beginning to move onto more intricate designs, though still nowhere near the skills level needed for a proper rosetta
one thing i'm having trouble with is the "sprouting"/"splashing" shown near the top of the design. it's formed when the milk first penetrates the coffee, and sometimes, if i pour enough, that splashing disappears, but not always
but i got semi-lucky today. Still need to practice on pouring round dots correctly though, as the designs are just a wee bit off center. Reminds me of the stories of Da Vinci having to draw eggs when he started painting...
also learned that it's so much easier to steam whole milk. My partner prefers hers to be made with whole milk, and there's none of the annoyingly stubborn bubbles that I sometimes see with 2% milk (and almost always see with skim). Steaming skim has to be done so meticulously, as it's really easy to mess up the consistency.