Originally Posted by k8memphis
Hmm, not trying to be a downer here, but sugar doesn't have much life expectancy. Weakens and looses gloss quickly. Might not pack well.
That's a really great point.
In all honesty I know very little about working with sugar in this medium. So yea, this all could be a terrible and impossible idea
Maybe the pros out there that could help me on this one. Is there a way to add a filler or something to the sugar, to make it more sturdy? Flavor and edibility may be sacrificed, since none of the pieces will actually be consumed, but overall is something like that possible?