PME – 8 Modelling Tools with Dual Edge

Create embossed shell patterns and borders on sugarpaste, marzipan and a wide range of other edible materials.

Want to get that seashell just right? Then grab yourself one of these handy little blade and shell tools! The shell end creates perfect embossed shell patterns and is also great for marking the feet of sugarpaste animals. The blade end of the tool is great for cutting and trimming the sugarpaste without worrying about marking your work surface. Also ideal for making the feet of marzipan animals.

All PME cake modelling tools are ideal for use with a wide range of edible materials such as sugarpaste, petal paste, marzipan, Mexican paste etc. Create detailing and effects in seconds.

PME 1 – Bone tool – used to smooth curves and to cup and frill petals in flower making

PME 2 – Blade and Shell tool – The blade is used to cut and shape, the Shell end can be used to emboss pattern.

PME 3 – Ball tool – use to make round indentations and smooth curves in modelling and cup and frill petals in flower making.

PME 4 – 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.

PME 5 – Serrated and taper cone tool – serrated cone can be used to emboss star pattern or to mark divisions in tubular flowers. Taper cone – used to hollow out tubular flowers like Freesias

PME 8 – Taper cones 5/6 star modelling tool – the cones can be used to emboss small star patterns or to mark divisions in tubular flowers.

PME 9 – Bulbulous Cone Tool – use both ends to hollow and shape flowers. Can also be used for frilling Garrett Frills.

PME 10 – Dresden Flower/leaf shaper tool for drawing detail, creating veins on leaves and flowers.