Advanced Piping and Modelling: Being Studies of Modelling in Gum Paste and Marzipan for Cake Decoration

First edition, published in 1906 by Sherratt & Hughes, London and Manchester. Original dark cloth binding with gilt lettering to the front board and spine, and decorative blind-stamped borders. Binding very firm apart from a 2–3 cm split and slight fraying at the head of the spine. Some rubbing to the boards and age-related toning to the paper. Internally unmarked throughout. All 104 plates present, together with the original illustrated trade advertisements and printed errata slip. An Edwardian instructional work devoted to advanced techniques of cake decoration, particularly ornamental piping and modelling in gum paste and marzipan. Written by Ernest Schülbe, a professional confectioner and instructor, the book provides detailed practical guidance supported by numerous illustrations of decorative techniques and completed designs. Schülbe explains in his preface that the work was developed from his experience teaching thousands of pupils and was intended to provide a progressive course of instruction for professional confectioners. Of additional historical interest are the extensive original advertisements for confectionery ingredients, specialised equipment, baking machinery and trade publications, documenting the commercial confectionery industry in Britain during the early twentieth century.…