Jacqui Kelly, who specialises in making edible art, used 672 Murray Mints to make the 70cm-high work of the two-time Wimbledon champion. The sculpture, which took four days to create, was made to mark the opening of the Wimbledon Art Fair.
Murray’s head is sculpted from genoise sponge flavoured with champagne cream, while his body and the tennis court are made of Victoria sponge and filled with strawberries and cream. The tennis balls are made with Drambuie cream truffle. Ms Kelly said: “As we are both Scottish, we needed a wee bit of whisky in there so I added the Drambuie balls.
“I got off to a flying start and the facial sculpt went really well but then these pesky little Murray Mints get everywhere and take forever.”
Slices of the sculpture will be served to visitors at the four-day fair.
Wimbledon Art Studios manager Emily Robson said: “We wanted to celebrate the sweet success of the nation’s greatest tennis player of all time, and what better way than through art and food.
“We hope the sculpture will attract visitors from all over to learn more about Jacqui’s craft, and also to get a piece of Andy.”