaze.
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5

Joelen — September 7, 2008 at 12:04 am

Wow… Your eclairs are adorable and look amazing!