Mint Chocolate Chip Ice Cream Cones

Designer: Bob Moreni



  1. Cast the CD-870 Ice Cream Cone Box Mold in the usual manner. Allow to dry!
  2. Clean the greenware and bisque fire to cone 04.
  3. Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
  4. Using a CB-604 #4 Soft Fan, apply 2 coats of S-2101 Crystal Clear Brushing glaze to the inside of each piece. Allow to dry!
  5. Using a CB-604 #4 Soft Fan, apply 2-3 coats of your choice of one of the Foundations Sheers glazes listed in the Supply List to the Ice Cream Cone. Allow to dry!
  6. Using a CB-604 #4 Soft Fan, apply 2-3 coats of CG-992 Mint Chip to the Ice Cream. Allow to dry!
  7. Stilt and fire to cone 06.



  • CD870 Ice Cream Cone Box Mold or MB-870 Hand Dipped Ice cream Cone Box Bisque


  • CG-992 Mint Chip
  • FN-203 Dry Champagne
  • FN-204 Mudpuddle Brown
  • FN-205 Saddle Tan
  • FN-207 Orange Slice
  • FN-209 Floral Pink
  • FN-231 Clearly Jade
  • S-2101 Crystal Clear Brushing

Decorating Accessories

  • CB-604 #4 Soft Fan

Miscellaneous Accessories

  • Sponge
  • Paper Towels
  • Water Bowl