Тёмный

How to Make Fondant Tutorial - Yeners Homemade Fondant Recipe with No Marshmallows for any Weather 

Подписаться
Просмотров 225 тыс.
% 6 501

When I had my cake shop some years ago, we made dozens of cakes a week and needed about 30-50kg of fondant per week. As you can imagine, this would have cost a lot of money if I was to buy ready made fondant so we saved quite a lot of money making it ourselves.
At that time, our fondant recipe was quite complicated with many different things. It wasn't as good as store-bought rolled fondant but it got us by for many years. Today, I want to share with you a simplified recipe that works well and only requires a few simple ingredients that are easily available to you.
In the past few years, I have been asked by many people for a fondant recipe so it brings me great joy to finally make this tutorial for you guys.
So here it is...My homemade fondant recipe! In this tutorial I show you how to make your own fondant at home with some very simple ingredients. This fondant recipe does not contain marshmallows like most homemade fondant recipes do and it should work ok in most weather types. I really hope you find this recipe useful.
This tutorial at Yeners Way
www.yenersway.com/tutorials/free-online-cake-decorating-tutorials/how-to-make-fondant-yeners-homemade-fondant-recipe/
Yeners Homemade Fondant Recipe
www.yenersway.com/recipes/yeners-homemade-fondant-recipe/

Хобби

Опубликовано:

 

6 дек 2020

Поделиться:

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист
Посмотреть позже
Комментарии : 596   
@gina78valentina
@gina78valentina 3 года назад
Your teaching comes from the heart and makes a big difference. Thank you for sharing your knowledge with so much love. It's the most precious gift you can give to someone. God bless you.
@Yenersway
@Yenersway 3 года назад
You are so right. Thank you so much. You can't bring the knowledge to the other side.
@musdaliyahlia1031
@musdaliyahlia1031 3 года назад
@@Yenersway .
@MrItunuola
@MrItunuola 2 года назад
111111 111111111 111111¹¹111 1 111 t11.15 correct 11
@mhercakesartmanangkila3088
@mhercakesartmanangkila3088 Год назад
Thats true dear
@Holics..
@Holics.. Год назад
​@@Yenersway Hello, I am Shanu from India. I had tried so much time but I wasn't able to make a smooth , elastic fondant . In this video I learn something new.. know about new ingredient which is Tapioca Starch ... I want to know does Tapioca Starch is vegan or not ..?
@mariarugolo2487
@mariarugolo2487 3 года назад
I have been blessed by your back to basics tutorials. I can watch your videos all day in awe but I also am enabled to try because of your wonderful teaching ability. I am looking forward to giving this fondant recipe a try. Thank you so much for the help you provide to a newbie like me as well as the most skilled individual. We are always learning and you have taught so much.
@ViKee010
@ViKee010 3 года назад
I’m so happy to see you happy and healthy. I remember when I first started watching RU-vid, you were one of the first 10 people I subscribed to. You pretty much blew my mind with your knowledge. And sir, you haven’t changed a bit! God bless to you as well. 👍🏼🤍
@chriswarry
@chriswarry 3 года назад
You are an excellent teacher sir! You make things simple. Thanks a million for always ready to share your long term knowledge. I deeply appreciate !!!
@TheFakeyCakeMaker
@TheFakeyCakeMaker 11 месяцев назад
Notes for making this fondant and recipe: When Yener says icing mix means confectioner's sugar. This is icing sugar mixed with 3% corn starch. Those of us who cannot get this readily available can make it ourselves by adding 30g of corn starch to a kilo of icing sugar (15g to 500 or 7.5g to 250g) This recipe makes 500g of fondant. Make the tapioca part with 10g tapioca 50g confectioner's sugar 60g water Mix and warm in microwave until it's a gel. Add flavourings and colouring to the cooled gel. Paste colours are best. Add this to 375g confectioner's sugar 20g shortening 5g tylose Mix until incorporated (can use mixer with dough hooks or by hand) leave overnight to rest
@MasterskaaySladostei
@MasterskaaySladostei 4 месяца назад
Спасибо Вам за то что делитесь своими знаниями❤❤❤
@mymai5859
@mymai5859 2 месяца назад
Thank you so much - this is helpful
@galkaal9642
@galkaal9642 3 года назад
Thanks a million for always ready to share your long term knowledge. I deeply appreciate !!!
@irenebelsher4384
@irenebelsher4384 Год назад
Simply loved this. With an incredible amount of patience, you've explained. Thank you so much.
@cathynoorman3278
@cathynoorman3278 3 года назад
Thank you for your wonderful insightful tutorials. I am learning a lot from you. You teach with passion which makes it easier to listen and understand
@felcinarobinson4052
@felcinarobinson4052 3 года назад
You are such an amazing teacher. You are a boon to the baking world!!! especially to budding baker like me. I have always used your pastillage recipe and its never failed me. I am surely gonna try this fondant recipe (i tried a different recipe once and failed) and would love to have a detailed video on pastillage use. God Bless you too!! xoxo
@soniachugani9600
@soniachugani9600 3 года назад
Each step was very patiently explained. Thank you for sharing your knowledge with us !
@PC-tb2ck
@PC-tb2ck Год назад
You are the most incredible teacher all over the world! Thanks for everything.
@joaneyhadden4468
@joaneyhadden4468 3 года назад
Professor Yener WOW!! You are truly a blessing to us. May God continue to richly bless you. May you be safe and blessed
@ricardolaloyer
@ricardolaloyer 2 года назад
Thanks so much for sharing your knowledge. It took me ages how to make fondant. Your teaching is so much love and patient I'm amazed.
@amabtat9393
@amabtat9393 Год назад
Excellent recipe! The elasticity is amazing and worked extremely well. Thank you.
@ronelkirsten6246
@ronelkirsten6246 2 года назад
This is such a lovely fondant - easy recipe and lovely to work with. Thank you so much for all the tutorials and tips. God bless
@mazmain9248
@mazmain9248 3 года назад
Thank you for such a great recipe, I definitely will try this. I would love more educational videos from you, your work is amazing.
@marygracevaldezsantiago5330
@marygracevaldezsantiago5330 3 года назад
I'm so amaze by how you decorate your cakes using simple things that other people see as junk, it doesn't need to use fancy cake decorating materials to make an excellent cake. ❤❤❤❤
@chriswarry
@chriswarry 3 года назад
Exactly the point. Such a talented man! He's a blessed man.
@re-alm9731
@re-alm9731 3 года назад
Thank you Chef Yener. As usual u don’t hesitate to share your knowledge and tips. Be blessed and stay blessed 🙏🌹
@giselahirst1850
@giselahirst1850 2 года назад
Your general information is so helpful and welcome. Thank you.
@TheFakeyCakeMaker
@TheFakeyCakeMaker 3 года назад
Bless you Yener and Merry Christmas, of all the cake decorators I have watched I trust you the most. You are the ONLY decorator who has a chocolate modelling recipe that ACTUALLY works and I love your explanations and knowing that if I follow your recipes they WILL come out the way you've said. Thank you for taking the time to invest your knowledge in upcoming bakers, we all appreciate it. To answer you I think definitely having more explanations and recipes bakers can make themselves would be great. It can be hard to get certain ingredients/items in some parts of the world so to be able to make your own and understand the science behind things is ace. Some techniques would be good too, I'd like to improve my carving and piping, nothing I watch gives me that confidence.
@Yenersway
@Yenersway 3 года назад
Thank you 🙏🏼
@TheFakeyCakeMaker
@TheFakeyCakeMaker 2 года назад
JUMP TO 12:29 for recipe Just made this. I overcooked the tapioca mixture so it made the fondant a bit dry but that was easily fixed with an extra teaspoon of water and I'll add more shortening when I go to roll it out. How do you know you've overcooked the tapioca? When it's clinging to the sides of the bowl and spoon. I doubled the recipe and did 2 mins in the microwave, next time I'll go in 10 second increments. What you want to see is a combined mixture that doesn't stick to anything. Just my experience, hope it helps someone. I would say also add flavourings and colourings at the tapioca stage so when the tapioca is cooked and cooled add those ingredients then. Paste colour would probably be best as it won't add extra liquid.
@lynnsieG
@lynnsieG 11 месяцев назад
Thank you so much for sharing your observations..I just tried the recipe today and I think over coocked the starch...I was wondering where I went wrong considering I kept to the given time..I had to add water 😅 I will definately try reducing the time.Thank you
@divinetouch3084
@divinetouch3084 3 года назад
Thank you Mr Yeners for sharing your experience with us. You are highly appreciated 🙂 love you, God bless you and your family. Merry Christmas 🎄 and glorious New Year.
@jeannieknight899
@jeannieknight899 3 года назад
Thank you so much for your knowledge and experience. You are a gift. I love your videos. I have learned so much from you.
@Majeda_Murad
@Majeda_Murad 3 года назад
This is the best educational video that I have seen in my entire life .. Thank you very much👏🏻👏🏻👏🏻
@Bubaluve
@Bubaluve 2 года назад
I just made this today as I had to order the starch, it was so lovely 😍 I cried a little it's the first time I have ever covered a cake with ease. I avoided fondant cause it was so hard and never seemed to behave like in the vedios on RU-vid, this is the first time I used all the techniques and they just worked. I covered the cake in no time and it looked great. Thank you so so much.
@CherimoyaLush
@CherimoyaLush 2 года назад
Love your tutorials. This method of making fondant is so easy. Waiting to try it when I get my Tapioca powder. May God bless you! 💝
@sussafleur5072
@sussafleur5072 Год назад
Thank You very much for sharing with us Your recipe, dear Chef! I just love it
@sumaiyasiraj217
@sumaiyasiraj217 3 года назад
We would love to see more educational videos and also some recipe videos! The detailed videos are soso helpful. I have not found this kind of information anywhere else! Much appreciated Yener bey❤️
@eztuner
@eztuner 2 года назад
Educational, more of your artistic talent, actually MUCH MORE OF YOU! I’m passionate about all you teach, love all about cakes!!! 🙏🏼✨❤️✨❤️✨❤️🙏🏼
@idahnachona8189
@idahnachona8189 4 месяца назад
Thank you so much for taking time to share this, wonderful instructor
@estrellawundsch2734
@estrellawundsch2734 3 года назад
thank you Chef Yener, it is most useful recipe, also those tips based on your long experience that you so generously share with us. may God bless you!
@carlaclement4229
@carlaclement4229 3 года назад
Hello professor Yener, long time I've not heard from you. Thank you for your tutorial and your care as always. Keep safe and well 🙏🏽❤🙏🏽
@enoughalready244
@enoughalready244 3 года назад
Thank you so much for this video! I love your idea of more educational videos too. I started cake decorating as a hobby to be able to make special cakes for my kids and friends, but I'm very interested in knowing the science behind the products I'm using, and how to use them properly. I love knowing how things work, and would really like to know the how and why of baking/ decorating. Thanks again!!
@cookeatwithomi267
@cookeatwithomi267 3 года назад
Thanks a lot sir!! ❤❤ Looking forward for more useful tutorials like this.
@raissarocxane
@raissarocxane 3 года назад
you are the best of all.... a really good teacher. thank you for everything ...god bless you
@medihakaya4593
@medihakaya4593 3 года назад
Great tutorial as always and great to see you are back. I would like to see a video of different maringues like French, Italian, Swiss etc if possible. Thank you
@cakedecor8
@cakedecor8 3 года назад
I really enjoyed this video! Very educational and especially seeing you use other starches to show the differences between them. I like the direction you're going in - more educational. I'd be very interested in the pastillage one. And also a chocolate one, maybe how to achieve a certain consistency for ganache to use as a filling vs. finishing coat under fondant. And types of modeling chocolate, dark and white. Everything you create is so comprehensive and clear, you're my favorite pastry teacher! Thank you Professor Yener!!!
@connierodriguez5223
@connierodriguez5223 2 года назад
Excellent! Thank you so much, for your time, god bless you! 🙏🏻 I’m from México 🇲🇽.
@lavazza42
@lavazza42 3 года назад
Thank you very much for this tutorial. This is a must try for me. Very interesting. Happy holidays to you and your family.
@elixuafon5402
@elixuafon5402 Год назад
Thank you so much for sharing all your knowlegde so generously. When i see how simply you explain things, i find you do it in such a great way. I am looking forward for your new tutorials online, will try out this one and let you know how i managed. Again many thanks.
@christineperkins672
@christineperkins672 2 года назад
I tried your recipe today and it is the best homemade one out there! Thank you so very much for sharing it and your explanations. I live in a very dry climate (Colorado) and ended up not using all the icing sugar. It was smooth and had the best elasticity for homemade fondant. Thank you again!
@paulinewilcox153
@paulinewilcox153 2 года назад
I absolutely love your tutorials and would appreciate you continuing to do more general teaching. For example, showing us how you did a simple version of homemade fondant was great. If you could teach us how you do your modeling paste, I would love that also. I am a hobby baker but love to learn, not that I could ever come even close to the Talent that you demonstrate.
@stevemcgaha864
@stevemcgaha864 Год назад
you are very generous with your knowledge...Thanks sooo much
@socococakes
@socococakes 3 года назад
Informative tutorial. Please do more of these general tutorials. Your videos help a lot. Thank you
@adrianamatos5302
@adrianamatos5302 3 года назад
Thank you for sharing your experience. Well done !!!
@feldinio3857
@feldinio3857 3 года назад
Thanks a lot Chef Yeners. This tutorial will help me a lot as a home baker.
@Cunsi-wr4jx
@Cunsi-wr4jx 2 года назад
Thank you so much. You are a real,humble mentor.
@olivikakatti4111
@olivikakatti4111 2 года назад
You are the best, words are unable to Express how lucky you are to me in my journey of my baking thankyou 🙏🙏
@christineh777
@christineh777 3 года назад
Thank you very much for another great video and more like this please.
@lidiasoares5675
@lidiasoares5675 Год назад
Thank you so much for your lessons and instructions. May God reward you abundantly.
@winfredaketo40
@winfredaketo40 3 года назад
Thanks alot Chef. I have learned alot from you and continue to learn. Merry Christmas.
@pinkushah7016
@pinkushah7016 3 года назад
Thank you so much. I always needed recipe which doesn't have gelatine. I am definitely making this with flavours. Thank you once again. Stay safe and God bless you.
@josephbala51
@josephbala51 3 года назад
Thank you god..we found a very good artist.. you r my favourite teacher for me.. thank you so much for teach in fondant every way.and we catch easily
@grandgala399
@grandgala399 3 года назад
🌲Merry Christmas Mr Yener! Thanks for continuously sharing great recipes & tips👌 Healthy & safe 2021 to you and your family!🥂🥳🍾
@antonetteroque9679
@antonetteroque9679 3 года назад
I will try this soon, You're amazing. Thankyou for sharing 😊
@sweetrenaitre8879
@sweetrenaitre8879 3 года назад
Wow... I have been make my own fondant for 3 years, and always use the gelatin method. This is definitely lots cheaper. Will give it a try soon! Thank you so much for the recipe. You are truly a blessing!
@joaneyhadden4468
@joaneyhadden4468 3 года назад
Yes he is
@qleartearcrusade9361
@qleartearcrusade9361 3 года назад
This makes a lot of sense. Thank you.
@barbatogiuliano
@barbatogiuliano 3 года назад
Your teachings are pure gold Mr. Yener, thank you so much for sharing so generously your knowledge and experience. God bless you
@doriaghioua1834
@doriaghioua1834 3 года назад
you are the best chef, I'm glad to discover your channel
@theresachua2364
@theresachua2364 3 года назад
Very good and clear instruction. Thanks a lot.
@estherkemokai5084
@estherkemokai5084 2 года назад
Thank you for your patient in teaching it really worth learning
@Cunsi-wr4jx
@Cunsi-wr4jx 2 года назад
I love that idea. Thank you so much.
@solutionstation8411
@solutionstation8411 2 года назад
Your teaching is in details. Tried to make it , first time 1/2 ingredients were missing but the second time it was awesome... thanks ..Huge respect from Pakistan
@IcyAquaMarine
@IcyAquaMarine 3 года назад
That is very helpful. Thank you so much!
@bhavanagupta4211
@bhavanagupta4211 3 года назад
wow ..you really are very good ..very patient..passionate about your job...I still remember watching your video in which you mentioned chiffon cake. your excitement was infectious..
@SunFlower-xr2qd
@SunFlower-xr2qd 3 года назад
A master class!
@shabnamtarannum1977
@shabnamtarannum1977 3 года назад
I have just started baking & ur videos r my favorite. I watch all ur videos. Thanks u sir for sharing ur incredible knowledge 🙏
@cristyferd
@cristyferd 3 года назад
Thank you for sharing, I will try this definitely☺️I wish you also good health and safety always☺️
@bettywest8191
@bettywest8191 3 года назад
Merry Christmas, God Bless you too and thank you teaching us the right way to do things.
@Yenersway
@Yenersway 3 года назад
Same to you!
@guppy2129
@guppy2129 3 года назад
Excellent tutorial, thank you!
@Elizabethjcm
@Elizabethjcm 3 года назад
Love this recipe! Thank you for sharing ❤ 🖤 🤍
@wendystmichel1938
@wendystmichel1938 3 года назад
I love watching your tutorials, thank you for sharing your knowledge and wisdom with us. I’d be happy if you would share your pastiage recipe and how to use it. I’d like more info on when to use pastiage vs gum paste vs modelling chocolate for making flowers/figures. Thanks again for your ongoing education. Do take care and stay well and safe. ❤️❤️❤️❤️
@fiorefer379
@fiorefer379 3 года назад
A master class. Thank you so much.
@kathyhough7854
@kathyhough7854 3 года назад
As a fondant newbie, I found the fondant recipe requires a lot of muscle to make (even after taking out of the stand mixer). I love the consistent, bright color and lack of little bits that gelatin causes, but haven't been able to get a mouth feel/taste that makes me happy. I keep trying, and just last night used this fondant to cover / quilt a cake board. Beautiful. It will be my go-to fondant for cake boards. Wish I could post pics! Thanks.
@miriamgarcia344
@miriamgarcia344 3 года назад
Yeners es Perfecto!!! 1000 besos desde Venezuela!
@amalantolin2808
@amalantolin2808 Год назад
Thanks chef.. not all the professional chef is have a heart to share their knowledge.. thank you for sharing chef..
@matselaseala8137
@matselaseala8137 3 года назад
Thank you for your tutorials Mr Yener you are a natural indeed, you are precise and a perfectionist too. May G9d continue to give you more wisdom to teach others the way you do. Thank you.
@thilization
@thilization Год назад
Thank you so much chef for the lovely amazing recipe 🙏😍
@juliebanfield858
@juliebanfield858 3 года назад
You are such a gifted teacher and artist! Thank you for sharing your gifts!
@joaneyhadden4468
@joaneyhadden4468 3 года назад
I was going to say the same thing
@joaneyhadden4468
@joaneyhadden4468 3 года назад
Professor Yener You are so an excellent teacher. My first time watching your RU-vid channel tonight and I am hooked on you.
@agneskromah3186
@agneskromah3186 3 года назад
You are very awesome in your teaching thank you so much good job!👍
@joannasalcedo9523
@joannasalcedo9523 2 года назад
Me encantó su receta y lo preparé como ud indicó. Muchisimas grcs. God bless you.
@roxanaandara5213
@roxanaandara5213 3 года назад
Thanks for all the good tips 🤗
@nshirabacee6318
@nshirabacee6318 3 года назад
Just love your teachings
@gourmetkitchencake7442
@gourmetkitchencake7442 3 года назад
You are the best teacher ever. Before you it's you. And after you is still you. Thank you so so much for all you do. God bless you. Please do Gum paste. Thanks
@dyafiaatoesan6200
@dyafiaatoesan6200 3 года назад
Thankyou for the tips. Love it👍
@nasrinjahanlina1625
@nasrinjahanlina1625 3 года назад
Sir you are really a great person. Thank you so much,Sir.your teaching technique is really very easy for us.
@bakermatutina
@bakermatutina 3 года назад
Thank you Yener for your fondant recipe 🥰
@tosinmonsurat7263
@tosinmonsurat7263 3 года назад
You are a Born Teacher! Only God can reward you. A new subscriber here👆
@chamilaperera7160
@chamilaperera7160 3 года назад
Followed this method and made a batch.. came out perfectly 🙏🏼 Thank you for great recipes and tips.. you are amazing 💕
@christinacampbell1547
@christinacampbell1547 3 года назад
You may say so you are the god of cakes! Except your label you’ve earned it
@leslielai6944
@leslielai6944 3 года назад
This is very informative, appreciate it much. Thanks a lot :)
@rudyalm72
@rudyalm72 3 года назад
Thank you Chef.. Very informative.. Looking forward to see your educational videos
@comfortcomfort7774
@comfortcomfort7774 3 года назад
Thanks so much,you are amazing trainer. Excellent
@juanamariapimentel347
@juanamariapimentel347 3 года назад
Muchas gracias por su reseta ! Saludos desde México 🙏
@felisatan8718
@felisatan8718 2 года назад
Thank you for sharing this recipe, GOD BLESS YOU.
@user-oh5hm3sc6i
@user-oh5hm3sc6i 3 года назад
Thank you for sharring,you are good teacher. I'm from Thailand .
@myeaterybyhasina5978
@myeaterybyhasina5978 3 года назад
This is very helpful tutorial. Thank you very much for this video, sir.
@changeusername56
@changeusername56 Год назад
thank you so much for this informative tutorial. I have learnt so much from watching your videos. god bless
@jaquelinatorres7652
@jaquelinatorres7652 10 месяцев назад
Muchas gracias por sus conosimientos , adoro sus videos ❤
@raptichatterjee8004
@raptichatterjee8004 2 года назад
Thank u so much Chef for such an elaborate explanation..... ❤️❤️😊🙏 Helped me a lot to understand better....