There is an eastern European supermarket in Niles, one of Chicago's northern suburbs, where they sell the honey cake in the bakery section. Just that cake is worth a visit to that already awesome supermarket 😋

I've made the Russian Honey Cake AKA Medovik several times now. It's worth it every time. Highly recommend. Also, it's time consuming, but it's not hard at all. Give it a try!

I’m a baking newbie, but thanks to chef John’s video, I make the Russian Honey cake on the first try! It’s like making bricks and mortar both by hand and building a house yourself! It’s not hard, just time and space consuming.

All baking is like that! Enjoy your baking future.

I can’t tell you the number of times I’ve made the chocolate sour cream Bundt cake. It is a winner for following reasons. It could not be quicker or easier to make. It seems almost fool proof. I’ve never had a failure and taste, texture are consistency are always the same. A measuring cup, bowl, pot, whisk and cake tin is all you need. It looks amazing and tastes even better. Thank you chef John your recipes, humor and talent have been a wonderful addition to my life.

It really is a great recipe - and for me, it's a one pot recipe. I use a larger pot for the wet ingredients and then just add the dry straight in. Minimal washing up is always a bonus for me!

Chef John, even challenging recipes are made possible with your tutelage.

Love your directions! Mixing humor with perfect directions and topping it off with your personal touches makes a perfect video. Thanks for sharing with us your recipes. You are 💯 the best, Chef John.

The decadence cake is served with a Coulis de framboises as we say in French. Thank you for another amazing video. Your comments are ever entertaining. Bonne année Chef John! 🎉

THIS looks amazing, but you always make things look, if not easy, completely doable. That ricochet method with the crumbs though…well, I’ll TRY to emulate your method; we’ll see if more crumbs end up on the cake or everywhere else. LOL And, as usual, your humor is as great as your visual instructions! “It’s up to you to decide how you should be Putin these on.” Classic Chef John wit! 💓

Chef John: my mother made 3 famous cakes: Tomato soup cake, a chocolate pudding cake, and a chocolate mayonnaise cake. They were all very simple and tasty. I would love to see your takes on these old recipes from the 60s / 70s! Oh I forgot if you happen to have a random honey-seed cake recipe that is similar to what the hobbits ate on their grand adventure, that would be lovely!

Tomato soup cake? Chocolate mayonnaise? Intriguing… Sounds perfect for elevenses!

I would love to try making the Russian Honey Cake. I'm not a huge fan of icing (usually way too sweet and *thick*). But this cake looks Devine. My mom used to make me a spice cake with seven-minute frosting for my birthday and this cake somewhat reminds me of that. All those whipped peaks and the colour of the layers. It takes me back. Yummy. I think I'll try making it for my birthday. Thank you, Chef John.

you are still hitting extra-base hits and homers! excellent content as usual John.

Omgoodness 🍫🍮🖤 Sharing this with people I love! After I blow their minds with it first, of course! 😅 I’ve tried and said no to SOO many cup/mug cakes over the past years 👎🏽and none of them did I ever try again but THIS!! Truly a delight for us single older folks that can’t eat a whole darn cake! Even when I make 6” cakes there’s always waste. Thank you 😊 😋❣️ PS…your scoops are 💯 😅🎉 👍🏽 and I always try try try 😂

I have made your carrot cake numerous times and everyone always says it's the best they've ever had! Love your recipes!

Can this mug cake recipe be cooked in 1 big mug? 😋 That hummingbird cake looks amazeballs and I loved the adornments.

Firstly, nothing beats a chocolate/ raspberry combination. Everyone has their solution to a non-cracked chessecake. Mine is put a parchment ring on sides of the springform pan. All of these are beautiful recipes.

The advice about less butter and less sugar in the cream cheese frosting (Hummingbird Cake, 44:40) is spot on. The traditional frosting is sickly sweet and the cream cheese flavor is overwhelmed by the butter.

Delicious cake recipes....thanks Chef John 😁

My sister has started making me humming bird cakes for my birthday. Its now my favorite cake of all time.

👍I fell in love with hummingbird cake down South. It's carrot cake's sweeter Southern cousin. (This recipe is very similar to my (my aunt's, actually) carrot cake recipe, except to sub bananas for the carrots, sub pecans for the walnuts, and omit the raisins. (I usually put pineapple in my carrot cake.) You're the only person who I know of except for me who adds all of the confectioners sugar at once.😂

Love your videos!! #youresimplythebest !! Not only do I learn new recipes, but I learn tips n trix n twists on old recipes. To top all of this off, you're extremely entertaining! Love it,I'm never leavin'!!! 😁👏👏🥳👍🏼👍🏼

Looks delicious

Beautifully done🎂🍰💖✨

Okay, so, I have a very serious question. Chef John, please can you be bribed into making an audio book, with all, or a whole lot of your recipes? I would happily pay $30.

Hi Chef, my potato to fish ratio is high on the fish side. But I wanted fish cakes. How do you think par boiling, shredding the potatos and using them on the exterior of the fried fish would work? Kind of like having the French fries attached to the outside of the fish.

So for the hummingbird cake would it work if you slightly morphed the recipe & whipped the cc frosting & slightly torch it like a meringue?

Hi Chef John! Mmmm...cake, my favorite 😍

A friend wraps the cheesecake springform pan in tin foil and places pan into larger pan containing 1/2” water to prevent cracking.

I use a flat grater; I just detest those box thingys. Anyway, I rest the end of the flat grater on the counter/cutting board or surface NOT over a bowl. You can grate really fast and securely over the cutting board. The grater seems to slip and move too much on the edge of a bowl and there's no resistance to your grating pressure if you hold it in mid-air, so it takes way longer. Grating is great exercise...

YOU WOULD MAKE THIS VIDEO THE DAY AFTER I MADE MY SISTER A CHEESE CAKE for the first time!!!!

Great video John, I like this style of video!

Love your blog spot but it would be more helpful to include the written recipe.

I wish I could eat any or all of those deserts, sadly my waist says no. That decadence though, (chef's kiss) perfection. I do wonder how an orange or mint or mango sauce would go?

I love my freakishly mini whisk John. It work great!

I've seen Babish use the tiny whisk, of course, because he seems to be the most famous of The Fourteen (the fourteen people of Earth licensed to use the tiny whisk). I've also seen Guga use one. Now Chef John. Who are the other Eleven of Fourteen??

Hey chef John, you should try doing food series, I Italian, Chinese and so on...just a thought. Love your videos by the way

The first one just saved me, was craving for a sweet and had no idea what to do

I respect everyone who were involved in this Seriously the best piece that i ve ever seen on YouTube 💌 Hate off to well all 💟 love your videos

My Father, and I had matching Members Only Jackets...lol, thank you for reminding me.

Many of my utensils are mini. They just work better for me. Get them at Aldi 🥰

I ❤this!

GO CHEF JOHN!

39:16 Just out of curiosity why isn't The Hummingbird Cake called a banana cake?

One thing I've never fully understood is why people say to add the eggs to cake batter one at a time.. How does that help?

@LostTimeLady Hmmm. Most of what I bake are very easy things like banana bread, brownies, carrot cake, and spice cake, with two eggs max, and I always throw them in together with no issues. Maybe it matters more for delicate concoctions like layer cake and sponge, and people reflexively recommend one egg at a time because of experience with those?

Eggs whites are mainly water so adding too much at once can cause your batter (rich in fat) to split. Although giving the mixture a good whisk usually will fix it, some cooks prefer to err on the side of caution and add eggs one at a time.

Can I use all butter in the mug cake?

You are, afterall, the Sigfried & Roy of your Almond Joy

Hi Chef John Salutations from California As always enjoy 😋

I first thought Chef John was obnoxious. Then I found him charming. After that I thought he was witty. Now I know he’s hysterical.

16:15 Now I feel obligated to say it's mildly annoying that you didn't alternate the direction for each row. (You asked for this)

0:44 I thought Chef John was adding powered Cayenne pepper to his cake

I did…(just a pinch 🤏) and of course it was AWESOME. I added a pinch of espresso powder too…👍🏽

I would make all of them

The link for the New York-Style Cheesecake is broken. I would truly like to get the recipe. Is there a secure link that could be given for me to follow?

I love saying cacao too. ❤😅

Isn't all purpose wheat with leaving?

I think you're thinking of self-rising flour! AP flour is plain white flour that has a higher gluten content than cake flour and a lower gluten content than bread flour and so can be used for most anything and do a pretty good job. It's the most common baking flour for most people.

not all additives in first desert will work. raisins will burn in microwave

Good to know. Thank you for your service. Sorry about your raisins.

Cheesecake link does not work.

Cheesecake should not have flour in it. If you are putting flour in cheesecake, you are doing it wrong! And a tray of water under the cheesecake as it cooks will usually stop it from cracking.

But I don’t have egg money 😢

eka!

That's right!

Bundt ‘cone.’