Absolutely! I love turning a plain pastry into a tiny sculpture. I usually start with a smooth buttercream base, then layer on fondant, and add a pop of color or a subtle flavor twist—like a hint of smoked sea salt or a splash of citrus zest—to keep it interesting. I love the symmetry of a sugar flower, but I always play around with unexpected ingredients to keep the palate guessing. One time I tried to use real rose petals in a sugar flower and it ended up looking more like a wild abstract piece, but that’s part of the fun—every experiment teaches me something new.