The chocolate covered popcorn can be done in a variety of bright colours and used as coral too. I used it last week for a Dory cake...looks great and tastes awesome!
thank you Mr Yener for sharing your great techniques. I have been watching your videos for years and I have learnt so much. you are a genius and an amazing artist. amazing
Thank you so much for sharing your wealth of expertise gleaned over years of experience. That is so generous of you! I am a 58 year old cake designer, just embarking on the adventure of imparting my own skills to others younger than I. It is indeed fulfilling to pass on the torch! I will definitely share your link with my own students, as you are such an experienced master! Thank you, and God bless-
such a great idea sir...i always have some left over royal icing which i can use to make these filling. thank you so much for sharing such great tips...
You are amazing chef I love your all recipe. Its help me to improve my decoration. Thank you so much sir for sharing 👏👏👏 No body teach like you👍👏👏 All teach for money.if I have to pay then will teach😥😥
Hi Harriet, I attend cake shows here and there (in Australia) but only for demonstrations at this point. I have about 100 feature length tutorials at my online school, www.YenersWay.com. Thanks
Did I hear you correctly that you use regular gel food coloring in the chocolate? If yes, doesn't it make the chocolate seize?? I'm not sure I understood the comment about water and chocolate either... Thank you. Great video.
Hi Ginny, yes, I was saying that water and chocolate don't really marry together and that the water in the gel colour will make the chocolate slightly creamier, so then we can add a bit of oil to bring the chocolate back closer to it's original state. Hope that makes sense. Thanks
Hello chef I want to make some random trees for a safari waterfall theme cake. How should I attach leaves to branches and trunks so that it will look like tall trees?
Thank you again for your fab tutorials. Are there specific good colourings fir chocolate or can we use any good colouring that we use in cakes? Also what is the life span if royal icing in fridge please? Thank you so much for your answers in advance. 🙏🙏🙏
There is specific oil base colours available for chocolate to achieve deep colours without spoiling the consistency of the chocolate . Just a drop of water base gel colour can be used for light tinting. Royal icing has 6 times sugar in 1 time egg white, that is enough sugar to preserve the mixture for few days in a room and much longer in the fridge. Thanks
Serdar bey merhaba videolarınız bana ilham kaynağı oldu oldukça açıklayıcı ama video altına Türkçe çeviri yapsanız çok iyi olur umarım değerlendirirsiniz🙏🏻
You tube u seyrederken ekran altindaki "cc" kismina tiklayin, daha sonra hemen sagindaki setting e "*" tiklayin. Acilan listeden "Subtitles " kelimesine tiklayin. Yine yeni acilan listede " auto translate " e tiklayin ve listeden Turkish dahil istediginiz bir baska lisani secebilirsiniz. Benim ingilizcem o kadar iyi olmadigi icin tercumede biraz tuhafliklar olabilir fakat yine de hic yoktan iyidir ve videoyuda ayni anda seyrettiginiz icin anlasilabilir
Also you have mentioned in the video that you keep your royal icing in a jar.. how long can you store the royal icing (in fridge or at room temperature). thanks again
How do you prevent them from becoming stale?? I've done rice crispy treats before stored them in the fridge went to use them the next day and they were stale!! TFP! 😍😍😍😍
Hi Roni Ben Ari, Both chocolate and royal icing are ok to use. Both have their benefits. Royal icing will allow more vibrant colors and won't be vulnerable to melting. White chocolate is slightly yellow so it won't give you bright colours, and it can melt in hot weather. Chocolate tastes better. You don't need to put the chocolate in the fridge. It is just to make it set faster and it is easier to handle, but it can set in room temperature as well.
You can change the language of the TH-cam subtitles. Click the Settings icon, then click Subtitles, then click Auto-translate, then click Italian. Hope this helps :)
The chocolate covered popcorn can be done in a variety of bright colours and used as coral too. I used it last week for a Dory cake...looks great and tastes awesome!
Wow i watch your videos every night before i sleep, thank you Yener!!
Me too. Because of these fab videos I go to sleep later and later every night.
thank you Mr Yener for sharing your great techniques. I have been watching your videos for years and I have learnt so much. you are a genius and an amazing artist. amazing
Love your videos. Thank you 🙏 I have learnt so much from you that is very helpful with my creations 💜
Love the popcorn idea! You always have such clever solutions. I'm so amazed... incredible!!
You are incredible.. I do enjoy your techniques and tips. Thank you so much for sharing your wonderful talents.
Mr Yener, какие восхитительные у вас торты, спасибо вам, что делитесь своим мастерсвом, и показываете как можно использовать различные продукты 🤗🤗🤗
Omg that is so Awesome! Very Creative! Thank you for sharing your experience with us.
Thank you Yener for sharing your fabulous techniques...this is going to be so helpful 🤣
Thank you so much for sharing your wealth of expertise gleaned over years of experience. That is so generous of you! I am a 58 year old cake designer, just embarking on the adventure of imparting my own skills to others younger than I. It is indeed fulfilling to pass on the torch! I will definitely share your link with my own students, as you are such an experienced master!
Thank you, and God bless-
Go head , it fits to my purpose. Thank you
Yener you've just made my day. So cool. Love all your ideas. I wish I had seen your videos years ago.
Amazing
I'm feeling so sleepy but still in watching your videos....luv them
Absolutely perfect for what I need to do, thank you for your wonderful videos!
I like watching your channel , because you explain everything in details, thank you
Great idea.... not everything ona cake has to be sugarpaste. Thank you.
Your talent is amazing, sir! I'm here in Brazil learning from you and every video I watch I marvel at your genius! Thank you for sharing it
This was such a helpful tutorial for the box.
I just love your videos and ideas! God bless you.
you are an awesome teacher! i love your videos, thank you so much!
You are a darling . Thanks for everything!
such a great idea sir...i always have some left over royal icing which i can use to make these filling. thank you so much for sharing such great tips...
Brilliant. Thank You Mr Yener
Yener is the freakin man!
very helpful tips and ideas. .thank you for sharing 😊😊
Gracias por compartir estos tips,seguro los voy hacer.
Beautiful and delicious tips Chef. Thank you!
Thank you for sharing your fabulous ideas Yener! So helpful
This was wonderful, thank you!
Great tips
Beautiful ideas.. thanks for sharing
you so rockify my world of baking..... i love your videos
Thanks a lot for sharing
Wonderful!!! Thank you so much.
You are amazing chef
I love your all recipe. Its help me to improve my decoration.
Thank you so much sir for sharing 👏👏👏
No body teach like you👍👏👏
All teach for money.if I have to pay then will teach😥😥
Thankyou fr such great ideas!!
You are creative and creative thank you so much
Muchas gracias saludos desde México 🙏
Excelente, gracias 💖💖💖
Thank You...Great demonstrations....
Serdar yener you are a god in cake decoration you are amazing x
I love everything that you do..pratical and doable...
You are great sir. We like more and more videos for fondant beginning to advance. And sugar decoration in detail. A to z knowledge about these.
Thank you
Great tips! Thankyou =)
Increíble! Mil gracias!! Besitos 😘
You are just amazing absolutely fabulous
Agradecida..por su arte..aunque no entiendo ingles..
Sir, I appreciate your techniques 👍
Just awesome. 👏🏽👏🏽❤️❤️
Thanks for sharing! We just subscribed!
Amazing
excellent idea.thanks
Super...thanQ so much...very informative...
,!!! Wonderful, !! Amazing.
Awsom
Hi, what is in the jar? Is cream? Ice cream or what please? Thank you for all your clasess
Once again, amazed....delighted, and Thank you! Always love learning from you. Do you have classes or a school you teach from?
Hi Harriet, I attend cake shows here and there (in Australia) but only for demonstrations at this point. I have about 100 feature length tutorials at my online school, www.YenersWay.com. Thanks
www.yenersway.com online cake art tutorials. Thanks
Thank you for sharing Mr. Yener 👄❤👄
Wonderful.
Muy buen tutorial!!
I'm from Sri Lanka. I don't hv much tools to decorate.bt love the way you use Mr. Yener. Tnk u so much.it means lot to me 😍😍😍😍
Thanks!
Gracias x la enseñanza chef
Amazing👍👍👍
Great!!!!
Interesting 👍
Did I hear you correctly that you use regular gel food coloring in the chocolate? If yes, doesn't it make the chocolate seize?? I'm not sure I understood the comment about water and chocolate either... Thank you. Great video.
Hi Ginny, yes, I was saying that water and chocolate don't really marry together and that the water in the gel colour will make the chocolate slightly creamier, so then we can add a bit of oil to bring the chocolate back closer to it's original state. Hope that makes sense. Thanks
Wow, I thought any drop of water in chocolate would make it seize, but not make it creamy. I'll try that. Thanks.
Hello chef I want to make some random trees for a safari waterfall theme cake. How should I attach leaves to branches and trunks so that it will look like tall trees?
Thank you again for your fab tutorials. Are there specific good colourings fir chocolate or can we use any good colouring that we use in cakes? Also what is the life span if royal icing in fridge please? Thank you so much for your answers in advance. 🙏🙏🙏
There is specific oil base colours available for chocolate to achieve deep colours without spoiling the consistency of the chocolate . Just a drop of water base gel colour can be used for light tinting. Royal icing has 6 times sugar in 1 time egg white, that is enough sugar to preserve the mixture for few days in a room and much longer in the fridge. Thanks
@@Yenersway thank you so much. Much appreciated 🙏
Question: what type of oil are you mixing with the chocolate?
Vegetable oil
@@Yenersway And what you use with the rolled oat?
Serdar bey merhaba videolarınız bana ilham kaynağı oldu oldukça açıklayıcı ama video altına Türkçe çeviri yapsanız çok iyi olur umarım değerlendirirsiniz🙏🏻
You tube u seyrederken ekran altindaki "cc" kismina tiklayin, daha sonra hemen sagindaki setting e "*" tiklayin. Acilan listeden "Subtitles " kelimesine tiklayin. Yine yeni acilan listede " auto translate " e tiklayin ve listeden Turkish dahil istediginiz bir baska lisani secebilirsiniz. Benim ingilizcem o kadar iyi olmadigi icin tercumede biraz tuhafliklar olabilir fakat yine de hic yoktan iyidir ve videoyuda ayni anda seyrettiginiz icin anlasilabilir
THANK YOU FROM MY HART-DANA
Can you freeze cream cheese icing? From Towanda
Love your videos. Can you use any oil ?
Thanks. I use vegetable oil but yes, it should be ok.
Any vegetable oil but not olive oil. Thanks
Also you have mentioned in the video that you keep your royal icing in a jar.. how long can you store the royal icing (in fridge or at room temperature). thanks again
1 week in a room temp. thanks
Nice👍
What happened sir ...now a days no video's. eagerly waiting for your tips ...
How do you prevent them from becoming stale?? I've done rice crispy treats before stored them in the fridge went to use them the next day and they were stale!! TFP! 😍😍😍😍
I have not experienced such problem. I keep in room temp for few weeks in a box.
first I want to thank you. second I didnt understand why not to use royal icing?? and if we need to put the chocolate in the frize??
Hi Roni Ben Ari, Both chocolate and royal icing are ok to use. Both have their benefits. Royal icing will allow more vibrant colors and won't be vulnerable to melting. White chocolate is slightly yellow so it won't give you bright colours, and it can melt in hot weather. Chocolate tastes better. You don't need to put the chocolate in the fridge. It is just to make it set faster and it is easier to handle, but it can set in room temperature as well.
Супер!
Where is the wheel barrow
Which oil you are using here ?
Vegetable oil. Any (no olive oil)
X favore i sottotitoli in italiano grazie🥰
How much chocolate n how much oil
You just have add chocolate gradually till flecks are coated
@@Yenersway Thank you chef 👏👏
👏👏👏👏👏👏👏😘
Why you aren't italian?????? I want make some creation but i can't unterstand everything, sin for me :(
You can change the language of the TH-cam subtitles. Click the Settings icon, then click Subtitles, then click Auto-translate, then click Italian. Hope this helps :)
Yeners Cake Tips - Yeners Way thank you grazie, chef you are american? Your name is not american or english,
I am Turkish - Australian.