About Serdar Yener

Chef Serdar Yener has over 40 years of experience in cake decorating. His peers have acknowledged his vast international experience & artistic talent both in Australia and abroad. He has competed in many international competitions and been awarded “Best Pastry Artist” in Igeho, Switzerland 1987 & “Best Pastry Chef” in Singapore, Food Asia 1990. His Sugar centrepieces were displayed in museums in Champagne France, Culinary Art Museum in Switzerland & The National Museum in Singapore. Serdar has also judged at major culinary competitions in Asia, Australia and USA at the World Pastry Championships. Throughout his long career, he has worked in several 5-star hotels around the world including; the Hilton and Intercontinental in Istanbul, the Hilton and Intercontinental in Dusseldorf, Pan Pacific KL and Singapore. He moved to Gold Coast, Australia in 1992 and led the pastry kitchen of Conrad Jupiters.. Five years after that, he opened his family business and produced thousands of wedding and novelty cakes.

In April 2014, together with his son Serkan, they founded Yeners Way Online Cake Art Tutorials. They publish detailed video cake decorating tutorials that makes 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. He is also publishing regular tutorials on his YouTube channel, Yeners Cake Tips to his over 200000 subscribers. Yener has been several times finalist in “Best online Teacher” and “Cake Hero” categories at the UK Cake Masters Oscars. He won the title of “Best online Teacher of the Year “at ACADA and ACDN in Australia. The father and son team also published a Cake design and management software web app CAKENOTE in 2019. He continues to produce educational videos for Yeners Way members and travelling around the globe conducting his Hands-on classes.

Have Serdar Yener do a live class at your venue!

If you are interested in having Serdar Yener come and teach a live class at your venue, you can find the relative information below.

Yeners Way of Teaching

• Yeners Way aim is to teach students useful and practical methods which can be easily adapted to their day-to-day business.
• The class will start with short introductions of personal information, course subject, templates, tools and material and requirements.
• Total time is divided into individual segments, with allocated time for each segment. Chef Yener will demonstrate each segment with the close presence of the students while he is creating his own piece. Students will go back to their stations and produce the segment within a given time.
• For some occasions, repetitive, time-consuming parts may be provided, but they are also partially produced by each student.
• During the class, the facilitator continually supports students with pre-portioned elements and necessary material to avoid time wastage.
• The assembling will also be done in the same way in segments with a sufficient amount of time.
• At the end of the class, group and individual photos will be taken and attendance certificate will be issued. Students are allowed to take their pieces home.
• Student are allowed to take photos and short videos but life sharing is not permitted in the class.

Previous Classes

These are the moments of some previous classes. Every student completed each course successfully.

Class Topics

• Single or Multi-tier Storytelling cakes decorated with Pastillage objects. (1-3 Days)
• Single or Multi-tier cakes decorated with Yeners Slice Fondant Method. (1 Day)
• 3D Vehicle and Vessel Cakes (2-3 days)
• 3D Animals in action Cake (1-2 days)
• Isomalt Centerpieces (1-2 days)
• Chocolate Novelty Cake or Centerpieces (1-2 days)

Available Classes

Serdar is ready to do live classes for any of the following topics. If you are interested in something that is not listed here, please enquire.

Prancing Horse in the Woods

Sugar horse created using Yener’s half body method.

In this course, students will learn how to make realistic animals out of pastillage using what Chef Yener calls the 2 pieces joined half body method. This horse will be done with the same detailed standard steps, which is applicable for many other realistic animals.

Duration: 1 day (8 hours including break 9am – 5pm)

Class Outline

• Basic principles of modeling realistic pastillage animal
• Making pastillage
• Producing hand made horse sculpture parts
• Masking landscape cakes (foam) with ganache
• Preparing the sugar tree
• Finishing the horse sculpture
• Assembling
• Q&A
• Certificate presentation & photo taking

3D Tiger Cake

Three dimensional realistically sculptured tiger made with real cake.

In this tutorial, students will learn how to make a realistic 3D Tiger Cake. Chef Yener will go through a general outline of basic steps that you can use to tackle any 3D animal cake, not just this one. This tutorial covers many techniques from sculpting, structure, airbrushing, painting and more!

Duration: 1 day (8 hours including break 9am – 5pm)

Class Outline

• Basic principles of making 3D animal cakes and planning
• Preparing body parts using mud cake and cake paste
• Assembling body parts, crust coat and masking
• Fondant coating
• Detailing with add-on parts
• Texturing painting and airbrushing
• Q&A
• Certificate presentation & photo taking

3D Fox Cake

Three dimensional caricaturized fox made with real cake.

In this tutorial, students will learn how to make a 3D caricaturized fox cake. Chef Yener will go through a general outline of the basic steps that you can use to tackle any 3D caricature sitting animal cake with the concept of large head on smaller body. This tutorial covers many techniques from sculpting, structure, airbrushing, painting and more!

Duration: 1 day (8 hours including break 9am – 5pm)

Class Outline

• Basic principles of making 3D caricaturized animal cakes and planning
• Preparing body parts using mud cake and cake paste
• Assembling body parts, crust coat and masking
• Fondant coating
• Detailing with add-on parts
• Texturing painting and airbrushing
• Q&A
• Certificate presentation & photo taking

Chocolate Magnolia Cake

A hexagon chocolate cake decorated with a chocolate magnolia topper.

In this tutorial, students will learn how to make chocolate magnolias in very quick and practical way and combine to an oriental design topper. Chocolate will be used throughout the cake, which will be finished with excessive cursive piping ornaments.

Duration: 1 day (8 hours including break 9am – 5pm)

Class Outline

• Basic principles of making hexagon cake
• Preparing chocolate magnolia petals and leaves
• Designing templates from scratch
• Curved chocolate piping
• Chocolate bamboos
• Assembling
• Q&A
• Certificate presentation & photo taking

High Cakes with Yener’s Sliced Fondant Method

Fish Pond Cake and Ecstasy Cake

In these two classes, students will learn how to create surface patterns with fondant slices cut from a master log. Chef Yener’s unique versatile technique can be applied to many different patterns after the experience gained from one of these designs.

Duration: 1 day (8 hours including break 9am – 5pm)

Class Outline

• Basic principles of coating high cakes
• Preparing master logs to be sliced
• Designing templates from scratch
• Fondant panel coating
• Complimenting floral work
• Assembling
• Q&A
• Certificate presentation & photo taking

Isomalt Basics and “S” Stand Centerpiece

In this two day class, students will learn all the basics of Isomalt cooking, pulling, blowing, pressing and economical casting technique without using silicon molds. The class will also include assembling a high centerpiece and how to preserve it for longer period.

Duration: 2 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Introducing Isomalt and cooking
• Blowing techniques of a variety of fruits
• Pulling techniques with ribbon, flowers and branches
• Protection methods from humidity

Day 2

• Casting techniques
• Assembling a centerpiece
• Q&A
• Certificate presentation & photo taking

Underwater Scenery Cake

A story telling cake packed with underwater pastillage objects.

In this two day class, the students will finish their own cake with all the components using simple methods and tools with Chef Yener’s close guidance and step-by-step teachings.

Duration: 2 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building multi tiered cakes with special versatile construction system
• Pastillage making and handling with precision
• Making sunken boat parts with templates
• Making sugar crab parts with templates
• Making fishes with special techniques
• Making different seashells
• Building cake stand
• Coating foam cakes with fondant

Day 2

• Assembling the boat
• Assembling topper
• Assembling all others
• Sugar chain and anchor
• Finishing the cake with corals
• Q&A
• Certificate presentation & photo taking

Gothic Lighthouse Cake

Fantasy Lighthouse built with a surprising technique on a 2 tiered landscape cake.

In this two day class, the students will finish their own cake with all the components using simple methods and tools with Chef Yener’s close guidance and step-by-step teachings. Light installation is added.

Duration: 2 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building multi tiered cakes with special versatile construction system
• Pastillage making and handling with precision
• Making lighthouse parts with templates
• Making sugar sailing boat parts with templates
• Making sugar jetty with templates
• Making mountain steps
• Building cake stand
• Coating foam cakes with fondant

Day 2

• Assembling lighthouse
• Assembling sailing boat
• Assembling steps
• Isomalt waterfalls
• Finishing the cake with greens
• Q&A
• Certificate presentation & photo taking

Baroque and Love Always

Evergreen baroque style, throughout a 2 tiered romantic design cake.

In this two day class, the students will finish their own cake with all the components using simple methods and tools with Chef Yener’s close guidance and step-by-step teachings. Hand molded ornaments to create Baroque design is the highlight of this class.

Duration: 2 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building multi tiered cakes with special versatile construction system with pillars
• Pastillage making and handling with precision
• Making gazebo parts with templates
• Making bird wings with templates
• Designing baroque stand and preparing parts
• Coating foam cakes with fondant

Day 2

• Assembling gazebo
• Assembling birds
• Assembling baroque stands
• Finishing the cake with ribbons
• Q&A
• Certificate presentation & photo taking

Gazebo and Doves Cake

The benefit of using pastillage, clearly proven with this design.

In this two day class, the students will finish their own cake with all the components using simple methods and tools with Chef Yener’s close guidance and step-by-step teachings. Highlight of this class is creating an illusion of parading flying birds in the air.

Duration: 2 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of romantic cakes
• Pastillage making and handling with precision
• Making gazebo parts with templates
• Making twisted pillars
• Making bird wings with templates
• Making wind curls
• Coating foam cakes with fondant

Day 2

• Assembling gazebo
• Finishing birds
• Assembling cake
• Creating parading birds in couples
• Finishing the cake with piping
• Q&A
• Certificate presentation & photo taking

Dragon and Castle Cake

Traveling back to medieval time with this cake.

In this two day class, the students will finish their own cake with all the components using simple methods and tools with Chef Yener’s close guidance and step-by-step teachings. Dragon with a gravity define method is the highlight of this course.

Duration: 2 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building a gravity defined cake with special versatile construction system
• Pastillage making and handling with precision
• Preparing cake parts
• Preparing castle parts with sugar paste
• Making castle walls with templates
• Assembling cake with special construction

Day 2

• Dragon body modeling
• Adding dragon missing parts
• Coloring work
• Flames
• Finishing the cake with stones and greens
• Q&A
• Certificate presentation & photo taking

Isomalt Ikebana Toppers

Two of the following designs should be selected for a course.

In this two day class, the students will learn how to combine pastillage with isomalt to create Ikebana toppers. Simple methods and inexpensive tools will be used during the class with Chef Yener’s close guidance and step-by-step teachings.

Duration: 2 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building Ikebana arrangements
• Pastillage making and handling with precision
• Making pastillage components of the pieces
• Cooking methods of Isomalt
• Exercising with Isomalt

Day 2

• Isomalt flowers
• Isomalt leaves
• Assembling steps
• Isomalt protection
• Finishing the pieces with complimenting additions
• Q&A
• Certificate presentation & photo taking

2 Tier Fairytale Wedding Cake

Chef Yener’s signature design featuring the classic Cinderella’s story.

In this three day class, the students will finish their own cake with all the components using simple methods and tools with Chef Yener’s close guidance and step by step teachings.

Duration: 3 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building multi tiered cakes with special versatile construction system
• Pastillage making and handling with precision
• Making sugar coach with templates
• Making sugar horses with templates
• Making sugar castle with templates
• Practical way of making spiral stairs

Day 2

• Board upholstering
• Building cake stand
• Masking ganache and coating cakes with fondant
• Assembling the cake
• Assembling the stairs

Day 3

• Assembling Castle
• Assembling horses and carriage
• Finishing the cake with greens
• Q&A
• Certificate presentation & photo taking

3D Vintage Car Cake

The beautiful 1930 Packard Roadstar is the subject of this course.

In this three day class, the students will finish their own cake with all the components using simple methods and tools with Chef Yener’s close guidance and step-by-step teachings. Individual methods used in this tutorial will equip students to create other models of car cakes with ease.

Duration: 3 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building a vintage car cake with special versatile construction system
• Pastillage making and handling with precision
• Board upholstering
• Making sugar mould to create one piece mud guards with templates
• Making pastillage mudguard system
• Making some sugar parts

Day 2

• Carving and masking the cake
• Making wheels
• Making all other parts

Day 3

• Coating the cake
• Placing the cake on mud guards
• Installing parts
• Finishing the cake
• Q&A
• Certificate presentation & photo taking

Genie and the Magic Lamp

Gravity defined Modeling Chocolate Centerpiece.

In this three day class, the students will finish their own centerpiece with all the components using special methods and tools with Chef Yener’s close guidance and step-by-step teachings. Gravity defined structure and unusual edible body filler are the special points of this class.

Duration: 3 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building special versatile gravity defined construction system
• Upholstering board and internal structure
• Pastillage eyeballs
• Bold body parts with special light and very strong edible filler
• Shaping torso
• Shaping the head and basic face muscles
• Finishing the face stage 1

Day 2

• Making arms (no hands)
• Making the smoke
• Making the lamp
• Making armors

Day 3

• Clothing
• Tattoos
• Finishing the face
• Finishing the turban
• Pony tail
• Finishing the armors in gold and jewelry
• Q&A
• Certificate presentation & photo taking

3D Galleon Ship Cake

Chef Yener teaching the making of this award winning cake. ACADA / ICSA 2017.

In this three day class, the students will finish their own cake with all the components using simple methods and tools with Chef Yener’s close guidance and step-by-step teachings. Making all the ornamental work by hand without any special molds and the stable sugar sails are the highlights of this course.

Duration: 3 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building a special galleon structure
• Pastillage making and handling with precision
• Making all vertical sugar layers with templates
• Preparing all ornaments

Day 2

• Shaping the cake part
• Masking ganache and coating cakes with fondant
• Assembling the cake on board
• Coating all vertical and horizontal masses with sugar

Day 3

• Attaching vertical masses to sails
• Assembling all ornaments
• Assembling all sails
• Finishing the cake with wave and white foams
• Q&A
• Certificate presentation & photo taking

3D Cruiser Motorcycle Cake

Every man’s dream comes alive with this cake.

In this three day class, the students will finish their own cake with all the components using simple methods and tools with Chef Yener’s close guidance and step-by-step teachings. Achieving the maximum realism with multiple pastes is the special point of this course.

Duration: 3 days – 8 hours each day (9am – 5pm) including breaks

Class Outline

Day 1

• Course introduction and basic principles of building a standing motorbike cake with strong hold construction system
• Pastillage making and handling with precision
• Making sugar parts with templates
• Making wheels

Day 2

• Shaping cake and assembling to stand
• Masking ganache and coating cakes with fondant
• Making mudguards

Day 3

• Assembling parts to the cake
• Assembling wheels
• Assembling mudguards
• Finishing touches
• Q&A
• Certificate presentation & photo taking

Class Duration and Breaks

• Classes are from 9am till 5pm.
• All students are recommended to arrive 30 minutes prior to class commencement to meet and greet with morning tea.
• All students will be asked not to have any other commitment after 5 pm due to possible delay of finishing time.
• 45 minutes Lunch break time will be decided on the day according to general progress.
• Coffee and tea throughout the course provided by the host with no allocated time.

Detailed course material information in Excel file format will be given to host at a minimum 6 weeks prior to the course date. The lists are coloured coded to indicate responsibilities of each parties. The host is required to confirm ASAP that the list is doable and understandable. Any concern must be communicated and dealt with ASAP. All items and ingredients stated in the list MUST be ready in the classroom on the morning of prep day. Some specific items may be brought by Yeners Way and will be charged to host at cost price.

Page 1: Course Material List

• 1. Students tools: List of standard tools brought by the student (or provided by the host)
• 2. Students material: List of construction and non-food material
• 3. Student bag: List of items brought by Yeners Way to be returned at the end of each course
• 4. Classroom needs: List of equipment and standby material prepared by the host for all.
• 5. Course documents: Course leaflet for each student to be printed by the host from the link provided and Templates will be provided for each student by Yeners Way.
• 6. Ingredients and recipes: List of ready mix or ingredients according to the given recipe (page 2).

Page 2: Recipes and Ingredients

In this page, the host may enter the number of students +1 (tutor). The pre-set formula will calculate automatically the amounts of ingredients need to be prepared.

Page 3: Course Timing Chart

This page shows the allocated time for each step of the actions and will be visual to all.

Page 4: Explanatory Drawings

This page will contain some illustrations to make the list of material more understandable by the host.

Number of Students and Space

• Yeners Way requires minimum 8 number of student (unless agreed otherwise).
• A maximum number of students is 16 and also depends on the classroom capacity.
• Each student needs to have their own table minimum size of 120cm x 60cm (unless agreed otherwise).
• Each student also needs some shelf space like storage to keep the table free as workspace.
• Tables should have a firm and straight surface to roll sugar paste easily.

Matters to Consider

• The classroom has to be clean and cleared a day before class.
• Boxes for student items to pack according to the given size.
• Provide Individual firm platforms if table tops are not suitable for rolling.
• Few dustbins in the classroom.
• Access to a fridge with space.
• Access to a Hand wash area.
• Non-slippery floor and safety precautions items like First aid kit, fire extinguisher, etc.

Tutor Fees

• Yeners Way requires a Booking Fee from each independent school or establishment. The amount of this fee will differ according to the distance of travel and should cover one person return ticket including transfers, insurance and visa.
• The booking fee is payable at the time of confirmation.
• If Yeners Way cancels the course in the unforeseen circumstances, only the Booking fee will be fully refunded to the host.
• Course fees are based on Per Person Per Day according to the duration of each course.
• Course fees are payable for absent students.
• All fees will be given by Email on request.
• The total Course fee is payable on the last day of the course in the agreed currency.

Travel and Accomodation

• We prefer to purchase our own tickets due to the probable needs of different itinerary with stopovers.
• We require 2 people, minimum 4-star hotel with breakfast or apartment accommodations during our stay.
• We require arriving at Course destination two days prior to commencement of class that allows us to have one full day for preparations with the host’s assistance.
• We like to depart the second day after the last day of the course, preferably.
• We need to have one full day in between each course to do preparations.

Conditions of Booking

• The host makes an inquiry by email to serdar@yenersway.com
• The host has to produce their Company name, In-charge Person. Website, Facebook address.
• The host has to provide detailed information about the Classroom.
• The host has to be prepared to correspond with Yeners Way with prompt manner and vice versa.
• Yeners Way will provide Advertisement Poster template for the host to fill the appropriate information.
• Both parties to share course poster on the social media.
• Yeners Way guarantees that the same or similar course will not be conducted in the same city during the trip.
• Yeners Way holds the right to conduct the same or similar course in neighbouring cities or Countries close to the date of the Course