Introducing Yeners Pastillage!

Introducing Yeners Pastillage!

Hey everyone! I am very excited to announce that I finally have my very own brand of Pastillage. It has been in the making for quite some time with many many iterations and I am proud to say that it is finally ready! What’s even better is that it does not require conditioning in the microwave like my pastillage recipe that I have been using all these years. It also has just the right amount of drying time to allow you to work with it comfortably while being able to progress with your project quickly.

To purchase or to get more information about it, please visit https://www.yenerspastillage.com

About the Author
Serdar Yener
Chef Serdar Yener has over 40 years of experience in cake decorating. His vast international experience & artistic talent has been acknowledged by his peers both in Australia and abroad. He has competed in International competitions and been awarded "Best Pastry Artist" in Igeho, Switzerland 1987 & “Best Pastry Chef” in Singapore, Food Asia 1990. His Sugar centerpieces are displayed in museums at Champagne in France, Culinary Art Museum in Switzerland & The National Museum in Singapore. Serdar has also judged at major culinary competitions in Malaysia, Singapore, Australia and USA World Pastry Championships. After years of leading pastry operations in many international 5 star hotels in Europe and Asia, he moved to Gold Coast, Australia in 1992 and opened his family business to produced thousands of wedding and novelty cakes. In April 2014, Serdar and his son Serkan founded Yeners Way Online Cake Art Tutorials. An online cake tutorial website where he publishes detailed video cake decorating tutorials that make it possible for almost anyone to replicate his amazing creations. Since then he has connected with thousands of subscribers worldwide and is delighted to impart his knowledge of accumulated tips and tricks with the next generations of cake decorators.
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3 Comments

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    Sir, your tutorials are invaluable to me. Can you tell me the best time to color pastillage? I believe it is with powder rather than gel, but would I add it directly to the icing sugar? And what is the best method and product to achieve a true black? I have seen many who can only achieve gray and I need a solid black.

    • Serdar Yener

      You can add the colour while you mixing or after finished mixing. Powder colours are good for deep colours, for light colours gel is okay. Powder colours must be mixed with a very very minimum amount of water to dilute first into a pasty form and knead into pastillage and the pastillage must rest overnight and remixed to get rid of dots. Solid black you can only get with powder colours. if you can not find the black powder colour, you mix a similar amount of red, blue and yellow then look at the tone if is too reddish increase the blue, if it is greenish increase the red

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    you have a diamond fingers

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