Ice cream

Mishel Sabbah

  Here is an ice cream in a cone design that assumes you are familiar with the tubular weave also known as the cake weave (for so many cakes are done using that weave).  

If you are not familiar with the tubular weave you can find out instructions for it in the Balloon Fabrics section on BalloonHQ, right in this link:  

http://www.balloonhq.com/faq/weave/  

  Materials:
10 Goldenrod, Blush or Mocha Brown 260 balloons.
1 Rose or Pink Geo Blossom balloon.
1 5" White round balloon.
1 Red 260.  

  Start out by inflating the tip of the Red 260 and cutting of the rest. Leave a long scrap so you can tie it later and still have a bit of a balloon to stretch. Keep the rest of the Red 260, we'll need it later. This will be the cherry on top of the cream.  

  Underinflate the White 5" round in preparation for a frumpletwist. Tie the "cherry" scrap end to the knot of the white round.  

  Push the nozzle of the white round into the white round and catch the knot at the other side of the white round. Secure this position using the leftover Red 260 by tying it around the frumpletwisted white round knot that is now sticking out as a raisin from the other side of the white round.

You should get this:  

  This may be confusing, the Red 260 doesn't go through the white round as it may seem, it is just tied to it on both sides. This is the view from the other side:  

  Fully inflate the Geo Blossom balloon and thread the Red 260 through it's hole in the middle.  

  This will be the ice cream part on top of the cone.  

  And now for the cone. Inflate five of the cone color 260s:  

  And start the tubular weave using those five balloons:  

  You should start with an edge width of about 4 inches and gradually reduce the width as you build more and more rows;  

  At some point the balloons may run out on you or may not have enough tail.  

  If you want to make a long cone, it would happen eventually, so you might as well just replace the balloons with a new set of five balloons.  

  Just break one of the balloons in the 'under construction' cone and tie one of the newly inflated balloons to it. Don't forget to remove the long ugly scraps after you tie it securely.

Do the same for all five balloons.  

  Continue working with the new set of balloons in the same manner as before, making each new row a bit shorter in edge width.  

  At some point the edge bubbles might get too small. You can do two things.

First, you can remove one of the balloons, or two, so that in the next row you'll make the bubbles the same as in the previous row, but since there are less bubbles, it would still be smaller.

  Like this (moved from five balloons to four):  

  The second option is to just catch all the outgoing balloons and twist them all together at a point below the last row in such a way that they will all come to the center point of the cone. Now you can break all the balloons but one, tie them all and remove the extras. Make two pinchtwists with the single remaining balloon.  

Like this:  

  Now, to make the cone pointier, just leave a small bubble from the last remaining balloon and position it between the two pinchtwists. Remove the rest of the balloon.  

  A closer look:  

  Now take the Red 260 dangling long uninflated balloon, stretch it and tie it anywhere in the cone to one of the twisting points.

Voila! you have an ice cream in a cone!  

    If you are in a hurry, or if you just don't want to waste five more balloons, you can make the cone a cup, like you'd make any regular cake (Balloon Magic 35, David Grist cake) and put the ice cream top on what would be the bottom of the cake turned over.

I found that it is less recognizable as an ice crream, but if you make it in an ice cream store, you won't have a problem ;)