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I have used my 9inch cake boss round tin several times and have found it awesome however every time i bake my families chocolate cake recipe the cake seems to tear in half like there is a huge suction keeping the base of the cake in the tin. I have tried removing the cake while hot, when its cooled for 10 minutes and when dead cold no luck i have also noticed the cake hasn't stuck to the pan in anyway its all appears to be a suction issue.
Please please help.
Krystal Malcolm |
10/23/2014 at 08:01 AM
I have recently opened a gluten free bakery in the Buffalo NY area. I have only been open 6 months and it is going very well. I offer mainly desserts, cookies, brownies, sweet breads, cheesecakes, cakes, custom cakes etc. I recently received my first request for a wedding cake and I am looking for some advice on pricing the cake. Thank you for any assistance you might offer me. Cindy
Cindy Slomovitz |
10/15/2014 at 04:29 PM
hi its Alessia again
how do you stop a cake getting a soggy bottom????
09/14/2014 at 11:15 AM
Buddy, I don't have a question, but I am a really great fan of yours and I have seen all your shows. You are so cool. I wish I was you!!! it would be a dream come true to meet you but I live in London so its not possible to do so. I would love to come and work there when I'm older!!! But to keep me content please never stop making all these awesome cakes and pastries. that's how you do it Hoboken style baby!!!!
11 yrs old
your biggest fan ever!!!
09/14/2014 at 11:14 AM
First of all, I really like the show both cake boss and the next great baker,but one thing I really can't stand, is the waste of food! a lot of people starving and here I see howthey throw away a big cake just because it wasn't the best cake, please stop doing that, is not fair to waste that amount of food.
08/24/2014 at 01:30 AM
I reckon you are the best and I was wondering if you could help with a cake I would like to make and auction off to help make money for cystic fibrosis, my goddaughter died at the age of 17 only last year she would of been 18 on 28th September,
So the question is how would you go about making an angel in the upright position or in the sitting position and the skirt would be the main part of the cake and the rest of the body and wings to the top part of the cake.hope this is helpful land I hope you could help.
Sue brogden |
08/18/2014 at 01:36 PM
hi buddy, i'm going to new jersey soon and I want to meet you. Are you always in the bakery?
08/02/2014 at 09:03 PM
I am such a huge fan of your show and I would really like to meet you. I am going on vacation and my parents said I might get to go to Carlos. My cousins,Aunts and Uncles came to see you and I was so jealous!!I was wondering if you are usually at the bake shop so that we could see you. Thank you for being the best!!!
Cake Boss lover |
08/02/2014 at 05:21 PM
Hey Buddy, I love your show. My name is Rebecca and I love to bake cakes. I was just wondering how to do the flowers and the piping. I would love to learn how to do them.
rebecca trammell |
07/31/2014 at 09:56 PM
Buddy I was just wondering how many boxes of your divine whit it would take to bake a wedding cake with a 6/10/14 set of pans. The pans are deep so if I baked them in these pans would I split them or need to bake two of each size. Also how much buttercream would I need to make for this size cake. I made your cake mix in two ovals. The cake could have been torted. However I did have some air bubbles. I am at a loss why this happens. YOUR CAKE MIX IS OUTSTANDING! Can't wait to try a chocolate mix.
Lisa M Cole |
07/30/2014 at 07:01 PM
Hi buddy I just wanted to say that my 15 is coming up and I wanted to see how much is a 15 cake for like 200 people please contact me at this email ---> firstname.lastname@example.org
im a girl |
07/24/2014 at 01:20 AM
buddy my name is amber and I go to le cordon bleu culinary school and your shows have showed me what I truly want to do is bake
07/14/2014 at 05:45 PM
My family loves your shows and watching them is a family event each evening. I have bought tickets for your show when you are in Abu Dhabi to surprise them and would love to be able to meet you and get a picture with you of all of us. I know youll be really busy but thought i would make my humble request anyway. Hope you have a great trip to Abu Dhabi whether we get to meet you or not. Best Regards,
07/13/2014 at 07:41 AM
Hi, my name is Amanda and I'm 13 years old. I bake and decorate cakes. I always watch next great baker and as I read the comments I'm obviously not the only person under the age of 18 with a talent for baking and decorating. This season of next great baker is teams which is switching it up from the other seasons, and would just like you to think about having a kids season, like for people 17 and younger. So many talented young bakers like myself would love to showcase our talent in the competition that we watch and dream of being on all the time. I doubt but really hope that you will actually see this.
07/08/2014 at 12:17 AM
Each time I add food coloring to your Vanilla Cake recipe the cake collapses when it cools. Can you please help?? I've made this recipe without the food coloring and it has always turned out fantastic! When I add food coloring I first follow the recipe to make the batter and then add liquid food coloring to get the desired color. I use your recipe posted on the Rachel Ray website and opt to use vegetable oil. The cake rises in the oven. I don't open the oven door during the first 80% of the baking, only near the end to test for doneness. When I take the cake out of the oven it looks wonderful. But after several mins on the cooling rack (still in the pans) it then begin to sink and cave in on itself. I'm left with a concave cake that very dense in the middle, and certainly nothing I've even consider serving to anyone other than the garbage can. Any ideas as to what the issue or issues may be? Is this recipe incompatible with food coloring? Should I try gel coloring? I'm not one to excessively mix the batter, but could simply the extra mixing from blending the food coloring be the culprit? I've tested my baking powder, ruling that out. Any suggestion or help would be greatly appreciated. I so desperately want this vanilla cake recipe work with colors. Please help! Thanks so much.
07/05/2014 at 02:49 PM
Hi Mr Valastro, i have two adult sons who have now gone on a healthy diet and are unable to eat shop bought treats. Please advice me on how to bake healthy treats. Love your shows. Please help me!
mala chettiar |
07/03/2014 at 02:58 PM
Because of the show I know mama is sick with ALS and trying to find a cure. I wanted to connect the Valastro family with the Christiansen family, who are too fighting ALS. Seth is 39 and started experiencing ALS symptoms at age 34. He and Amy have four children, ranging in age from 4 to 13.
The Christansens have created, The ALS Crowd, a site created to help educate and empower ALS patients and to close the gap between ALS patients and ALS doctors/researchers. They have a new online radio show called ALS Crowd Radio, hosted by ALS patient Seth Christensen, He connects top ALS researchers with patients and help patients understand the very latest discoveries.
The link to this page is: http://alscrowd.org/
They also are getting in touch with local news trying to spread the word. Here is their latest interview. You can just tell from the video that they are an absolutely incredible, god loving family.
Please share this with Buddy. The Christansens are an incredible family and I know together these families will find a cure!
God bless you,
Louisa Matthews |
07/02/2014 at 05:06 PM
Hi buddy my name is avery I live in Los Angeles and I want to be just like you someday I won't to show my abilities in next great baker but I'm to young I'm ten so what should I do?🍪
06/26/2014 at 02:29 PM
Hi Buddy! My name's Lily. I'm 8 years old and your biggest fan!!! I live in Alaska. I want to work at Carlo's Bakery. How old do you need to be? What kind of skills would you be looking for? I'm very excited!!!
06/25/2014 at 06:41 PM
Buddy, I really hope this is you answering this question. I'm a huge fan and I respect you and your opinion which is why it's so important that it's you that answers this question. My question is what kind of mixer would you recommend? I'm going to be purchasing my first mixer and I wanted to know what your thoughts are on the different types of cake mixers. Love you and your wonderful big family! take care I look forward to your response!
Tawny Reed |
06/13/2014 at 05:17 PM
What is your email? Write back soon.
I AM YOUR BIGGEST FAN! I LOVE YOU SO MUCH! IT WOULD BE AWESOME FOR ME TO SEE YOU IN REAL LIFE.Write back soon.
cora lipkovitch |
06/08/2014 at 01:50 PM
Dear Carlo's Bakery,
Hi my name is Sienna Miley I am currently attending in Wood River High School in Hailey Idaho as a sophomore. Our school is converting to an international bacaloriat school with this new change each student is required to do a sophomore or personal project which is a huge project where each student pick their own interest and dose a project on it some examples include designing a dress, building a guitar, planning an invent and job shadowing. I love backing and for my personal project a want to job shadow a baker and how better than the Cake Boss himself.
About two years ago I became really interested in cooking and baking, since then I have cooked about two or more meal each night for my family and I bake like crazy so much so that I have to bring my creations to school my dad's work and lots of other places to get rid of them. I learn so much about baking from Buddy and the "crew" just by watching Cake Boss and I cannot even imagine how much I can learn from getting to job shadow one of them.
You are probably wondering where I am getting at with all this. I was wondering if Buddy or any other baker at Carlo's Bakery would give me the amazing opportunity as to job shadow them over spring break? I do understand if you are too busy but I believe that this is a wonderful opportunity for both my and your bakery, and I hope you consider it.
If you would like to know more about me and some of my hobbies and interest feel free to click on this link http://mileysie000.wix.com/sienna-miley , there you can also view a copy of my resume.
Senna Miley |
06/05/2014 at 10:14 PM
Hi buddy! I'm 12, and I live in Tulsa OK. I'm moving back to my hometown soon though, which is Las Vegas. I was diagnosed with type 1 diabetes 2 years ago, and 1 year later, I was diagnosed with celiac disease. This means I can't have even the tiniest bit of wheat, oats, barley, or rye. I LOVE your baking show and all your cakes, and I am inspired by you so much! I am really taking into thought of opening a completely, 100% gluten free bakery. (Gluten is wheat, oats, barley and rye). So I was thinking that maybe you could make a gluten free cake option for celiacs like me? I think it would be great to do this, and lots of people would try it. I would ABSOLUTELY buy it and try it! Sorry this is so long, but I love all your cakes and I hope you can try and make this happen!
05/18/2014 at 12:24 AM
I am such a big fan of yours and i watch your shows all the time i love to bake myself and and i am quiet good at baking myself. however i would love to fly new york and work with you so you can help with some tips and teach me the art of baking and decorating these amazing cakes that you do. This would honestly be my dream come true as this is what i love to do and would love to hear back from you. hope to hear from you.
Tersan Allard |
05/15/2014 at 05:12 PM
My niece is graduating from Kindergarten on May 22nd and she is one of your BIGGEST fans! We signed up to bring a cake for the class and of course the only cake she wants is one made by you. WELL, since we are in FL that is a little hard to do and we have gone into several stores to find one large enough for her class, that to has been difficult. I'm not sure if this a shot in the dark or I am writing to the correct address, but we need help getting YOUR cake to her class. If there is any way you can offer assistance I would greatly appreciate it.
A Loving Aunt
Staci N |
05/12/2014 at 10:13 AM
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