This textbook is designed for the serious study and mastery of cake decorating. The student can expect a guiding hand to take them from the most basic techniques of piping cake borders and roses to designing a tiered cake featuring advanced embroidery piping. Australian string and bridgework, overpiped and cushion lattice techniques, a three-dimensional pastillage structure, hand-sculpted sugar roses, full-size fruits and vegetables made from marzipan, beautiful handpainted flowers, or a life-size water pitcher decorated with stunning piping and embroidery work that is filled with exquisite and exotic gumpaste flowers.