Instructions

1. Cut the wax paper into a square. A 10-inch square is a good size to use.

2. Fold the wax paper square in half, from one corner to the opposite corner, to form a triangle. Mark the middle of the folded edge with a small crease. This is where the point of the pastry bag will end up.

3. Place the folded triangle on a table or countertop with the folded edge on the left. Grab the top point and roll it around toward the midpoint of the folded edge to create a cone shape. Hold it in place with your hand.

4. Grab the bottom point of the triangle and wrap it around to complete the cone with the point in the middle of the folded edge. The cone should be tight with no gaps at the point. Apply a small piece of tape to the outside edge to hold the cone together if desired.

5. Fold over the point on the open end of the pastry bag to secure the bag more.

6. Cut off the point of the pastry bag. Place a decorating tip inside the cone so that the tip sticks out where you cut off the point.

7. Fill the wax paper pastry cone half full with icing. Move the icing down toward the icing tip. Fold over the top edge of the cone several times to keep the icing inside and to squeeze the icing down to the decorating tip.