Mr.Hanbit Anyohaseyo. I am sitting in Korea watching your video . Can't get enough of your baking videos . They are so educating on the A to Z of baking . Hard work and presentation with no loud music and on point notes and tips . Marvelous. Keep up the good job . 🎂
Hanbit, you just fused two of my most favorite southern German pastries into a delicious masterpiece: The structure and most important ingredients of the Black Forrest Cake with a lighter, more elegant version of the Granatsplitter filling. (For those who don't know: Granatsplitter are filled with a heavier buttercream with cherries and cake, giving it a rustic cake pop style texture and covered in dark chocolate.) I am originally from the Black Forest and really appreciate you taking a classic cake to a higher level. Can't wait to make this cake for my birthday.
I did it! First time success! Birthday person was blown away. I did not have those canned cherries but I used premium jam to make those cherry spots on top of the filling and also the brushing syrup was cherry juice + liquid from cocktail cherries + vanilla extract.
I loved this cake as a child. Especially when we were visiting The black forest in southern germany. It's very local but also a german classic. And it just looks amazing how you made it!
hanbit선생님, your recipes and demonstration are amazing. i failed so many times making chiffon cake for a layered cake with icing... later i found your recipe for a perfect genoise and finally succeeded! the explanation and tips are so useful! 감사합니다!
This is my favourite cake. I have never tried to make one myself, but I will try this recipe for my upcoming birthday!!! Fingers crossed it will turn out well
Hanbit I am from America 🇺🇸 and I am always afraid of baking after watching your couple of recipes I am planning to try baking on Christmas. Thank you so much fir making baking easy for us.....when you bake it's looks easy.
Love these videos. It’s clear that a lot of work went into them. Great editing, wonderful content, excellent pacing, great presentation, and soothing music. And the desserts look amazing
Follow the ingredients you provided and detail instructions in each VDO, it always come out perfectly. Thank you for sharing and please make more VDO!!!
Thank you so much for this recipe! I really appreciate that you use whipped chocolate ganache and whipped chocolate cream for your cake. Other chefs (like Preppy Kitchen) just use sweetened white whipped cream, which I fin disappointing.
You are a very good teacher, easy to understand what is being said, I visit this page when looking some baking ideas.. you teached well and explained properly Thanks chef,keep posted.
@@HanbitCho Thank you for all these great pastry videos. I've learned so much from it. And your contents are definitely one of the best pastry tutorials online.
My favourite cake of all time. I used to make it myself but I can’t do much baking any more , every time I watch your videos I always want what you bake. Xo e to Australia hambet please lol actually just come here and bake it for me …
I love Amarena cherries, and this beautiful cake looks amazing!!. Thank you Hanbit Chef for always explaining so well and producing deliciousness in this world!!!!!! . Gamsahamnida!!!👍🤩
I watched and loved the recipe so much, definitely will give it a try Can I suggest doing milles fuile with mascarpone cream cheese filling🙏🏼 Thank yoooou soooo much
한빛씨 반갑습니다 우리애들 어려서 ABRSM시험 볼 때 두번인가 뵜지요. 인생 여전히 즐겁게 사시네요 마지막으로 영상 본 건 푸드트럭이었는데 디저트샵 오픈한건 알았는데 유투브하시는지는 이제 알았네요 프랄린 초코렛 먹고싶어서 검색했는데 낯익은 얼굴이..항상 깜짝놀라네요. 건강하세요 응원합니다!!
Hello chef Hanbit, I stumbled across your video when looking for a good black forest recipe and can't wait to try this! I've done the chocolate genoise and it turned out perfectly first try! Your instructions are clear and easy to follow. One question: where did you get your name plates for your cake toppers made? I would love to have some made up myself to be as professional when wowing my party guests! Many thanks and keep up the good work.
Another good one to try, thank you chef.. Its my cousins bday later this month so I ll give this a try.. I might add extra dark chocolate for a darker ganache ..That shouldn't be an issue right? I could also ice the top with same ganache? Me being lazy to make two creams!
all u do is all so amazing, tell me please that u wasn't like this at the first day in your pastry school. please. what would you recommend to sell in Malaysia as a small starting baker? :)
Hanbit.. ill be more thankful to you if you teach us choux pastry or eclairs… i want to give it a try as soon as possible… and then the next time i want to serve my guests…!
Hi Hanbit, if we want to apply the whipped ganache and whipped cream for 20 cm diameter cake, do we need to add the ratio of the icing recipe? If yes, can you inform the ratio?
Hanbit, I love your channel. Do you think I can request to you for my son birthday 🎂 next month . " how to make ice cream cake,please ." Thank you,Hanbit 😊
Thank you for sharing this recipe. I've been looking chocolate cake korean style. I'm very lucky to follow you. Btw, how to deliver this cake to customer as the icing will be melting in no time? Which type of icing is much sturdier for hot climate like Indonesia, butter cream or cream using heavy cream?
I love this recipe and can't wait to try it in a few days! P.S., where do you get your sugar lane tag from? Is it a custom thing? because I'd like to order a custom version of mine but can't find any place for it...
what Brand of Heavy Cream which you use, Hanbit Cho?.. & if we added Rhum, in your opinion, what the best Brand of Rhum is Tasty to make Cake n Pudding, mr.Hanbit Cho?? . plz inform me & Thanks before 🙏
Thank you Hanbit. How do you manage to do a smooth flat layer of cream? When I cut my cherries and add the cream on top and try to smooth it, it doesn't stay flat horizontal. It's tilted and distorted. Let me know if there is any tip I could follow. Thank you!
Hi Chef! Thanks for the recipe, it looks delicious! What tips would you have for making the the icing whipped cream more stable & less likely to melt, due to the high temp at where I live. Would adding some gelatin work & if so how much would you suggest? Thanks!
@@jeslyntan3776 I use modified food starch powder, or instant pudding mix will work as well. Mix it in just before it's at the whipped consistency that you want. For instant pudding, use 1 Tbsp per cup of heavy cream. For food starch, use 1 tsp per cup of heavy cream. Nothing will completely beat the heat over ~80F though, so if you're transporting it, I'd highly recommend blasting the a/c in the car, and putting the cake with some kind of ice packs or something in a closed container. There are lots of tutorials on youtube on this subject. Hope this helps.
Haha i was just thinking about the cake that should i make a cake by myself or order it for tomorrow and your video showed up 😃 ( actually i am army , and tomorrow is jungkook's birthday)we friends are gonna to celebrate in school 😄 so i was thinking about that, but because i have school work so i can't do by myself. I'll try this recipe in next week! 🙂
would you be willing to do a tutorial on how to make Korean buttercream? i didn't even know it existed, but, i watched a non-Korean woman make it and it was very convoluted. i would LOVE to learn it.
It looks amazing! I would love to try it when I’m not too busy. May I know what size of the spatula you’d recommend for icing the cake? There’s so many sizes out there. Thank you.
Mr.Hanbit Anyohaseyo. I am sitting in Korea watching your video . Can't get enough of your baking videos . They are so educating on the A to Z of baking . Hard work and presentation with no loud music and on point notes and tips . Marvelous. Keep up the good job . 🎂
oh good you're in Korea lol
Hanbit, you just fused two of my most favorite southern German pastries into a delicious masterpiece: The structure and most important ingredients of the Black Forrest Cake with a lighter, more elegant version of the Granatsplitter filling. (For those who don't know: Granatsplitter are filled with a heavier buttercream with cherries and cake, giving it a rustic cake pop style texture and covered in dark chocolate.) I am originally from the Black Forest and really appreciate you taking a classic cake to a higher level. Can't wait to make this cake for my birthday.
Danke!
I did it! First time success! Birthday person was blown away. I did not have those canned cherries but I used premium jam to make those cherry spots on top of the filling and also the brushing syrup was cherry juice + liquid from cocktail cherries + vanilla extract.
nice!
Thank you Chef Hanbit for making this wonderful pastry world even better!
Thank you too!
I loved this cake as a child. Especially when we were visiting The black forest in southern germany. It's very local but also a german classic. And it just looks amazing how you made it!
thanks!
Wow this looks so elegant. I love how you have lightened up a normally very heavy and and overly rich flavored cake. ❤❤❤
thanks.
hanbit선생님, your recipes and demonstration are amazing. i failed so many times making chiffon cake for a layered cake with icing... later i found your recipe for a perfect genoise and finally succeeded! the explanation and tips are so useful! 감사합니다!
thanks!
@@HanbitCho 나중에 시간이 되면 한국으로 가고 강의를 들어보겠슴니다.
I tried with Chocolate pound cake and substituted Kirsch with plain cherry Juice it was equally delicious, thanks for the great recipe.
good!
This is my favourite cake. I have never tried to make one myself, but I will try this recipe for my upcoming birthday!!!
Fingers crossed it will turn out well
🎉
Thats such an elegant looking blackforest cake. Thats class . Wow ❤
Thanks so much 😊
Hanbit I am from America 🇺🇸 and I am always afraid of baking after watching your couple of recipes I am planning to try baking on Christmas.
Thank you so much fir making baking easy for us.....when you bake it's looks easy.
Best of luck!
So glad it's finally on TH-cam! Been checking and checking. Lol. Thank you Chef!
Hope you enjoy
Never stop posting videos! :D They are treasures to TH-cam. Thank you, Mr. Hanbit!
Glad you like them!
Try out your recipe. So many complements. Big thank you for sharing. Looking forward for more to come.🙏🙏🙏
Thank you so much 👍
Love these videos. It’s clear that a lot of work went into them. Great editing, wonderful content, excellent pacing, great presentation, and soothing music. And the desserts look amazing
Glad you enjoyed it!
I really enjoyed this video. Your cake looks simply delicious!!!!!!! This recipe I will definitely try.
Yay! Thank you!
Habit you describe in detail. It gave me the inspiration to make desserts again.
nice!
Loveeeee your tutorials!!
Thank you very much, you are an amazing teacher!!❤️ 😀
You are so welcome!
Black Forest cake is one of my favorites and I made lots of it.
nice
The cake Looks simple but elegant, and yummy of course 🥰
Thank you 😋
Follow the ingredients you provided and detail instructions in each VDO, it always come out perfectly.
Thank you for sharing and please make more VDO!!!
My pleasure 😊
Thank you so much for this recipe! I really appreciate that you use whipped chocolate ganache and whipped chocolate cream for your cake. Other chefs (like Preppy Kitchen) just use sweetened white whipped cream, which I fin disappointing.
thanks.
한빛쉐프님!
수고 많았어요.
늘 응원합니다!!
감사합니다~
Happy to see ur video again! Thanks for sharing! It’s my favorite cake !
My pleasure 😊
Thankyou for uploading this tutorial. It's a treat watching you assemble the cake. Blessings from India ❤️
My pleasure 😊
You are a very good teacher, easy to understand what is being said, I visit this page when looking some baking ideas.. you teached well and explained properly Thanks chef,keep posted.
Thanks and welcome
Hi Chef Hanbit. By just looking at the beautiful cake makes me salivate🤤. Thank you so much for sharing.🙏
My pleasure 😊
저도 물리 전공하고 직장 다니다가 지금은 독일에서 파티셰 교육 과정을 밟고 있어요 재밌게 보고 가요
화이팅하세요~
Wow! It's awesome and must be delicious. Thank you for sharing recipe and love the cake so much.
Thanks a lot 😊
That’s a Wow tuto chef Hanbit! A must try...especially this holiday season. Thanks 🤩
You’re welcome 😊
Thanks Chef Hanbit, this is a delicious and beautiful Black Forest cake. it's a perfect cake for any occasion.😋😍❤️🥰🙏🙏
thanks!
너무 아름다운 케이크 와우 너무 아름다운 케이크 와우 그 위대한 😊😘😍
감사합니다.
謝謝！
thank you!
@@HanbitCho Thank you for all these great pastry videos. I've learned so much from it. And your contents are definitely one of the best pastry tutorials online.
One of my fave cakes. Thanks for teaching us Chef Hanbit. God bless
Hope you enjoy
I luv Black Forest Cake 👌
Thanks 4 sharing your great recipe, Mr.Cho! 😊
thanks!
Thanks for the explanation of the process!
Glad it was helpful!
My favourite cake of all time. I used to make it myself but I can’t do much baking any more , every time I watch your videos I always want what you bake. Xo e to Australia hambet please lol actually just come here and bake it for me …
nice!
It’s my birthday today and I’m making this for my family, thank you.
nice!
Dear Chef, You are Awesome!
Wow, thank you
매끈한 자태가 예술이네요..🖤♥️🖤
ㅎㅎ 감사합니다
You are an amazing teacher 👏👏👏thanks
Thank you! 😃
Hi! Hanbit I like the cake that you make and it's look elegant the way you decorated. 👍😊😊😊
Thank you so much 😀
I was missing your recipes Chef¡ 🤩😍. Looks awesome and delicious¡¡ congratulations¡¡🙌👏👏
Thank you! 😃
😳Gracias Chef una deliciosa receta👌👍.
thank you.
My favourite channel to learn ❤❤
nice!
I definitely make this one this week
yeah!
I enjoy and love all your videos, and i love you too. ☺️😜 God bless your vlog with more subscribers.
Thank you so much!!
@@HanbitCho You're most welcome Chef ☺️
OmG
This is what i’m wait for long time🥰🥰🥰
Will rebake asap ☺️☺️☺️
Thank you chef
Most welcome 😊
As always, love your video. Thank you for sharing.
Thanks for watching!
Love it chef #Hanbit❤️❤️❤️
Thank you 😋
Il est beau ce gâteau forêt noire très épuré ❤
thanks!
Looks delicious and beautiful. Thanks chef.
My pleasure
Thanks chef, from Brazil!!!
My pleasure!
Mouthwatering looks incredible
아~~주 영어도 기똥차게 잘하시네
짝에 나오셨던 !!! 너무 반갑눼요 ㄷ ㄷ
ㅎㅎ 방가요~
So elegant ✨️ 😍
thanks!
I love Amarena cherries, and this beautiful cake looks amazing!!. Thank you Hanbit Chef for always explaining so well and producing deliciousness in this world!!!!!! . Gamsahamnida!!!👍🤩
Thanks so much! 😊
Delicious🎉❤ Thank you🎉
My pleasure 😊
wow so beautiful you are so best cooking 😊😘
Thank you so much 😀
@@HanbitCho your welcome 😊
I watched and loved the recipe so much, definitely will give it a try
Can I suggest doing milles fuile with mascarpone cream cheese filling🙏🏼
Thank yoooou soooo much
Sounds great!
Perfect for Xmas! Tq chef. 😍
You're welcome 😊
it looks so delicious, smooth and pretty
My pleasure 😊
Délicieux, merci beaucoup Chef🍒🍰
thanks!
It so pretty!
thanks!
Macarons video up next please, Chef Hanbit! Your videos are so detailed so it’s would be amazing to see your macarons video.
Noted!
Gracias, me encantó su receta, la haré como otras recetas suyas que ya he hecho.
gracias!
My favorite combination!
thanks!
Amazingly talented
thanks.
Just in time for my upcoming birthday! 😋
Happy birthday!
한빛씨 반갑습니다
우리애들 어려서 ABRSM시험 볼 때 두번인가 뵜지요.
인생 여전히 즐겁게 사시네요
마지막으로 영상 본 건 푸드트럭이었는데 디저트샵 오픈한건 알았는데
유투브하시는지는 이제 알았네요
프랄린 초코렛 먹고싶어서 검색했는데 낯익은 얼굴이..항상 깜짝놀라네요.
건강하세요 응원합니다!!
ㅎㅎㅎ ABRSM으로 인연이! 피아노를 하도 오래동안 안쳐서 이제 손이 돌아갈지도 모르겠어요 ㅎㅎ
Looks so delicious 🌹
Thank you 😋
Excelente!
Obrigada pelo vídeo!
thanks.
Gorgeous 😋
Thank you 😋
Hello chef Hanbit, I stumbled across your video when looking for a good black forest recipe and can't wait to try this! I've done the chocolate genoise and it turned out perfectly first try! Your instructions are clear and easy to follow.
One question: where did you get your name plates for your cake toppers made? I would love to have some made up myself to be as professional when wowing my party guests!
Many thanks and keep up the good work.
hello! got these toppers in korea!
Another good one to try, thank you chef.. Its my cousins bday later this month so I ll give this a try.. I might add extra dark chocolate for a darker ganache ..That shouldn't be an issue right? I could also ice the top with same ganache? Me being lazy to make two creams!
yeah thik that'll be ok!
all u do is all so amazing, tell me please that u wasn't like this at the first day in your pastry school. please.
what would you recommend to sell in Malaysia as a small starting baker? :)
yeah you will improve over time!
Very well good guidance thank u chef
You are most welcome
I’m the first!!
(your fans from 🇲🇾🙋🏻♀️)
thanks!!
Thankyou chef hanbit,I noticed U haven't used chocolate ganache anywhere
ah!
Superb!
Thank you! Cheers!
Look so yummy
Thank you 😋
Love your chocolate genoise, if i want 2 cakes can I double recipes?
Yes you can!
@@HanbitCho thank you chef
You are too good
thanks!
Hanbit.. ill be more thankful to you if you teach us choux pastry or eclairs… i want to give it a try as soon as possible… and then the next time i want to serve my guests…!
yep.
Hi Hanbit, if we want to apply the whipped ganache and whipped cream for 20 cm diameter cake, do we need to add the ratio of the icing recipe? If yes, can you inform the ratio?
oh need to try it out.
Hanbit, I love your channel.
Do you think I can request to you for my son birthday 🎂 next month .
" how to make ice cream cake,please ."
Thank you,Hanbit 😊
Will try
Thank you for sharing this recipe. I've been looking chocolate cake korean style.
I'm very lucky to follow you.
Btw, how to deliver this cake to customer as the icing will be melting in no time?
Which type of icing is much sturdier for hot climate like Indonesia, butter cream or cream using heavy cream?
yeah it needs to be chilled.
I love this recipe and can't wait to try it in a few days!
P.S., where do you get your sugar lane tag from? Is it a custom thing? because I'd like to order a custom version of mine but can't find any place for it...
its a custom thing.
what Brand of Heavy Cream which you use, Hanbit Cho?..
&
if we added Rhum, in your opinion,
what the best Brand of Rhum is Tasty to make Cake n Pudding,
mr.Hanbit Cho??
.
plz inform me & Thanks before 🙏
any heavy cream would work.
Thank you Hanbit. How do you manage to do a smooth flat layer of cream? When I cut my cherries and add the cream on top and try to smooth it, it doesn't stay flat horizontal. It's tilted and distorted.
Let me know if there is any tip I could follow. Thank you!
yeah it requires practice.
Thank you for the great recipe. Where to find the heavy cream in Korea? 생크림, 휘핑크림. But never saw heavy cream
heavy cream is 생크림.
Thank you for your response 😊
Hi Chef! Thanks for the recipe, it looks delicious! What tips would you have for making the the icing whipped cream
more stable & less likely to melt, due to the high temp at where I live. Would adding some gelatin work & if so how much would you suggest? Thanks!
gelatin will melt at high temp as well!
@@HanbitCho true true! So what would you suggest to make it last a little longer in room temp during summer? Just worried it will melt in transit 😓
@@jeslyntan3776 I use modified food starch powder, or instant pudding mix will work as well. Mix it in just before it's at the whipped consistency that you want. For instant pudding, use 1 Tbsp per cup of heavy cream. For food starch, use 1 tsp per cup of heavy cream.
Nothing will completely beat the heat over ~80F though, so if you're transporting it, I'd highly recommend blasting the a/c in the car, and putting the cake with some kind of ice packs or something in a closed container. There are lots of tutorials on youtube on this subject. Hope this helps.
@@vittoriabakes Thanks a lot!
it looks great!! which company made you the cute Sugar Lane little signs?
local Korean company
Haha i was just thinking about the cake that should i make a cake by myself or order it for tomorrow and your video showed up 😃 ( actually i am army , and tomorrow is jungkook's birthday)we friends are gonna to celebrate in school 😄 so i was thinking about that, but because i have school work so i can't do by myself. I'll try this recipe in next week! 🙂
lol yay!
hii hanbit🤗 i love your idea for baking😍😍 i hope you can make a cake for mooncake festival😎
Sure 😊
would you be willing to do a tutorial on how to make Korean buttercream? i didn't even know it existed, but, i watched a non-Korean woman make it and it was very convoluted. i would LOVE to learn it.
yep
Can i use compound chocolate instead of couverture? For the chocolate cream layer
hmm nope
can you make a chiffon cake sandwich recipe?
yep
It looks amazing! I would love to try it when I’m not too busy. May I know what size of the spatula you’d recommend for icing the cake? There’s so many sizes out there. Thank you.
oh something like 20cm length would work!
Hello Hanbit
I want to know how to make croissants
right.