PME Modeling tool

Complete tool set from PME that you need for working with marzipan and fondant. High-quality, ergonomically shaped, and well-crafted. The tools are also available individually. The set includes the following modeling tools:

• Blade and Shell: For smoothly cutting marzipan and rolled fondant, with the shell side for creating beautiful decorative edges or for embossing on the cake edge.
• Ball: To indicate eyes, or to beautifully emboss the center of a flower so that the petals stand out, as well as to smooth edges.
• Bone: To indicate eyes or to beautifully emboss the center of a flower, helping the petals to stand out, and also to smooth edges.
• Bulbulous Cone: Both ends are suitable for modeling flowers.
• Scallop and Comb: Can be used for modeling mouths, hollowing out bells, or cutting curves in decorations. The other side features a comb (ridged) for decorative edges or as an embroidery edge in a rope or ribbon.
• Serrated & Taper Cones: One end has a star-shaped cone and the other end is conical. These tools are mainly used to equip flowers with a center, such as hollowing out flowers like freesias. The star shape ensures an even distribution of petals in handmade flowers. Additionally, you can use them to indicate veins of hollow flowers.
• Taper Cones 5/6 Star: Suitable for indicating leaf veins and refining cut marzipan or fondant.
• Flower/Leaf: Suitable for drawing leaf veins and refining cut marzipan or fondant.