Gusta Cooking Studio

A magpie carries good news — 까치, a motif that shows up in Korean folk imagery and gift-giving for generations. At Happy Happy Cake, that story becomes shortbread: handmade magpies alongside pine-form green cookies and a set of travel cakes, each finished differently and read as part of one composition. The tin closes, then gets wrapped again in a magpie-print bojagi, tied by hand, the way a gift is meant to be opened rather than simply unpackaged.

We will build this piece with Chef Kim Minjung of 해피해피케이크 in her Gangnam studio, learning about proportion, shape, coating, texture, and how cultural motifs get translated into technique without losing its reference.

This masterclass is one part of the Gusta Cooking Studio x Congmom_cake🇰🇷/정하연 Seoul Culinary Study Tour this October: 10 days of learning built around Korea’s top chefs, kitchens, and craft.

🇰🇷 Seoul Culinary Study Tour
October 10-19, 2026

✈️Only 4 spots left.
🔗Link in Gusta Cooking Studio bio to reserve your spot.

The secret isn’t simply taking it out of the oven early.

A molten centre is all about balance. The outside needs to set at just the right moment while the centre stays perfectly fluid. Along the way, there are a series of small decisions that most recipes never explain.

Discover the technique behind it in our upcoming classes.

🔗 Link in bio to [Book A Class]