Chef Yener produces “real” tutorials not demos of someone’s work. I appreciate the time and effort that goes into the “demo” versions and I have often used them however with Chef Yener, it’s like being in the classroom. I love and appreciate that you keep the basics on the free list. We all need to master the basics before moving to the next level. Than you. Excellent as always. ❤️
Absolutely Kathy, even four years later I am returning to watch these videos after a break from decorating for a refresher. Chef Yener is a marvelous instructor
Excellent! Thank you for sharing your knowledge and expertise. By the way, I read some people would like a shorter version of your videos, but I think they don´t know what the are talking about. I appreciate every minute of your time!
I wonder if those people would tell a university prof to shorten their classes? I wouldn’t want Chef Yener to change a thing. He is an excellent educator.
Rubeena Rubi it means 3 parts of chocolate and 1 part of cream. Example: if you use 300g of chocolate, you will need to add 100g of cream. adjust it to how much you need to use on your project.
Thank you Chef, I’ve learned so much from you. I particularly appreciate when you show how to make your own low cost cake tools.Wishing you continued health.
Wunderbar wie Sie das uns Hobby Bäckerinnen super vermitteln können.Habe schon so viel von Ihnen gelernt und bin sehr dankbar für Ihre Unterstützung. ❤
Whew! I'm pleasantly exhausted. I just completed a 3 1/2hr class on masking a cake with ganache, rolling fondant and covering the cake with it. Even took notes during these three tutorials. Chef Yenner, thank you for giving us the opportunity to study with a world renoun master pastry chef.
I was freaking out until I saw this video! You just saved my life and, more importantly, my cake!!! Thank you soooo much! I love your videos and your direction. Thanks again! ❤️
I absolutely love the way you explain with all the details..all the tips and calculations..that is what makes all the difference..superb clean technique!
Thank you so much Chef Yener for your elaborated tutorials . They have saved so much time of trouble shooting coz you give all the tips n steps one should follow to achieve the exact result. So useful !
Oh my! You are a master at work, and your magical fondant seems wonderful. I used to love my cake decorating classes but eye trouble has brought it to an end, but I still like to watch what I can.I was very pleased to see you using a piece of pipe, as I always have done. Your videos just popped up, I wasn't looking but I shall take great pleasure in viewing them all.
I probably will not ever do this. The most I would ever do is bake a cake from scratch, and even if it is lop-sided, for me that would be an accomplishment! But this was so enjoyable to watch. You do beautiful work and you put so much delicate precision into it. For people who enjoy baking special cakes, I can't think of a better teacher. :-)
I love your work. I recently started baking cakes and your exelent way of demonstrating and techniques helps me a lot. May God bless you and your family♡
Mr Yener, I really love the way you explain all the details. I've learned making isomalt flower from your video and my sister loved it on her cake :) It's just pure beauty :)
I love your knowledge and techniques. Thx a million for sharing all of this with us. I know use pastillage to make many of my cake toppers and it is fantastic to work with. No stretching and it dries faster than gumpaste.
I am going to decorate my very first cake for duaghter´s birthday, I am very happy to see your tutorial. Thank you so much for sharing your experiences. I am stressed a bit less
Wow just wow, I have been watching your tutorials for awhile now to get more knowledge on cake decorating and masking, to which you have inspired me to make my daughters birthday cake. Thank you for your knowledge and sharing this with us all. God bless you.
Just happened upon this tutorial and the results were amazing. I attempted the panel method and although my first time doing Yenner’s way and needing to practice a little, the result was amazing. I will always use this method in the future and get rid of all the gadgets I have bought which have promised sharp edges and have failed miserably. Thank you Yenner for such a fantastic tutorial. Xx
Thank you Chef Yener for your tutorial and I have really learnt alot. I always have issues with the joining of the top fondant and the base but with this class I know I will cover my cake like Chef Yener 🙏💖
Amazing thank you ! Such a fantastic tutorial on cakes and applying fondant. I have watched several of your videos and found them so informative. I would like to ask please how thick should the fondant remain when put on the cake? Im not sure how I missed that part. Thank you and bless you for sharing your beautiful cake decorating talent ! It truly is an art !
fantastic tutorial! thank you for this wonderful video, I learned many techniques and I'm excited to cover a tall cake with fondant 😊 you elaborated details efficiently and it is easy to follow.
Thank you sooo much Mr Yene I had problem with applying foundant, cake classes is very expensive here in my country 🇳🇦 I don't need to pay for classes anymore, all I have to do is just to follow your tutorials, thank you soo much
I'm so happy to have found your channel sir I watched full 51 minutes video and the details are sooo sooo helpful and Creative Wish you more success 💕💕💕💕💕💕😍😍😍😍😍💖💖💖
Amazing I learning to decorate with fondant and is really hard , but now I have so many tips for my next project , can you tell me what fondant is better the one you make a home or Wilton is the one a been using
Yeners, THANK YOU SO VERY MUCH!...I Love how precise and Light Handed your touch is...and using a Needle to get the air pockets Out!...~ Yerners WAY all The way for me Now!~ LOVED IT!~ Again Thank YOU!
Great tutorial, we tried covering a cake with vizyon fondant but it broke down from the top (side broke off the top of the cake). Any tips on how to prevent that?
Hello Yener, I absolutely love your techniques. Your hands are truely blessed! And I also like the fact that you all ways put God in the midst of your life, I really love the fondant that you work with. I am in the UK, where can I get that fondant to buy please?
thank a lot for your tutorial. very helpfuul for me. i'm from indonesia. but from small town. so its hard to find baking tolls. but i buy it online. i always like your video. more easy to understand for me. very gratefull to find your channel. God bless you.
Excellent video . Just have a extra question: do you now why some times after few hours some air bubbles appear in between the ganache (Cake) and the fondant? At the beginning looks perfect but after few times they appear . Thanks for your answer
It is happened when cold cake became room temp. Result of cold air become warmer and want to escape. Chocolate crust coat after crumb coat, before final coat will help.
Really fantastic tutorial you are showing.thank you so much.i also live in sydney....nice to hear that. One question ..can we use swiss maringue buttercream just under fondant instead of ganache?please explain that Thanks again
Chef Yener produces “real” tutorials not demos of someone’s work. I appreciate the time and effort that goes into the “demo” versions and I have often used them however with Chef Yener, it’s like being in the classroom. I love and appreciate that you keep the basics on the free list. We all need to master the basics before moving to the next level.
Than you. Excellent as always. ❤️
Thanks Kathy, very kind of you.
Absolutely Kathy, even four years later I am returning to watch these videos after a break from decorating for a refresher. Chef Yener is a marvelous instructor
Excellent tutorial thank you. Just wondering where you got your rolling pin from. It looks so light to use.
I have seen literally hundreds of fondant covering tutorials. This one is hands down the best. His rolling pin is a piece of PVC pipe. GENIUS!
Glad it was helpful!
Excellent! Thank you for sharing your knowledge and expertise. By the way, I read some people would like a shorter version of your videos, but I think they don´t know what the are talking about. I appreciate every minute of your time!
Gitana Turner ...I agree 100% ....it's those little extra moments of advise that mean all the difference many a time! Besides I love Chef's accent 😊
I wonder if those people would tell a university prof to shorten their classes? I wouldn’t want Chef Yener to change a thing. He is an excellent educator.
1:3 means how much gram chocalate and fresh cream plz meantion
Rubeena Rubi it means 3 parts of chocolate and 1 part of cream. Example: if you use 300g of chocolate, you will need to add 100g of cream. adjust it to how much you need to use on your project.
Long very is very important and details.❤
Chef Yener you are The greatest in pastry and techniques. I love your tutorials. Grettings from Madrid!!!
Thank you Chef, I’ve learned so much from you. I particularly appreciate when you show how to make your own low cost cake tools.Wishing you continued health.
Wunderbar wie Sie das uns Hobby Bäckerinnen super vermitteln können.Habe schon so viel von Ihnen gelernt und bin sehr dankbar für Ihre Unterstützung. ❤
Whew! I'm pleasantly exhausted. I just completed a 3 1/2hr class on masking a cake with ganache, rolling fondant and covering the cake with it. Even took notes during these three tutorials.
Chef Yenner, thank you for giving us the opportunity to study with a world renoun master pastry chef.
Linda Carlson super
This is a very nice tutorial. It's very informative and I've found it very helpful. Will continue watching and thank you very much.
You're the best cake teacher ever. Have watched so many tutorial videos but you're the only one who explains things very well. Thanks so much!
Love how you explain every small detail no rushing. Love love love it
Agregar traducción en español me gusta mucho pero no entiendo
I was freaking out until I saw this video! You just saved my life and, more importantly, my cake!!! Thank you soooo much! I love your videos and your direction. Thanks again! ❤️
I’m so glad I found your channel, great teaching/tutorials!
I absolutely love the way you explain with all the details..all the tips and calculations..that is what makes all the difference..superb clean technique!
Thank you so much Chef Yener for your elaborated tutorials . They have saved so much time of trouble shooting coz you give all the tips n steps one should follow to achieve the exact result. So useful !
Oh my! You are a master at work, and your magical fondant seems wonderful. I used to love my cake decorating classes but eye trouble has brought it to an end, but I still like to watch what I can.I was very pleased to see you using a piece of pipe, as I always have done. Your videos just popped up, I wasn't looking but I shall take great pleasure in viewing them all.
Thank you Chef Yener for such an explicit video. I look forward to follow your tutorials. GOD BLESS YOU
You are an amazing teacher, very generous thank you, I appreciate your instruction.
Wow, brilliant tutorial. Thank you so much for that last tip on bigger cakes.
I really enjoy the way of teaching, makes it easier to understand. Thanks for sharing.
Extremely well explained Sir, I am unworthy of commenting on your workmanship.... Simply exemplary
Upside method ... amazing!!! I was sure I would fail but the cake looks perfect. You are an exceptional teacher!!!
I am from Algeria and I want to thank you so much for all you are doing for us. Merci beaucoup .
You are a genuine soul to share your wisdom. God bless you.
Absolutely the best tutorial I've found on youtube!!
I REALLY LEARNED A LOT! thanks for making this video. It's really useful!
So much thank i learnd more from it🥰 god bless more videos👍
Thank you Master
Wow! I had never seen a RUclips video with such detailed explanation and quality of training! Thank you sooo much for sharing your knowledge! 💞
I learned so many techniques from you where I did not learn anywhere. You are the Best Teacher Thank You So Much Chef Yener!
I always had trouble putting fondant on cake until I saw your video you made it so much easier to understand thank you so much you are the best!
I probably will not ever do this. The most I would ever do is bake a cake from scratch, and even if it is lop-sided, for me that would be an accomplishment! But this was so enjoyable to watch. You do beautiful work and you put so much delicate precision into it. For people who enjoy baking special cakes, I can't think of a better teacher. :-)
Every time I watch your videos I learn something new, thank you for all the tips
I love your work. I recently started baking cakes and your exelent way of demonstrating and techniques helps me a lot. May God bless you and your family♡
Mr Yener, I really love the way you explain all the details. I've learned making isomalt flower from your video and my sister loved it on her cake :) It's just pure beauty :)
Best description i have come across
I love your knowledge and techniques. Thx a million for sharing all of this with us. I know use pastillage to make many of my cake toppers and it is fantastic to work with. No stretching and it dries faster than gumpaste.
I am going to decorate my very first cake for duaghter´s birthday, I am very happy to see your tutorial. Thank you so much for sharing your experiences. I am stressed a bit less
Wow just wow, I have been watching your tutorials for awhile now to get more knowledge on cake decorating and masking, to which you have inspired me to make my daughters birthday cake. Thank you for your knowledge and sharing this with us all. God bless you.
My pleasure 😊
@@Yenersway . awesome
Awesome
Just happened upon this tutorial and the results were amazing. I attempted the panel method and although my first time doing Yenner’s way and needing to practice a little, the result was amazing. I will always use this method in the future and get rid of all the gadgets I have bought which have promised sharp edges and have failed miserably. Thank you Yenner for such a fantastic tutorial. Xx
I love the result of method # 2. Thanks for sharing.
Thank you. I just made my daughters birthday cake using your technique and very happy with result.
wow.. very informative.. I LEARNED A LOT.. thank you. "will always be your follower from now on.. :)
This is incredible chef good job be blessed so much am watching you from juba south Sudan Africa
Thank you Chef Yener for your tutorial and I have really learnt alot. I always have issues with the joining of the top fondant and the base but with this class I know I will cover my cake like Chef Yener 🙏💖
Your videos are something that I truly treasure!
Once again thank you. I’ve watched it several times I do the panelling now not perfect but trying ❤❤❤❤thank you
Amazing thank you ! Such a fantastic tutorial on cakes and applying fondant. I have watched several of your videos and found them so informative. I would like to ask please how thick should the fondant remain when put on the cake? Im not sure how I missed that part. Thank you and bless you for sharing your beautiful cake decorating talent ! It truly is an art !
Wow!!! I love your teachings sir
Thanks Sir,love ur step to step teaching and patience.wonderful
Thank you again. Harder than it looks. I refer back to this from time to time. Trying to master the skirt part x ❤
I always feel comfortable with the 2 piece method coating. Thank you for the additional tips, sir.
You're a perfectionist! Loved the video!
What a detailed tutorial! Thanks Chef Yener
Thank you Yener! You’ve addressed the issues I have when covering with fondant
Happy to help!
Just discovered your channel. Thank you for all the excellent details!
Me partes el corazón de contenta cada vez que veo su trabajo eres genial .
This is amazing, thank you sir but please may I ask a question, can you give the fondant recipes please
fantastic tutorial! thank you for this wonderful video, I learned many techniques and I'm excited to cover a tall cake with fondant 😊 you elaborated details efficiently and it is easy to follow.
Thank you sooo much Mr Yene I had problem with applying foundant, cake classes is very expensive here in my country 🇳🇦 I don't need to pay for classes anymore, all I have to do is just to follow your tutorials, thank you soo much
Thank you chef, appreciated. I need this.
You are the best cake teacher thank you so much
The best teacher ever
Fantastic tutorial, thank you sir, I'm glad I found your RUclips channel.
Could you please make a tutorial about torting and leveling cakes . anything from you it's quite beneficial
Really good ,I learn more how to do with fondant.thank you so much
Thank you for your patience and guidance
Sir this is the neatest work I've ever seen, especially method 2,method 2 is so professional can't wait to try it out
You are an amazing Teacher! Thank you.
I'm so happy to have found your channel sir
I watched full 51 minutes video and the details are sooo sooo helpful and Creative
Wish you more success 💕💕💕💕💕💕😍😍😍😍😍💖💖💖
Very impressive thank you very much for guidance god bless you
Can you tell me what your rolling pin is made from please. Oh I’ve just looked at all the comments and it’s PVC piping. Great idea
Amazing I learning to decorate with fondant and is really hard , but now I have so many tips for my next project , can you tell me what fondant is better the one you make a home or Wilton is the one a been using
I learn a lot from your tutorials, thank you very much.
I can't seem to find anywhere that sells the Vizyon fondant in the US. Do you know of a supplier? Love your tutorials!!
Excellent tutorial. Thanks for this.
Another great tutorial, I've used your fondant, I absolutely love it.... Thank you 😊
Perfectly done guys.. this is wonderful.. l have learnt a lot
Yeners, THANK YOU SO VERY MUCH!...I Love how precise and Light Handed your touch is...and using a Needle to get the air pockets Out!...~ Yerners WAY all The way for me Now!~ LOVED IT!~ Again Thank YOU!
You're the best!!! Learned so much from your tutorial videos..thanks so much! ❤
Wow 🤩 I am so great full you made and shared this video. Fondant has always been hard for me as a novice making family cakes 🎂
Lindo trabajo, lo felicito. Magnifico profesor. Muchas gracias. Saludos desde Chile
Thanks for your great effort chef. God bless
Bravo chef and thank you iam from Morocco 🇲🇦 I follow you
Muchas gracias, aplique la primara técnica y me quedo espectacular. Súper agradecida!
Great tutorial, we tried covering a cake with vizyon fondant but it broke down from the top (side broke off the top of the cake). Any tips on how to prevent that?
Great work thanks absolute perfect where do I get your fondant
God bless you more and more I learn to make cakes from you omg you are the best god bless you more and more
Hello Yener, I absolutely love your techniques. Your hands are truely blessed! And I also like the fact that you all ways put God in the midst of your life, I really love the fondant that you work with. I am in the UK, where can I get that fondant to buy please?
Thank you sir for this great tutorial.God bless u n more toturial❤
Thankyou sir for this video.Learnt a lot.
I enjoy seeing you covering.
Importan
thank a lot for your tutorial. very helpfuul for me. i'm from indonesia. but from small town. so its hard to find baking tolls. but i buy it online. i always like your video. more easy to understand for me. very gratefull to find your channel. God bless you.
Hvala Yener, fantastično je sve
Thanks for the wonderful video. How do you avoid elephant skin and air bubbles in fondant please?
Excellent video . Just have a extra question: do you now why some times after few hours some air bubbles appear in between the ganache (Cake) and the fondant? At the beginning looks perfect but after few times they appear . Thanks for your answer
It is happened when cold cake became room temp. Result of cold air become warmer and want to escape. Chocolate crust coat after crumb coat, before final coat will help.
@@Yenersway thanks so much for your advice . I will do the chocolate coat .
Is it possible to use royal icing under the fondant to seal the butter cream instead of a 2:1 ratio of ganache?
sir instead of hand kneading can we put it in the stand mixer with dough attachment
Fantastic video thank you for your knowledge. Would love to see you do a square cake 9x13”.
Thank you ❤❤❤
I LOVE YOU 💜 Thanks for sharing Blessings Sir.
Really fantastic tutorial you are showing.thank you so much.i also live in sydney....nice to hear that.
One question ..can we use swiss maringue buttercream just under fondant instead of ganache?please explain that
Thanks again
Yes, you can
Very good video ❤️❤️ and knowledgeable explain by chef🙏🙏
Than you for the presentation sir. i always use the fondant smoother instead of my fingers and its usually faster.
Thanks for sharing this information.
Thank you so much for sharing great , awesome techniques.. 👏👍👍👍. Please tell the detail recipe of perfect ganache ??
Thank u so much sir,pls where do u reside?