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Take your sugarcraft to the next level using the Tala Set of 4 Icing Modelling Tools. The set is ideal for enhancing the appearance of flower petals leave and general modelling when using sugar paste or marzipan. These tools are dishwasher use and are easy to use. Our top tip: Use sugar icing to prevent the fondant icing from sticking to the tools and work surface. Soften the fondant icing and roll into a ball this makes the icing more malleable. The icing tools include; 1. Dogbone Tool: use to cup and frill petals. 2. Ball Tool: use to cup or smooth out petals. 3. Blade and Shell Tool: use the scalloped end to imprint lines on flowers and the blade end to cut and trim paste. 4.Veining Tool: use to draw veins on leaves.