I often use parchment paper cones to pipe writing and decorating with melted chocolate, buttercream frosting, or royal icing. The cones allow more control and better rotation with the wrist to accomplish swirls and finer detail work up close on cakes. They are disposable so can be thrown out after use. They are easier and more compact than pastry bags with tips and couplers. In the above video tutorial, I demonstrate how to make a piping cone using parchment paper.
Smooth Buttercream Cake Frosting
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