Step 1- Roll & Cut Your Scallops Begin by rolling your fondant to approximately 3mm in thickness, for precision is alwas admired in polite society. Gently Press the embossing plate into your fondant, allowing the pattern to reveal itself, then cut out your scallops using the scallop cutter. Repeat untill you have enough scallops for each cupcake, setting them aside to firm ever so slightly before assembly.
Tip: Should your fondant prove a touch unruly, a light spray of canola oil will swiftly restore order.
Step 2- Prepare Your Ice-Cream Cones With a steady hand and a sharp knife, carefully trim the wide end of each waffle cone so it sits flat and poised. Place a small amount of cornflour into a container large enough to hold your prepared cones. Gently roll each cone until it is fully dusted- a necessary precaution, dear reader, to ensure your icing does not cling where it is not invited later.