You are the best! I just made my first ever rectangular ganache cake with your guidance. I was always so scared to make them but now I can do it. Still need to give a second coat. Thanks for sharing your expertise and GOD BLESS!!!! 🥰🥰❤️❤️
Меня зовут Ольга, большое спасибо из далекой Греции . Вы мой учитель , вы самый талантливый кондитер которого я видела , вы удивленно деликатно и доходчиво учите обращать внимание на мелочи тонкости и главное аккуратности, я восхищаюсь вами !!!СПАСИБО БОЛЬШОЕ !
I'm just enjoyning the, time home, looking and learning from you. Those explanations about the use of the different tools are something to keep in mind for my next Square cake. Yesterday I was deligted watching you to make in pastillage this amazing center piece of the Taj-Mahal.Thank you! Blessings
Hello chef, I am new to your channel and I’m really enjoying your content. I would love to see a masking video on taller round cakes. Thank you for sharing your knowledge with us ❤️💜
Very enlightening...I think my ganache has been to firm judging by the consistency of yours and the technique of scrapping half way from corner to corner is fantastic...another of those why didn’t I think of that moments 😂. I will look forward to the application of the fondant . I trim the top then apply 4 sides but I have trouble with the ganache coming through the joins ..hence I often have to put a boarder around to hide the mess 😂. Thank you 😘💐
Thank you Yener's! I always learn so much from your videos & instructions! My next cake is going to be a realistic looking semi truck. I would love to have your opinion on it, where can I send the picture of it when it's done? Thank you again for all you do!! 😘😁
My ganache tends to harden abit fast and I can just never seem to get it so smooth. There always little divets. Should I add abit more cream so it stays softer for longer?
If I am understanding your question correctly , you are asking what is the ratio of ganache and the sponge for finished naked cake. There is no rules for that. My experience says 1kg sponge need 500g ganache . Thanks
Your cake is too soft. Your ganache is too hard. Place your cake in the fridge, after 30 minutes use soft ganache thinly to create crumb coat and follow with next coat and final coat like I did in the video.
Thank you for the selfless sharing of instructions. So helpful
my cake making skills have improved so much watching your practical videos. Thanks Yener and hope you are still creating during these difficult times!
You are the best! I just made my first ever rectangular ganache cake with your guidance. I was always so scared to make them but now I can do it. Still need to give a second coat. Thanks for sharing your expertise and GOD BLESS!!!! 🥰🥰❤️❤️
Меня зовут Ольга, большое спасибо из далекой Греции . Вы мой учитель , вы самый талантливый кондитер которого я видела , вы удивленно деликатно и доходчиво учите обращать внимание на мелочи тонкости и главное аккуратности, я восхищаюсь вами !!!СПАСИБО БОЛЬШОЕ !
Thank you always for your tutorials Mr Yener. So much appreciated. God bless you.
Thank you Chef Yener. As always, very informative and practical tutorial. I always love your creativity and your use of readily available items. 😃
I'm just enjoyning the, time home, looking and learning from you. Those explanations about the use of the different tools are something to keep in mind for my next Square cake. Yesterday I was deligted watching you to make in pastillage this amazing center piece of the Taj-Mahal.Thank you! Blessings
All your work is beautiful and organized
Thank u so much Sir...I learn so many things from you.You r always my favorite.God bless the works of ur hand.
Thank you Chef i am new here but this one video helped me in a crunch with a cake.
Thank you Yeners ! Always good lessons ! ❤️
Great tips so helpful. Thank you so much.
Perfectly done thank you for your tip ,and your time
That was great. Just the texture of the ganache was enough to put a smile on my face. I can't wait to see the next video. :)
Thank you so much for breaking it down,you made it easier to understand ❤
Hats off to the true master. Thank you for this wonderful tutorial 💕
Hello chef, I am new to your channel and I’m really enjoying your content. I would love to see a masking video on taller round cakes. Thank you for sharing your knowledge with us ❤️💜
Great 👍 as usual 👏, thank you 😊
JUST THAT WAS NEEDING !!!!
GREETINGS MY GREAT MASTER
FROM URUGUAY
I’m learning a lot with your videos😍😍😍 Thanks so much!
Excellent video!
Thank you so much for the information. Very helpful and useful!
Excelent 🤩🤩God Bless you
Thank you very much for all your videos, I learn very much from you !
As usual Sir your advice is solid gold! ❤️❤️
Big love and respect sir
Thank you so much! Brilliant tutorial
Nice job 👍
Hi thanks for your video
Thank you so much sir.
Sensacional ♥️ O senhor é maravilhoso!
I m a big fan of u😊
Beautiful!
Excellent
Do you have advice for non-chocolate masking? Can white chocolate be used instead?
Eres Increíblemente Genial 🙌🏻 Amo tu trabajo❤
Thanks so much..
Thank you! 🧡💞💙💜💛💚
I was wondering about the ganache rate you made in the video.
Amazing
Very enlightening...I think my ganache has been to firm judging by the consistency of yours and the technique of scrapping half way from corner to corner is fantastic...another of those why didn’t I think of that moments 😂. I will look forward to the application of the fondant . I trim the top then apply 4 sides but I have trouble with the ganache coming through the joins ..hence I often have to put a boarder around to hide the mess 😂. Thank you 😘💐
You are so welcome!, do not forget ganache consistency is not the ratio of chocolate , it is the temperature of at that time of usage.
Fondant coating video is finished , coming soon
Yeners Cake Tips - Yeners Way 😘
Thank you Yener's! I always learn so much from your videos & instructions! My next cake is going to be a realistic looking semi truck. I would love to have your opinion on it, where can I send the picture of it when it's done? Thank you again for all you do!! 😘😁
Sounds great! serdar@yenersway.com
My ganache tends to harden abit fast and I can just never seem to get it so smooth. There always little divets. Should I add abit more cream so it stays softer for longer?
soften in microwave
Chef, can you please write the amount of ganache you made?
اتمني ان تكون الفيديوهات مترجمه بالعربي لكي نستفيد وشكرا
can you please do a hexagon cake in fondant
👍
Amei sua obra.. acho que esta saboroso...
Sir I have a question
My ganach half kg cake will always goes to 1kg cake
Weight of half kg cake goes to 800 to 900gms
Can you guide me
If I am understanding your question correctly , you are asking what is the ratio of ganache and the sponge for finished naked cake. There is no rules for that. My experience says 1kg sponge need 500g ganache . Thanks
If I want to make half kg cake
What should be the weight of sponge??
sir when i cover my cake with chocolate ganache ,it starts coming out with crumbs which breaks my cake ,why its happening ....
Your cake is too soft. Your ganache is too hard. Place your cake in the fridge, after 30 minutes use soft ganache thinly to create crumb coat and follow with next coat and final coat like I did in the video.
@@Yenersway thank you sir ,i will work as per your guidelines on my next cake.
Recipe of ganache pls
Hi Pau, here it is... www.yenersway.com/recipes/dark-chocolate-ganache-recipe/
Hi
❤️🙏🏻
Dude in quarantine me and my mom be baking and she is asleep and I don’t wanna cut the cake so it can look ugly😂 that’s how I ended up here
🤝👍