Fox Run Brands Lady Lock Forms Cream Horn Molds, 4.5-Inch, Set of 6

I’ve used them over and over again they wash nicely and the cream horns slide right off after baking

Perfect sizeClean easyWhen baking, it comes easy out

Since the puff pastry dough is wrapped around the mold and baked on it, I needed another set of six to go with my old set so I could bake a dozen at once and save some time. My hope was that this set would match the size of my current set, and they did. These are substantial enough so that they don't bend or dent easily, but of course they are not of commercial quality and the cost reflects that fact.Cream Horns appear complicated but aren't and if there isn't time to make dough from scratch most grocery stores stock frozen puff pastry dough. Before baking, I brush a light egg wash on the outside of the dough and sprinkle thoroughly with sanding sugar so the light catches the sparkle. Vanilla extract is always good, but flavored whipped cream is an unexpected touch -- other flavored extracts (like peppermint), instant espresso powder, cinnamon, citrus zest or chocolate (cocoa mix) all work well. Fill the horns with whipped cream just before serving.The shape is also great for appetizers. I use phyllo dough to create horns to fill with a variety of mixtures from pureed/finely chopped vegetable and cheese combinations -- artichoke hearts, cream cheese and parmesan or sun dried tomatoes and goat cheese to smoked salmon, onion and cream cheese mixtures. Really, almost anything you can pipe into the horn will work well. The nice thing is whether for dessert or an appetizer, the shells can be baked in advance and filled quickly right before serving. And, if you want smaller horns, just wrap the dough half-way up the mold.

They don't look like much, but they will save lots on time with making handmade ice cream cones. I have the 839 Krumkake Express, only with using their one included cone mold things don't go very fast. These are cool with the seam. I use the seam as a guide to curl to form the shape of the cone. I start at the seam edge then wrap my smooth kitchen cloth over that area to keep away from the heat. I finish shaping the cone. TIP: make sure to let some of the edge of the cone hang over enough that when you wrap the rest of it around you can pinch that overhang onto itself as it cools. If you wish to have a cone that holds fillings. I thought they were smaller than their photo looked. They are slightly smaller than the mold which is included in the krumkake maker, but in reality, they are just right once you start filling them. By just wiping them with natural flavored oils I never had a sticking problem. The cone would always easily release with minimal calories or breakage. These were priced nicely, and I thought they were good quality. They helped my production line a lot in time savings and they made lovely shapes.

Worked as expected. Used them to make cannolis.

I've used these now, and been pretty satisfied overall. When I've been smart enough to not let the dough extend past the end of the cone, the shells turn out well. I found that about 5 of 6 shells release cleanly once they've cooled. (So far, I am willing to believe that I wrapped the dough too tightly or got some drops of egg wash on the underside of the dough)The molds do have a significant seam on them, which isn't a big deal if you grease the molds well, but it does mean that you won't want to use these with things other than dough (like chocolate). They are also not exactly round - they are more of an oval shape (cross section)Cleaning the outside is pretty straightforward, but cleaning the inside is awkward, as it is a cone and tapers. Oddly, my initial set had some sort of dust (or flour?) dusting the inside, and I nearly penalized the review for that, but I do wash my implements thoroughly before I use them anyway.A word to the wise - get more than one set of six. Even if you are willing to bake only 6 at a time, it takes far too long to cool the dough, remove the molds, wash them, and get them fully dry between batches.For the price, it's a pretty good deal.

I have not used them. They have sat in my drawer and have kept there shape. I have moved them a few times. They are smaller than I was expecting. It doesn't feel like steel and they are thin in size.

This is my second set of Fox Run cannoli forms, but these have a slightly larger diameter by a few millimeters, enough to fit an older form inside the newer one, but not enough to make a dramatic difference in the finished product. Even though the product description says "learn how to make" cannoli, you'll have to find your own recipe since the company doesn't provide one.To use, you take a round of cannoli dough, wrap around a form, and fry until golden brown. These forms don't have seams but rather are like pipes cut into uniform lengths.-- Debbie Lee Wesselmann

I used one box of puff pastry. Rolled the pastry out to about 1/8" thick and cut 1" strips. I started from the bottom of each cone and then spiralled the pastry, slightly overlapping each layer until I reached the top. When cooled, I filled each horn with fresh cream and dusted them with icing sugar. I used butter to grease the moulds - in a few places the pastry stuck a bit onto the mould, I used a very thin knife to gently loosen the pastry off the mould and it worked great! Next time I'll experiment with using spray and cook to see if it spreads more easily than butter. I would definitely recommend this product for anyone who enjoys cream horns!

Work well, no sticking, I did brush both sides of the dough with extra virgin olive oil. Removal was effortless. Happy baking.

CANNOLI FORMS WERE RECEIVED AND UTILZED AS DESIGNED. MET ALL SPECS FOR USAGE.

Arrived in good time, as described and in good condition. Can't wait to try.

Great value for the price. The aluminum is thinner than I thought it was but nonetheless they still work perfectly.