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Vary the size of the trees. Reserve some full-size cones. Using a food safe decorator brush, dampen other cones with water, about 1 in. (2.54 cm) from the wide end. Use a paring knife to cut along the dampened line. Let the cone dry completely before decorating.
Decorate the trees. Using royal icing and a decorating bag fitted with tip 5, pipe large dots on the cone, then press the candies into the icing.
Instead of piping the frosting on with a decorating bag, a spatula can be used to thickly ice the cone. For a cleaner look, use the same color frosting as the candies.