My roommate Sara has shared with me knowledge so transformative — nay, explosive — to the world of baking that I tremble to share it. Still, like pudding shots, my role is not to advocate, just to inform.
Actually, no, totally, this idea is brilliant and bends my mind EVERY MOMENT IT EXISTS IN IT.
CUPCAKES IN CAKE CONES. CONECAKES!
Professional food photography
Just use the cones the same way you would a paper muffin pan liner. That’s it. It is teh science.
Sara says her mom used to make these for Sara’s birthday when she was a bebe squirt. Sara extols the virtue of the two textures together — cronching into light and flaky cake cone and then into soft and fluffy cake.
Also it is good for the environment. (OK not really — cones definitively come in a big cardboard box with plastic sleeves, but let us pretend.)
Also cleanup is madd easy. (That’s true.)
Also SARA’S MOM IS A GENIUS. (THAT’S-ALSO-TRUE!)
Sara points out that it is best to fill the cones only to the top of the tube, so the cake has plenty of room to rise. This will achieve maximum cuteness and room for frosting.
I must go now to bake another batch immeds pls kthx.
(NOTE: The cones go a little stale the next day, so these are optimal if eaten shortly after making.)
**Update 5/8 noon PDST ***
Well, this is coinkydental. Clearly somebody’s a little better with the camera than I am.