Extra-large stainless-steel, double ended ball tool measurements – ball 2.6cm x ball 3.1cm, overall tool length 15cm.
(ball 1″ x ball 1 1/4″, overall tool length 5 15/16″)
I highly recommend the Extra-large ball tool, designed with a uniquely angled edge. The bigger the actual size of the ball tool, the less the frilling of your petals or leaves meaning they stay flatter, which helps prevent pleating or overlapping of your chosen medium, prior to veining. The more pressure applied the thinner and wavier your chosen medium will become. The smaller the ball tool size the more your chosen medium will frill and wave.
This distinctive range of Botanically Correct Products by Sugar Flower Studio are designed by master sugar artist Robert Haynes. These quality products can be used to replicate time and again, stunning life like flora in any edible or non-edible medium of your choice. The stainless-steel ball tools in the Sugar Flower Studio range are perfectly shaped for intricately fine work, giving you a time efficient and botanically correct result each time. All tools can be used with edible mediums including sugar flower paste (SFP) gum paste, fondant, modelling chocolate and marzipan. They can also be used with non-edible modelling mediums: cold porcelain (Modena), Hearty-Artista soft, polymer clay and modelling clay.
Instructions for use and product care: The extra-large, stainless-steel, double ended ball tool from the Sugar Flower Studio can be used to cup and curl various petal and foliage edges, creating fine edges to your work. Great for modelling, creating lichen – fungous, frilling, waving, adding indents and texture. To clean, wipe with an alcohol dampened soft cloth after each use. Copyright © 2020 Sugar Flower Studio.