Tools can be used for modelling sugarpaste, marzipan, pastillage and craft clays (keep food use and non-food use tools separate). Wash carefully after use and protect polished surfaces from scratching.
Set of 8 modelling tools for use with icing, marzipan, claydough etc. Pack includes: Bone Tool Shell & Blade Tool Ball Tool Scallop & Comb Tool Serrated & Tapered Cone Tool Tapered Cones 5/6 Star Tool Bulbulous Cone Tool Flower/Leaf Shaper Tool
Ball tool - use to make round indentations and smooth curves in modelling and cup and frill petals in flower making.
Scallop and comb tool - use scallop end to cut scalloped edge, cut circular holes in plaques and emboss mouth shape on faces. Comb end can be used to mark dotted lines to represent stitching or score parallel lines.
Scriber needle tool - can be used for scribing (marking) patterns and dots on icing.
Sugarcraft knife with ribbon inserting blade - the sugarcraft knife with angled blade can be used for fine cutting purposes. The sugarcraft knife with ribbon insertion blade is used to cut slots in icing and then used to push short sections of ribbon into the slots to simulate a continuous ribbon thread.
Taper cones 5/6 star modelling tool - the cones can be used to emboss small star patterns or to mark divisions in tubular flowers.
Bulbulous cone tool - use both ends to hollow and shape flowers. Can also be used for frilling Garrett Frills.
Flower and leaf shaping tool - used to carve and shape flowers and leaves and can also be used for marking veins.
Cutting wheels - cutting tool with a different size wheel at each end for cutting small and intricate shapes from petal paste, pastillage, sugarpaste and marzipan.
Design wheeler with three interchangeable heads for creating patterns to complement Garrett Frills on sugarpaste cakes. Also marks straight lines, stitching and zig zags.
6.5" (165mm) thin scriber for marking out patterns on sugarpaste. Can also be used as a cake tester or clearing blocked icing tubes.
A most useful tool for fluting and frilling petals. This tool will help to increase the size of any petal. Its pointed tip is used to emphasize the centre of some flowers and the veining end with make vein markings difficult to create with other veiners.
This tool is designed for veining and frilling petals while the other end is shaped for making 'smiles' and 'eyebrows'.
Stainless steel frill roller for use with all petal pastes and porcelain paste. Size: 6" (15cm)
5 spare scalpel blades to go with PME sugarcraft knife.
Single Celstick made from non-stick material for modelling and frilling flower paste etc. Size:3mm diam. x 110mm
Celpin made from non-stick material for modelling and frilling flower paste etc. Size: 10mm diam. x 160mm
2 Celsticks made from non-stick material that are ideal for modelling and frilling your flower paste etc. They have a rounded end for use as a balling tool and a pointed end useful for hollowing out trumpet flowers and mexican hats. Sizes: 6mm diam. x 150mm long and 3mm diam. x 110mm long
Create the illusion that ribbon has been threaded in and out of the sugarpaste on a cake with this set of ribbon insertion tools. Firstly use the slit-making tool to create the icing slits followed by the insertion blade to tuck the ribbon in. For best results work with a narrow satin ribbon in a contrasting colour to the icing.
Sizes: 5cm and 7cm long, width between blades on insertion tool 5mm
Economy range of modelling tools perfect for the home baker. Set include a dogbone tool (to cup & frill petals), ball tool (cup or smooth out petals), blade & shell tool (to imprint lines on flowers and cut & trim) and veining tool (to draw veins on leaves). For the professional cake decorator we recommend the set of 8 PME modelling tools.