CURSIVE CHOCOLATE INSCRIPTION Tutorial | Yeners Cake Tips with Serdar Yener from Yeners Way

It's not often I do tutorials using only chocolate even though chocolate is one of the most preferred substances used to decorate cakes and desserts. I would like to start 2019 with a series of tutorials using chocolate and this will be the first one. Due to the number of requests I have received, it will be on how to write an Inscription, free hand, without using any tricks. You have seen me doing this many times but this time I will do it with a little more intent to teach it to you. Hope you enjoy the tutorial.
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[@KathrynRoberts60]

Chef Yener you are truly an amazing teacher!

[@sandyl7436]

Bad handwriting is one of the many traits of intelligent people, so let's not be too bothered about it chef. Thanks for the thorough explanations. Writing on cakes might seem easy but it's actually very tricky as it can either make or break it and that's why I hardly write 😂

[@PrettyPastelPastries]

Thank you so much! I have had wonderful results! I will continue to practice and practice. Greetings from Las Vegas!

[@Mamajonaful]

Thank you Chef. Is there a trick to know how to size your text to the size of the cake? One challenge I have experienced is starting great then running out of space before I'm done writing.

[@rebeccaparks1100]

Amazing! Could you please share your recipe for perfect chocolate ‘ink’? I’m a new subscriber, so I have not yet seen the chocolate sauce recipe. Love your videos! They are fun to watch and easy to understandI. Lastly, I enjoy listening to your calming voice.

[@ellies4516]

Where do you get your cellophane sheets from. I use parchment paper now and think I would much rather use cellophane. Thanks! Love your videos. I just found your channel last week and absolutely love it!

[@kaceyglitter]

Ellie S you can get it from any cake supply store. The one that in a roll like scotch tape. It’s can use to wrapped around the mouse cake. It’s called wrapping tape. The roll come with 8mm and 10mm widths.

[@patsotto2739]

Thank you so much for this tutorial chef. Learned so much just from one video. May God Bless you 🙏

[@alaiyamahim9379]

Awesome awesome awesome!! You are truly an amazing teacher.. The way u hv taken the effort to explain I am just blown away. Thanks and God Bless.

[@shirleybuckmaster22]

Thank you so very much! God bless you too!

[@crooningglory]

shocked that such a great channel has only very few subscribers.

[@vilmaroa7983]

Sir this video is really helpful...thank you sir

[@Tacha1007]

God bless you and thank you for this video!

[@andreavalpiani9078]

hello chef!!!! excuse me, in defont.com what type of writting is this happy birthday?? thank you very in advance!!! very very compliments!!

[@Yenersway]

look for calligraphic hand wring

[@ZA-yt6sz]

Mr. Cef Yener, I live in Canada, I make cakes and I have watched hundreds of videos about cake and pastry. Thanks to your principles, meticulousness and detail, I would like to thank you From The bottom of my heart, for all your lessons. God bless you. Sayin Cef Yener, Kanada da yasiyorum, pasta yapiyorum ve bugune kadar pastacilik ile ilgili yuzlerce video izledim. Prensipleriniz, titizliginiz ve detayci kisiliginiz ile birlikte sizden ogrenerek gelistirdigim butun dersleriniz icin sonsuz tesekkur ederim. Sag olun, var olun.

[@ashirmyratsaparov9345]

Thank you very much Mr. Yener

[@maritapacheco7051]

Grande maestro, perfección en todos su esplendor. Gracias por compartir, saludos desde Perú

[@franziskaibes6265]

...and here is another great tutorial from a master... Mr Yener, do you temper your chocolate or add a bit of oil/fat etc.? It seems to be more liquid than the tempered consistency I know... Greatings from Germany

[@Yenersway]

I use compound chocolate which is not rquired to temper. around 40 degree . When chocolate melted it is too liquid , I add few drops of water or alcohol to make it little firmer.

[@franziskaibes6265]

@@Yenersway Thanks for your answer😊

[@amritagovinden]

Wow magic hands

[@paulettebsutista2455]

saludos desde publa city

[@hemlathasurana8229]

Ty sir. Great work. Amazing teacher

[@gracabarbosa1177]

Bolo de chocolate simples

[@zulemacueva6133]

Thank you Yeners

[@jenyurikouth4984]

Good one. Thank toy.

[@jeanlancaster3818]

You are a work of art itself in everything you do...excellent teacher, describe every step as you go..top man in all aspects of your work. Thank you so much for even the challenges I could never achieve, but truly enjoy watching you do. 👌

[@PAOLAGONZALEZ-vb3rd]

Máster 16 de enero es mi cumpleaños... Voy a poner en práctica... Saludos de su alumna de URUGUAY

[@itsjustme1211]

Fabulous tutorial. As always, so very well explained. Thank you 😊

[@miasounirvana385]

Thank you so much for everything you share with us ♥♥♥♥ God bless you

[@lizzymathew4149]

Thank you for teaching us.please tell how to make fondant for cakes.

[@كوكتيلنانو]

This is important for me thanks If you please how lprepare toffe sauce to cover cakes?

[@Glibber777]

Thank you so much for this detailed explanation video.

[@sallyfijo7495]

i like to thank you to teach how to lettering on cake

[@sallyfijo7495]

how to doing a piping gel

[@mariek8578]

Practice, practice practice! Thank you chef! You are an excellent teacher!

[@ednasempertegui5777]

Tank you Chef Yener, you are truly an amazing teacher!( eres realmente un maestro increíble)

[@shaguftafaroooq6530]

Outclass amazing...May God bless you

[@cherylinchrist4826]

Thank you, you sir are wonderful teacher!

[@bhaveshbulani3239]

Thanks sirjj God b u, I loved ur videos to much.

[@samevejohnson]

Amazing teacher pls do a video for making fondant

[@chasityrhoades4109]

Very underrated chanel!! Thank you Chef Yener!

[@lalekaptan3525]

Değerli bilgilerinizi paylaştığınız için öncelikle çokkkk teşekkür ediyorum 🙏ancak yabancı dil bilmediğim için sadece izleyerek anlamaya çalışıyorum türkçe paylaşımlar yaptığınız bir sayfanız var mı yoksa genel olarak yabancılara yönelik paylaşımlar mı yapıyorsunuz 🤔

[@Yenersway]

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

[@lalekaptan3525]

@@Yenersway deneyeceğim 😊 çok teşekkür ederim 🙏

[@wunderkindcakess]

I love this tutorial 😍 😘 thank you sir

[@saimafasi]

Thankyou very much from the bottom of my heart

[@Morrismattel]

Genial e inspirador Sr Yener felicitaciones desde Perú!😍🙋🙏

[@Mamajonaful]

Thank you Chef. Is there a trick to know how to size your text to the size of the cake? One challenge I have experienced is starting great then running out of space before I'm done writing.

[@Yenersway]

I have a comprehensive Video at www.yenersway.com thanks

[@dijones2441]

Thank you so much for this very helpful carefully explained lesson. In my free hand quilting I do something similar by practicing with pencil and paper what I want to do so my brain and hands know what I want them to do ....and also the feel of it. I’m not nervous of giving it a go now. Looking forward to more chocolate work. 😘

[@Yenersway]

They are on the way

[@marshataylor4086]

Wow you are teaching me so much

[@leeforster7535]

Great tutorial, but when you're writing on a cake that is above the height of your paper on the flat table, do you rest your right elbow on something so that your hand is raised up higher?

[@Yenersway]

No need to be so particular. Just rise your body from your hip up and keep your elbow in your prefered comphortable position. Make sure left hand touching to the right piping hand.

[@katyglz4077]

yo tengo pulso de maraquero :(

[@shafiaash]

You are the best tutor ever I seen

[@kimthule2740]

Thank you for your sharing. I' d like to know what kind of sheet that you used to pipe on this video?

[@Yenersway]

They are also cellophane . You can use paper plastic paper slives or Clear A4 Punched Pockets.

[@luzsosa8731]

Always a life saver!!!

[@amiraelkhoury185]

Thank you, my dear

[@euniceluna8534]

Thank You again!

[@almapopescu]

Thank you! 😊

[@angelchauguardado8059]

Nice tutorial

[@ОксанаСелютина-п4р]

Ссссууупппппееееерррр 😃

[@kimthule2740]

Thanks

[@leonmorgans4250]

Hi your grip of the cone in last example different to the rest. Why is that?

[@Yenersway]

Two reason: I was trying not to cover top camera and my speed was high. When speed increase you need to preasure more, that is why I grip the cone with my whole hand instead 3 fingers.

[@leonmorgans4250]

Thanks! Watched a few times and thought I'd missed something. Great video again. Happy New Year.

[@lesdelicesdepatricia]

👍🏻👏🏻👏🏻🆒

[@gayanpushpa4967]

👉☝️👌👌🤝

[@ysdelgadillo6232]

♥️

[@michelle_mitch_p]

Omg what an amazing man. The best explanation and tutorial ever. Wish he devised hints for kids to learn at school. I’ve been a pastry chef and chocolatier for7 years and this is the first time inscriptions has been easy for me. Thank you.