In a milk pot, add milk and earl grey. Bring it to a simmer and simmer for about 5 minutes. Remove from the heat, cover with a lid and let it rest for 10 minutes or until it’s cool for use

Strain the mixture. I used a linen strainer because the leaves are super fine.

Preheat oven at 170°C/340°F.

Cut the butter and place them into a large mixing bowl. Let it rest until softened.

Prep the three 7 inch pans, greased and floured. Set aside.

Sift all the dry ingredients: cake flour, baking powder, baking soda, salt, earl grey tea leaves. Sift and set aside.

In the bowl of butter (softened), add the sugar. Mix on high speed until creamy, fluffy and pale.

Add in the yogurt. Mix until well combined.

Add in the infused earl grey tea into the batter in 2 batches, alternate with the sifted ingredients.

Add in the sifted ingredients into the batter in 2 batches, alternate with the earl grey milk.

Mix until combined, do not over mix. Use a spatula to scrape the bowl to ensure even mixing.

Divide the batter into three 7 inch pans.

Bake in preheated oven at 170°C/340°F for 35 minutes.

Let the cake cool completely before using.

In a sauce pan, add in the orange peels and water.

Simmer it for about 8 minutes. Strain them.

Using the same pan, add in water and sugar. Start the heat to dissolve the sugar. Once the sugar is dissolved, add in the orange peels.

Bring it to a simmer, cover with a lid and simmer for about 30 minutes. Check on the water occasionally so that it doesn’t get burnt out.

After 30 minutes, you’ll notice the water is almost gone. The orange peels turn translucent and thick and sticky. They are ready.

Line them on a towel to dry and cool them.

In a milk pot, add water, earl grey and sugar.

Simmer for 5 minutes.

Strain and set aside for cooling.

In a large mixing bowl, add in the cold whipping cream. Place the bowl over a bowl of ice cubes.

With an electric hand, whip until the cream is slightly thickened.

Sift in the powdered sugar. Continue mixing until soft peaks.

Add half of the cream into another bowl. Cover with a lid and refrigerate for 30 minutes. This half is for covering the cake.

As for the other half, add in a teaspoon of infused earl grey. Mixing until the cream is stiff.

Transfer into a piping bag. Use this for assembling the cake.

As for the chilled cream, add in a teaspoon of the infused earl grey.

Use a whisk to mix to avoid over mixing. Mix the cream until it is smooth and the whisk able to hold the cream. This cream is use to cover the cake and also for the piping circular deco.