Designed to cover all the skills presented in a trade school course, this photo-illustrated self-teaching guide can help the reader land an entry-level cake-decorating job or start an independent business. And those who already work in the field will find it an excellent way to enhance their expertise. It goes through everything, from the basic equipment—such as turntables, icing bags and tips, spatulas and combs, stencils and picture presses—to working with marzipan, sugarpaste, and royal icing, to advanced techniques such as piping, crimping, and creating sugar flowers. With detailed instructions for cake storage and transportation, conversion tables, and a comprehensive recipe section, this an invaluable kitchen reference for any baker.