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Mastering Inscriptions Volume One

Mastering Inscriptions Volume One

Hi Chef Yener,
I just finished watching this tutorial and it is above everything that I was looking for and wanted to learn about. I cannot wait to share my work with the community and with you. of course.
I really appreciate learning about the concept of distance, speed and pressure. Now, it all make sense.
I look forward to volume 2 and 3, but until then, I am going to practice, practice and more practice.
You truly are the best teacher anyone can dream for!
Thank you for coming into our lives and sharing your knowledge with us.

Sending blessings and Love to you and your great team!!!


MariemeSweetArt

Mastering Inscriptions Volume One

Difficulty Level
Intermediate

This tutorial will cover the fundamentals of piping and writing inscriptions on cakes.

Get ready to polish your piping skills in this first volume of Mastering Inscriptions series. Serdar will discuss the fundamental principals of piping and cover many methods and techniques in relation to piping and writing. You will learn a number of different ways to create your own piping bags and how to use them for different applications.

While this tutorial only deals with chocolate, in the coming volumes of this series, Serdar will work with other materials as well. Serdar will show you how to modify the consistency of chocolate through various different methods to suit the type of piping you are doing. This one also comes with a few of Serdar’s specially designed fonts, each with it’s own templates and exercises sheets which he dives into with great detail. There is also a chart included to show you what type of events/celebrations each font is suitable for.

This tutorial is jam packed with a lot of great tips and information…definitely not one to be missed!

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Mastering Inscriptions - Volume 1 Course Material
This PDF document contains templates for 3 different fonts, guides to make piping bags, exercise sheets and relevant guidance charts.
Type: .pdf | Size: 10.29 MB
Download File
Purchase this tutorial or subscribe to gain access to downloadable course material.

IMPORTANT
If you have purchased this tutorial or are subscribed, and still can't download the file,
please try accessing it from our other site, YenersWay.tv.
At YenersWay.tv, the Course Material can be found under the "Resources" tab.

Click here to view this tutorial at YenersWay.tv

Track
Duration
Introduction
7:19
Tools & Materials
4:59
Choosing the Right Font
2:36
Reconditioning Chocolate
18:37
Spacing & Layout
8:31
Making Cones
23:38
DSP Equalizer
10:00
Exercise Sheets
40:49
Font Style 1
10:09
Font Style 2
11:56
Font Style 3
12:52
Final Thoughts
2:32
Total Duration
2:35:38

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Water Spray Bottle
Pair of Scissors
Coffee mugs
Plastic spoons
Sticky Tape Shop Online
LED Light Box
Optional

This is not needed if exercise sheets are printed on transfer sheets.

Round White Cake Boards
25cm & 30cm (diametre)

To be used instead of cakes for practising.

Cellophane Shop Online
A4, A5, A6
Silicon Baking Paper
Recipes & Ingredients
Dark Chocolate Wikipedia

1. Mixed with honey (50g chocolate, 8 drops of honey)

2. Mixed with alcohol (50g chocolate, 10 drops of vodka or gin)

3. Mixed with oil (50g chocolate, 5g oil)

4. Mixed with butter (50g chocolate, 35g butter)

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.
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11 comments

  1. Idella Sellers says:
    February 4, 2018 at 9:31 am

    Hello Mr. Yener, I was wondering what is the thickness of the cello sheets that you use? I ordered some but they were to thin and flimsy to make into cones. Thank you.

    1. Serdar Yener says:
      February 5, 2018 at 1:14 am

      What I used is 27 micron. up to 30 is good. Thanks

      1. Idella Sellers says:
        February 11, 2018 at 4:58 am

        Thank you

  2. julia babikova says:
    August 23, 2016 at 1:49 am

    HI Serdar! Thank you so much for this tutorial!!!! It is the most useful skills. I have a roll of cellofan bought from a florist shop. But it didnt stick with water. I found cellofan clear gift wrap what is working perfectly! It is thinner that flower one. It might be useful for somebody.

  3. Adele says:
    August 18, 2016 at 1:29 pm

    Thank you for all the hints, tips and practice sheets. This too will be like learning to fly, many hours of practice…. to get our hand, eye, and brain coordination happening. Looking forward to improved inscriptions on my cakes. Thank you for your assistance.

  4. Sommer White-Cooper says:
    August 12, 2016 at 2:32 am

    I’m excited! Keep it coming!

  5. MariemeSweetArt says:
    August 11, 2016 at 4:29 am

    I am so looking forward to this tutorial!!! Thank you again!

    Sending you lots of Blessings and Love!

  6. Pradeep Kurup says:
    August 6, 2016 at 7:26 pm

    Wish you happy 17th anniversary , May god bless you. Really waiting for the new tutorial.

  7. AMEL says:
    August 4, 2016 at 3:30 am

    Is it really your birthday .?!!!
    If yes .I hope you long long life God bless you

    1. Serdar Yener says:
      August 5, 2016 at 11:04 am

      Our 17th anniversary. Thanks

  8. AMEL says:
    August 3, 2016 at 11:11 pm

    Can not wait to learn that .thanks a lot

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