This modelling tool is ideal for use with a wide range of edible and non-edible materials including sugar paste (rolled fondant), flower paste gum paste), marzipan or craft clays.
Add simple but effective detail to enhance your cakes, flowers and models.
For creating simple embossed shell patterns and borders, also ideal for making the feet of marzipan animals.
Use the blade end of the tool to cut and trim the paste.
This set of two plastic Culpitt plunger cutters are very simple to use, simply press firmly in to your sugar paste and release to create a gorgeous triple holly leaf.
Use with green sugar paste to decorate the top of your Christmas pudding or sponge cake.
Simply cut strips of fondant approximately the width of the numbers. The fondant strip should be placed vertically and the number cutter will be perpendicular to the fondant. Press down on the cutter and move around your board to achieve a clean cut. You then simply tap out and the number will fall on to your board. Use a cocktail stick to pick out any parts of the numbers that you don’t need.