The cool, creamy cake cone of ice cream combined with the crispy crunch of an ice cream cone makes for the perfect summer treat. Cones enhance the taste and texture of your ice cream treats, so they are just as essential as the ice cream itself. Cake cones, also referred to as wafer cones, are light, flaky, and subtly sweet.
It’s important to make sure that your cake cone isn’t too bland, which risks a cardboard-like flavor, or too rich, which may overpower the ice cream. With the correct combination of flours, sugar, and shortenings, a mix similar to cake batter is developed to create the model cake cone. Ideal for kid’s servings and samples to full sizes and double scoops, you’ll find these will fulfill a wide variety of your needs. Made with pastry, cake, and tapioca flours, these cones are the perfect blend of sweet and crispy for a tasty counterpart to your ice cream creation! For enhanced appearance and texture with your ice cream servings, waffle cones blend cake and pastry flours to produce their sweet and crunchy flavor.
The addition of molasses or dark brown sugar to your cone batter provides the crispy, syrupy qualities, while fiber increases strength and reduces breakage. Sugar cones are a classic, yet slightly sweeter, substitute to your traditional cake cone flavor. By adding molasses or brown sugar to the baking process, you’ll find these cones have a thicker, crunchier design, though they are generally smaller and darker in hue than cake cones or waffle cones. Plus, the blend of flour and fiber increases the strength and thickness of sugar cones.