I made this following your very detailed instructions and I’m so happy that my cake turned out so perfect! It was my first time making an earl grey cake so all the steps and explanations were helpful. I did change a few steps tho, I didn’t add any orange peel bc I’m not a big fan and I put the earl grey ganache between the layers of the cake instead of on top. Love how chocolatey it was :) thank you for this recipe!
Thank you so much for teaching us how to make cakes. You're good at explaining, it's very clear that everything looks simple. Can't wait to try what you've taught us 🤤
Thank you for providing such detailed and clear instructions! I tried making this cake for my family and it was gone within a day! After a day or so in the fridge, the genoise soaks up the early grey syrup which makes the cake absolutely delicious!
Thank you so much for your kind recipe sharing, Hanbit! Your baking tutorial is like a magic spell getting me comfort, especially your beautiful English. Now, you’re the first Korean pastry UA-camr I follow. Love ❤️
I'm a vegan baker and also a coffee lover. Earl grey is the only tea I absolutely love. And this seems like a wonderful cake to recreate. Also, loved the piping looks so cute. Thanks for the lovely and easy tutorial. ❤️
The cake looks so delicious.I can't wait to try making this cake because I love earl grey. Thank you so much for sharing this super detailed tutorial, chef. This is the best and comprehensive tutorial I've ever seen. :D
I subscribed this channel immediately when it popped up. I cant wait to make earl grey cake this week! Learned a lot from your channel! Clear instructions, perfect videos..
The Earl Grey shortcake looks delicious🤤 and so beautiful😍 and you are very good at explaining all the details. I enjoy watching u every week and trying to make all your dessert recipes. Thanks for sharing your recipes. 😊🥰🙏🙏
When I travel to Seoul, I will definitely buy this cake and more. For now, I will have to make it and hopefully my tastebuds will sing like in your video. Thank you for the tutorial.
You should use the leftover tea leaves, from the cream, for a latte :) Instead of orange peel, I think some lavender cream between the layers of Earl Grey cake would be delicious!
So thrilled got this video. Honestly i haven't watch this as a full, I must watch this with my me time..cause this precious video. Thank you so much Chef Hanbit.
Chef, appreciate if you can enlighten on 2 tiny questions. 1. Beside orange peel, what's other alternative to use, because I dont like orange peel 😄 2. Are you preparing all your cakes in your aircond studio? Because when I follow to the T of icing/frosting the cake, the whipped cream couldn't withstand our tropical weather 😥. Thanks, look forward to hearing from you. 🙏
You'll easily have 1M+ subscribers in no time. I remember watching joshua weissman when he was 100k-300k subscribers and knew he would go big. I know you're experimenting with different styles of videos but as long as you stick to videos like this then it'll get you there EASY! Looking forward to your success!
@@HanbitCho i know you do because i see you got inspiration from your starbucks but better video :^) you have your own unique style! you don't have to be anyone else! keep doing you
I did not follow the recipe but I copied the principles behind it and applied it to my own recipe. It turned out to be very delicious. Until now, I’m unable to bake a perfect genoise and I still don’t know why. So, I just use my recipe for chiffon cake.
Hi Hanbit! I really love what you are doing! Could you please be so kind and show us your Matcha Cake recipe? I would love to make one for a friend's birthday. Thank you very much in advance
Amazing looking cake, thanks for the video. Could you please show us a recipe of fresh fruit cake like asian cakes usually consumed during birthdays. Thank you in advance.
A great video! I really want to try out this recipe soon😍 But beforehand I would like to know which substitutes you would recommend for the orange peel. I'm sadly not a big fan of this flavour in cakes☺
Hi Chef Hangat, thank u for all your tips & trick, it's really help & works for me. Since I loves Jasmine tea than others, is it still work if I use jasmine tea combine with chocolate ganache and orange peel? Any other suggestion to make it works better? Thank u again Chef🙏 I just did it yesterday, it is works well and super yummy with Jasmine tea, thank u chef🙏😊
I would like to make this cake in bigger size for wedding of a friend. One question: should i stabilize the heavy cream with gelatine to keep the form of the cake for 2-3 days? Thank you for your advice.
How much should fat content be in heavy cream? Is 35% can be said as heavy cream? I rarely see dairy product in my place having heavy cream product with fat content >35-36%. Yet, we have non dairy product-heavy cream (but veey sweet for me. It already has sugar).
Another great tutorial Chef! You are my new found love! 💕 May I know what herb you use for decorating the cake? Can this herb 🌿 be use to decorate other cakes as well?
Hai chef, i want to ask if i use whip cream to icing the cake will it melt quickly in room temperature? Does the cake need to put in the fridge all the time? Thankyou chef hanbit
Thanks for another great cake recipe, Chef Cho! Can you tell me why you didn't stabilize the 3 batches of cream? Would it not turn liquidy after a few hours?
I found that using chiffon(no syrup)instead of genoise makes the cake more moist. Does it mean that my genoise is over baked(very dry)? Thank you chef.
Love your videos! I’m going to make this tomorrow but am scared to do the ganache right since I do not have a food thermometer:(. Any tips on what I should do to get the temperature of the ganache right?
Dear Mr Cho The nozzle you metioned is 108 Is it from Wilton or different brand ? I look for it but 108 from Wilton is not the same Thanks for sharing Cathrin
For the inside i think its easy to make peak consist. But, How to make the consistensy for outside like so smooth. Is there the differnt time or the speed of mixer?
Hey Chef! I bought the 15cm (Diameter) x 10cm caketin but it looks way too small compared to the one I see in your video. Description box says its the 15cm one, perhaps its an error? Which cake tin is the right one? :(
Thank you so much for the well-explained video!! Would i know what is the fat% of the heavy cream? Because the whipping cream (with 35% fat) often melt when i was doing mine:(
my whipped cream would not whip even though i used 36% fat, chilled my bowl and cream, and used a hand mixer to whip it for 10 mins. any ideas on how i can salvage the cream? or do i need to discard and try again?
I made this following your very detailed instructions and I’m so happy that my cake turned out so perfect! It was my first time making an earl grey cake so all the steps and explanations were helpful. I did change a few steps tho, I didn’t add any orange peel bc I’m not a big fan and I put the earl grey ganache between the layers of the cake instead of on top. Love how chocolatey it was :) thank you for this recipe!
great job!
Thank you so much for teaching us how to make cakes. You're good at explaining, it's very clear that everything looks simple. Can't wait to try what you've taught us 🤤
My pleasure 😊
Such therapeutic videos and such soothing voice you’ve got! Amazing content as always!
Thank you so much!
Thank you for providing such detailed and clear instructions! I tried making this cake for my family and it was gone within a day! After a day or so in the fridge, the genoise soaks up the early grey syrup which makes the cake absolutely delicious!
Great tip!
yep it tastes best after around 3~4hrs as the syrup seeps in.
I'm in training to become a pastry chef right now and that's so beautiful I hope to be to this level one day.
You can do it!
I appreciate his gloves. Dark. This way it his movements and finished cake , (I process) that stands out. No hand distraction. Well done ✅
Thanks
Thank you so much for your kind recipe sharing, Hanbit!
Your baking tutorial is like a magic spell getting me comfort, especially your beautiful English.
Now, you’re the first Korean pastry UA-camr I follow. Love ❤️
You are so welcome!
If I could imitate even half the quality of this cake I think I'd be happy 😋
lol
I'm a vegan baker and also a coffee lover. Earl grey is the only tea I absolutely love. And this seems like a wonderful cake to recreate. Also, loved the piping looks so cute. Thanks for the lovely and easy tutorial. ❤️
thanks!
Someone explain why this master master chef is so so so underrated!?
I made this cake and it was SO delicious. I am so excited to make it again. Your video was so helpful. I never thought I could make a cake like this.
Great job!
'The moment of glory' sound when Cho is tasting the cake after all the hard work is complete.....is super. I can't help but salivate while watching.
So good!
The cake looks so delicious.I can't wait to try making this cake because I love earl grey. Thank you so much for sharing this super detailed tutorial, chef. This is the best and comprehensive tutorial I've ever seen. :D
You are so welcome!
각 크림 별로 질감을 설명해주셔서 정확히 따라히기 넘 좋아요!! 🙌 시럽 바르는 팁도 소소한 꿀팁이네요ㅎㅎ
영상이 길어서 한글 자막 작업이 엄두가 안나서 아직 못했는데 그래도 영어를 이해하셔서 다행입니다.
I subscribed this channel immediately when it popped up. I cant wait to make earl grey cake this week! Learned a lot from your channel! Clear instructions, perfect videos..
Hope you enjoy
i love the way he explains everything. it’s very calm and enjoyable. he makes me wanna learn more!
thanks!
😀
I totally agree with you he makes it so easy to understand I am really greatful for the valuable information chef hanbit gives us
just finished making it, ITS SO GOOD
nice!
my mom’s favorite cake is earl grey tea so i’ll definitely be making this for her when i see her again!
great!
Tea, cake, thorough explanations ... This video is perfection. Thank you! 💖
You are so welcome!
I baked it today and it was was AMAZING! Thanks a million Hanbit!
nice!
The Earl Grey shortcake looks delicious🤤 and so beautiful😍 and you are very good at explaining all the details. I enjoy watching u every week and trying to make all your dessert recipes. Thanks for sharing your recipes. 😊🥰🙏🙏
Thank you so much 🤗
Thank you. You are the best and definitely my new favourite channel.
Glad you enjoy it!
I made this today but I had to substituted some ingredients cointreau-> dark rum, orange peel -> dried strawberry.
Thank you chef!
Sounds great!
A handsome chef making pastries?! What more could we ask for?! 😍😍😍
You're the best!
When I travel to Seoul, I will definitely buy this cake and more. For now, I will have to make it and hopefully my tastebuds will sing like in your video. Thank you for the tutorial.
Thanks!
Big thank you for so generously sharing all the tips with us. Love all your videos. Big thanks from Hong Kong!
Glad you like them!
You should use the leftover tea leaves, from the cream, for a latte :) Instead of orange peel, I think some lavender cream between the layers of Earl Grey cake would be delicious!
right!
So thrilled got this video. Honestly i haven't watch this as a full, I must watch this with my me time..cause this precious video. Thank you so much Chef Hanbit.
Hope you enjoyed it!
@@HanbitCho absolutely
Your explanation was clear & easy to understand. Thank you 🙏🏻
You're very welcome!
Thank you very much chef, once again an amazing recipe and a very detailed and easily comprehensible explanation.❤
My pleasure 😊
This is simply beautiful I really want to try making this cake it is mouth watering
Thank you so much 😀
This level of cleanliness and precision may help explain why South Korea is so good at making high tech gadgets!
lol
always a joy to see a fellow artist at work! love from a professional violinist (and patissiere-wannabe)
haha nice!
New subscriber here!! I really love the way you design your pastries so minimalist 🤍
Welcome!!
Such a detailed description! Amazing 🤩
Thank you! 😁
This is such a decadent cake with fabulous Earl Grey flavor. Thank you so much for sharing the recipe 🙂
Thanks so much 😊
Another great tutorial which I enjoy to watch and learn valuable tips from your selfless sharing. Thank you.
Glad you enjoyed it!
Simple but detailed information 👌 thank u chef.
thanks!
Amazing detailed video as always! Looks so yummy!
Thank you 😋
Que bolo maravilhoso, vou seguir o passo a passo depois mando a foto
thanks
Finally i can make genoise bcos this channel 😍
nice!
Chef, appreciate if you can enlighten on 2 tiny questions.
1. Beside orange peel, what's other alternative to use, because I dont like orange peel 😄
2. Are you preparing all your cakes in your aircond studio? Because when I follow to the T of icing/frosting the cake, the whipped cream couldn't withstand our tropical weather 😥.
Thanks, look forward to hearing from you. 🙏
oh you can just leave out orange peel it's fine. yeah you need a chilled environment so that the whipped cream can hold itself together.
I can’t wait to make this and the vanilla syrup!
ok!
I love your detailed explantion! I've just subscribed to your channel! Looking forward to more videos.
Welcome aboard!
You make it very perfectly ....Respect your patience...😊
thanks.
Hi Hanbit , you should have more subscribers this channel have teached me a lot.. thank you a lot 👍
Glad you think so!
Chef I love the way u teach.. keep explaining .. chef love from Goa India
Thanks a ton
This is so good! Can't wait to bake and try! Btw can you please make a tutorial for Matcha genoise and short cake as well?
Yes I can
You'll easily have 1M+ subscribers in no time. I remember watching joshua weissman when he was 100k-300k subscribers and knew he would go big. I know you're experimenting with different styles of videos but as long as you stick to videos like this then it'll get you there EASY! Looking forward to your success!
haha thanks. i watch joshua weissman as well!
@@HanbitCho i know you do because i see you got inspiration from your starbucks but better video :^) you have your own unique style! you don't have to be anyone else! keep doing you
Thank you for this amazing knowledge
My pleasure
I did not follow the recipe but I copied the principles behind it and applied it to my own recipe. It turned out to be very delicious.
Until now, I’m unable to bake a perfect genoise and I still don’t know why. So, I just use my recipe for chiffon cake.
Great to hear!
one word to this video,,,Masterpiece!
thanks!
Thank you very much🙏 for your explanation so clear😁
Glad it was helpful!
Very nice described….. I love you ❤
thanks
Yass I’ve been waiting for this video since the moment you announced about it ! 🤣
Yay! Thank you!
Oh hohoho! 😁😋😋😋 I want to hear the heaven sound as well!!! Thxs again, this will definitely be my next project!
lollll
Hi Hanbit! I really love what you are doing! Could you please be so kind and show us your Matcha Cake recipe? I would love to make one for a friend's birthday. Thank you very much in advance
ok!
Awesome cake, thanks for sharing the recipe !!
Thanks for visiting
Amazing looking cake, thanks for the video.
Could you please show us a recipe of fresh fruit cake like asian cakes usually consumed during birthdays. Thank you in advance.
Sure 😊
@@HanbitCho yay, thank you. I look forward to the video 🙂
Thank you for such informative videos!
You are so welcome!
Thanks for showing me
No problem
Look so heaven😍🤤
thanks!
Amazing content! As always, chef! Thank u👏👏👏
My pleasure!
just found ur channel and now I'm loving it!!! can u make a video of Macaron too? I would love that a lotttt💕💕
I will try!
Wonderful
Thank you! Cheers!
A great video! I really want to try out this recipe soon😍 But beforehand I would like to know which substitutes you would recommend for the orange peel. I'm sadly not a big fan of this flavour in cakes☺
oh just leave out the orange completely it's fine!
Chef thanks you for sharing.. i will make this for my daughter birthday Insyallah..
My pleasure 😊
Muchas gracias por compartirlo
thanks!
You are my idol!!! 😍😍😍
thanks!
Thank you for sharing!
My pleasure!
Hi Chef Hangat, thank u for all your tips & trick, it's really help & works for me. Since I loves Jasmine tea than others, is it still work if I use jasmine tea combine with chocolate ganache and orange peel? Any other suggestion to make it works better? Thank u again Chef🙏
I just did it yesterday, it is works well and super yummy with Jasmine tea, thank u chef🙏😊
cool.
I would like to make this cake in bigger size for wedding of a friend. One question: should i stabilize the heavy cream with gelatine to keep the form of the cake for 2-3 days? Thank you for your advice.
oh it won't last that long. using gelatine here would be tricky.
Hi Chef,really love ur art work. And I was wondering where can buy your piping nozzle and blow torch? Many thanks
yeah do search on the internet!
How much should fat content be in heavy cream? Is 35% can be said as heavy cream? I rarely see dairy product in my place having heavy cream product with fat content >35-36%. Yet, we have non dairy product-heavy cream (but veey sweet for me. It already has sugar).
i use 35%!
@@HanbitCho 💃💃hooraaaay!!!! Haha. I can try this cake then. Thank you, chef.
Another great tutorial Chef! You are my new found love! 💕 May I know what herb you use for decorating the cake? Can this herb 🌿 be use to decorate other cakes as well?
yeah I used thyme.
Thank you Chef! I made this cake for my daughter's birthday. And it's beautiful and tasty!
Adorei esse vídeo
thanks
Hai chef, i want to ask if i use whip cream to icing the cake will it melt quickly in room temperature? Does the cake need to put in the fridge all the time? Thankyou chef hanbit
yeah you need it in the fridge.
Can you explain how to make the orange peel?
oh you use store-bought ones!
Thanks for another great cake recipe, Chef Cho!
Can you tell me why you didn't stabilize the 3 batches of cream? Would it not turn liquidy after a few hours?
it's fine!
I found that using chiffon(no syrup)instead of genoise makes the cake more moist. Does it mean that my genoise is over baked(very dry)? Thank you chef.
chiffon and genoise are just different!
@@HanbitCho I see. Thx :D
Great idea of a tea infused cake... I wonder what I could replace instead of Earl Grey...
oh just any black tea works!like english breakfast tea!
@@HanbitCho thanks so much
Outstanding
thanks
Love your videos! I’m going to make this tomorrow but am scared to do the ganache right since I do not have a food thermometer:(. Any tips on what I should do to get the temperature of the ganache right?
hmm you do need a thermometer...
Dear Mr Cho
The nozzle you metioned is 108
Is it from Wilton or different brand ?
I look for it but 108 from Wilton is not the same
Thanks for sharing
Cathrin
i got it locally in Korea!
Hi I am from Philippines I am a new subscriber here! I’m also like to bake some sweets also cakes! Love ur vlog👌🏻
Godbless
Hello 😊
Hey chef , I was curious of what brand are your pipping tips as i am looking for that tip and couldn't find it here in the US.
oh just buy them locally
By means of heavy cream, do you mean by whipping cream or non dairy double cream?
dairy!
Mr. Hanbit Cho, can I make black tea syrup or cream? I love your videos by the way. From Greece to Korea.
yeah!
Adorei o vídeo
thanks
Adorei o vídeo! Top
thanks
For the inside i think its easy to make peak consist. But, How to make the consistensy for outside like so smooth. Is there the differnt time or the speed of mixer?
it's down to practice.
Beautiful xx
thanks!
Hey Chef! I bought the 15cm (Diameter) x 10cm caketin but it looks way too small compared to the one I see in your video. Description box says its the 15cm one, perhaps its an error? Which cake tin is the right one? :(
It should be the same!
Thank you so much for the well-explained video!! Would i know what is the fat% of the heavy cream? Because the whipping cream (with 35% fat) often melt when i was doing mine:(
yeah i use 35%. all whipped cream will break down at hot temp. - you need to work fast in a cool environment.
@@HanbitCho yes sure! Thank you so much for the info!!
Hi hanbit, which state does the cream reach first when I’m beating them? Insert or piping cream ya?
oh i mention about which cream needs to be softer! so there's your answer!
@@HanbitCho thank u for advise! 🙏
May i know what the substitute is for heavy cream? I am not able to source heavy cream in my country. Can I use whipping cream instead?
hmm not sure...if the whipping cream is dairy then it's fine.
Cointreau is not available in my country! Instead of that what can I do, chef?
just leave it out lol
Am starting a small baking business any advice what equipments I need to start with??
watch my other video.
my whipped cream would not whip even though i used 36% fat, chilled my bowl and cream, and used a hand mixer to whip it for 10 mins. any ideas on how i can salvage the cream? or do i need to discard and try again?
no idea why. it needs to be whipped! it should be whipped well below 10mins.
Thanks for your clip
Thank you too