Technique for Rolling Fresh Waffle Cones

Rolling Cones:

As soon as the wafer is baked, remove it and immediately place it on a thin and dry soft cloth as shown in Figure 1.

Position the cone form across the cone as shown in Figure 1.

As shown in Figure 2, use the edge of the cloth to lift one edge of the cone up onto the cone form. Then, using the cloth initially to help support the hot cone, press it snugly against and partially around the cone form. Work quickly, allowing each cone to stay hot on the grid plates until you are ready to roll it.

Then, as shown in Figure 3, let the cloth fall back as you roll the cone forward until the cone completely enwraps the cone form.

Stop rolling when the overlapping "seam" of the cone is directly underneath the cone form, and press firmly down with the cone form to "set" the cone into shape. Hold the cone around the form in this way until it is sufficiently cool and stiff enough to hold its shape.

The cloth helps to protect your fingers from the hot waffle. If your fingers are comfortable with the heat, you may find the cloth unnecessary.

Set the warm cone aside in a cone holder or on its side until it cools or until you are ready to serve. If you plan to use the cones later, allow them to cool and dry completely before storing in a sealed plastic bag or tighly covered container. Most cones will keep several weeks when packaged in this way and stored in a cool dry place.