Atelier Soo
Today’s post is in honor of the birthday of one of the best bakers I know. Happy birthday, Dr. Baby Sister!
One of the things that really thrills me about my blog is that it gives me the opportunity to profile artists who can create beautiful things I’ve never seen before. Atelier Soo is just such an artist. The Seoul-based pastry chef creates amazing cakes adorned with realistic-looking bouquets of flowers made only of buttercream and edible paints. She then takes really stunning, lush-looking, artfully-styled photos of her creations. I’m impressed with the whole process!
And if you find yourself passing through Cheungdam, Seoul, with some time to kill, you can study her methods in one of the baker’s cake decorating classes. You can check out this talented food artist’s work on her website and on Instagram.
All images property of Atelier Soo.
(Via)
Share:
My OBT 
August 15, 2017 at 10:59 am
Ah, I am NOT liking you right now!!! I am on high levels of steroids and already wanted to eat everything in arms reach but buttercream….that’s just so wrong of you! 🙂
LikeLiked by 1 person
August 15, 2017 at 11:43 am
Whoops. If it’s any consolation, I had to have a test today for which I am fasting, so I feel your pain!
LikeLiked by 1 person
August 15, 2017 at 12:05 pm
Ok, fair enough…but just BARELY 🙂
LikeLiked by 1 person
August 15, 2017 at 11:01 pm
Understood.
LikeLiked by 1 person
August 15, 2017 at 3:00 pm
These are insane! I am not totally sure I understand the motivation or rationale behind investing so much time and energy into sculpting something so magnificent only for it to be sliced and gobbled up but I appreciate that someone does so.
LikeLiked by 1 person
August 15, 2017 at 11:02 pm
I do, too. Sometimes, I think the Instagram is the whole point (so they’ll get hired for weddings and stuff). Art, nonetheless.
LikeLiked by 1 person
August 15, 2017 at 8:40 pm
These are beautiful. Almost too beautiful to eat, but hey, buttercream!
LikeLiked by 1 person
August 15, 2017 at 11:03 pm
I’m a sucker for buttercream!
LikeLike
August 15, 2017 at 9:16 pm
Having watched my mom make wedding cakes and having tried my hand at this craft as well, I testify that making flowers out of buttercream frosting is NOT easy! There’s an amazing amount of powdered sugar that is needed to stiffen the frosting enough to hold shape. I’m reminded of what I saw people in the Philippines do with such flowers; they would remove them from the cake, arrange them in a canning jar and keep them as a decoration in their home. (There, these confections are nearly rock hard in order to hold up in the humidity and are attached to toothpicks to secure them to the cake.) Thanks for bringing back memories!
LikeLiked by 1 person
August 15, 2017 at 11:04 pm
That’s pretty cool that they’d be saved as decorations. I think that makes all the effort worthwhile!
LikeLike
August 16, 2017 at 12:06 pm
You certainly wouldn’t want to try eating something that stiff and hard! Haha!
LikeLiked by 1 person
August 16, 2017 at 6:38 am
ALL so gorgeous! I’m in awe.
LikeLiked by 1 person
August 16, 2017 at 8:18 am
They really are spectacular!
LikeLiked by 1 person