We have a few tips to help you bake perfect cone cakes.
Follow our baking instructions.
We have tested our recipe extensively and baking cone cakes on a light-colored baking pan at 325 degrees for 20-25 minutes results in a perfect cone cake and doesn't discolor the holders.
The most common problem bakers experience is when the batter rises and overflows down the side of the cone. We recommend filling to the top of the waffle portion of the cone. See video here and at the bottom of this page.
Use a cooling rack every time
It's important to cool the cones completely on a cooling rack, where they are lifted off the counter. Otherwise the heat and humidity under the holders will have no escape and the bottom of the cone will absorb them, making the cones too soft and not-so-yummy.
Avoid "Super Moist" cake mixes
In our test kitchen, "Super Moist" recipes made the cones soggy. Regular mixes worked perfectly.
Keep cones partially uncovered when storing
To keep the cones crisp, do not fully cover. They need fresh air! They will last up to 3 days.
Use a sturdy flat-bottom container when transporting
Whether using a plastic container or a cardboard cake box, be sure the bottom is flat, even around the edges. The bottom should be firm. Also, be sure the cone cakes fill the box and are snug.
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