A monument in sugar. A milestone in devotion.

Prachi Dhabal Deb did not aim to break records. She wanted to see how far royal icing could go. 

Her first world record came from creating the most vegan royal-icing structures inspired by Indian and European architecture. Each piece had a unique identity. Gothic arches stood beside Rajput domes. Mughal symmetry met Victorian elegance. Together, they sparked a quiet conversation between cultures. 

What made this remarkable was not just the number of structures but how they were made. Every detail was hand-piped. There were no moulds or shortcuts. Using vegan royal icing and a careful piping technique, Prachi crafted delicate lattice work, arches, spires, and domes entirely by hand. Precision piping transformed soft sugar into strong architectural icing structures that stood firm. 

This record demonstrated something important. Royal icing could be strong. Sugar could support architecture. 

Her second world record took this exploration further. The Milan Cathedral, one of Europe’s most complex Gothic monuments, became her inspiration. She recreated it as a large-scale edible structure over six feet long, composed of more than 1,500 individually hand-piped pieces. Weeks of focused work went into putting together fragile panels with near-architectural precision. 

It was not just about size; it was about endurance. 

Then came her third world record, an Indian palace inspired by temple domes, Mughal architecture designs, and Rajput palace styles. Stretching over ten feet and weighing nearly 200 kilograms, the structure celebrated Indian heritage art through sugar architecture. Every arch and lattice was piped by hand, and every detail carried cultural memory. 

With this creation, Prachi found her strongest voice as a contemporary Indian artist preserving heritage through edible art. 

These world records were not just accomplishments; they were turning points. The first proved what was possible. The second proved resilience. The third proved identity. 

Through careful craftsmanship and vegan icing innovation, Prachi Dhabal Deb redefined what sugar artistry could be: not just decoration, but a monument. Not just candy, but culture.