Buddy Valastro

Buddy's Coming to a City Near You!


get the cake book It's not easy being the Boss, and now there's a book to prove it.  Filled with recipes and stories only Buddy could tell about food, family and of course, fondant! 

Cake Boss: Stories and Recipes from Mia Famiglia goes on sale Tuesday, Nov. 2, at tlcstore.com and retailers nationwide!

In the meantime, catch Buddy on tour.  Meet the Boss and get your autographed copy of the book.  Check the schedule below to see when he'll be stopping by a town near you.  Information on the nighttime events can be found here. 

And, sign-up for reminders on the book tour on the Simon and Schuster website!

When: Nov. 2, 2010
Where: Ridgewood, N.J.
Signing: Bookends, 7 p.m.
When: Nov. 3, 2010
Where:  New York, N.Y.
Signing : Barnes & Noble, Fifth Ave., Noon
Event: Town Hall Theatre, 7:30 p.m.

When: Nov. 4, 2010
Where:  Schenectady, N.Y.
Signing: Book House (Albany, N.Y.), 12:30 p.m.
Event: Proctor's Theatre, 7:30 p.m.
When: Nov. 5, 2010
Where: Boston, Mass.
Signing:  B&N College - Boston University, 12:30 p.m.
Event: Lowell Memorial Auditorium, 7:30 p.m.

When: Nov. 6, 2010
Where:  Providence, R.I.
Signing: Borders #382 (Providence Place Mall), Noon
Event:   Providence Performing Arts Center, 7 p.m.

When: Nov. 7, 2010

Where:  New Haven, Conn.
Signing: R.J. Julia (Madison, Conn.), 12:30 p.m.
Event: Shubert Theatre, 7 p.m.

When: Nov. 8, 2010
Where:  Philadelphia, Pa.
Signing: Barnes & Noble, Devon, Pa., 12:30 p.m. 
Event: Merriam Theatre, 7:30 p.m.

When: Nov. 9, 2010

Where:  Washington, D.C.
Signing: Wegmans (Fairfax, Va.), Noon                            
Event: Warner Theater, 7:30 p.m.
When: Nov. 10, 2010
Where:  Toronto, Canada
Event: Indigo Manulife Centre (55 Bloor Street W.), Noon 

When: Nov. 11, 2010
Where:  Milwaukee, Wisc.
Signing:  Boswell's, Noon
Event: Riverside Theater, 7:30 p.m.

When: Nov. 12, 2010
Where: Chicago, Ill.
Signing: Borders, North State Street, Noon
Event: Genesee Theater, Waukegan, 7:30 p.m.

When: Nov. 13, 2010
Where:  Des Moines, Iowa
Signing: Sam's Club, Windsor Heights, Iowa, Noon
Event: Hoyt Sherman Theater, 7 p.m.

When: Nov. 15, 2010
Where: Denver, Colo.
Signing: Tattered Cover, 12:30 p.m.
Event:  Paramount Theatre, 7:30 p.m.

When: Nov. 16, 2010
Where:  Los Angeles, Calif. 
Signing: Ralph's Supermarket, 10861 Weyburn, 4 to 6 p.m.

When: Nov. 17, 2010
Where:  Los Angeles, Calif. 
Signing: Vroman's, Pasadena, Calif, Noon
Event:  Orpheum Theatre, 7:30 p.m.

When: Nov. 18, 2010
Where:  Lake Tahoe, Nev.
Event:   Montbleu Resort and Casino, Stateline, Nev., 8 p.m.

When: Nov. 19, 2010
Where: Santa Rosa, Calif.     
Signing: Book Passage, San Francisco, Calif., Noon
Event: Wells Fargo Center for the Arts, 7:30 p.m.

When: Nov. 20, 2010
Where:  Seattle, Wash.
Signing: Third Place Books, Lake Forest Park, Wash., 12:30 p.m.     
Event: Moore Theatre, 7 p.m.

When: Nov. 22, 2010
Where:  Pittsburgh, Pa.
Signing: Giant Eagle, Market District – Robinson Township, Noon
Event: Heinz Hall, 7:30 p.m. 
When: Nov. 23, 2010
Where: Newark, N.J.
Signing: Barnes & Noble, Paramus, N.J., 12:30 p.m.
Event: NJPAC, 7:30 p.m.

When: Dec. 3, 2010
Where: Brooklyn, N.Y.
Signing: BookMark Shoppe, Noon

When: Dec. 10, 2010
Where: Hackensack, N.J.
Signing: Costco, Noon


Train Day Cake -- Rate the Cake


[From the TLC Editors: First there was the giant Lisa cake, then there was the mechanical bull cake, the paintball cake and the Empire State Building mass wedding cake. Now, debuting in none other than Penn station, there’s the behemoth Train Day cake commissioned by Amtrak to celebrate National Train Day 2010.

The cake features Bachmann model trains taking a loop around skyscrapers made of cake. No detail was spared in serving up a snapshot of Americana – there were even tiny hot dogs to round out the details of the cityscape!

This made us think that now is the perfect time to review season three of Cake Boss so far. So make sure to check out Buddy’s Sketchbook and then rate your favorite cakes here.

Also, leave a comment or question for Buddy below, and if you’re in the neighborhood, drop in and say hello on Facebook and Twitter.]

And if you’ve really got a sugar tooth, you can always get a fix here.]

Could you make the (cake) cut?


[From the TLC Editors: Competitive cake-making isn’t for the faint of heart. So we turned to the expert to find out what Buddy’s looking for when he judges a competition. Budding cake-makers, take note! Have a burning question for Buddy? Drop it in a comment below. In the meantime, check out these Cake Boss videos.]

“Right off the bat my main focus is watch how they work. I can see somebody and see if they’re really, really good or they don’t know what they’re doing. I can also see by if it’s meant to be like a wedding cake, a level cake -- all the tiers should be the same height. Or, you know the same size. The filling shouldn’t be oozing out. The fondant should be perfect.

I’m more anal about the little things. Cause I feel like you should learn how to walk before you run. So even if you had these gorgeous sugar flowers and they were amazing but they were on a lopsided crooked cake … you know what I’m trying to say? I feel they should master the whole craft. And taste. I mean taste is huge.”

I was reading about your fondant. You go to great lengths to make sure that it tastes really good -- as good as butter cream.

“Absolutely. We roll it out with a sheeter, which makes it paper thin. And we put a lot of icing on it so the majority of it is more icing than it is fondant.”

How long does it take to become a master baker?


[From the TLC Editors: You asked and Buddy’s answering. Today’s topic: How long does it take to become a master baker? Have a burning question for Buddy? Drop it in a comment below. In the meantime, check out these Cake Boss videos.]

I would say definitely it takes 10 years. I was 11 when I started. By the time I was -- I would say by the time I was 21, 20 years old I was a full-fledged master baker. So it took me almost 10 years. But I can do anything now. And you got to remember there’s really not an everybody guy or everything guy. One guy decorates, one guy bakes, one guy does this. I do it all. I’ll bake. I’ll decorate. You know? Whatever needs to get done I can do. I can do any job in this bakery. And there’s really nobody else who can do that.

The thing is, if you want to be the boss and I want to tell the baker, “Hey, this sponge, it didn’t come out right,” I better damn well know what the hell I’m talking about, or why. Half the things I wrote the recipes for. Again, I’m wired different. My dad would teach me something and he would say, “Okay, this is how you make vanilla sponge. And this is what you have to do.” “Well, why do you have to do it? Why do you have to do this?” I’d ask. “Bud, this is how we do it.”

I was more about, “Well, what’s the science of it? Why are we mixing it this way, or why are we doing this -- and I would dig until I found out what the problems were. You know? And then I would adjust things and tweak things till I would get perfection. I’ve changed a lot of my dad’s recipes. You know little tweaks here, little tweaks there. Just because of, you know that’s how my mind works.

[From the TLC Editors: Tune into tonight for Cake Boss at 9/8C and let us know what your favorite part of the episode was.]

40,000 Square Feet of Cake Happiness


[From the TLC Editors: You asked and Buddy’s answering. Today’s topics? How can we get our hands on a piece of a Carlo's cake? And what would Buddy do if he wasn't a master baker? Have a burning question for Buddy? Drop it in a comment below. In the meantime, check out these Cake Boss videos.]

TLC: Karen Blackburn asks, “Buddy what are the chances that you might consider opening a bakery in Beaufort, SC??? We are a beautiful little town, but so desperately in need of the wonderful pastries and creations one can find in an Italian bakery up North!!! Originally from the Bronx and yearning for some of that back home baking!!! Love the show, love your family, brings me back! Thanks!

Buddy: Thanks, Karen -- I'm currently building a 40-square-foot facility so I can ship my cakes all over the world. Opening other Carlo’s Bakeries? I don’t know if they’re in the cards cause I’m really busy. There’s a potential there, but I can’t say exactly when.

TLC: When will the new facility be done?

Buddy: I’m hoping it’ll be done by the end of the year. It will be part of Cake Boss, and it’ll be on the show. We’re just out of room here!

TLC: One of your fans, Nico, wants to know what you would do if you didn’t work at the bakery.

Buddy: Hey, Nico. You know that’s a tricky question, I get asked that a lot. Really, I can’t picture myself doing anything else. I’m one of the luckiest people in the world because I found something that makes me happy. Let me tell you, dead serious, there are days when I have to deal with some stuff. You know what I mean? Do this and do that. And I just say, “I just need to go make a cake.” And I can fall into my cake and forget all my problems. It’s almost an escape sometimes.

(The new 40-square-foot Cake Boss facility should be able to easily accommodate giant cakes like the race car and aquarium cake, pictured here. Which makes us wonder what kind of behemoth cakes Buddy will dream up next.  Image credit: DCL.)

About the Author

Buddy Valastro is the Cake Boss. Get the latest updates from Buddy on life at Carlo's Bakery right here. And, check in on the show at tlc.com/cakeboss.

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