Emboss or indent sugarpaste and marzipan with this double ended cone tool.
The serrated end is perfect for modelling marzipan fruits and the tapered cone can be used to hollow out tubular flowers.
Used to indent or emboss into paste to create a cone shaped hollow, ideal for modelling marzipan fruits e.g. apples.
The serrated cone end creates detailed and realistic throats when making a wide variety of flowers
This handy modelling tool features a tapered cone on one end and a serrated cone on the other