The first comprehensive work on airbrush decoration in confectionery, which complements the specific techniques of:
- Modelling
- Cake design
- Wedding cake
- Sugar flowers
- Decorations on cream
- Direct decorations on chocolate
- Decorations on sugar
The authors of the book are Mario Romani, lecturer in the most important Italian Professional Schools, and Gian Paolo Panizzolo, Pastry Chef and Pastry Consultant.
