DOSE of ROSE

DOSE of ROSE ⇢ Make your occasions exquisite.
⇢ Crafting intricate buttercream floral cakes.
⇢ Stratford-upon-Avon

24/06/2026

This is not how I normally talk. And for years, that terrified me.

I worried about grammar, about my accent, about being misunderstood, about being judged. So I waited. Waiting for my English to get “better.”

But after 20 years in England, I’ve learned something. It’s never going to sound native. And that’s alright.

So when you meet me at a wedding show, or on a consultation call, now you know what to expect. This is just me.

If you’re an immigrant with a dream, a business, a story to tell, and you’re scared to show up… please don’t wait like I did. We make the world better when we show up. The good things from where we come from, the people here need them too.

Write your script. Say it in small pieces. Edit it together. However you need to do it, just start.

Your voice matters, accent and all. 🌿



immigrant business owner UK, English as second language entrepreneur, buttercream cake artist Stratford-upon-Avon, authentic small business storytelling, confidence speaking on camera

22/06/2026

It’s one of the questions I’m asked most often, and I love the chance to talk through it, because the answer reveals a lot about how I work and what I believe about beautiful cakes.
Sugar paste flowers and buttercream flowers are both crafted by hand. But they are made very differently, and they reflect very different values.
Sugar paste flowers are sculpted from an edible paste, often wired and dried before they’re placed on the cake. They can be incredibly fine and detailed, almost like porcelain. It’s a beautiful skill. But the flowers are typically firm and sweet in a different way, and many people lift them off before eating, treating them more as decoration than as part of the cake itself.
Buttercream flowers are different. They are piped petal by petal, using the same frosting that fills and coats the cake. The material is alive in a sense, it responds to temperature, to touch, to pressure. Working with it requires skill, patience, and a genuine feel for the medium. But what it gives you in return is extraordinary: flowers that have texture, depth, and warmth. Blooms that look not just beautiful, but alive.
I chose buttercream because I believe a flower on a cake should be as good to eat as it is to look at. There is no separate piece to remove. When you cut into it, you taste what you see.
That philosophy informs everything. From the locally sourced butter I use to the balance of sweetness in every design.
If you’d like to experience the difference, a taster box is the place to begin. Link in bio.


Buttercream flowers
Sugar paste flowers
Hand-piped cake flowers
Buttercream cake artist
Edible flower cake design

21/06/2026

There’s a particular joy in seeing a table set with care. The flowers, the light, the small details someone chose on purpose. And at the centre of it, a cake that looks as though it was made for this exact moment.

Because it was. Just like the table created here, every bloom from her own garden, tablecloths and cutlery and plates chosen to sit together, a colour palette carried through to the very last detail. This is what carefully planned and curated hosting looks like.

In my studio, every celebration cake starts with the occasion itself. Not a template. Not a standard size. Not a colour pulled from a catalogue. The design comes from a conversation about what this moment actually means to you.

Each cake is made with locally sourced butter, a sponge light enough to feel like a treat rather than a heaviness, and buttercream flowers piped by hand, one at a time.

I take on a limited number of celebration cake commissions each month, so every order gets my full attention. If you have a date approaching, I’d love to hear about it.

Whether you know exactly what you’re picturing or simply know you want something beautiful, I’m here to help you find it.

Reach out via the link in bio or email [email protected]



buttercream flower cake, celebration cake design, table styling inspiration, bespoke cake commissions, hand-piped sugar flowers

20/06/2026

Here’s the beautiful thing about buttercream flowers: you can bring any bloom back onto your cake, in or out of season, whenever it means something to you.

Maybe it’s someone’s favourite flower. Maybe it’s the one that used to pop up across grandma’s garden every summer, uninvited and always welcome.

Choosing that flower for a cake is a way of saying something words can’t quite hold. Sometimes a cake says it louder than words ever could.



buttercream flower cake, sentimental wedding cake, daisy flower cake, luxury celebration cake, floral buttercream artist

19/06/2026

This year, has introduced a brand new category specifically for buttercream artists. And if I’m honest with you, I would love to win it.

I don’t say that lightly. You know this business began in the most personal of places. My mum. Her legacy. The flowers I learned to pipe during her memorial ceremony in Korea. Every cake I’ve made since has carried a little of that with it.

To have buttercream flower artistry recognised on a stage like Cake International feels like something bigger than a competition. It feels like the craft itself is finally being seen.

And I would be so honoured if you’d help me get there.

If my work has ever made you smile, if you’ve ever stopped scrolling because of a flower that caught your eye, if you believe in what I’m building here, would you take one minute to nominate me?

The link is in my bio. It takes less than a minute. And it would mean the world.

Thank you, from the bottom of my heart.



buttercream flower artist, Cake International nomination, Korean buttercream technique, luxury wedding cake designer, buttercream flower piping

18/06/2026

Unlike other cake decorators, nozzles are all I use for decorating cakes so they are like my soldiers for my floral piping cake business.

So giving them hot spa often to treat them nice and clean.

How do you clean yours?
Let me know in the comments 👇



piping nozzles, buttercream flower piping, cake decorating tools, nozzle cleaning tips, floral cake design

16/06/2026

Quick Tip for Bakers!

Hot season is coming.
Need to cool down your meringue in a hurry?

Here’s a simple trick: Dampen a kitchen towel with cold water and wrap it around your mixing bowl. It works wonders when you’re short on time!

luxurycakes floralcake

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Stratford-Upon-Avon

Opening Hours

Tuesday 9:30am - 2:30pm
Wednesday 9:30am - 2:30pm
Thursday 9:30am - 2:30pm
Friday 9:30am - 2:30pm
Saturday 9:30am - 5:30pm

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