The secret to creating beautiful flowers is an excellent frosting recipe. You’d be surprised how easy it is to pipe those amazing flowers using our Buttercream Frosting or Chocolate Ganache.

Basic Buttercream Frosting




  • 1/2 a cup of room temperature unsalted butter (1 stick/113 gr)
  • 2 Cups of icing sugar
  • 2 Tablespoons of milk
  • Vanilla extract , Food colouring




  1. Beat the butter with a mixer until creamy
  2. Add 1 cup of icing sugar, keep beating until smooth
  3. Add the second cup of icing sugar + 2 tablespoons of milk
  4. Beat the mixture until creamy and smooth
  5. Optional: Add 1 teaspoon of Vanilla extract and/or 2-3 drops of food colouring. Make sure to stir until the color is well combined
  6. *The initial butter texture is important to make sure not to overheat it.

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Chocolate Ganache Recipe

chocolate-ganache Ingredients

  • 200 ml Heavy Cream

  • 200 gr dark chocolate


  1. Use 1:1 ratio of dark chocolate and heavy cream. Heat the heavy cream over medium-low heat for a few minutes until it’s hot, remove from the stove.

  2. Add the dark chocolate, let it sit for 3-4 minute until the chocolate is soft and begins to melts.

  3. Stir the mixture until smooth.

  4. Cool the ganache for 30 minutes in the fridge.

  5. Whip cold ganache until you get a lighter fluffy chocolate cream.