After years of piping buttercream flowers, I’ve noticed that the gap between a flower that looks nice and one that makes people stop and stare usually comes down to a few very specific things. Not natural ability. Specific, learnable things.
Here are three of the most common differences I see:
1. Pressure consistency. Most beginners apply the same amount of pressure throughout each petal. A realistic flower needs variation. More pressure at the base of the petal, releasing gently toward the tip, creates depth that makes the flower look alive.
2. Angle and direction. Petals aren’t all facing the same way on a real flower. Learning how to tilt your piping bag at different angles for different petals is one of the first things I teach, and it transforms everything.
3. Colour graduation. A bloom that fades gently from deep to light feels natural. This isn’t complicated to achieve, but it does require knowing how to load your bag properly. Once you understand the technique, it becomes instinctive.
In my masterclass, we work through all of this step by step, in a calm, encouraging environment where questions are genuinely welcomed.
You will leave knowing not just how to pipe a flower, but why each technique works, so you can continue to grow and develop long after the course ends.
If this sounds like the course you’ve been looking for, follow the link in bio to find out more.
As you may already know, our “Buttercream Flower Vanilla Cake” recently won a Great Taste award!
This means that whatever design you choose for your special celebration cake, it’s made with the same award-winning ingredients and skill that go into each and every vanilla cake we create.
Great Taste is the world’s largest and most trusted food and drink accreditation scheme. With over 500 experts—including chefs, buyers, food writers, and retailers—their feedback is honest, straightforward, and impartial. @guildoffinefood
Getting this recognition has truly been one of the proudest moments of my life.
If you have any questions or would like to make an enquiry, feel free to reach out. I’m more than happy to help!
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Hi, I’m Seohyun, and I’d love to connect with you.
In the midst of discovering my true purpose and identity, I embarked on a journey into the art of buttercream flower piping. It’s become more than a hobby; it’s a passion that fuels my desire to build and nurture a business. There’s something incredibly rewarding about being a part of someone’s joyous moments through my creations.
Although I’ve transitioned from running a jewellery business, my love for crafting beautiful things with my hands remains. Whether it’s designing jewellery or baking delectable cakes, I find immense joy in the creative process.
On my vision board, I’ve pinned my dream of owning a charming gift shop, where people can peruse unique gifts while indulging in delicious cakes paired with exquisite coffee. The thought of this coming to fruition fills me with happiness, and I’m dedicated to taking gradual steps towards realizing this goal. Achieving Level 5 food hygiene rating marks one such step.
I invite you to join me on this journey, where we can celebrate each milestone together. Will you be my cheerleader? Let’s cheer each other on as we chase our dreams!
#CakeArtistry
#ButtercreamBlossoms #HandcraftedDelights #BakingDreams #GiftShopGoals #CreativeJourney #CoffeeAndCakeTime #Level5Hygiene #ArtisanTreats #CraftingHappiness #cakedecorations #artofhosting #buttercreamart #koreanbuttercreamflowers #koreanflowercake #flowerpiping #luxurycakes #floralcake #buttercreamcakedecorationg #artisancake
Whether you are just starting out or have been piping for a while, there is always room to grow, and always someone who gets it.
My DMs are open. Ask me anything about piping, cakes, or building a business around something you love.
Your buttercream isn’t broken. Your process might be.
1. Your butter is ready when it gives just a little.
Press your finger gently into the block.If it sinks in softly, it is at the right temperature for silky, stable buttercream.
2. Temperature is everything before the butter goes in. Once your meringue is glossy and stiff, let it cool until it is only4 to 8 degrees warmer than your butter. That small window is where the magic happens.
3. Add the butter slowly, and trust the process.
Drop in ice cube size pieces, one at a time, and let the mixer do it’s work between each addition. Sometimes, It may look curdled or soupy at first. That is completely normal.Keep going. It will come together beautifully.
Try it this weekend and come back and tell me how it went. The DM is always open.
Three names I have long admired. One very full heart.
DOSE OF ROSE is now a recommended wedding cake supplier at @foxhillmanor@ettingtonparkhotel and @_pristineevents_ .
When a couple begins to imagine the most important day of their lives, my cakes will be one of the things they are shown. I do not take that lightly.
This business began to honour my mum's legacy of living life with joy. This feels like the right kind of continuation.
If you are planning your wedding, I would love to hear from you. Link in bio.
#WeddingCake #ButtercreamFlowers #LuxuryWeddingCake #BespokeCake #FoxhillManor
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The struggle was real.
If you’ve ever tried to frost a cake dummy and ended up fighting it the whole way round, you‘re not alone. It took one simple tool to change that entirely and now I actually enjoy the process.
A cake dummy isn’t just for practice. When a client wants a larger, more impactful design but doesn‘t need a full cake portion, this is how we make it work. Same technique, same care, just without the bake.
And because I hate unnecessary waste, my dummies get reused every time. A little sustainable habit that adds up.
The tool holding it all together? From the brilliant @prop.options and genuinely one of those things you don’t know you need until you have it.
Stay tuned for my next post too. I‘ll be sharing something from @madewithflowerco and honestly, it might just replace the cake dummy as we know it.
You stop guessing and start feeling it.
The right consistency holds its shape without cracking, spreads without dragging, and releases cleanly from the piping tip. It should be firm enough to build petals with definition, but soft enough to move with intention, not fight against it.
Here are the signs I look for:
1. When you lift a spatula, the buttercream stays put. No sliding, no falling away. That moment of stillness is your green light.
2. When you pull a spatula through it, it holds a clean edge. No slumping, no collapsing.
3. When you squeeze a test petal, it curls naturally at the tip. If it cracks, it is too stiff. If it droops, it needs more time in the fridge.
The temperature of your hands, your kitchen, even the season will all affect it. Buttercream is responsive, not fixed. Learning to read it is part of becoming a confident flower artist.
Once you know what it feels like to work with buttercream that is truly ready, you will recognise it every single time.
That is the kind of knowledge no recipe can fully give you. It comes from practice, from paying attention, and from making a lot of flowers.
Save this post for your next piping session, and share it with someone who is still finding their feel for it.
If your last cake left you with a sugar headache and plastic leaves in your bouquet, you’re not alone.
So many clients come to us having had exactly that experience. A cake that looked impressive in photos but arrived stiff with fondant, cloyingly sweet, and decorated with synthetic props that felt nothing like the occasion they’d planned for months.
Here’s what we do differently at DOSE OF ROSE.
No fondant. No artificial figures. No flavours that overpower the moment.
Every detail you see on this cake, the depth, the dimension is created entirely in buttercream. Piped by hand. Made to feel as intentional as the rest of your day.
Because a wedding cake should taste as beautiful as it looks. Balanced sweetness, a light moist sponge, and decoration that actually means something.
If you’ve been quietly settling for “good enough,” your cake deserves better than that.
Save this post for when you’re ready to start planning, or tap the link in bio to begin your cake journey with us.
When I first picked up a piping bag, I was grieving.
I was learning something completely new, back in Korea where I was born, yet somehow far from the life I had built. I was doing it in honour of someone I had just lost. I may have always loved making things with my hands, but this was different. This was unfamiliar, uncertain, and deeply personal.
I was not simply relying on a love of craft. I was starting from scratch at 48 with something that asked more of me than I expected.
What I discovered is that buttercream flowers follow logic. There is a sequence to petals, a pressure, an angle, a rhythm. Once you understand that, the flowers stop feeling impossible. They begin to feel like yours.
In my masterclass, I teach exactly that. Not just the motions, but the method behind them.
You will learn:
🌸 How to control pressure for different petal depths
🌸 Which nozzles create which flowers, and why
🌸 How to build a composition that feels natural, not stiff
🌸 How to work with colour to achieve those soft, blended tones
Whether you are a home baker hoping to create something truly special or a professional wanting to add a distinctive skill to your repertoire, this course will meet you exactly where you are.
Because beautiful work is learnable.
I am living proof of that.
✨ If you are ready to learn, I am ready to teach you. Link in bio.
When I first started working with colour, I thought more gel meant deeper colour. It didn't. It just made the buttercream taste bitter and the shade still looked flat.
The thing nobody tells beginners is this: start with the three primary colours. Red, blue, and yellow. Learn to mix from those first, and everything else starts to make sense.
And when you want that true, deep red? Gel alone won't get you there.
Here's the trick I wish someone had told me earlier.
Add your red colouring gel into a small portion of buttercream, then warm it gently in the microwave until it just melts.
Watch the colour deepen as the heat works through it.
Let it cool until firm again, either on the counter or a few minutes in the fridge, then mix it back through before you use it.
The colour that comes back is completely different. Richer. Truer. Worth the extra few minutes every time.
You can follow the same process with other colours too.
If you've been struggling to get the shades you see in your head, this is where I'd start.
Have you tried this before, or is this new to you? Let me know in the comments.
And follow for more tips like this.
#buttercreamflowers #buttercreamtips #cakedecorating #buttercreamcolour #cakedecoratingtips
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When I first learned to pipe buttercream flowers, I was not thinking about business. I was thinking about beauty. About healing. About learning something that felt important and entirely my own.
But I have since watched many women who came to my classes with exactly that starting point go on to build real, sustainable creative businesses. And I am asked regularly: Is it possible to turn this skill into an income?
The honest answer is yes. With the right foundations.
Here is what I’ve observed in those who succeed:
They invest in genuine skill, not just speed. Beautiful work takes time to develop. The clients who are willing to pay for quality will find you when your work reflects it.
They understand their niche. Buttercream flower piping is distinctive. It is not every baker’s style, and that is precisely its value. Knowing who it’s for is half the work.
They show up consistently. Social media, word of mouth, supplier relationships. These all compound over time. Patience, combined with quality, creates momentum.
If you are curious about where this skill could take you, my masterclass is a genuine starting point. And the Guild is the next step after that.
Follow the link in bio to find out more.
Venue @sudeleycastleweddings
Planner @luxe_byamelia@luxe.workshops
Video @hazelwhittall
Tableware @chippingnortoneventhire
