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    Home » Recipes » Ice Cream & Frozen Desserts

    Homemade Waffle Cones

    Published: Jul 1, 2019 · Last modified: Jan 25, 2023 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    4 from 48 votes
    Homemade Waffle Cones | Stress Baking

    This homemade waffle cone recipe is quick and easy to make, chewy with crisp edges and has a sweet buttery flavor that’s reminiscent of a sugar cookie! Ice cream cones just ready and waiting to be filled with your favorite ice cream. Includes instructions for making waffle bowls, mini waffle cones, and “taco shells” for homemade Choco Tacos!

    Waffle cones stacked and being held against a dark background

    Enter the waffle cone maker

    I’m in love with a waffle maker. That’s right. I’m professing my love for a waffle cone maker. We got a Chef’sChoice Waffle Cone Express (aff link) as a wedding gift, and I hadn’t even touched it until now.

    Not that it’s not always ice cream season for me, but summer is the time when it’s socially acceptable to eat copious amounts of it.

    And to do so, I need a delicious vessel for it because bowls just aren’t good enough for me. Why use the thing that’s made specifically to hold food for my food? Psssssh. I’d rather be able to eat said vessel.

    If I’m being honest, a waffle cone for ice cream is the only way I want to eat ice cream when it’s not straight out of the pint container.

    Are a waffle cone maker and waffle iron the same thing?

    If you’re not familiar with waffle cone makers, they’re not the same thing as a waffle iron. So if you have a waffle iron and try to make this recipe it’s… well, it’s going to be terrible.

    • Waffle irons have deep grids intended for big, fluffy Belgian waffles.
    • Waffle cone makers have a very shallow grid – we want them to easily wrap into a cone and have just enough thickness to support our delicious, delicious ice cream.

    If you try to wrap a Belgian waffle into a cone you’re going to end up with something that’s… again, just terrible. But turning Belgian waffles into a gigantic ice cream sandwich? I’m on board.

    Waffle cone maker close up with batter in the middle

    How to use a waffle cone maker

    It will come with instructions and a description of the various settings, but quite honestly it takes some trial and error to find the ideal settings for you. For my machine, about 2-3 minutes on setting 3 is perfect for me.

    It also comes with this cone form that makes it easy to wrap the thin waffle around.

    The magical waffle cone flavor

    Speaking of the taste, let’s talk about the flavor in these waffle cones. Have you ever been to a Jeni’s Ice Cream? I’ve always loved the flavor of their cones because they have a sugar cookie-esque taste.

    Lucky for us, Jeni actually published her buttercrisp waffle cone recipe a while back (it’s since been removed from their site), so I tweaked the recipe a little to my liking – specifically, I use vanilla bean paste (aff link) and added ground cinnamon.

    You could always use vanilla extract and omit the cinnamon, but my spin on Jeni’s recipe is my absolute favorite.

    Ingredients for waffles cones in a clear mixing bowl with a whisk
    Ingredients for waffles cones in a clear mixing bowl with a whisk
    Waffle cone batter in a clear mixing bowl with a whisk

    Ingredients for homemade waffle cones

    • Egg whites (save the yolks for another use, like a giant chocolate chip cookie!)
    • Heavy cream
    • Granulated sugar
    • Ground cinnamon
    • Salt
    • Vanilla bean paste (aff link)
    • Almond extract
    • Unsalted butter, melted
    • All purpose flour

    How to make waffle cones

    I recommend laying out a dish towel for the process because:

    • That waffle is going to be piping hot.
    • You probably don’t want to throw your piping hot waffle onto your bare countertop.
    • You can use the towel to manipulate the waffle around the form and save your finger tips from certain burning
    • It’ll nicely collect any crumbs so you can easily throw them away. Or eat them, either way.

    Having the dish towel is also key to the “setting” process. You need to let the cone rest seam side down until it sticks in place as it cools.

    You also need to make sure you pinch the tip of the cone closed. If you don’t, you’re just going to have ice cream dribbling all over you. Hopefully I don’t have to tell you… that’s not a good look.

    Making waffle cones with a waffle cone maker

    You need to let them cool so that they hold their shape, and my favorite way to do that is to gently place them in these vintage ice cream dishes.

    You could always use a different kind of glass, or just let them lie on their sides – I just find this way easy and compact on my counter top. I just stack them inside one another, and I’ve never had a problem.

    I like mine to be more brown than golden brown, as it makes them more crunchy than chewy – so I let mine cook for about 2-3 minutes on setting 3 on my waffle cone maker. I also press down on the handle of the waffle maker so that it flattens it a bit more.

    If you’d like yours less crisp and/or more chewy, just bake them for a little less time than I note in the recipe instructions. 

    Waffle cones stacked in a vintage glass ice cream dish against a dark background

    How to shape waffle cones

    Just follow the instructions above (and in the recipe card) and you’ll be golden (pun intended).

    I don’t try to make them perfectly shapes, or with completely smooth and rounded tops. Per usual, I let them be perfectly imperfect because it’s way less stressful.

    See that chipped one in the bottom right of the below photo? I broke it when I was moving stuff around, and SURPRISE! It still tastes just as delicious as the rest of them.

    Waffle cones scattered on a cookie sheet

    How to make your own choco tacos

    If you’re like me and totally heartbroken by the announcement that Klondike decided to discontinue the production of Choco Tacos, take some comfort in knowing you can make your own!

    Hop on over to this post to find out how to make your own homemade Choco Tacos (and keep your fingers crossed that there’s a chance they’ll come back some day!).

    How to make mini ice cream cones

    Smaller cones means more of them! You can get more cones out of the same amount of batter if you reduce the amount you add to the waffle iron – just use 3 tablespoons of batter and you can 8-9 cones.

    Three golden waffle cones nested inside each other
    Waffle cones stacked in vintage glass ice cream dishes

    How to make waffle bowls for ice cream

    You can use the same ingredients and follow the same process with the waffle maker, you’ll just need a different form for setting them.

    When you remove them from the waffle iron, carefully place them inside a small bowl (gently folding and pressing the interior a little to make it fit) and let them cool completely inside that bowl.

    I also highly recommend dipping the edges in melted chocolate – and maybe even some sprinkles!

    Keep in mind: You still want to place them on a plate or in a bowl once you’ve added your ice cream! You don’t want to just stand around holding the waffle bowl by the base… it could end badly.

    Also, these won’t be as thick as what you’d receive at someplace like Coldstone Creamery or the like – so you could even double up on your waffle bowl and set two of them together.

    A waffle cone bowl in a white dish

    You know what else I love?

    My new Erickson Surfaces photography board. I needed a larger board than the two I have, and I wanted to experiment with darker colors. I picked up their 21″ x 34″ in Cookie Sheet, with Farmhouse White on the other side. 

    If you’ve seen a similar background in pictures from posts in the past, it’s because I was using an actual cookie sheet. Unfortunately, I don’t think anyone makes a 21″ x 34″ metal cookie sheet, so… yeah.

    Can you imagine the oven you’d use that in? ‘Cause I’d want one. Immediately.

    Ice cream in a cone on a cookie sheet

    Now that you have this waffle cone recipe, what kind of ice cream are you going to fill yours with first?

    Try filling it with one of these ice cream recipes:

    • Loaded Mint Chocolate Chip Ice Cream
    • Chocolate Chip Cookie Dough Ice Cream
    • Bourbon Butter Pecan Ice Cream
    • No Churn Homemade Americone Dream Ice Cream
    • No Churn Salted Caramel Swirl Ice Cream
    • Salted Nutella Fudge Brownie Gelato
    • Oreo Ice Cream
    • Gingerbread Ice Cream

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Waffle cones stacked and being held against a dark background

    Homemade Waffle Cones

    4 from 48 votes
    These homemade waffle cones are quick and easy to make, chewy with crisp edges and have a sweet buttery flavor that's reminiscent of a sugar cookie! Ice cream cones just ready and waiting to be filled with your favorite ice cream. Includes instructions for making waffle bowls, mini waffle cones. and "taco shells" for homemade Choco Tacos!
    Adapted from Jeni's Buttercrisp Waffle Cone recipe.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 20 minutes
    Servings 6 cones
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • Small saucepan
    • Mixing bowls
    • Whisk
    • Measuring cups
    • Waffle cone maker

    Ingredients
     
     

    • 5 tablespoons unsalted butter, melted
    • 2 egg whites
    • ¼ cup heavy cream
    • ½ cup granulated sugar
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon sea salt
    • 1 teaspoon vanilla bean paste
    • 1 teaspoon pure almond extract
    • ⅔ cup all purpose flour

    Instructions
     

    • In a small saucepan over low heat, melt butter and then set aside to cool.
      5 tablespoons unsalted butter
    • Turn on your waffle cone maker to let it preheat.
    • In a medium bowl, whisk together egg whites and heavy cream until combined.
      2 egg whites | ¼ cup heavy cream
    • Add sugar, cinnamon, salt, vanilla bean paste and almond extract and whisk until well combined.
      ½ cup granulated sugar | ¼ teaspoon ground cinnamon | ¼ teaspoon sea salt | 1 teaspoon vanilla bean paste | 1 teaspoon pure almond extract
    • Add melted butter and whisk to combine.
      5 tablespoons unsalted butter
    • Add flour and whisk only until just combined and smooth.
      ⅔ cup all purpose flour
    • Spray waffle maker with nonstick spray on both the bottom and top grids.
    • Use a ¼ cup measuring cup to scoop batter into the center of prepared waffle cone maker, and cook according to the manufacturer's instructions.
      Note: For my Chef's Choice Waffle Cone Express, I find best results cooking on the Color Control setting 3, for 2-3 minutes.
    • Lay a dishtowel on the counter next to your waffle cone maker. Once the round is cooked to your desired doneness, carefully and quickly remove it and place it on the dishtowel.
    • Position the point of the form close to the edge of the round with the form resting across the diameter of the round. Use the cloth (to protect your fingers) to wrap one edge of the round onto the form, and then roll the cone forward until it’s wrapped completely around the form.
    • Hold the cone with the seam side down, gently but firmly, against the cloth and allow it to cool for 15 seconds or so. While it’s cooling, also make sure you pinch the tip of the cone so that it’s sealed!
    • Once you feel like the cone has cooled enough to hold it’s shape, carefully remove it from the form and let cool upright (I like to place them in these vintage tall ice cream bowls I have, or stacked in a pint glass). You can also lay them on their sides on a wire rack.
    • Add your favorite ice cream and serve immediately. Enjoy!

    Video

    Notes

    Storage: These are best served the same day (and still slightly warm – there’s nothing better!), but can be placed in an airtight container for up to 5 days.
    Smaller cones, more of them! You can get more cones out of the same amount of batter if you reduce the amount you add to the waffle iron – just use 3 tablespoons of batter and you can 8-9 cones.
    Making waffle bowls: You can use the same ingredients and follow the same process with the waffle maker, you’ll just need a different form for setting them. When you remove them from the waffle iron, carefully place them inside a small bowl (gently folding and pressing the interior a little to make it fit) and let them cool completely inside that bowl. These won’t be as thick as what you’d receive at someplace like Coldstone Creamery or the like – so you could even double up on your waffle bowl and set two of them together.
    Choco Tacos: Check out this post to find out how to make your own Choco Tacos.

    Nutrition

    Calories: 244kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 119mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Course Dessert
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Funfetti Waffles
    • No Churn Homemade Americone Dream Ice Cream
    • Chocolate Chip Cookie Dough Ice Cream
    • Cream Horns
    • Bourbon Butter Pecan Ice Cream

    More Ice Cream & Frozen Desserts

    • Homemade Choco Tacos
    • Peppermint Bark Ice Cream (No-Churn)
    • Easy No-Churn Corn Ice Cream (no eggs!)
    • Coconut Cream Pie Milkshake
    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

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      Recipe Rating




    1. Emily

      July 04, 2021 at 10:36 pm

      These came out great. I followed the recipe to a T. Used them for “chips” for cannoli dip. They were a little delicate, as they were very crispy. I hope as they cool they’re more sturdy. Maybe my batter was a little too wet? Nonetheless, they were very tasty.

      Reply
    2. Abbie

      May 01, 2021 at 8:46 am

      2 stars
      Made this exactly as-written. Not an inexperienced baker; I can make choux pastry and rough puff pastry.
      This recipe has an extremely high ratio of wet to dry ingredients. Every single attempt simply turned into a lacey, open mesh, while half of the batter ran out the sides of our waffle iron.
      I’ll be using David Leibovitz’ waffle cone recipe. His has the same quantity of flour and egg white, without the heavy cream, less sugar (also a wet ingredient), and only 2 Tbs of butter.

      The two stars I have this recipe were for the flavor…the cookies this made were flavorful… but they couldn’t hold anything that melts, with their open mesh.

      Reply
      • Leslie Kiszka

        May 01, 2021 at 10:43 am

        Sorry that it didn’t work out for you as it’s a favorite in this house and others. Glad you have different recipe you enjoy!

        Reply
    3. Marty Neagle

      February 09, 2021 at 6:47 pm

      I used your recipe to make cannoli shells! I wrapped the warm shells around a wooden dowel and they worked great! Dipped the ends in chocolate, dusted with powdered sugar, filled with ricotta, marscspone, whipped cream mixture, with vanilla, lemon and orange extract, and of course powdered sugar. Yum!

      Reply
    4. Frank Masters

      December 31, 2020 at 12:42 pm

      I am a foodie and since Covid19 hit the US and everything shut down, I started making home made ice cream. So this Christmas, my wife got me a waffle cone maker. Of course the cone roller that came with was not what I expected, so I went on amazon and bought this device: Waring Commercial CAC121S Rolling & Forming Tool. What a perfect combination too.

      Perfect recipe minimal ingredients for making 6 waffle cones.
      Thank you Leslie

      Reply
    5. Brian

      October 03, 2020 at 2:11 am

      5 stars
      First time making these and turned out great. I used a pizzelle maker and found that 2 minutes was long enough to burn the first couple of cones. I settled on 50 seconds which turned out perfect. Kids loved them and so did I. Crunchy and set up nice on the cone roller. The cinnamon was a good adder and was happy with the recipe after wanting to make comes for a while. Will be hard to buy any other cones now.

      Reply
      • Leslie Kiszka

        October 04, 2020 at 11:12 am

        Yay! I’m so glad that you liked them, and figured out the setting that works best for you on your pizzelle maker. Thanks so much for coming back to share your experience and a 5 star rating, Brian!

        Reply
    6. Sherry

      September 14, 2020 at 6:21 pm

      Why only egg whites? I just got a krumkake maker and that recipe calls for the whole egg. May krumkakes are very fragile and I don’t think would support ice cream. just wondering the difference because I would have thought a whole egg would make a firmer cone

      Reply
      • Leslie Kiszka

        September 14, 2020 at 7:38 pm

        Using only egg whites makes them more crispy, whereas using a whole egg makes it chewier.

        Reply
    7. Brenda

      August 28, 2020 at 5:15 pm

      These are delicious! I tried this recipe first (thanfully) and had great luck. My iron doesn’t have different heat settings so it was trial and error for a few. A few nights later I tried a recipe from the instruction manual for chocolate ones. The texture was all wrong! More cakey less crispy. Do you happen to have a chocolate version to share? Thanks for sharing your recipe with us!

      Reply
      • Leslie Kiszka

        August 29, 2020 at 11:04 am

        Cakey?! Wow, that’s so weird! I don’t currently have a chocolate version, but I just added it to my list of recipes to work on! Thanks so much for coming back to leave a comment, I appreciate it.

        Reply
        • Ann

          May 03, 2022 at 2:10 pm

          I’m wondering if you could sub out some flour for dark cocoa powder for the chocolate version without too much trouble with the other ingredients going awry? Maybe start with a couple of tablespoons of each and see how it goes? I’m going to try this and will update post.

        • Leslie Kiszka

          May 03, 2022 at 4:19 pm

          Love that idea! Creating a chocolate version has been on my mind, too, so I’m really curious how that works for you – do let me know!

    8. April Betts-Gibson

      July 21, 2020 at 1:56 am

      5 stars
      Made for a sleep-over with my granddaughters. They rate it a 6 out of 5. One loved the cinnamon-she says her family doesn’t like it so they never put it in anything & the other liked the almond (I used Almond emulsion in place of extract & I think the flavor is a bit richer. We all liked them on the crunchier side & I agree a heat setting of 3 and 2 minutes is perfect. I might put just a tad more vanilla bean paste in my next batch.

      Reply
      • Leslie Kiszka

        July 23, 2020 at 9:21 am

        That’s so great to hear, I’m so glad they liked them so much! Thank you so much for coming back to leave a comment and rating, I really appreciate you sharing your experience.

        Reply
    9. Ellen

      May 24, 2020 at 11:46 am

      What am I doing wrong??

      I’ve made stroopwafels with my waffle cone maker, so I’m familiar with the process, but this recipe didn’t work at all! 1/4th cup of batter seeped out of the waffle cone maker on the first attempt, so I put less on attempt 2, and then it was just thin and didn’t cook, sticking to the top and botto without getting cohesive.. Try three I turned the temp up and it just burned and also didn’t get cohesive. Attempt 4 I turned the temp way down and left them in for several minutes, and the top and bottom of the waffle cone maker didn’t want to let go, so it ripped. So bummed because the taste of the batter that I snuck was delicious and I bet these would be so good if I could get them to cook. :(

      Reply
      • Leslie Kiszka

        May 24, 2020 at 12:06 pm

        I’m sorry this wasn’t working for you, especially since this recipe is such a favorite of mine – but I hope I can try to help you troubleshoot. That said, every waffle cone maker is different, so there might be some quirks to your model I won’t be able to help diagnose. And I *really* hope this isn’t the case, but since each of your attempts came out so differently, it could also be the case that your machine is simply failing :(

        A few things to check:
        – Did you spray the top and bottom grids with nonstick spray? This would help prevent the batter from sticking.
        – Did you whisk together the egg whites and heavy cream separately before adding the other ingredients? If they were all added together there might not be enough airyness incorporated into the batter.
        – Are you measuring the flour by spooning into the cup and leveling it off? This could cause the batter to be the wrong consistency if it were under or over-measured. Check out this post for more details: https://stressbaking.com/how-to-measure-ingredients-for-baking/
        – Worth mentioning is that since most stroopwaffle recipes call for yeast, that batter will behave differently than waffle cone batter.

        As I mention in the post, since every waffle cone maker is a little different it can take some trial and error to find the setting that works best for you. I hope that something in here helps, and I’m sorry again to hear you had such a tough time with it.

        Reply
      • Frank Masters

        December 31, 2020 at 12:45 pm

        You did something wrong, I made them the first time and they turned out 100% perfect too.

        Reply
    10. Anna

      May 07, 2020 at 10:50 pm

      Oooh, yummy! That sounds delish! The first I saw these being made was in Mexico on our last trip. There were guys that made them on those carts and go wherever. Anyway, instead of rolling into a cone shape, they roll them up like you normally would roll something. They had options for filling and I chose Nutella and banana. So as soon as it was done, still on the waffle cone maker, he spread the Nutella, then laid a whole banana and rolled it up. It was delicious. Its called Marquesita.

      Ps. I have a regular waffle maker in that brand. It’s amazing! Now I need a waffle cone and a marquesita!

      Anna

      Reply
      • Leslie Kiszka

        May 08, 2020 at 8:26 am

        You’ve got me craving that now, too! :)

        Reply
    11. Emilia

      May 06, 2020 at 2:38 pm

      5 stars
      Okay, I bought this waffle maker when I first saw this post last year and completely forgot that I had it until I went searching for this recipe again. This is going to be a problem! They’re so good that I ate two of them before they even had a chance to put ice cream in them lol. thanks for the recipe!

      Reply
      • Leslie Kiszka

        May 06, 2020 at 3:19 pm

        Haha, I’m so glad you like them – even if they didn’t last long!

        Reply
    12. Lauren

      July 01, 2019 at 11:59 am

      5 stars
      Bills hand modeling is really on point here. It’s almost as good as the recipe…:almost.

      Reply
      • Leslie Kiszka

        July 01, 2019 at 1:42 pm

        Except that those are my hands, so that’s depressing… lol!

        Reply
        • BF

          June 21, 2020 at 12:15 pm

          5 stars
          Wonderful recipe! We already had this waffle maker (a gift) and were looking for a new batter recipe. Used vanilla extract instead of bean paste and slightly less than 1/4cup batter per cone. Otherwise, the heat and timing settings were spot on. These tasted delicious! Thank you Leslie!

        • Leslie Kiszka

          June 21, 2020 at 1:55 pm

          I’m so happy that you enjoyed it! I really appreciate you coming back to leave a comment and rating to share your experience – have a great day!

    13. Karin Webel

      July 01, 2019 at 10:07 am

      Hi. Im just wondering if I can omit the almond extract. As I am allergic to nuts. Thank you.

      Reply
      • Leslie Kiszka

        July 01, 2019 at 1:42 pm

        Sure! Just add a smidge extra vanilla paste/extract instead.

        Reply
    14. Leanne | Crumb Top Baking

      July 01, 2019 at 8:18 am

      5 stars
      So sorry for your loss Leslie. Losing loved ones definitely puts life in perspective. But I understand where you’re coming from. It’s hard to admit we can’t do it all. I’m glad you’re back with this great recipe. Now I want to go out and buy a waffle cone maker!

      Reply
      • Leslie Kiszka

        July 01, 2019 at 2:00 pm

        Thanks, Leanne! You really should splurge on it, it’s so freaking awesome.

        Reply

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