PME 14-Piece Icing Tool Set with Caddy

PME 14-Piece Icing Tool Set with Caddy

Product number: 33652

Complete in every way, this comprehensive 14-Piece Set of Icing Tools comes with its own see-through acrylic caddy that will keep everything together so you can easily find the tool you need when you have a cake-decorating project in mind.

Made by the cake decoration experts at Knightsbridge PME, you'll find a tool in here to achieve any decorating effect you could dream up, from simple edible frills made from fondant icing or marzipan to complex sugarpaste flowers and figurines. Ideal for using with Petal Paste, Modelling Paste and even for royal icing.

Because PME think of everything, the caddy is even padded at top and bottom – so it doesn't matter which way up you turn it to get at your modelling utensils – the points and tips of your tools will always be protected.

14-Piece modelling tool set :

• Double-ended ball tool – with a ball on each end, one large and one small, this is an essential tool for modelling edible flower decorations, used to cup and shape leaves, petals and frills as well as for creating detail on figures made from marzipan or modelling paste. Approx. 14cm L. Balls approx. 4mm and 11mm Dia.
• Double-ended bone tool– used for thinning, smoothing and frilling the edges of leaves, flower petals and ribbons of fondant icing, marzipan and modelling paste as well as for rounded indentations in figures. Approx. 16cm L.
• Double-ended bulbous cone tool – originally inspired by hardwood lace bobbins, place the cone on the edge of icing petals, leaves or frills to create delicate frilly effects. The narrow end is used like a bone tool. Approx. 16.5cm L.
• Blade and shell tool – the shell end embosses perfectly formed shell patterns and is also great for marking the feet of sugarpaste animals. The blade end of the tool is perfect for cutting and trimming the sugarpaste without worrying about marking your work surface. It's also ideal for making the feet of marzipan animals. Approx. 16.5 cm L.
• Scallop and comb tool – the scoop-shaped end is ideal for creating features such as mouths, eyebrows and ears as well as for cutting regular scallops out of the edges of your icing. The wide serrated ‘comb' is for embossing patterns or marking stripes – perfect for ‘stitching' or hair. Approx. 16cm Dia.
• Serrated and tapered cone tool – with a smoothly pointed cone on one end and a serrated version at the other. The tapered cone can be used to hollow out tubular flowers like daffodils, while the serrated end is ideal for adding texture to sugarpaste, and for modelling the base of many flower varieties. Approx. 16cm L.
• Doubled-ended tapered star tool 5 and 6 point – can be used as a simple method of embossing 5 and 6-pointed stars, but it's also great for creating the centre of simple flowers like buttercups – all five or six petals will always be perfectly matched – and for creating texture on all sorts of sugarpaste models. Approx 15cm L.
• Double-ended cutting wheel – for cutting and trimming sugarpaste, fondant icing and marzipan, this tool has two fine-edged wheels that can also be used for embossing. Approx 16cm L.
• Double-ended modelling/quilting tool – with a v-shaped curl at one end and a fine stitch wheel at the other. Ideal for sugarcraft ribbons, quilted fabric effects, sugar embroidery and cut-out shapes, it's perfect for creating the stitched effects on edible ‘patchwork' or teddy bears etc. Approx 16cm L.
• Double-ended flower and leaf tool – also known as a Dresden tool, with a veining tool at the other end, this is a great piece of kit for creating delicate petals and leaves and for precision placement of sugar pearls. Approx 16.5cm L.
• 2 Scriber needles thick and thin – once you've used a scriber for the first time, you'll wonder how you managed before! These sharp-pointed stainless steel ‘needles' make it easy to scribe or ‘trace' patterns onto icing through a parchment drawing, to mark around a stencil and to push fiddly pieces out of elaborate designs when you've used an ornate icing cutter. It's also great for creating lace patterns on celebration cakes, and for adding detail to small model animals or people. Approx. 15cm L.
• Craft knife with 2 interchangeable stainless steel blades – the blades are easy to attach; the silvery top just twists when you're ready to insert or change a blade. Blades; one sharply pointed scalpel blade for precision cutting and a flat-tipped ribbon-insertion blade (approx. 6mm wide) – use this chisel-style blade to create a slot and then push short sections of fabric or icing ribbon into place to give an authentic woven effect. Handle 12cm L.
• Design wheel with 3 interchangeable heads – ideal for creating edible ribbons and for cutting out shapes, it can also be used for embossing patterns and stitched effects. The heads are stored on board so they can't get lost. Wheels: one plain, one serrated and one fluted. Tool approx. 13cm L. Made from plastic.

Please note: the Scriber Needles and the Craft Knife blades are very sharp. Please keep them out of reach of children unless they're under strict supervision.

About PME

Since securing contracts with the British Army Catering Corps in 1970 to manufacture their cake-decorating supplies – yes, soldiers eat cakes too! – London-based PME (Precision Machining Engineers) have focused their engineering expertise on producing high quality cake-decorating equipment. A merger with the Knightsbridge Bakeware Centre followed, and they now run several highly respected cake-decorating schools around the world in addition to creating innovative, durable cake-decorating products.

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