I've done many ice cream cookies over the years.
My desire has been to create a "perfect" waffle cone and a fat bulging scoop bottom.
And finally, I think I've found some techniques that satisfy my craving. :)
Here is the cutter I used for these ice cream cone cookies.
Start out with outlining and flooding the cone with brown glaze and the scoop in white glaze.
Allow the icing to dry for about 3 hours,
and then press the checks texture mat into the cone portion of the glaze.
(see photo below)
Take a portion of regular white glaze and add lots of powdered sugar to it until
you're able to knead it with your hands.
Place a large chunk of it on the bottom portion of the white scoop.
Mold the thickened glaze around the base of the scoop to resemble the bulging portion of the
ice cream scoop on a cone.
(see photo below)
After the cookie has dried overnight,
brush dry brown luster dust over the cone to emphasize the texture.
(sorry, no photo for this one)
It's so rewarding to finally create an ice cream cone cookie
that resembles the texture and dimension of a real cone.
2016 Summer Decorated Cookie Collection