Chef Yener - in all my years in this business I have never seen anyone as talented as yourself. It seems that there is nothing that you cannot do. Your videos and teaching methods are priceless. Happy Christmas to you and yours and thank you so much for sharing your skills.
Боже, как красиво!! Ну...Вы и чародей«*»мастер:) Не устану повторять, что Вы уникальный выдумщик, гениальный -добрый волшебник. От Вас исходит 432 Гц~~ частота счастья и красоты. С Рождеством Вас.: *.:
Dear Chef Yener, you make my day every time I watch your tutorials. I still remember my very first time I watched your work intently when I desperately sought a solution as to how to transport and assemble a rather large wedding cake and it was The Making of Maria's and Teo's Wedding Cake that saved the day for me. It was a triumph in the end and I was so grateful for the fabulous tips that helped me deliver my favourite ever wedding gift. More important than just the wonderfully patient and detailed tutorials is the calm and confidence you instill; I felt I could do it despite being one woman show. You seem to embody the best long distance mentor any cake maker could possibly wish for. Belatedly, a thousand thank yous! Wishing you and your loved ones a lovely and Merry Christmas, and the best New Year yet, with warmest greeting from England!
How beautiful it is!!!! Oh Yener, you made us all go back to our childhood! I really love your ideas and the way you demonstrate and explain. There is nothing too much nor too less, just the right amount of everything to learn from you and have fun. Thank you a lot! I am already looking forward to your next video
Through your videos, dear Mr. Yener, my life has changed permanently. The experience and the techniques have enabled me to earn something for my pension. Many thanks to a real role model
im a mom of 3 and love to do things to lighten their faces up, making their cakes and different deserts is fun but seeing the look on their face is priceless. thanks to you i have advanced my baking skills. i love your videos there very detailed and clear, thank for spreading knowledge and joy to us all. Merry Christmas!
Thank you Serdar for another wonderful tutorial and for putting a wide smile on my face when you put your Santa hat on. I always look forward to watching you on You Tube. A very merry Christmas and a happy healthy New Year to you, your family and all your friends and followers.
Mr. Yener, I am ALWAYS so inspired and grateful to you for sharing your ARTISTRY, it is such a pleasure watching you. MERRY CHRISTMAS Sir to you and your Family.
I wanted to do a set of selected chocolate bonbons for our Christmas tree, but watching this video made me think about it twice... Thank you Sir for sharing your knowledge with us, I keep coming back to your videos for technical tips and inspiration for my confectionery exams. Again, I guess I can't thank you enough! :)
Amazing talent!! I get amazed with every single video I watch! Thanks for sharing every detail and being so heartwarming! I wish I could stand by you every day to learn every detail of your knowledge ;)
Thank you Chef Yener for your lovely tutorial. Congratulations on your reward. My question to you Sir is, could i use a blood pressure bulb pump with tubing to make the sugar balls? They sell them on amazon. Merry Christmas to you and your family.
Love your shows! A thought. Could you show some close up shots on some of the stuff? It would be nice to see up close on some of the things you teach! I appreciate your show. I don't have a lot of options where I live and going to school to learn this is not possible at this time. I learn so much from your show! Please keep it up!
Thank you, Yener, for addressing the humidity issue with sugars. I live on the Mississippi coast where a dry day is 60% humidity. It is a battle of condensation and softening buttercream, as well as challenges of delivering creations in extreme heat. I have wanted to try blown sugar/isomalt for many years, but I was worried about my efforts dissolving in a pool of sticky mess. Time to order a can of edible shellac.
Thank you Chef. That was what I call a 'Master Class'. The wealth of knowlege you have is wonderful. I am so glad I found you on TH-cam.❤ Merry Christmas to you Chef and yours, all the way from Northern England xxx
Merry Christmas to you, Chef! What a great tutorial for making these! Small batches, ingenious! Vinegar, who knew? Thanks from me for taking the "scary" out of making the ball shape.You've shown us how to take your time and not be afraid of doing so. Your video was Super! Thank You!
Where do you purchase the blower? I cannot find it anywhere online! Is it called something specific that I should look for? If you could provide a link to somewhere I could purchase one that would be amazing! Love all of your tutorials and they are o easy to follow!
chef Yener,Greetings a lot I always try to follow you being in different profession get less time this is my passion to learn from you Thanks for nicely describing the proceedures
Just beautiful and what a FUN idea! These could be place "cards" for a family dinner. Is the technique the same if you use actual sugar instead of isomalt?
Awesome!!! I always wanted to learn to make with isomalt. I never made it till now. All your tutorials are amazing n teach us from out of the box. Instead of vinegar we can't add water n melt isomalt.
Happy Christmas from the beautiful state of South Dakota! Thank you for this tutorial. Mastering this skill takes time, but once I can get proficient at working with sugar work, I can see using all sizes of colorful balls decorating my kitchen Christmas tree AND cakes for fun birthdays for my grandchildren♥️
Hi Mr yener first you are my role model i always go to you videos if am in trouble Second is there any substitute for the shellac spray cause i can't get it where i live
Confectioner glaze, marzipan lacquer, Chocolate lacquer, Food lacquer, edible lacquer, these are all made from shellac and alcohol and does the same job
Thank you so mush for your instant replay i ll try to buy online but it will be delivered after i finish my recent cake project but i ll buy it for sure and will till you the results someday Thank you again
Hi! I'm new to your channel, but I love your videos. I've watched several now, and I have a question. Where are you from? In this video you mention that you are in Australia, but I'm pretty sure your accent is not Australian. I don't think its French or Italian. Is it Greek maybe? I don't know; that's just a guess. Oh well, regardless, I loved this video. Can't wait to see more!
you must have individual halfs. pore some isomalt inside of one side, place the other side on and use some clips to secure and keep turning by hand all directions . after few minutes rest till cold . voila.. be carefull it is damn hot..
Chef Yener, you are my idol, got a question, I really really want to make those edibles baubles. I have bought the isomalt and carefully followed every step but have two problems: 1- the isomalt hardens too quickly and 2 I does not stick to the pump. Any suggestion really really appreciated
You can use normal sugar but not the same cooking. 250g sugar 100g water 75g glucose boil till to 150C . Rest is same. make sure you place the sugar first in the pot than the water so that no sugar grains remains on the side of the pot.
Thank you very much Sir Yener....I always learn new and amazing techniques from your videos....that really help me in my baking n decorations ...wish to learn more n more....there are so less people around us , who work that hard n share their knowledge without any personal interest. You are amazing and I consider u as my Guide, My Teacher. Thank you once again. Merry Christmas in advance to you n your wife.❤️ Love from Pakistan❤️.
Chef Yener - in all my years in this business I have never seen anyone as talented as yourself. It seems that there is nothing that you cannot do. Your videos and teaching methods are priceless. Happy Christmas to you and yours and thank you so much for sharing your skills.
We
Боже, как красиво!! Ну...Вы и чародей«*»мастер:) Не устану повторять, что Вы уникальный выдумщик, гениальный -добрый волшебник. От Вас исходит 432 Гц~~ частота счастья и красоты. С Рождеством Вас.: *.:
Your talent and passion is so heartwarming. Wish you were my grandpa .
Exactly what I thought. Not only incredibly inspiring and talented, but also perfect grandad material.
I wish he will be my teacher if he cant be my grandpa
Your patience with all your work is incredible. It amazes me. Thank you, Yener, for another awesome tutorial. Keep it up!
Is there no end to your superb talents, expertise and teaching. I just cannot watch enough of your videos. Thank you so much.
Dear Chef Yener, you make my day every time I watch your tutorials. I still remember my very first time I watched your work intently when I desperately sought a solution as to how to transport and assemble a rather large wedding cake and it was The Making of Maria's and Teo's Wedding Cake that saved the day for me. It was a triumph in the end and I was so grateful for the fabulous tips that helped me deliver my favourite ever wedding gift. More important than just the wonderfully patient and detailed tutorials is the calm and confidence you instill; I felt I could do it despite being one woman show. You seem to embody the best long distance mentor any cake maker could possibly wish for. Belatedly, a thousand thank yous! Wishing you and your loved ones a lovely and Merry Christmas, and the best New Year yet, with warmest greeting from England!
Ho ho ho to you too!
God, I love that man! God bless you for all you do and for how you are sharing with us your knowledge!
The master of the masters! I salute you every time!
K
0
Wow! Amazing! I love how you explained every detail.
Your skills and experience are an amazing inspiration! Thank you for sharing.
It is a blessing to look at you creating edible and wonderful things. God bless you!
Thank you for your honesty! Practice makes perfect. First time is not going to work for most of us.
Another great tutorial just in time for the season. Thank you for sharing.
How beautiful it is!!!! Oh Yener, you made us all go back to our childhood! I really love your ideas and the way you demonstrate and explain. There is nothing too much nor too less, just the right amount of everything to learn from you and have fun. Thank you a lot! I am already looking forward to your next video
Wiil be my recipe of home made Christmas stollen.
Thank you for all of your amazing tutorials! You are an inspiration.
Through your videos, dear Mr. Yener, my life has changed permanently. The experience and the techniques have enabled me to earn something for my pension. Many thanks to a real role model
Amazing! You are the most patient and down to earth teacher!
This tutorial was so informative. Them you for sharing your expertise with us.
im a mom of 3 and love to do things to lighten their faces up, making their cakes and different deserts is fun but seeing the look on their face is priceless. thanks to you i have advanced my baking skills. i love your videos there very detailed and clear, thank for spreading knowledge and joy to us all. Merry Christmas!
You are most welcome
Thank you Serdar for another wonderful tutorial and for putting a wide smile on my face when you put your Santa hat on. I always look forward to watching you on You Tube. A very merry Christmas and a happy healthy New Year to you, your family and all your friends and followers.
Am in love with Yerner's way
Mr. Yener, I am ALWAYS so inspired and grateful to you for sharing your ARTISTRY, it is such a pleasure watching you. MERRY CHRISTMAS Sir to you and your Family.
I love these videos! Very talented guy!
😱😱😱😱excelente. magnífico suuuuuuuper lindo 🥰🥰 saludos desde Colombia
I wanted to do a set of selected chocolate bonbons for our Christmas tree, but watching this video made me think about it twice... Thank you Sir for sharing your knowledge with us, I keep coming back to your videos for technical tips and inspiration for my confectionery exams. Again, I guess I can't thank you enough! :)
Sr. Yener's felicitaciones y muchas gracias , por sus enseñanzas. Feliz navidad y que todo sea prosperidad para toda su familia y usted.
Sizinle gurur duyuyorum. Ne özenli, ne güzel işleriniz var.
Tesekkur ederim
Es usted un verdadero artista. Gracias por compartir tan maravillosos trabajos. Dios lo bendice!! Felices Fiestas!!
Thank you for sharing! Merry Christmas to you, Mr. Yener. And to all of your family.
You are such an amazing artist! Love your videos.
Hola le veo desde Madrid y me encanta es usted muy muy super bueno
Absolutely beautiful piece of art...... thank you so much master Yener . Have a wonderful Christmas and a Happy New year...God bless you!
You are so clever and explain everything so well thank you 🙏😊
You are so very generous and talented. Thank you for sharing and I wish you and your family a Merry Christmas
Amazing talent!! I get amazed with every single video I watch! Thanks for sharing every detail and being so heartwarming! I wish I could stand by you every day to learn every detail of your knowledge ;)
You are the best ever i love your technic
Thank you Chef Yener for your lovely tutorial. Congratulations on your reward. My question to you Sir is, could i use a blood pressure bulb pump with tubing to make the sugar balls? They sell them on amazon. Merry Christmas to you and your family.
Yes. attache a piece of copper pipe to the end
Chef Yeners es admirable su talento y creatividad, gracias por compartir tan excelente tutorial, saludos desde guatemala.
Thank you you for another brilliant tutorial, merry Christmas and a happy new year. God bless you richly ❤
Chef Yener, many thanks for sharing your creations. Sending Christmas blessings to you and yours
Love your shows! A thought. Could you show some close up shots on some of the stuff? It would be nice to see up close on some of the things you teach! I appreciate your show. I don't have a lot of options where I live and going to school to learn this is not possible at this time. I learn so much from your show! Please keep it up!
OMG this is a master class. Thank you so much chef. Happy Hollydays!
Excellent tutorial ! Thank you
you are a genius!!! i love your work!!! it's sooo inspiring!!!!
I'm so glad for this tutorial, thank you so much for sharing.👍👍
AAAAHHHHHMAZING, just like you are! 💕LOVE Everything you do! 💕
THANK YOU!
Thank you, Yener, for addressing the humidity issue with sugars. I live on the Mississippi coast where a dry day is 60% humidity. It is a battle of condensation and softening buttercream, as well as challenges of delivering creations in extreme heat. I have wanted to try blown sugar/isomalt for many years, but I was worried about my efforts dissolving in a pool of sticky mess. Time to order a can of edible shellac.
Try this , Thanks How to Make An INSTANT PORTABLE FRIDGE for Cake Deliveries | Yeners Cake Tips | Yeners Way
Yet another generous tutorial. You are truly amazing. I am learning so much from you. Merry Christmas. 🎄🎉🎉🎉
Amazing Chef! Thank you for sharing your wisdom. 💖🎄❄️⛄️
Amazing work! Thank you so much for sharing Chef Yener!
Thank you Chef. That was what I call a 'Master Class'. The wealth of knowlege you have is wonderful. I am so glad I found you on TH-cam.❤
Merry Christmas to you Chef and yours, all the way from Northern England xxx
Rimango allibita dinanzi a tanta bravura. Complimenti chef e auguri di buone feste! You are a great artist!
Absolutely Incredible!!!!!
It looks complicated...but you make it Simple, Thanks Again for this Tutorial.❤
Merry Christmas to you, Chef! What a great tutorial for making these! Small batches, ingenious! Vinegar, who knew? Thanks from me for taking the "scary" out of making the ball shape.You've shown us how to take your time and not be afraid of doing so. Your video was Super! Thank You!
Where do you purchase the blower? I cannot find it anywhere online! Is it called something specific that I should look for?
If you could provide a link to somewhere I could purchase one that would be amazing! Love all of your tutorials and they are o easy to follow!
www.ebay.com.au/i/152975770301?chn=ps
www.amazon.com/Matfer-Bourgeat-M262230-1-SUGAR-PUMP/dp/B000XXBOXG
www.theapa.edu.au/shop/professional-sugar-blowing-pump
@@Yenersway halal olsun sizə baba😘
I DO NOT UNDERSTAND ENGLISH VERY GOOD BUT I FOLLOW YOUR WORK ANYWAY,. YOU ARE SO TALENTED. THANKS TO YOU I HAVE LEARNED SO MUCH
Hermosassss,soy su admiradora!!!!♥️♥️♥️
chef Yener,Greetings a lot I always try to follow you being in different profession get less time this is my passion to learn from you Thanks for nicely describing the proceedures
Thanks so much, i really adore your videos+ they are super helpful😊
They are wonderful!
How do you eat them???
Love your channel, your website, just beautiful.
Loved this tutorial! Thank you Mr. Yener! 😁💐
Wow....so gorgeous! Also a great gift idea too. Thanks so much for sharing. 😍 Have a magical Xmas.🎅 Thank you again for sharing your gift. ❤
AMAZING !!!! MANY THANKS AND MERRY CHRISMAS !!!!:)))
Just beautiful and what a FUN idea! These could be place "cards" for a family dinner.
Is the technique the same if you use actual sugar instead of isomalt?
No unfortunately sugar is not that simple .
me encanta...estoy encantada
Awesome!!! I always wanted to learn to make with isomalt. I never made it till now. All your tutorials are amazing n teach us from out of the box. Instead of vinegar we can't add water n melt isomalt.
yes, it will be hard to work with.
Happy Christmas from the beautiful state of South Dakota! Thank you for this tutorial. Mastering this skill takes time, but once I can get proficient at working with sugar work, I can see using all sizes of colorful balls decorating my kitchen Christmas tree AND cakes for fun birthdays for my grandchildren♥️
I love your work
Hi Mr yener first you are my role model i always go to you videos if am in trouble
Second is there any substitute for the shellac spray cause i can't get it where i live
Confectioner glaze, marzipan lacquer, Chocolate lacquer, Food lacquer, edible lacquer, these are all made from shellac and alcohol and does the same job
Search and try to get from online shops . Sprays are best but can not delivered by plane . if liquid you have to choose ligh in colour.
Thank you so mush for your instant replay i ll try to buy online but it will be delivered after i finish my recent cake project but i ll buy it for sure and will till you the results someday
Thank you again
Hi! I'm new to your channel, but I love your videos. I've watched several now, and I have a question. Where are you from? In this video you mention that you are in Australia, but I'm pretty sure your accent is not Australian. I don't think its French or Italian. Is it Greek maybe? I don't know; that's just a guess. Oh well, regardless, I loved this video. Can't wait to see more!
I am from Istanbul Turkey and live in Gold Coast Australia. Thanks
So creative!❤️
Hi can we use two ball silicone mold and stick them togther with heat?
you must have individual halfs. pore some isomalt inside of one side, place the other side on and use some clips to secure and keep turning by hand all directions . after few minutes rest till cold . voila.. be carefull it is damn hot..
Chef Yener, you are my idol, got a question, I really really want to make those edibles baubles. I have bought the isomalt and carefully followed every step but have two problems: 1- the isomalt hardens too quickly and 2 I does not stick to the pump. Any suggestion really really appreciated
Do not cook more than 170 c. Make sure you a bit of isomalt on the pipe tip before attached
@@Yenersway Thank you soo much for your reply. already ordered thermometer. really want to get this right.
awesome tutorial, thank you. very inspiring :-)
Awesome work! I'm assuming when you mention temperature it's in Celsius? Just for us Fahrenheit users. Lol
Incredible work
Beautiful always wonderful watching
Thank you so much Chef Yeners.
Beautiful and so unique ❤
Normal.sugar can use? Instead of isomalt?if no what else can use thank you
You can use normal sugar but not the same cooking. 250g sugar 100g water 75g glucose boil till to 150C . Rest is same. make sure you place the sugar first in the pot than the water so that no sugar grains remains on the side of the pot.
You use white vinegar in your royal icing?
Yes
Thank you
This is incredible👍👍💪💪💪💪💪❤❤
Thank you very much Sir Yener....I always learn new and amazing techniques from your videos....that really help me in my baking n decorations ...wish to learn more n more....there are so less people around us , who work that hard n share their knowledge without any personal interest. You are amazing and I consider u as my Guide, My Teacher. Thank you once again. Merry Christmas in advance to you n your wife.❤️ Love from Pakistan❤️.
Thank you for your time to write such a long message.
I think i wrote too short for you ....rgds
Yener bey Muhteşemsiniz.
Bir soru sormak istiyorum, müsadeniz ile.
Kavanoz'daki beyaz karışım nedir Yener bey?
Şimdiden teşekkür ederim.
Sağlıcakla kalın 🤗
Royal Icing recipe sini www.yenersway.com dan bakabilirsiniz. sadece ucretsiz uye olmaniz gerekiyor. tesekkurler.
BRILLIANT!!!
Amazing!! I love your videos
Amazing Talent.
It's awsome, so beautiful :)
Wooo I love your work😍😘
Great idea!
Thank you so much
I would love to do this.😃😄
SEMPRE MARAVILHOSO.
Maestro, por favor ¿Podría subir sus recetas y videos en español, no entiendo inglés y es una pena perdermelas😭 ?
Love this class.
Thank-you very much.
Nice idea!🤗🌞