I will be very frank with you. I have never been a big proponent of making your own waffle cones. My bias stems from running a large volume establishment years ago. My reasons are simple. We could not bake enough in a given day to satisfy the demand for them. For that reason, we went to a pre-made waffle cone and went from selling 300 baked cones to 3,000 a day.
But I do understand why many individual small shops bake their own. It’s the need to attract customers and the smell of a freshly baked cone does make the shop a warmer place to be regarding the overall atmosphere. It definitely works!
So if want to make your waffle cones, why not do it from scratch. Here’s the recipe:
3/4 stick sweet butter
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 tablespoon water
3 egg whites
1/2 cup flour
Melt the butter slowly. Next, beat the egg whites and add the sugar to them. Combine the egg white mixture with the butter mixture and then add the vanilla extract and water.
Add the flour to the above mixtures and blend well. Let the batter stand for two hours. The waffle cone batter is now ready.
CHOCOLATE DIPPED WAFFLE CONES
Supplies & Toppings Needed:
- Warmer for melting chocolate
- Waffle cones
- Acrylic waffle cone displays
- Candy melt chocolate pieces (tempered chocolate)
- 4 round 8″ cake pans to hold dry toppings
- Aluminum foil for bakers tray
- Peanuts, sliced almonds, rainbow and chocolate sprinkles
MELTING CHOCOLATE IN WARMER
The temperature of warmer should be set at 100 degrees F.
In the morning, set the temperature to 125 F. to ensure that new chocolate added to the warmer will melt faster. Within one hour, reduce temperature to 90 F.
- Throughout the day, use a large spatula to stir chocolate allowing any chocolate laying at the bottom of pan to mix and circulate with the new chocolate added at the beginning of the day.
- Never allow water to drop into the pan. This action causes a thickening of the chocolate to occur.
DIPPING THE CONES
- Choose a dry topping, and fill up cake pan.
- Place waffle cones on counter next to melted chocolate.
- Take a waffle cone, and dip the cone approximately 1-1/2″ from the top rim of the cone into the melted chocolate.
- Lift dipped cone out of the warmer, and using your hand, shake off excess chocolate from the cone.
POURING TOPPING OVER THE DIPPED CONE
- Using a 4-5 oz. plastic cup, fill cup up with dry topping that’s in the cake pan. Holding the dipped cone in one hand, pour the dry topping into the cone itself, and then immediately empty the topping out of the cone and back into the pan. This will result in the inside of waffle cone being coated with topping adhering to chocolate.
- Next, fill the plastic cup again with the dry topping, holding the dipped cone in one hand, and the cup of dry topping in the other. Pour the topping over the outside of the cone, using a swivel motion of turning the cone over until the whole chocolate portion of the outside of the cone is covered with the dry topping.
- Once the cone is coated inside and out with the dry topping, place it on a lined aluminum foil bakery tray. When the tray is filled with dipped coated cones, place tray in the freezer or dipping cabinet for 10 minutes to allow the chocolate to dry and set.
- After cones are dry, remove them from dipping cabinet and stack them into the coneholders that are to be placed on top of the front counters for sale to the customers.
SELLING THE DIPPED CONE
The secret is simple. Dip the cones attractively, and keep the cone holders filled up with cones. Failure to keep cone holders to the top with dipped cones will dramatically decrease the possibility of sales.