How to Roll a Parchment Triangle

When I first delved into this whole cake decorating world I hated to use parchment triangles. I was so intimidated by them, and I had many failed attempts before I got them right-- now I can't live without them. The perks of using parchment triangles is that they are disposable, so that means no messy clean up; you just toss them away. I use these for icing, frosting, melted chocolate, jams; basically anything that needs to be piped.

Supplies:

- Parchment triangle; I use Wilton's because they are convenient and go on sale often

- Scissor

- Couples (optional)

- Decorating tips (optional)

- Paper clip (optional)

Directions:

1. Place the triangle on a flat surface. We'll call the top right hand corner (in the picture) point A, and the other two points B and C respectively.

Now hold points A and B together with one hand while you bring point C over and around to join the back of points A and B with your other hand. You now have a cone, yay.

Take the loose ends (A,B and C) and fold them over twice on the outside of the cone. You can use tape to secure these ends, but eventually you will get comfortable working without tape.
Plastic couplers are inserted into cake decorating bags (both paper and plastic) so you can replace your decorating tip (ie. going from a thin writing tip, to a start tip) without changing the bag. ALSO something I can't live without. If you have a coupler for your decorating tips, all you need to do is trip the end of the parchment triangle to fit your coupler, and slide it into the end, making sure it's snug.

These are the three ways I use my parchment triangles: 1.) decorating tip is directly inserted into a small hole cut at the end of the triangle, and taped to be secured; 2.) using a coupler; and 3.) plain ol' triangle, with a small cut on the end-- my favorite for piping small details and text. Here is another tutorial that helped me out when I first started using parchment triangles.