Join Yener’s Way Today!
Join for FREE today and receive 5 FREE downloadable tools! JOIN NOW!
Sir thanks for tutorial. How to store pestillage and ready product ? In fridge or room temperature? Please reply
As everytime all is perfekt
i understand the steps but the thing you used, no, i don’t. How to do that? the recipe? what do you call that thing?
Gm sir,what u used to make this chain ?plz post the brand and material ..plz give link to purchase this ..
Thanks for the class, you are my teacher of all time.
Love how you take time to explain, fantastic teacher 😉😊
Love the music too Yener everything just fit in so perfectly
Awesome video always a pleasure to watch you so amazing Will love to meet Yeres in person …I'm very interested in learning more ..
Truly amazing man.used this technique when I do handbags.
Thank you for a nice vedio ,this is i was looking for
Love your lessons
Thank you for sharing this video
The man is a genius!! Thank you for this tutorial!! Love it❤️😊👏🏻
Can we substitute ghee for Korean white butter.?
Thank you so much for such great detailed information. You are such a great help.
Amazing technique Mr Yener.
.Can you show a video on how to wire a veined leaf
Never give up
U are the bestt chef yenerrrrrrr i like ur cake and videos cool and talented cake decorating in the holl world i know 🤗😍😍😍😊🙂🍰🍰🍫🎂🎂🍽🍽😻😻😻😺😺😹😹😽😽
U are the best cake decorating i know we all ur biggest fan we love ur cake and cake decorating yeners 😍😍😍😍🙂🙂🤗🤗😀😍😍😍😍😙
What is pastiage proffessor
Awesomeness give me super happiness Sugar Master⭐️⭐️⭐️⭐️⭐️ thank you so much!
Great tutorial! Thank you!
Thank you for sharing! Your way of working is very smart, clean and wonderful!Thank you from Japan
Your just brilliant
Wauw this is absurd you are a true creative genius A to the M A zing! I got mad respect am learning so much from you. THNKS for sharing.
you are a real teacher. Well done.
Love your all video
Brilliant explanations. Thank you sir for your desire to teach. It is very appreciated.
I like watching your videos very much though I cannot understand every detail. But… why don't you use an extruder for creating this chain? It would be easier, wouldn't it?Greetings from Germany! 🙂
Excellent as always
Happy New year Mr
Super! Thanks for sharing!
Happy New Year S.Yener 🎉Looking forward to viewing all your tutorials in 2018! Hoping to see you again in Melbourne one day or maybe when I visit QLD. 😊MORE POWER to Yeners Way team…
Excellent tutorial! Thank you!
Wow chef you are amazing thanks for sharing may you long continue
I just love what you do.
Wao ! U r like a surgeon of sugar transplants. So fine w u hands. AMAZING! Blessings to u, thank u !
❤ it! Thanks! How is pastiage different from gum paste? I always can't imagine how you are going to do the project and then you make it so easy!
Always great tips and tricks !!
As usual I am enjoying your work!!
And thank you Chef Yener! I enjoy seeing your newest video pop up in my feed. Thank you, again!
Much more efficient than going one piece at a time. Thanks again, Chef!
Thank you Mr Yeners. You are my mentor. I am teaching myself and I learn so much from your videos. I don't think that there is someone in South Africa with your expertise. Love your tutorials and tips. Thank you so much.
Your email address will not be published. Required fields are marked *
This site uses Akismet to reduce spam. Learn how your comment data is processed.