Features & Benefits
- Cut rolled pastry dough into strips, wrap around the cone, overlapping consecutive turns slightly. Seal pastry at large end of cone.
- Bake until golden, about 15 minutes.
- Carefully slip out cones from mold, cool.
- Fill them with sweetened whip cream.
- Making a cream shape with cake decorating tips combo
- 12 x Cream horn forms, 4 x Cannoli form tubes, 6 x Stainless steel piping nozzles tips kit, 1 x Reusable piping bags, 1 x Coupler, 2 x Cleaning brush
- High quality anti rust stainless steel with NO coating on both inside and outside
- 3.5 inch, 4.7 inch, and 5.5 inch cream horn forms; 5 inch cannoli form tubes
- Twine or wrap dough around the cannoli tube, bake in the oven or fry in oil
- For baking cone-shaped pastry shells like cream horn, French horn, popsicle, small ice cream cone, flaky pastry, pizza cones, waffle cone, and shaping pizelle
- Can be used for baking and deep frying