Pastry cones for baking

Very popular “Cream Tubes” cakes need a base on which strips of dough will be wound. You can cook many different desserts from all kinds of dough, using such a conical shape as a base.
Option I: reusable confectionery cone
Such a confectionery cone is made from cans for drinks. This makes it possible to use food (which is very important) tin, which is small in thickness and therefore easy to process.
To make 8 confectionery cones for baking tubes yourself, you will need the following items:
1. Used cans for drinks - 4 pcs.;
2. Metal washcloth;
3. The line;
4. Scissors.
Production Sequence:
1. Tin cans need to be cut off with the scissors top and bottom, having previously made the first hole along the cut line with a knife.
2. Cut the resulting cylinders along.
3. With a metal washcloth, clean the entire pattern from the can.
4. Divide the long sides of the resulting rectangle into 3 equal parts, making a notch with a knife.
5. Cut the rectangle into 2 trapezoid, one base of which is 1/3 of the marked side of the rectangle, and the second base is 2/3 of this side.
6. On the sides of the trapezium, make bends of 3 mm, and they should be directed in opposite directions from each other. In the future, it will be a kind of lock holding the cone in a folded position.
7. Collapse the cone tube by hooking the curved sides together.
The reusable cone is ready. After baking the tubes from the dough, the tin cones are easily removed: they need to be pressed a little to reduce their diameter, and the baking itself will slide onto the prepared dish.
Washed and dried metal tubes are folded one into another and stored until the next time.
II option: confectionery cone of quick manufacture, but not long-term use
There are situations when a confectionery cone is urgently needed for baking, but there are no blanks for its manufacture. In this case, you need to stock up on the most common items:
1. Blank paper in A-4 format;
2. Food foil;
3. Scissors.
Production Sequence:
1. Twist the bag out of paper.
2. Fill the protruding parts inside the bag so that a circle is formed at the base of the cone.
3. Screw the foil onto the paper cone.
The paper cone covered with foil is ready. Such a confectionery cone after first use is usually creased and unsuitable for further use. But in difficult times it helps a lot.
It remains to decide which confectionery cone to make. Good luck