Cecilia Ryu

Photo of Cecilia Ryu
Demarest, NJ
Korean/Asian Cuisine, Comfort Food, Home Cooking
  • Cecilia is regularly featured in her own 'Cooking Corner' section of Brunch Magazine, a local New York/New Jersey Korean periodical.
  • Cecilia took multiple classes in New York City to learn the art of specialty, completely edible flower cakes. She studied under one of the first and finest teachers who brought over the hand piped buttercream flower art to the Unites States from South Korea.
  • During COVID, Cecilia gained interest in photography from her camera loving husband. She took the initiative of taking photos of her recipes and shortly thereafter, fell in love with food photography and food styling.


Cecilia is a self-taught chef and baker. She is also a mom of three children who have helped and inspired many of her recipes. Cecilia was the owner of her own baking company, Two Sweet Lavender, that specialized in special occasion buttercream flower cakes and pastries.
Food Republic Editorial Policies

Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.

Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.

Stories By Cecilia Ryu