Parchment Paper Cone

1. Determine the size cone you want and tear off an 8-by-12-inch sheet of parchment or waxed paper.

2. Fold the parchment paper diagonally and cut the paper with scissors along the crease to create two triangles.

3. Make a cone shape with one of the triangles and fold the tail end into the cone on the seam side.

4. Fill the cone with about two-thirds of the frosting, then fold in the corners of the cone, making sure to fold the top down again before beginning to decorate the cake.

5. Cut off the point of the cone with scissors. The size of the opening depends on how thick you want the line of icing to be.

6. Decorate the cake using the paper cone.

Icing Scraper

1. Obtain a rectangular piece of plastic a few millimeters thick.

2. Cut the piece of plastic with a utility knife so that it is at least 10 by 5 inches.

3. Clean the cut piece of plastic thoroughly and use it for scraping the sides of the cake with icing. Carve patterns into the sides of the scraper with a carving knife to lend texture to the icing.