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by Jacqui Kelly

Pomp & Circumstance: Faberge Egg

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Pomp and Circumstance - edible Faberge style egg, .5 metres high

Pomp and Circumstance – edible Faberge style egg, .5 metres high

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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