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Poured first latte in June. Happy with my progress so far. Here's a flat white and a swan that I poured today. There's always still room to improve and remember, no matter where you are in your latte art journey, I think your art is beautiful :) and I'm sure tasty as well.
I am still very much a beginner, but if anyone has any questions about latte art I'd be happy to try to help!
There are tons of great content creators in the coffee world. One of the one's that I felt I learned a lot from in the beginning especially was Lance Hedrick. Here's a shorter overview sort of video that will help a lot to get started (https://www.youtube.com/watch?v=ohzsOjkYf5M). And a slightly longer more in depth guide that he's made as well (https://youtu.be/kVEvII6YalE?si=1VZG48hkWNszD-kN). Emilee Bryant is another great content creator that makes similar videos.
As far as what equipment you need goes, it sounds like you probably have everything you need to get started. I don't know what the milk jug looks like that comes with that machine or if it even does or if you're using it, but I will say that I think that having a quality milk pitcher can make your life easier. That's not to say that you can't use what you have because you almost certainly can. But if you're looking for cheap ways to improve your setup that might be where I would start but again, it is almost certainly unnecessary to see improvement. Ultimately, making latte art is just something that you have to practice. Where the videos and advice from other people comes into play is knowing how to practice. But you're still going to have to put in the work.
Some general advice that I can give: latte art is a result of many small variables all being controlled at once. Some of the variables have a smaller impact on the final product and others are much more crucial to focus on, especially in the beginning. Knowing what went wrong and how to fix it is a skill all on it's own, but in order to get to that point, first you have to even be aware of what those variables are. Some of the big ones off of the top of my head that I think would be good to focus on as a beginner
-Milk texture: If you don't have good milk texture it will be much harder or potentially impossible to make art. There are plenty of videos talking about how to steam milk and what good texture looks like for latte art. I would recommend looking that up if you are interested in learning more about that. In fact, as a beginner I would say that you should really put most of your effort into working on this before anything else. Here's a video on the topic to get you started (https://www.youtube.com/watch?v=gTC3dJvwgUI)
-Spout proximity: When you are adding your initial milk to the espresso before you start your art you want the pitcher to be high up so that the milk builds up speed from the fall and sinks below the surface and incorporates with the espresso to make your drink. When you start your art you want the pitcher to be very close (think approximately 1 cm) to the surface of the drink so that you can gently "place" the foam on top and it doesn't have time to pick up speed and fall through. I see many beginners try to make art with the spout of their pitcher way too high and no design appears as a result. In fact, if you place a blob of foam down first and then intentionally lift your pitcher up, you can actually sink that blob of foam.
-Flow rate: the velocity of the milk coming out of the pitcher at various stages of the pour is an important factor in your art. I won't go into how and when and why you should be pouring faster or slower since it's honestly really not the thing to focus on now and there are plenty of videos that could do a better job anyway. Just be aware of flow rate as a concept and notice how flow rate affects the way the milk behaves in different situations.
-Timing: This is a bit of a broad category, but generally speaking, there are several critical moments when pouring latte art that we should be thinking about. First of all, when you let milk sit in the pitcher the foam will start to separate from the more dense liquid. We don't want that. So as a general rule of thumb, once you've steamed your milk you should be trying to keep it moving by swirling it in the pitcher to prevent that separation. What you described as "a blob circle of foam that pours into the cup at the very end" could very well be caused by letting it separate before pouring. What happens when you do that is the liquid all comes out first and only at the end does the foam come out. It could also be a milk texture issue or spout proximity issue though. Once you've actually started pouring, knowing when to stop incorporating milk and to start your art is very important too. If you do it too soon, you won't have added much foam in the cup yet and the design will flow across the surface of the mug like water and hit the far wall. If you do it too late the foam will be stiff and you won't have much room left in the cup meaning you will have a hard time getting any momentum at all, causing a small design.
Anyway... I'm done rambling now I suppose, lol. Apologies for the wall of text. To summarize, you don't need any more equipment to see improvement. I would focus on milk texture as a pretty high priority, but also at least start thinking about these other things as you're pouring even if you can't control every variable at first (hint: you won't be able to and that's okay). At least that way you have something to actually think about and ask yourself afterwards, "was the milk too foamy? did it separate too much? how was my spout proximity? did I start my art too early/late?" etc.
Good luck!