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CDHM The Miniature Way
February 2011, Issue 13
Tutorial: Cream Horn Pastries
Page 88
Tutorial with IGMA Fellow Linda Cummings

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Step 3

Using your blade, and for this a long tissue blade works best, cut a strip from this thinly rolled clay about 2mm (just over 1/16") shorter in length than your cone forms.

 

 

 

 

Step 4

Lay a cone form on this strip and cut both sides at an angle so that the cut piece is wider at the top than at the bottom.

 

 

Step 5

Carry on laying out the cone forms and cutting the clay alternately, one up, one down, as shown in the photo, until you have used up all your cones.
Set any left over clay aside. You can use it for more horn pastries after this batch has baked!

 

 

 

Step 6

Holding very lightly between your thumb and forefinger, begin to roll the clay around the cone form.

 

 

 

 

 

 

Step 7

With your finger, gently smooth the join, by rolling and smoothing, so that it is no longer visible.