For your Marbled Monday consideration…  The house painter, or, Decorator’s companion by William Mullingar Higgins (Thomas Kelly, 1841) contained numerous examples along with description of techniques for creating faux finishes through decorative painting. 

Rare in both its production and the fact that it has remained relatively intact despite obvious use, the work stands at the precipice of a sea change. It was published only a decade before the advent of artificial dyes, and during a time when the profound changes brought about by the industrial revolution were just around the corner.

Many years ago we created a digital edition that displayed the samples of faux-finishes along with paint recipes for creating them. To learn more about this work and the context surrounding it, check out Higgins, The House Painter, which includes some informative essays about it. 

Inspiration for your marble Monday! High rise grey. #marblemonday #monday #marble #grey #kitchen #luxury #barstool #waterfalledge #countertops #counters #alliedstone #alliedstoneinc #stone #money #highrise #openconcept #openconceptliving #openconceptkitchen #naturalstone #beautiful

Made with Instagram

Today the Department of Delicious Deception is feasting on impossibly smooth glazed cakes that look like colorful marble sculptures. These exquisite treats are the work of Russian confectioner Olga Noskova, who shares photos of her reflective desserts on Instagram, including the occasional peek behind-the-scenes:

A video posted by Ольга (@olganoskovaa) on Dec 22, 2015 at 3:36am PST

Redditor SuperDrew124 satisfied the curiosity of people who were dying to know how Noskova achieves such a perfectly smooth, shiny, and sometimes marbled effects on her cakes by sharing their own recipe for a mirror glaze:

Ingredients: 20 g Gelatin Powder, 120 g Water, 300 g Glucose, 300 g Sugar, 150 g Water, 200 g Sweetened Cond Milk, 300 g Chocolate (White, Milk, Dark or a combination), Food Coloring

1) Bloom the gelatin in the water;
2) Boil the glucose, sugar & water;
3) Remove from heat and add the gelatin;
4) Add the cond milk;
5) Pour over chocolate and buerre mix to remove air bubbles;
Use at 35C/95F.

The marbling effect is achieved by pouring different color glazes together over the cake.

Follow Olga Noskova on Instagram to check out many more of her stunning confections.

[via My Modern Met, That’s Nerdalicious!, and Bored Panda]