Tower Bridge sculpture made from 25kg of sugar to go on display

The scultpure took over 150 hours to make  (PA)
The scultpure took over 150 hours to make (PA)

A sculpture made from sugar has gone live at an exhibition. It was created by Artist Michelle Wibowo, from Haywards Heath, West Sussex.

She spent over 150 hours baking and building the 0.76m (2.5ft) structure, and is one of eight artists to have work featured in the exhibition, which is held in London and Paris this month.

Wibowo said: "The idea of an exhibition comprising works made entirely out of salt and sugar sounded really exciting, so I jumped at the chance to create this piece for the show."

She researched the history of London’s iconic landmark to include every detail of the bridge in her sculpture made exclusively out of sugar.

She added: "I hope people will enjoy taking a closer look at the sculpture when they visit the show and spotting some of the details from the real bridge."

Her sugar replica features the famous two towers and the open-air walkway of the bridge, as well as details of the windows and suspension chains.

But this isn’t the first time Wibowo has made headlines. The talented artist previously made an impact with her sugar models of Queen Elizabeth II, Prince William and Hogwarts Castle, from the Harry Potter stories.

Other artists were also selected from all over the world to produce a piece of art using salt or sugar as the medium, including:

  • Gala Bell, a multidisciplinary artist specialising in the alchemy of matter, uses sugar to create contemporary installations inspired by ideas of value, taste and hierarchy.

  • Bashir Sultani, a multimedia artist internationally known for his stunning artworks, created using stop-motion animation with salt and black canvas.

The Kellogg’s Reductive Art Exhibition - A Story of Salt and Sugar opens at The Oxo Tower in London this Friday until Saturday. It is free to attend with no booking needed.

The exhibition is part of Kellogg’s initiative to highlight their commitment to reducing sugar and salt across its cereals.