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by Jacqui Kelly

Category: New Year Challenge 2017

First step in my 2017 Challenge

Dabbling with Brush Embroidery

Posted on January 15, 2017 by Jacqui Kelly
Week Two’s adventures in Royal Icing take me into the delicate world of Brush Embroidery. I stumbled at the word ‘delicate’ because I have always classed myself as clumsy and a bit of a bull in... Read More

Week One – Entering the Mystical World of Royal Icing

Posted on January 8, 2017January 9, 2017 by Jacqui Kelly
Week One – Entering the Mystical World of Royal Icing I actually started to read Eddie Spence’s beautiful book on The Art of Royal Icing, no not just looking at the pretty pictures everybody, ... Read More

New Years Challenge 2017

Posted on January 1, 2017January 1, 2017 by Jacqui Kelly
And so begins my New Years Challenge for 2017,  now I love a good New Years resolution along with the rest of you but as for sticking to them for very long…..well not so good.  But then has my... Read More

Jacqui Kelly Food Artist, Cake & Sugar Sculptor & Tutor

She is the founder of Totally Sugar, a London based sugar studio specialising in bespoke edible art. Jacqui is a multi award winning cake artist and pastry chef, her work, be it larger than life or in miniature is renowned for its incredible attention to detail and hyper-realism Having been told not to play with her food: Jacqui now makes it her lives work to confuse and delight all the senses, using food as an art medium her artist flair and high impact works of art are designed to get people talking

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