The bone tool is one of the most popular modelling tools, used extensively when making flowers and shapes and feathering edges. To make this tool comfortable and precise in use, each end of the shaft features a special ridged section to grip. The tool has a different sized head at each end enabling you to select the most suitable for a particular use.
Manufacturers Product Code
Store carefully ready for use.
- Thinning the edges of cut out and finger modelled petals. Hold the shape in the palm of your hand or place on a non-stick pad or piece of foam sponge, then gently rub the petal edges with the head of the tool.
- Clipping of individual petals and full flower shapes is executed by gently rubbing in a circular motion the centre of the piece to be cupped.
- Hollowing of shapes is executed by inserting the head of the tool into the shape and at the same time gently rotating to create the desired depth.
- Indenting of marzipan and sugarpaste is executed by gently pressing the head of the tool into the paste to the desired depth. This technique can be used to make 'hollows' for eyes in marzipan models or using the small head, as a decorative edging on borders, and the edge of garrett frills where they join the cake.
Suitable for food contact
H22, W5.5, D1cm