School Of Confectionery
This image is from a March 2nd, 1946 New Yorker cover. Wouldn't you just love to go to this school?
I love looking in the window at the showpieces of artistic confection: birthday cakes, molded chocolate eggs with bunnies & decorated wedding cakes. The banners on the floor above advertise artistic cake ornaments, showpieces and trimmings.
Today, confectionery work is broken into two separate segments. Baking and pastry work is what used to be called flour confectionery and making candy was formally known as sugar confectionery or sugar work.
Regardless of which one you practice, enjoy the sweet life.