Tala Icing Tool. Made in England.
I love baking. Lately I’m off wheat, which makes the thought of baking not as salacious. Although there are lots of delicious alternatives out there, light and fluffy pastries and cakes don’t leap to mind when I think of gluten free baking. So I’m not chomping at the bit to use this lovely tool, recently unearthed in my search for Obso items.
There are extra tips inside. This is No. 38. I wonder what shape it makes.
Status: Take a stab at making wheat free cupcakes and ice with pink frosting. Serve at infamous Mad Men party.
Kill-ratio: 43: 4 / 11:1
Alt-title: Untitled Tool No. 173 for Untitled Pastry Chef No. 38
As per usual, a shout-out thanks to Richard, and to John, for inspiring the Alt-Title Untitled post delirium, and to Ben for the jokes format.
Obsolescence Project 
Dear Tala Friend,
I am very pleased to see you still have some original Tala Icing Syringe.
The Tala catalogue rang from the 1920’s up until today, containing products which are still made in the same way – lovely, English manufacturing. This allowed me to research the Tala library of nozzles and I found no. 38, also named Small Hollow Band icing nozzle, unfortunately I am unable to leave an image of the pattern it creates through this medium. However, a priority of Tala has always been to create products which are built to last, so take an icing nozzle from the 1920’s and it will still fit an icing syringe made today. It is for all these reasons that Tala is proud to hold the widely recognized title as the masters of baking and icing since 1899. So please have a go with your syringe, experiment with it and let us know how you get on with it.
Thank you for sharing these lovely images, please keep in contact with Tala via the website, Facebook page or Twitter.
Yours,
Ms. Taylor
Thanks for the extra info. Small Hollow Band – like that.
Cool thing. Being off wheat is easy.
Thanks. Yes it’s not as much of a struggle as I first thought – 6 months in. Miss pasta though.
Love the photographs (particularly no. 1)! Food intolerances are a pain – have you tried any commercially made wheat-free cakes?
Thanks Richard! There is a gluten free bakery right below the studio/office…:) But it’s still heavy. But really I need to avoid the calories, so I shouldn’t be having cakes:)
Ahem, know what you mean there – me too 🙂
Goodbye “wheat-belly” and non-wheat belly too:)