PERFECT MASKING Technique | Yeners Cake Tips with Serdar Yener from Yeners Way

PERFECT MASKING Technique | Yeners Cake Tips with Serdar Yener from Yeners Way



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28 thoughts on “PERFECT MASKING Technique | Yeners Cake Tips with Serdar Yener from Yeners Way

  1. 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.

  2. 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.

  3. 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 .💙

  4. 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.

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