Stunning Buttercream Floral Cakes That Are Way Too Beautiful to Eat by Seoul-Based Pastry Chef Atelier Soo

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@simonalkenmayer How does one learn to make cakes this beautiful and have them still be edible?

It’s merely icing technique. Usually, they are made with a piping bag and some piping nozzles. The nozzles actually do most of the work. I prefer the Russian nozzles for flowers. Type it into youtube and you’ll see why. You need a good, stiff buttercream recipe. You can also find those online. You use several shades of icing in the same bag to achieve the variegated color. Also true is that if you use sugarpaste or fondant, you can do the same, using molds for petals and leaves, or the whole flower itself.

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