Join Yener’s Way Today!
Join for FREE today and receive 5 FREE downloadable tools! JOIN NOW!
Chef million thanks for your detailed video's …all the videos are full proof never fail and very informative
Can i brush ganache instead of chocolate and put in freezer before cutting? Thank you!
superb! as always.. Thanks sir Yener❤️🙏
Very different finishing compared to usual finishing they show. Kudos to you chef.
God bless you! I love your tutorials. Thank you so much.
Oh just brilliant, never a gray area in your tutorials. Am always in Aw. Thank you ,thank you, thank you.
can someone tell me a good chocolate brand for masking and for ganache? white and dark.. please 🙁
I tried it, it worked out just like in the video. Transporting the cake in this crust is a “piece of cake”. But cutting the cake was a pain. And you would think that a sharp hot knife would help – it didn’t. The chocolate crust bursted under the pressure of the knife and the cake didn’t look nice at all after the first cut, even though the chocolate was not thicker than a millimeter. So a very important thing to know about this technique: if you need perfect leveled cake with sharp edges and can’t achieve it with just fondant or buttercream – go for it; if you need a crunchy chocolate crust on your cake as a gimmick – also, go for it; for everything else stick to your buttercream and fondant.
You are the master of cake deco…thanks for your tips…
I really like how he do cakes … slowly but surely … very neat and just full of love… just like i am doing everytime i bake 🥰🥰🥰
I thank you so much sir
Thanks a lot . Wonderful tutorial
What ratio of chocolate to cream do you use to make a ganache that stays so soft, for so long?
Amazing work. So much precision. Thankyou for these videos. I m new learner for icing and you videos are helping too much. Earlier I used to make naked cake's only as they are my absolute favorite.
God bless you chef . Thank you for sharing your many years of wisdom and experiences in baking . I really loved this technique and am going to give it a try instead of crumb coating which I find it hectic and messy. Much love and respect to you .💙
Love this tutorial .Can we use this Technique with buttercream too?
This is genius!!! Thank you. However, instead of chocolate can you do this with buttercream?? Would it work the same way?
What an incredible cake. I have a question though about a cake I am making. It is one of the 13 or 14 layer cakes (super thin layers) but when you make it and put ganache between each layer and on the outside, it always looks so sloppy floppy and ugly (I've seen others do it and it looks sloppy as well). Is it possible that I could put the layers in a food ring like this and use just a thick ganache and refrigerate and make it look like a decent cake? And if so, should I have the thin layer of regular chocolate in first the way you did. This will be a cake that will be served without fondant, ….just covered in chocolate with some simple (but hopefully elegant) decoration. The cake is delicious. I've just been trying to figure out a way to make it look better…I was hoping this technique would work.
This is the amazing technique and look at the edge so perfect… Never thought of this way of assembling cake. Great lesson. Thank you.
Sir can you please share an eggless cake recipe ? We are vegetarians and we can't eat egg ones. Please Sir
By far the best way to ganache. Thank you chef!
Everything you do is so perfect. I am addicted to watching your videos and I have learned so much. I thought my cakes were good but not after watching you 🤗
You’re just amazing chef
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.