PME

The PME 12-inch round cake board is a foil-covered presentation board designed to support finished cakes during display, transport, and service. At 12mm thick, it provides a rigid, stable base that resists flexing under the weight of a decorated cake — a practical consideration when moving finished work between preparation areas, display counters, or delivery vehicles.

In a professional bakery or patisserie setting, board quality is easy to overlook until it causes a problem. A board that bends or buckles under a tiered or heavily decorated cake can compromise hours of finishing work. The foil surface on this PME board provides a clean, presentable finish straight from the box, and the construction is robust enough to hold its shape through normal handling without requiring additional support beneath.

Practical operational benefits include:

• Rigid 12mm construction holds form under decorated and tiered cakes
• Foil surface presents cleanly without additional finishing
• Suitable for wrapping with fondant icing to match the cake presentation
• Lightweight enough for counter use and delivery without adding significant bulk
• Standard 12-inch sizing aligns with common round cake tin sizes

This board is well suited to professional bakers, pastry chefs, and catering operations producing celebration or celebration-style cakes in consistent sizes. For larger or multi-tier builds, boards of a greater diameter are worth considering to ensure adequate overhang and a stable presentation surface.

If you're working through a regular volume of cake production and want to discuss board sizing, quantities, or other bakery sundries, the team is happy to help you get the right specification in place.

These are 235mm stainless steel precision tweezers designed for fine detail work in pastry, confectionery, and plating applications. The angled handle positions the tips at a controlled angle relative to the hand, which makes it easier to place small decorative elements — pearls, edible flowers, sugar decorations — without inadvertently disturbing what's already been set down.

In a professional pastry kitchen, speed and accuracy at the finishing stage matter. These tweezers allow decorators and pastry chefs to work with consistency across a large batch of plated desserts or celebration cakes, where uniformity of finish is expected. The stainless steel construction holds up well to regular cleaning and is straightforward to maintain in line with kitchen hygiene requirements.

• Angled handle improves tip visibility and positional control during fine work
• Slim profile reduces the risk of disturbing adjacent decorations
• Stainless steel construction is easy to clean and durable in daily use
• Suitable for placing garnishes, sugar work, pearls, and delicate edible decorations

At 235mm these tweezers sit at the larger end of the standard range, which suits chefs who prefer more hand clearance away from the work surface, or who are working on larger pieces where reach is helpful. They are less well suited to very small-scale precision work — for that, a shorter or finer-tipped pair may give better control.

These are a practical everyday tool for pastry sections, sugarcraft, and plating stations. If you're equipping a section from scratch or building out a garnishing toolkit, the team are happy to help you identify what combination of sizes and profiles would work best for your kitchen.

The PME 406mm stainless steel icing blade is a straight-edged side scraper designed for smoothing buttercream, royal icing, and similar coatings on the sides of cakes. At just 1mm thick, the blade is rigid enough to hold a consistent angle against the cake while remaining thin enough to produce a clean, sharp edge rather than a dragged or uneven finish.

In a professional or high-output bakery setting, consistent presentation is as important as taste. This scraper helps decorators work efficiently across multiple cakes without having to rework surfaces, which matters when you are producing celebration cakes or tiered wedding cakes to a deadline. The stainless steel construction resists staining and holds its flat profile over time, which is important — a warped or flexing blade makes even application difficult.

• Thin 1mm blade edge for clean, sharp icing lines
• Stainless steel construction resists staining and holds its shape
• 406mm working length suits larger tiered and celebration cakes
• Smooth polished surface releases cleanly from buttercream and ganache
• Wipes clean easily; suitable for warm soapy water cleaning

The blade measures 458mm in overall height with a 56mm depth, giving a comfortable working grip above the cake surface. It is best suited to cakes where a smooth, flat side finish is the goal — it is not designed for creating textured effects or angled combing patterns, for which purpose-built tools would be more appropriate.

Well suited to professional cake decorators, patisserie operations, and bakeries producing tiered or celebration cakes regularly. For decorators working on smaller cakes or requiring a shorter working edge, a more compact scraper may be a better fit.

If you are unsure which blade length or style suits your cake sizes and icing technique, our team is happy to point you in the right direction.

The PME Drop Flower Piping Nozzle is a stainless steel icing nozzle designed to produce formed flower shapes directly onto cakes, cupcakes, and biscuits in a single pressing motion. Rather than building up petals individually, the nozzle shapes the flower in one action, which makes it a practical choice for decorators working to volume or under time pressure during service.

In a professional bakery or patisserie setting, consistency across a batch is often as important as the finish on a single piece. This nozzle helps operators maintain a repeatable result across large runs without requiring the level of manual skill that freehand piping demands. The stainless steel construction holds up well to repeated use and to regular passes through commercial dishwashers, which matters when throughput is high and turnaround between batches is short.

• Single-action drop flower formation for faster batch decorating
• Stainless steel construction suited to heavy daily use
• Seamless design reduces icing traps and simplifies cleaning
• Compatible with standard piping bags and couplers
• Consistent output helps maintain uniformity across large batches

This nozzle is well suited to bakeries, cake decorating studios, hotel patisserie sections, and event catering operations where decorating output needs to be reliable and repeatable. It is a single-size specialist nozzle, so operators looking to produce a range of flower scales may want to consider holding a small selection of sizes alongside it.

If you are building out a decorating kit or are unsure which nozzle sizes best suit your production needs, the team is happy to help you work through the options.

This set of 19 stainless steel square cutters from PME covers a graduated range of sizes in a single pack, giving pastry and bakery teams the flexibility to cut precise square shapes across a variety of applications — from portioning fondant and marzipan to cutting shortcrust pastry and decorative dough pieces.

In a working bakery or patisserie environment, consistency of cut matters. Stainless steel holds its edge reliably and resists the moisture and sugar contact that would degrade lower-grade tooling over time. Having a full range of sizes to hand reduces the need for multiple separate purchases and keeps preparation efficient when working across different product lines in the same session.

• Graduated sizes across 19 cutters for flexible portioning and decoration work
• Stainless steel construction withstands repeated use with moist doughs, icing and marzipan
• Clean-cut edges help maintain neat presentation on finished bakes
• Compact storage as a nested set keeps the kit tidy in a busy prep environment

These cutters require no special storage or maintenance beyond standard washing and drying. They are best suited to bakeries, patisserie operations, cake decorating studios, and catering teams who regularly produce celebration cakes or decorative baked goods. For teams working at higher volume or requiring very large format cuts, it is worth considering whether a heavier-duty or larger-range set would better serve the workflow.

If you are putting together a broader pastry or baking toolkit and would like guidance on what else to consider alongside these cutters, the team is happy to help.

The PME cupcake and doughnut filler nozzle is a stainless steel piping attachment designed to inject fillings — jam, cream, custard, icing — directly into baked goods without cutting or splitting them. It fits standard piping bags and is long enough to pierce most cupcakes and ring doughnuts cleanly, allowing the filling to be deposited at the centre rather than applied to the surface.

In a busy bakery or pastry section, keeping presentation consistent across a high volume of product is a practical concern. This nozzle helps operators do that quickly and with minimal waste — the filling goes where it is needed rather than spreading across the surface, and the entry point closes neatly once the nozzle is withdrawn. It is well suited to production runs where speed and consistent appearance both matter.

• Fills doughnuts, cupcakes and choux without breaking the casing
• Suitable for jam, cream, custard, icing and similar fillings
• Can also be used for layering icing between cake tiers via injection
• Stainless steel construction cleans easily and withstands repeated use
• Fits standard disposable and reusable piping bags

Being stainless steel, the nozzle is straightforward to clean by hand or in a commercial dishwasher, and it will not corrode or stain from acidic fruit fillings over time. At this size it is a practical addition to any pastry station handling filled baked goods regularly.

If you are equipping a pastry section and have questions about which piping accessories suit your production setup, we are happy to help point you in the right direction.

These are standard paper cupcake cases from PME, supplied in red in packs of 60. PME is a well-established name in the baking supplies market, and their cupcake cases are commonly used in bakeries, cafés, hotels, and catering operations where a consistent, reliable case is needed for everyday production.

The cases are made from paper and sized to fit standard cupcake and muffin trays, making them straightforward to use in commercial baking workflows. The block colour finish holds well through baking, which helps with presentation on counters and display stands without requiring additional decoration.

• Consistent paper construction suitable for commercial baking trays
• Block red colour holds through baking for clean presentation
• Compatible with standard cupcake and muffin tin formats
• Supplied in packs of 60, practical for batch baking
• Part of a wider colour range if multiple options are needed

These cases are best suited to operations producing cupcakes regularly — bakeries, café counters, event caterers, and hotel patisserie sections. For operations producing in particularly high volumes, it is worth considering whether a larger pack size would reduce handling and reordering frequency. PME also produce these cases in a range of other colours, which is useful if you need consistent branding across a display or want to differentiate product lines visually.

If you are unsure which case size or colour works best for your setup, the team is happy to help.

The PME Closed Star Piping Nozzle has a 3mm opening and is made from seamless stainless steel. It is designed to produce defined star shapes, shell borders and swirl patterns when piping buttercream, royal icing, whipped cream and similar mediums onto cakes, cupcakes and dessert plates.

The closed star profile produces clean, well-defined ridges with good shape retention, which makes it a reliable choice for consistent decorative work across high volumes of covers. The seamless construction avoids the weak points common in welded nozzles, which matters in a busy pastry section where nozzles go through repeated use, washing and handling.

• Seamless stainless steel construction resists splitting and distortion over time
• Closed star tip produces clean, defined ridges in buttercream and icing
• Suitable for stars, shells, swirls and rope borders
• Compatible with standard piping bags and couplers
• Easy to clean by hand or in a commercial dishwasher

This nozzle is well suited to patisseries, hotel banqueting teams, bakeries and any operation producing consistent decorated bakes or plated desserts at volume. It is a standard addition to a pastry section's nozzle set rather than a specialist item, so it works alongside a range of other tip profiles rather than as a standalone tool.

If you are building out a decorating kit or are unsure which nozzle sizes suit the work you are producing, the team are happy to talk it through.

The PME 129mm stainless steel funnel is a straightforward, single-purpose tool designed for transferring liquids, sauces, oils, and dry ingredients between containers with minimal spillage. The integrated fine mesh filter allows it to double as a small strainer, catching sediment or larger particles during the pour — useful when decanting stocks, infusions, or syrups into bottles or dispensing containers.

Made from stainless steel, it cleans easily and holds up to regular washing without deteriorating. At 95g it is light enough to handle one-handed, which matters when you are filling multiple containers during prep. The mesh filter is fixed, so there is nothing to lose or reassemble after washing.

• Transfers liquids and dry ingredients cleanly with minimal waste
• Fine mesh filter strains out particles during pouring
• Stainless steel construction resists corrosion and cleans quickly
• Light and easy to handle single-handed during prep
• No removable parts to misplace or reassemble

This is a practical prep and service tool suited to pastry sections, sauce prep, bar areas, and general kitchen use where a reliable, easy-clean funnel is needed. It is sized for everyday kitchen tasks rather than high-volume bulk transfer work — for larger-scale decanting, a wider-bore or larger-capacity funnel may be more appropriate.

If you are building out a smallwares kit and want a steer on what else is worth having alongside this, our team is happy to help.

The PME Small Open Star Piping Nozzle is a 10mm stainless steel nozzle designed for piping decorative shapes onto cakes, cupcakes, and desserts. The open star profile produces clean, defined edges on stars, shells, rosettes, and swirls, making it a reliable everyday tool in professional patisserie and bakery work.

Made from stainless steel, the nozzle holds its shape under repeated use and withstands regular washing without distorting — an important consideration in any production environment where consistency of finish matters across large batches.

• Produces clean stars, shells, swirls, and rosettes with a defined edge
• Stainless steel construction resists corrosion and retains its profile over time
• Compatible with standard piping bags and couplers
• Straightforward to clean by hand or in a commercial dishwasher
• A practical size for detail work on individual portions and celebration cakes

At 10mm, this nozzle sits at the smaller end of the open star range, which suits detailed piping on individual portions, petit fours, and smaller cakes. For larger batch work or where a more substantial swirl is needed, a wider nozzle from the same range would be more appropriate.

If you have questions about which nozzle size suits your application, our team is happy to help you choose correctly.

The PME Portable USB Rechargeable Airbrush Kit is a compact, self-contained airbrush unit designed for cake decorating and sugarcraft work. Unlike bench-mounted compressor setups, the compressor and airbrush are integrated into a single lightweight unit that weighs just over 400g, making it practical to use at a workbench, at events, or wherever decorating work takes place. The reservoir screws directly onto the compressor body, keeping the setup tidy and straightforward to manage.

On a full charge the unit delivers up to 50 minutes of working time, which is sufficient for most decorating sessions. When the battery is depleted, a full recharge takes around 90 minutes via the included USB cable — the same cable works with a standard USB socket, a laptop, or a car charger, which is useful for decorators working away from a fixed kitchen environment. The 11 psi output is consistent enough to lay down even colour coverage on cakes and sugarpaste without the pressure fluctuations that can affect cheaper portable units.

Practical advantages for a working decorator include:

• Cordless operation removes the need for a nearby power outlet during use
• Gravity feed cup allows quick colour changes with minimal waste
• Simple lever control gives adjustable flow for fine detail or broader coverage
• Compact form factor suits mobile cake decorators and smaller preparation areas
• USB charging means the kit can be topped up from common power sources

This kit is well suited to cake decorators, sugarcraft specialists, and patisserie teams who need a portable airbrushing solution for occasional to regular decorating work. It is not designed for continuous heavy-volume production where a mains-powered compressor would offer greater endurance and higher output consistency. For teams working on high-volume decorating lines, a bench-mounted compressor setup may be worth considering alongside this kit.

If you are unsure whether this unit suits your workflow or volume of work, we are happy to talk it through with you.

PME's block colour cupcake cases are a straightforward, reliable choice for professional bakers and catering operations that need consistent, presentable results without unnecessary complexity. The blue cases in this range offer a clean, uniform colour that holds well during baking, making them practical for display work, celebration catering, and high-volume production runs where visual consistency matters.

Made from paper, these cases are designed to hold their shape through the baking process and maintain a neat appearance when cooled and presented. The sizing is standard for cupcake production, meaning they are compatible with most commercial muffin and cupcake trays without adjustment. PME is a well-established name in professional baking supplies, and this range is widely used by cake decorators, pastry sections, and contract caterers across the UK.

For operations producing cupcakes regularly, having a reliable stock of consistent cases simplifies workflow and reduces the small but disruptive inconsistencies that come with switching between suppliers or case types. The pack of 60 suits moderate production runs and is easy to store without taking up significant shelf or dry-store space.

It is worth noting that these are decorative outer cases rather than greaseproof liners, so they work best alongside a standard baking liner where the recipe requires one. The full PME colour range includes twelve block colours, so if your operation requires a consistent palette across multiple batch types, the range allows for that without sourcing from multiple suppliers.

If you are unsure which case size or colour suits your production setup, our team is happy to help you work through the options.

These PME pastel cupcake cases are paper baking cases designed for producing consistent, presentation-ready cupcakes in a professional baking environment. Each case is lined to prevent colour or flavour transfer into the batter, which matters when you are working with pale or delicately flavoured sponges. The pastel colour range suits a variety of presentation styles and is commonly used for celebration baking, event catering, and patisserie work.

In a production baking context, these cases perform reliably across standard muffin and cupcake trays. The sizing — fractionally smaller than some standard cases — allows for easier release from the tray after baking without tearing or distorting the case. For bakeries or catering operations producing runs of cupcakes for events or retail display, that consistency in release and appearance reduces handling time and waste.

• Lined paper construction prevents colour bleed into batter
• Slightly reduced diameter aids clean release from baking trays
• Pastel finish suits event catering and celebration baking
• 60 cases per pack supports batch baking runs

These cases are suitable for most standard commercial cupcake and muffin tray formats. They are a single-use consumable and are not intended for reuse or high-temperature baking beyond standard sponge temperatures. If you are producing at higher volume and need cases in larger pack quantities, it is worth discussing your throughput requirements with us before ordering.

If you are unsure whether this case size is right for your tray format or production volume, the team is happy to help you choose correctly.

This PME round cake board is a 10-inch foil-covered board designed for use in professional patisserie and bakery settings. At 12mm thick, it provides a firm, stable base for finished cakes — particularly those covered in fondant, royal icing, or other decorative finishes that require a clean, professional presentation.

In a working kitchen environment, the board's rigidity means it won't flex or buckle when lifted or handled during service, which matters when carrying a dressed cake through a busy pass or setting it out for display. The foil surface is smooth enough to accept a thin layer of fondant icing if you want the board to blend with the cake design — a common approach in wedding and celebration cake work.

• Firm 12mm construction holds its shape when handled or transported
• Foil surface can be covered with fondant to match cake decoration
• Suitable for tiered cakes where a stable base tier board is needed
• Clean, professional finish appropriate for customer-facing presentation

These boards are a standard consumable in patisserie, bakery, and cake decoration workflows, and are well suited to pastry sections producing celebration, wedding, or retail cakes. They are not designed for repeated use — they are single-use presentation and transport boards. For larger cakes or multi-tier constructions, a larger diameter board would be more appropriate.

If you're unsure which board size or thickness suits your typical cake output, the team is happy to help you work through the options.

The PME Electric Chocolate Melting Pot is a compact, mains-powered unit designed for melting chocolate and candy melts in a controlled, even heat environment. It comes supplied with three individual pots, allowing you to work with multiple colours or types of chocolate simultaneously without cross-contamination.

In a working bakery, patisserie, or cake decorating environment, this kind of unit earns its place by keeping chocolate at a consistent, workable temperature during service or production runs. Rather than relying on a bain-marie or microwave — both of which require constant monitoring — the melting pot maintains a steady gentle heat, reducing the risk of scorching or seizing. For small-batch work, dipping, drizzling, or decorating, that consistency is practically useful.

The stainless steel construction keeps the unit easy to wipe down between uses, which matters when you are moving between different flavours or colours. The three-pot configuration is particularly well suited to cake decorators and confectioners who need to run multiple options at once without the faff of setting up separate bain-maries.

• Three separate pots reduce changeover time between chocolate types or colours
• Gentle, consistent heat minimises the risk of scorching or seizing
• Compact footprint suits counter space in busy prep areas
• Easy to clean between production runs

This is a smallwares item suited to light professional use — cake studios, patisserie counters, and small-batch confectionery production. It is not intended for high-volume continuous chocolate tempering or large-scale enrobing work; operations running significant daily volumes of chocolate work may need a dedicated tempering machine with greater capacity.

If you are unsure whether this unit fits your production requirements, the team is happy to point you in the right direction.

This PME set comprises four daisy marguerite plunger cutters in graduated sizes, designed for producing consistent floral decorations from sugar paste, petal paste, marzipan, and similar materials. The plunger mechanism ejects the cut shape cleanly, which is useful when working at pace or handling delicate paste that might otherwise distort.

In a professional bakery or patisserie setting, tools like these earn their place through reliability and consistency rather than novelty. The four sizes in the set allow decorators to build up scaled floral arrangements on celebration cakes, wedding tiers, or plated desserts without switching between separate sets. The ABS construction is lightweight and straightforward to clean between uses.

• Produces clean, consistent daisy shapes across four graduated sizes
• Plunger action releases shapes without distortion or tearing
• Suitable for sugar paste, petal paste, marzipan, and craft clays
• Lightweight ABS construction, easy to clean and store
• Well suited to both production decorating and detailed hand-finishing work

One practical point worth noting: if the cutters are used across both food-grade materials and non-food craft clays, it is good practice to keep separate sets for each application to avoid cross-contamination.

This set is well suited to sugarcraft decorators, cake studios, and bakeries producing decorated celebration or wedding cakes with any regularity. If your team is producing high volumes of floral decorations, it is worth considering whether multiple sets would support workflow better than a single pack.

If you are unsure which cutters or sugarcraft tools best suit the decoration work you are planning, we are happy to help you think it through.

The PME 12in cake box is a flat-packed cardboard box designed to fit a 12-inch cake board, providing a straightforward solution for presenting, storing, and transporting finished cakes, muffins, and other baked goods. Each box is supplied wrapped in clear shrink film, which keeps it clean and hygienic until it reaches the customer.

In a busy bakery or catering operation, having a reliable supply of presentation boxes to hand matters more than it might first appear. This box is constructed from card stiff enough to protect contents from everyday knocks during counter handover or short-distance delivery runs. The flat-pack format means a reasonable quantity can be stored in a relatively small space — a practical consideration in compact preparation areas where storage is often at a premium.

• Fits standard 12-inch cake boards for a secure, stable presentation
• Flat-packed to minimise storage footprint in small or busy kitchens
• Supplied in shrink-wrap film to maintain hygiene before use
• Cardboard construction offers adequate protection against knocks and handling
• Suitable for cakes, muffins, scones, and similar baked goods

These boxes are most commonly used by small bakeries, café patisserie counters, and catering operations that produce celebration cakes or boxed baked goods to order. They are not rated for cold room storage or prolonged damp environments, so operators working in high-moisture conditions should bear that in mind.

If you are unsure about the right box size for your boards or packaging workflow, our team is happy to point you in the right direction.

The PME Professional Cake Turntable is a metal rotating stand designed for cake decorating work. It provides a stable, elevated platform that brings the cake closer to eye level, allowing for more controlled application of ganache, buttercream, royal icing, and decorative techniques such as piping, airbrushing, and hand-painting.

In a professional patisserie or cake decorating environment, working at the correct height over extended periods makes a practical difference to both the quality of finish and the physical comfort of the decorator. The smooth rotation of a well-made turntable allows consistent pressure and angle when applying coatings or borders, reducing the risk of uneven results. Metal construction gives this model a solid, stable base compared with lighter plastic alternatives, which can shift or flex under the pressure of working with firmer coatings.

Key practical advantages include:

• Elevated platform reduces neck and shoulder fatigue during longer decorating sessions
• Metal build provides stability when working with heavier tiered cakes
• Smooth rotation supports consistent coating and piping technique
• Suitable for ganaching, buttercream finishing, royal icing, airbrushing, and border work
• Easy to clean down between uses with warm water

No installation is required. The turntable is a freestanding bench tool and needs only a clean, level work surface. It should be washed before first use and dried thoroughly before placing any cake or board on the platform. The metal construction means it needs to be dried carefully to avoid any surface marking over time.

This turntable is well suited to professional cake decorators, patisserie teams, and sugarcraft specialists who require a reliable, stable platform for precision work. It is equally practical for baking tutors and training environments. Those requiring a larger working surface or a heavier-duty option for very large celebration or wedding cakes may want to consider a higher-capacity model.

If you are equipping a professional decorating station or are unsure which turntable specification suits your workflow, the team is happy to help you choose correctly.

The PME Small Veined Rolling Out Board is a polyethylene sugarcraft tool designed for rolling and shaping fondant, gum paste, and modelling paste into leaf and petal decorations. The textured veined surface presses fine detail into paste as it is rolled out, allowing decorators to produce consistent, natural-looking foliage shapes without requiring separate veining moulds.

In a professional patisserie or bakery environment, this board earns its place as a reliable hand tool for cake decorators working on wedding cakes, celebration cakes, and detailed sugar work. The lightweight polyethylene construction keeps it easy to handle during intricate work, and the compact footprint means it sits comfortably on a decorating bench without claiming excessive workspace.

Practically, the board offers a few clear advantages for day-to-day decorating:

• Veined surface transfers leaf detail in a single rolling action
• Smooth underside doubles as a plain rolling surface for general paste work
• Polyethylene material is non-stick, reducing paste tearing on thin pieces
• Cleans quickly with warm soapy water and a paper towel
• Lightweight at 330g, comfortable for extended decorating sessions

A few practical points to bear in mind: the board is best used with a smooth rolling pin, and craft knives or sharp implements should be kept away from the surface to avoid marking the texture. Store flat to prevent warping over time. It is not suited to heavy-duty rolling of firm doughs — its purpose is decorative paste work.

This board is well suited to professional cake decorators, patisserie teams, and bakeries where sugar decorations are produced regularly. For operations producing very high volumes of sugar flowers and foliage, larger or more specialist veining tools may be worth considering alongside this board.

If you are unsure whether this is the right tool for your decorating workflow, the team is happy to help you work through your options.

This pack of three star-shaped cutters from PME is a straightforward, practical tool for cutting clean star shapes from rolled fondant, marzipan, pastry, and similar pliable materials. PME is a well-regarded name in cake decoration and bakery sundries, and these cutters reflect their usual approach: simple, functional, and consistent in use.

In a bakery or pastry kitchen, the value of a reliable cutter set lies in consistency — clean edges, repeatable shapes, and no dragging or tearing of soft materials. These cutters are made from polypropylene plastic, which is lightweight and easy to clean. The three-piece format provides size variation, which is useful when producing tiered decorations, assorted petit fours, or plated desserts where scaled shapes are needed.

• Suitable for fondant, marzipan, soft pastry, and similar materials
• Three sizes in one pack allow scaled or graduated decorations
• Lightweight plastic construction — easy to handle during repetitive work
• Simple to rinse clean between uses or at end of service
• Compact storage footprint — minimal drawer or tray space required

These are a practical everyday addition to a pastry or bakery section. They are not heavy-duty industrial cutters, and for very high-volume production where metal cutters with a more rigid edge are preferred, it is worth considering that distinction before purchasing.

If you are equipping a pastry section and want to talk through what else might be useful alongside tools like these, we are happy to help.

These PME party bags are a straightforward disposable solution for events, parties, and catering functions where guests leave with a small gift or treat. Each bag comes with a silver tie to keep contents secure, and the pack of 25 provides a useful quantity for typical event catering runs.

For caterers, bakeries, and hospitality venues that handle children's events or celebration packages, having a reliable stock of presentable party bags saves time during busy preparation periods. The silver ties give a neat, finished appearance without requiring any additional packaging materials.

• Sold in packs of 25 — practical for event batching
• Silver ties included, no separate fastening needed
• Suitable for treats, small baked goods, and event favours
• Compact enough to store in bulk without taking up significant space

These bags are a disposable single-use item and are not intended for hot food or liquids. They are best suited to dry goods — confectionery, biscuits, small cakes, and similar items commonly used in celebration catering or event hospitality.

If you are catering for larger events and need higher quantities, it is worth considering whether a different pack size or format would suit your volume better. If you have questions about which disposables work best for a particular event type or service style, the team is happy to help point you in the right direction.

This set from PME comprises three veined rose leaf plunger cutters in graduated sizes, designed for shaping and embossing leaf details from rolled edible materials. Each cutter combines a shaped cutting edge with an integrated veining plate and spring-loaded plunger, allowing the user to cut, texture and release the piece cleanly in a single action.

In a busy bakery or patisserie environment, consistency of finish matters. These cutters produce a reliable leaf impression across repeated use, which is useful when decorating wedding cakes, celebration cakes or any product where multiple matching leaves are needed in volume. The ABS construction is firm enough to maintain its shape under repeated pressing and resists warping from regular cleaning.

Practical benefits of this set include:

• Three graduated sizes allow variety within a single decoration scheme
• Veined plate creates realistic leaf texture without additional tools
• Spring-loaded plunger releases the piece cleanly without distortion
• Compatible with sugar paste, petal paste, marzipan and similar materials
• Compact size makes storage straightforward in a busy prep area

These cutters work equally well with non-edible materials such as craft clay for display or dummy cake work. If you do use them with non-food materials, it is good practice to keep a separate set dedicated to food use only to avoid cross-contamination.

This set is well suited to professional cake decorators, patisserie teams and bakeries producing decorated celebration cakes. For decorators requiring a wider range of leaf forms or additional botanical shapes, it is worth considering a broader sugarcraft cutter collection alongside this set.

If you are unsure which cutters best suit your decoration work or production volume, our team is happy to help you put together the right combination.

These are standard paper cupcake cases from PME in a solid mint green colourway, supplied in packs of 60. PME is a well-established name in professional baking sundries, and this range is widely used in bakeries, patisseries, and catering operations where consistent colour across a batch matters as much as the bake itself.

In a production environment, uniformity of presentation is a practical concern rather than a cosmetic one. These cases hold their colour reliably through the baking process and present cleanly on a display stand or service tray. The paper construction performs as expected for cupcake and muffin applications, releasing without tearing when the product has cooled appropriately.

• Consistent mint green block colour across the full pack
• Suitable for standard cupcake and muffin production
• Paper construction with reliable release after cooling
• Part of a coordinated colour range for themed or seasonal menus
• Practical pack size for small-batch or event catering use

These cases are best suited to operations producing cupcakes in moderate volumes — bakery cafés, event caterers, and wholesale bakers working to a colour-coordinated presentation brief. The pack size of 60 suits smaller runs or trials; for higher-volume production, it is worth considering whether a larger format pack would reduce handling and cost per unit.

If you are planning a themed menu or need to match cases across several colours, it is worth having a conversation with us about what the full PME colour range covers — we are happy to help you plan quantities and colour combinations before you order.

The PME cake knife is a straightforward, well-made slicing tool designed specifically for cutting sponges, layered cakes, and delicate baked goods. At 35.5cm, the blade is long enough to draw cleanly through a full-sized round or sheet cake in a single pass, which matters when presentation is important and crumb scatter needs to be kept to a minimum.

The serrated edge does the work here — it grips the surface of soft sponge without compressing it, allowing the blade to move through cleanly rather than dragging or tearing. For operations producing celebration cakes, afternoon tea services, or dessert platters, that clean cut translates directly into better-looking portions with less wastage from crushed or uneven slices.

• Serrated edge cuts through soft sponge without compression or tearing
• Long blade length allows single-pass cuts on standard round and sheet cakes
• Stainless steel construction resists staining and holds its edge under regular use
• Lightweight build reduces hand fatigue during repetitive portioning
• Hand wash only — straightforward to maintain with warm soapy water

This knife is well suited to bakeries, patisseries, hotel banqueting kitchens, and any catering operation where cakes are portioned regularly. It is a single-purpose tool and works best in that role — operators needing a general-purpose slicing knife for bread or savoury work would be better served by a different blade profile.

If you're equipping a new pastry section or want to make sure this is the right size for your typical cake dimensions, feel free to get in touch with the team.

The PME 14-inch cake box is a plain cardboard presentation and transport box designed to fit a standard 14-inch cake board. It is a straightforward, functional item — a rigid card box supplied flat-packed and wrapped in clear shrink film to keep it clean and dust-free until it is needed.

In a working bakery or patisserie, these boxes are most commonly used for finished celebration cakes, large tray bakes, or multi-portion baked goods that need to leave the kitchen without being damaged in transit. The card construction is firm enough to withstand normal handling, and the flat-pack format means a useful quantity can be stored without taking up significant shelf or cupboard space — a practical consideration in kitchens where storage is always at a premium.

• Flat-pack format stores compactly, freeing up limited back-of-house space
• Shrink-wrap supplied as standard, keeping boxes hygienic before use
• Sized to fit a 14-inch cake board without modification
• Card construction provides adequate rigidity for normal transit handling
• Suitable for cakes, large tray bakes, and similar portioned baked goods

These are a single-size item. If your operation regularly dispatches a range of cake sizes, it is worth considering whether a selection of box sizes would better suit your workflow — smaller and larger formats are available within the PME range.

If you are unsure about quantities, sizing for your cake boards, or which presentation options suit your output, the team is happy to help you work through the options.

The PME medium rolling out board is a flat polyethylene surface designed for rolling out sugar paste, marzipan, and similar materials used in cake decoration. It provides a stable, non-porous base that holds its shape under repeated use and is straightforward to clean down between tasks.

In a professional bakery or patisserie environment, a dedicated rolling board like this keeps decoration work separate from general prep surfaces, which helps maintain hygiene and avoids cross-contamination of flavours or colours. The smooth polyethylene surface gives consistent results when rolling thinner pieces, and the board sits flat without warping — important when precision matters for delicate decorative work.

• Smooth surface supports even rolling of sugar paste and marzipan
• Non-porous polyethylene resists staining and is easy to wipe clean
• Lightweight and easy to store flat when not in use
• Suitable for professional cake decorators and patisserie teams

It is worth noting that the surface should not be used with craft knives or sharp blades, as these will score and damage the board. Cleaning is straightforward — warm soapy water followed by drying with a paper towel is sufficient. The board should always be stored flat to prevent any distortion over time.

This board is best suited to bakeries, patisseries, and cake studios that carry out regular decorating work on smaller items. It is sized for detailed work rather than large-scale rolling; operations handling consistently high volumes of sugar work may find a larger board better suited to their throughput.

If you are unsure whether this size is right for the type of decorating work you do, the team is happy to help you choose the most practical option.

The PME #104 is a medium petal piping nozzle made from seamless stainless steel, designed for producing petal shapes, ruffles, and similar decorative work on cakes, cupcakes, and pastries. The seamless construction avoids the weak points found in some cheaper nozzles, which helps maintain a consistent piping edge and makes cleaning more straightforward.

In a busy patisserie or bakery environment, consistency across decorative work matters. This nozzle produces reliable results when used with standard piping bags and buttercream, royal icing, or similar mediums, and the stainless steel construction holds up well to repeated use and regular washing without distorting.

• Seamless stainless steel body resists distortion and corrosion over time
• Suitable for producing petals, ruffles, and ribbon-style decorations
• Compatible with standard piping bags and couplers
• Easy to clean by hand or in a commercial dishwasher
• Consistent piping edge supports uniform decorative results across batches

This is a standard medium-sized nozzle well suited to individual cake and cupcake decoration. It is not intended for large-scale extrusion work or high-viscosity doughs. For teams producing high volumes of decorated product, having several nozzles in rotation helps maintain pace during busy service periods.

If you are building out a decorator's toolkit and want guidance on which nozzle sizes complement this one for a full petal and ruffle range, the team is happy to help.

These PME cake pop bags are a straightforward, practical solution for presenting and protecting finished cake pops. Each bag measures 254x76mm and comes supplied with a silver tie, making them suitable for both retail display and gifting. The pack contains 25 bags.

In a bakery or patisserie setting, presentation packaging is as important as the product itself. These bags keep cake pops clean and protected after decorating, reducing handling damage during display or transport. The included silver ties add a neat finish without requiring additional ribbon or packaging materials.

• Individual bags sized to fit standard cake pops securely
• Silver tie included with each bag for a clean, finished presentation
• Clear bag material allows the product to be displayed without unwrapping
• Supplied in packs of 25, suited to batch production runs
• Lightweight at 60g per pack, with minimal storage footprint

These bags are best suited to bakeries, cake studios, and catering operations that produce cake pops in moderate volumes. For higher-output operations or those packaging other confectionery formats, alternative sizing or bulk packs may be worth considering.

If you're unsure which packaging option best suits your production volume or presentation requirements, the team is happy to help you work it out.

The PME Drop Flower Piping Nozzle is a small-format stainless steel piping tip designed to produce neat, consistent drop flowers directly onto cakes, cupcakes, and confectionery items in a single piping motion. The 7mm opening produces a compact flower suited to detailed decoration work where uniformity across a batch matters.

In a production bakery or patisserie setting, this type of nozzle is commonly used where decorators need to apply repeat patterns at speed without sacrificing consistency. Because the flower shape is formed in one press rather than built up from individual petals, it supports a steady throughput during busy service preparation periods.

The stainless steel construction holds up reliably under repeated use and regular washing, which is a practical consideration in any professional environment where nozzles pass through the dishwasher or cleaning cycle multiple times daily. The seamless design avoids the crevices that can trap residue in multi-part nozzles, making hygiene maintenance straightforward.

• Produces uniform drop flowers in a single piping action
• Stainless steel construction suited to regular commercial use
• Seamless body supports easier cleaning and hygiene compliance
• Compact 7mm tip suited to fine detail and smaller-scale decoration

This nozzle is well suited to small bakeries, patisserie counters, and in-house pastry teams producing decorated cakes or traybakes in moderate volumes. For operations running very high decoration volumes across large batches, it is worth considering whether a broader range of tip sizes would better support workflow.

If you are building out a piping kit or are unsure which nozzle sizes suit your decoration style and output, our team is happy to help you put together the right selection.

These are standard white paper cupcake cases from PME, a well-regarded supplier of baking consumables used widely in professional patisserie, bakery, and catering environments. Each case is made from paper and sized to fit a standard cupcake or muffin tin, making them straightforward to work with across most commercial baking setups.

For operations that bake in volume — whether that's a hotel kitchen producing afternoon tea covers, a café with a daily bake-off, or a bakery fulfilling wholesale orders — having a reliable, consistent case matters more than it might seem. PME cases are known for holding their shape during baking and releasing cleanly, which reduces waste and keeps presentation consistent across a batch.

• White finish suits a wide range of decorating and presentation styles
• Paper construction handles standard oven temperatures without greasing through
• Consistent sizing helps with even filling and uniform bake results
• Pack of 300 suits regular production without frequent reordering
• Compatible with standard cupcake and muffin tins used in most commercial kitchens

There's little in the way of installation to consider here — these are a consumable that slots into any existing baking workflow. The main practical question is volume: 300 cases will suit a site that bakes regularly but not necessarily at industrial scale. Higher-output operations may want to consider larger pack quantities to reduce handling frequency and unit cost.

These cases are well suited to cafés, hotel kitchens, patisseries, and contract caterers who bake cupcakes or muffins as part of a regular menu. They're a practical choice where consistent presentation and reliable performance are more important than premium pricing.

If you're unsure about quantities or want to discuss consumable stocking levels for your operation, our team is happy to help you work that out.