R&F Signature korean buttercream & color techniques

This course begins with the heart of your floral work — buttercream that’s as refined as the flowers it creates. You’ll learn how to make a specialized buttercream designed specifically to achieve the clean, delicate look of Korean-style floral work.

While the recipe is based on the Italian meringue method, I’ve made key adjustments to create a smoother texture, lighter flavor, and stronger structure for precise, professional-grade flower piping. With customized ratios and unique adjustments, it’s built specifically for clean, elegant flower piping — just like the cakes you've admired from Korean designers. In this course, I’ll show you how I’ve adapted and elevated the Italian meringue method to create the perfect base for professional floral work. These refinements are essential — without them, the results wouldn’t match the signature precision and elegant finish that this style is known for.

In the second part of this course, I’ll introduce my innovative, easy-to-follow color method—designed to help you build soft, natural-looking palettes without the guesswork. You’ll learn how to blend tones efficiently, minimize waste, and mix with confidence.

These techniques will help you achieve the subtle, harmonious colors that define Korean floral design—petals that feel alive, palettes that feel effortless, and a workflow that’s intuitive and repeatable.

Your purchase includes detailed, easy-to-follow recipes, making it simple to practice and perfect your techniques.