"Through my work, I've gained a deeper appreciation for their perspective and the elegance of traditional Chinese craftsmanship."

Each of Zou's creations typically takes around 20 days to complete, and more complex designs can take over a month. Pieces taller than 50 centimeters need to be scaled down, as larger cakes are difficult to handle.

The production period becomes even more challenging in humid summer weather. Once her sketches are finalized, Zou carefully plans her workflow to ensure each component of the dessert stays fresh throughout the process.

For instance, she recently recreated a black-lacquered drum with bird- and tiger-shaped racks — an artifact from the Warring States Period — during Wuhan's humid rainy season.

"The fondant bird wings alone had to be remade four times due to dampness," she said.

"But the harder it is, the more rewarding it feels when it's done."

These edible masterpieces are eventually shared with family and friends. Though sugar and chocolate can be stored for a long time, ingredients like eggs and cream spoil quickly.

"We usually eat them within two days to avoid waste," she explained.

Looking ahead, Zou is eager to tackle a broader range of artifacts.