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Wafer and Sugar Cones

Publish admin On 2015-12-31

Sugar Cone
What it is: A darker-hued cornet-shaped cone, generally smaller and crunchier than a waffle cone.
Advantages: Sturdy--they generally don't get soggy from the ice cream. Iconic in appearance--for most people, if asked to picture an ice cream cone in their mind, they will likely think of this format.
Disadvantages: Sometimes too crunchy--they can break off in shards as you bite into them, leaving exposed craggy bits where ice cream can escape onto your hand (and maybe not make it into your mouth). Also, they tend to be smaller than waffle cones and may accomodate less ice cream than wafer cones. If you eat it too fast, you may experience a "mourning period" where you've finished the ice cream but still have the end of the cone left.

Wafer (or cake cone)
What it is: A flat-bottomed cone with an intricate infrastructure to capture ice cream.
Advantages: Easier to balance (and to set down for a moment, if needed), and it holds more ice cream (esp. soft serve). It's also the go-to cone type for cupcake cones (pictured above), and the visual inspiration for the famous ice cream cone floor lamp (shown below). Though fairly bland on its own, it absorbs ice cream flavors nicely. Also, generally less expensive than the other varieties.
Disadvantages: Relatively flavorless on its own, so if you eat your ice cream too fast and it hasn't absorbed the flavor, the bottom of the cone is kind of like eating lightly sweetened cardboard. Sides can become soggy, although the bottom generally doesn't leak like cornet shaped cones. 

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