Murray discovered sugar flowers when she was 19 years old, during a year off from art school.
Murray sculpts each realistic flower from icing sugar and uses edible gums to add structure.
Her recipe also includes meringue powder and gelatin for extra stability.
After she sculpts them, Murray dusts each petal with edible pigment to achieve the soft, lifelike hues.
Not to mention the finishing touches like calyxes and pollen so they really come to life.
Each velvet-like petal is incredibly thin, and they even feature lifelike veins and ridges.
Murray creates all kinds of blooms, but she enjoys making tropical flowers the most.
They’re so vibrant and the petals have interesting shapes too, she says.
She adds, I love any flower that challenges me!
Murrays sugar flowers are 100% food-safe and edible, but they can also be kept as a keepsake.
If theyre stored properly, sugar flowers can last forever!
Check out some of Murrays sugar flowers below and see more of her incredible cakes onInstagram.
If youre inspired to try making edible flowers yourself, you could join heronline Perfect Peony course.
Murray arranges them on top of her multi-tier wedding cakes for a beautiful floral effect.
