- 2 days ago
Buddy Valastro's Cake Dynasty Season 1 Episode 6- Spumoni Surprise - FULL
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Short filmTranscript
00:00I'm Buddy Valastro, and this is my family.
00:05Together, we make cakes.
00:08Cakes on a plate. What could go wrong?
00:10Big cakes. Crazy cakes.
00:12And those cakes turn into more cakes and pies and cookies and pizza.
00:17In this enormous factory where I work side by side with my family.
00:21I told you.
00:22I said no, Steve!
00:24Running a small bakery was tough.
00:26But running an empire...
00:28You're in my world now, Junior.
00:30You can down, down, down!
00:32When your family's by your side, it's a piece of cake.
00:40All right, son.
00:42So this is the old neighborhood.
00:43Adam Street. This is where the original bakery was.
00:46This was it.
00:47This was the original bakery.
00:50It still looks like a bakery.
00:51No more. It's apartments now.
00:53We closed this in, like, 1991.
00:56Still confused how this was a bakery.
00:58I know. It doesn't seem that way, but it was.
01:00It was a Carlos Bakery sign.
01:02Trust me.
01:03The one regret that I have with my kids is I'm teaching them at this factory, which is a different scale and scope.
01:13When we were at the bakery, it beat it to a different heartbeat.
01:17Today, I'm hoping to give Junior a taste of that.
01:19This neighborhood in Hoboken was very primarily Mufetese.
01:25You know what Mufetese is?
01:26It's a place.
01:27That's where your grandparents were from.
01:30But Hoboken was a lot of Mufetese.
01:32So this Mufetese Society is really your heritage, your history of who we are, where we grew up.
01:38So I get a call today from the Madonna dei Martari Society in Hoboken.
01:44It's an Italian social club I've been working with for years.
01:47They have an annual golf alley, and they call it the prosciutto open.
01:51They have a big party afterwards, and they want me to make a cake for the after party.
01:55And then this is it.
01:56This is the society.
01:58Madonna dei Martari.
02:00Nice.
02:01Come on.
02:02Let's go see it.
02:04Hey!
02:05Hey!
02:06What's going on?
02:07What's going on?
02:10These guys are personal friends from my childhood.
02:13I'd do anything for them because it's important to stay connected to my roots.
02:17This is where I was born and bred.
02:21This is my community.
02:23How about a lemon chelsea?
02:24No, he can't.
02:25He's 18.
02:26How about an espresso?
02:28Expresso?
02:28Okay.
02:29I'll do an espresso.
02:29These are my people.
02:32Welcome back.
02:33I know.
02:34Man, I haven't been in this place in so long.
02:36All right, now salute.
02:37Salute.
02:38Salute.
02:39It's all for luck.
02:42All right, so prosciutto open.
02:44Yeah.
02:45Yeah, so what we do is we have the prosciutto open on a day.
02:49We get as many golfers as we can.
02:51When we're done, afterwards, we have a nice party.
02:55That's why you're here.
02:56We're here for the party, the cake.
02:58So let's talk about what cake.
02:59What are we going to do with the cake?
03:01What do we got?
03:01What do you guys do?
03:02For the cake, you want a showstopper, right?
03:04You want something big?
03:05Yeah.
03:05Yeah.
03:06All right, well, listen.
03:07I won't let you down on that.
03:08I know you won't.
03:09How about the Spumoni?
03:10We haven't had Spumoni in 10 years.
03:14Am I right or am I wrong?
03:15That was excellent.
03:16The Spumoni.
03:17Nobody makes Spumoni like the way you made Spumoni.
03:20Junior, no one made Spumoni.
03:23No one like your dad.
03:24No, no one.
03:25I've never had it.
03:26You never had it?
03:27You never had it?
03:27Come on.
03:29Spumoni is ice cream.
03:31Old school Spumoni is vanilla and chocolate.
03:34And then it's got the whipped cream with, like, the dry fruit, the maraschino cherries.
03:38And it's got a little piece of cake inside.
03:40And it'll blow your socks off.
03:43Do we make it anymore?
03:44No, because it's a pain in the ass to make.
03:46There's so many steps involved.
03:48It's a pain in the ass.
03:50But for the guys at the club and the Dona de Marta de Society, hey, you got to do what
03:56you got to do.
03:57Cuz, I'm going to make you a great cake.
03:58Don't worry about it.
03:59I'm not worried about it.
04:01That's one thing I'm not worried about.
04:02Hey, look, I can't say it enough what a great job all you guys do here.
04:06We're always thankful and grateful to you guys.
04:08You know, you always take care of that man.
04:09You're going to let this guy in or not.
04:12All right?
04:12All right.
04:12So, we're good to go.
04:13Amen.
04:14We love you guys.
04:14All right.
04:23Oh, boy.
04:23Hey, hey, hey.
04:24It's just me, man.
04:25What are you barking at?
04:27Hi.
04:28Hi.
04:28Hi.
04:29What are you doing?
04:30I don't.
04:30Hi, B.
04:31You know, ever since Sophia went to college and started taking cases of fresh tomato sauce
04:35with her.
04:36I only took two the whole year.
04:37I took two.
04:37Are you selling them on the black market at school or what?
04:41Yep.
04:41I just finished my second year at the University of Delaware.
04:46I'm studying business at school because I know how much my dad wants to keep the business
04:50in the family.
04:51I think that one day, if it comes to me, I will be able to bring this business to the
04:56next level.
04:56Look how beautiful that looks.
04:59You're going to have more jars to take.
05:00Good.
05:01It's going to be in September.
05:02I ain't going back until September, so.
05:05The boys are in confirmation class right now.
05:08Do you remember your confirmation class?
05:10Yes, I do.
05:11It's Father P.
05:12Hi, Father P.
05:13It's good to see you again.
05:14How are you?
05:15I'm doing fine.
05:16And yourself, you're all grown up.
05:18So do you know why we're here today and what we're about?
05:21What are we about, Carl?
05:22We're getting confirmed.
05:23You're going to be confirmed.
05:25That's great.
05:26And you know what that is?
05:28Yes.
05:29When we were baptized, we joined Christianity, but that was our parents' decision, and now
05:40we're choosing to get confirmed.
05:44And when you make this decision, what are you promising to be?
05:48Catholic.
05:49For what?
05:50For how long?
05:52The rest of your life.
05:52Awesome.
05:53Very good.
05:53Confirmation means they're a year of age where you are making decisions to say, all right,
06:00I'm confirming I'm going to be Catholic.
06:04It's a huge deal in our family because it's the first step into adulthood.
06:10So listen, I was thinking about this.
06:13I think that now Sophia should make her brother's confirmation cake.
06:18I think so.
06:19I think that sounds like a good idea.
06:21I think so.
06:22You up for the challenge?
06:23I am.
06:23I mean, I know you have some ideas.
06:25Well, I don't ever come up with cake ideas.
06:27That's your father's department.
06:29I got you.
06:30My brain has too much going on in it.
06:32Typically, when I'm off school and ask to help out at the bakery, I'm always behind the
06:37register selling, and my brother is in the back baking.
06:39My aunts were always only allowed in the front of the bakery, and my dad was in the back.
06:46But I'm not going to just sit there and sell, sell, sell.
06:50I actually could do the cake decorating, and I could actually help build all the stuff.
06:57I have valuable ideas that contribute.
07:00And this confirmation cake is a great way to show my dad that.
07:04I got egg bowls.
07:05My famous meatless meatballs, they call them.
07:08This is real peasant food.
07:10Are you making meatballs, too?
07:11Yes.
07:12Uh-oh.
07:13I'm ready for confirmation.
07:15What's for dinner?
07:16Oh, let me hear what you learned in confirmation class today.
07:18We have sheets that say they're both creeds.
07:22So you have to memorize them before your ceremony, right?
07:25So you have some homework to do.
07:26It's not bad.
07:27That's easy.
07:27You're good at memorizing stuff.
07:29Yep.
07:29And I'm good at homework.
07:31Yeah.
07:31Unlike some people.
07:32I did my homework.
07:33Don't you dare.
07:34I'm not talking about you.
07:35I'm talking about my brothers.
07:36There you go.
07:37Oh, God.
07:54Hello.
07:55Hola.
07:56How we doing, everyone?
07:58Good.
07:58How's it going?
07:59All right.
08:00So, Big Paul called me from Ladona de Marte.
08:04It's the prosciutto open.
08:06Joey, you want to explain the prosciutto open to these guys?
08:09So, it's a golf outing.
08:10They, you know, they raise money for the club.
08:12They raffle off prosciuttos at the end.
08:14You can win a prosciutto.
08:15Okay.
08:16So, they asked us to make a cool cake for the prosciutto open this year.
08:21This has got to be big.
08:22I want to do something special for these guys.
08:24We love this club.
08:25They always honored me, the bakery, my father.
08:28I'd love for you guys to get involved, too, because now he's passing the torch to the next generation.
08:34Generation.
08:35So, are you thinking a big prosciutto, or are you thinking, like, a golf, too?
08:38You want to add golf to it?
08:39It speaks for itself, I think.
08:41Well, I think it's a golf cake, right?
08:44So, I think there should be a golfer.
08:46I think they, but it is a prosciutto open.
08:48So, maybe then, maybe the golfer not hitting a golf ball, hitting a big prosciutto.
08:51Maybe he's standing on top of a prosciutto.
08:53The prosciutto driving a golf cart.
08:55Yeah.
08:55Yeah.
08:56There's a lot of those at this one.
08:57There's a lot of prosciuttos driving golf carts.
09:00So, maybe it's a golfer standing on top of prosciutto, but, like, a golfer that looks like he's had a couple prosciutto sandwiches.
09:09He might not be, you know, maybe in, like, a crazy pose, like, you know.
09:15It does not look like you can hit a golf cart.
09:16Danny, show me, show me, uh, give me a couple of golf poses.
09:20You go for the top.
09:22Go high like this.
09:24Wind up.
09:25Boom!
09:26That was exactly it.
09:29So, for this prosciutto open cake, we're going to do the base of the cake to look like a sand trap.
09:35For the sand, we're going to cover with graham crackers, and for the watering hole, we're going to use piping gel because it just looks like water.
09:42And then on top of that, we're going to have a big, life-like prosciutto.
09:46We're going to cover it in modeling chocolate and airbrush it to give it that aged, authentic prosciutto look.
09:52Standing on top of the prosciutto, we're going to have our goofy golfer in green pants and a pink shirt.
09:58This thing's going to look fantastic.
10:00All right.
10:01Good work.
10:02Let's get to it.
10:03Sounds good.
10:03So, we've got three days to make the cake and the spumoni before the prosciutto open.
10:09So, I got Maura and Joey starting with the golf clubs.
10:12I was just going to cut a piece of wood to this size, put a little hole in it, and then make this hole out of styrofoam.
10:19Yes, we could.
10:21So, to make the armature for the goofy golfer, Ana's using some PVC pipe, some metal wire, a little aluminum foil, and then she's going to cover the whole armature in modeling chocolate.
10:31So, I'm actually going to attach him to a wooden box and build the ham around the box.
10:39Boys, come on.
10:41Ana, I'm going to let buddy Marco help you with the sculpture.
10:44Marco really wants to do the prosciutto.
10:47He's been talking about it.
10:49Okay.
10:49So, I'll give you some help here.
10:51Teach him well.
10:52All right?
10:52Do what you got to do, boys.
10:54Listen to Ana.
10:55When somebody knows something more than I do, I'm not afraid to put my kids there to learn it from them.
11:01And Ana's a great teacher, and she's tremendously talented.
11:05So, I want them to work with her and kind of pick her brain.
11:08If they don't listen, you give them a...
11:11Okay?
11:11Give them a what?
11:12The next step from here is I'm going to build an armature for the prosciutto, and then we can start sculpting.
11:18Cool.
11:18So, should I grab the modeling chocolate?
11:22Yeah.
11:22As a matter of fact, there's a big thing of it right there.
11:25This is just the ivory base?
11:27Yeah.
11:28That's the ivory base.
11:29So, we'll get it all rolled out and smooth.
11:31Sounds good to me.
11:32Thank you, guys.
11:32No problem.
11:34Over here.
11:34No one's using this bench, I don't think.
11:36What the hell was that, man?
11:41I don't know.
11:42I just put it through the machine.
11:44Put too much water.
11:45It's going to get sticky.
11:47Yeah, what the hell is that, man?
11:49It's because it's set to setting zero.
11:52Now it's kind of nice.
11:53Right now, we are smoothing out the modeling chocolate and adding water to it, so we can mold it around the prosciutto.
12:01This isn't the color of the prosciutto.
12:02We're going to paint it after we're done with it, though.
12:04I'm trying to build my torso across at an angle, so he looks like he's getting a little bit more action into his pose.
12:13This is an Italian gentleman who enjoys golfing but also really enjoys a good sandwich or eight.
12:19Dude, you've got to dry this.
12:25It's too much water.
12:26You're just making a mess.
12:27Dude, you've got to relax.
12:28That's what you need to do.
12:30No, man.
12:30You've got to relax.
12:31Marco is a great kid.
12:33I just cut it off the block.
12:34What block?
12:36The perfectly square one I made.
12:37Out of this.
12:38Buddy is good on his own.
12:39We had two logs.
12:40This one's completely full.
12:42Yeah.
12:42So, I don't know what the f*** you're doing.
12:45But when they're together, oh boy.
12:47No.
12:47No, no, no.
12:48I'm doing the last piece.
12:49I'll go over here then with it.
12:51I did all of them.
12:52Okay, good.
12:53Exactly.
12:53Let me do one.
12:54They fight all the time.
12:56Dude, what the f***?
12:57Are you serious?
12:58Give me a f***ing pee.
13:00I don't have time to waste on this stuff.
13:01I don't want to feel like I'm a babysitter.
13:02It's better enough I've got to do all these cakes with these kids.
13:04Now I've also got to babysit.
13:05You guys, you guys want to run this place?
13:09You too?
13:09No, one.
13:10One person.
13:12Can't do two.
13:24We're going to have to do this in sections.
13:29So, what we want to do right now is just kind of get our prosciutto shape started.
13:34Because of the structural aspect of this particular cake, the prosciutto and the gopher are entirely
13:41modeling chocolate and armature.
13:43And then the actual cake is the sand trap.
13:46And then just keep working your way around?
13:48Yes.
13:56Good morning.
13:58Hi, Jordan.
13:59Good morning.
14:00What are you doing here?
14:01I am here to make my brother's confirmation cakes.
14:04Hi, friend.
14:06Hello, Jess.
14:07How are you?
14:08Good morning.
14:09You ready to get to it?
14:10Yeah.
14:11Jessica and Sophia, we get stuck with Buddy.
14:15That's just not fair.
14:17I was told I'm making my brother's confirmation cake with you.
14:20All right.
14:21I've made cakes for my friend's birthdays, but never for a big event like this.
14:25I have a beautiful design in mind.
14:27I want to try and do, like, a different shape on the bottom and then work our way up.
14:32We'll do a small three-tier.
14:33The bottom will be hexagon.
14:35Uh-huh.
14:35The top two will be round.
14:37Yeah.
14:37Let's fill the cakes first and we just go from there.
14:40I definitely want to incorporate some dogwood flowers, which symbolizes the Father, the Son,
14:45and the Holy Spirit, a cross on top, some gold, some navy blues, some whites.
14:50And I don't want it to be too girly or too over the top.
14:54It'll be good.
14:54Let's do it.
14:55Yeah.
14:55All right.
14:56We're going to do black and white fudge.
14:57Yep.
14:58So let's start with the chocolate.
15:02You look like you know what you're doing.
15:03Just a little bit.
15:04As much as my dad says he doesn't really have a favorite, but he's here every day, he is
15:11getting more notice than me.
15:13I see Carlos Bakery Instagram and it's like all my brother and I don't want people to think
15:19like, oh, that's the one who's going to take over.
15:21Like, I'm still in this.
15:22I still have a fighting chance.
15:23I don't think my dad will understand until I show him.
15:27I know how to make the cake, too.
15:30This is your second year?
15:31Yeah.
15:32Two more to go.
15:33What are you studying here?
15:33I'm a hospitality business management major and an entrepreneurship minor.
15:38Nice.
15:39So you've taken over.
15:40Hey, that's the plan.
15:41We'll see which one of us is that good.
15:43See who wins?
15:44Yeah, it's perfect.
15:45I think you do it like, you know, Game of Thrones.
15:49Battle till the end, right?
15:52Hi.
15:52How we doing?
15:53How's the prosciutto coming?
15:54It's coming along.
15:55I think the pose looks pretty good.
15:58Got a little belly there.
16:00That's it.
16:00How are they doing?
16:02They're great.
16:03They got to learn.
16:03They got to learn all the aspects of it.
16:05How's my confirmation cake coming?
16:07We're going good.
16:08It's coming.
16:09So we're just going to pretty these guys up.
16:13Watching Sophia make this cake, it reminds me of me.
16:16I see her attention to detail.
16:18I see she cares.
16:21You might hold it there with your finger.
16:22Good.
16:23Yeah.
16:23And her work is really, really clean.
16:26You know, she's a chip off the old block.
16:29It's going to look great.
16:30Good job.
16:31We have these molds and we put modeling chocolate into the mold and press the mold out.
16:40They look good.
16:40Yep.
16:41As they're all drying, you start to paint.
16:43I went with gold metallic paint so that the gold could really bring out the cake and it
16:49could have the accents that I wanted it to have.
16:52Just seeing how you're doing.
16:53You're painting.
16:54Would you like to help?
16:55It's looking okay.
16:57You're painting.
16:58It's okay.
16:59Oh.
16:59Let me guess.
17:01Yours is better?
17:03Uh-huh.
17:04I think it's harder for Sophia sometimes because she feels like she's getting left out a little,
17:07but obviously I get more attention.
17:09Like, I'm the firstborn son.
17:10That's how families work.
17:11Like, I don't have to tell you.
17:13Okay, you can paint the rest.
17:15Is this all Sophia did all day?
17:17No!
17:17Wait, you have to be a dick.
17:19Yes, I'm so glad I don't have brothers.
17:22Hi, Aunt Gray.
17:24So what do you think, Sophia?
17:26How are you making out so far?
17:27Well, you know, working in the back.
17:29I'm almost done with the cake.
17:31Oh, sugar.
17:32My brother, he kind of wants me to, you know, help groom like Sophia.
17:37And Sophia's actually a lot like me.
17:41She's a strong, independent kind of woman.
17:44She likes to take control.
17:46I think that Sophia, with maturity, I think that Sophia is going to be definitely a leader.
17:53Buddy said it looks like ****, so.
17:55Buddy said it didn't look nice?
17:58Yeah.
17:59You know what that is?
18:01What?
18:02Jealousy.
18:03Mm-hmm.
18:03Yeah.
18:04I can relate to Sophia because Sophia's the eldest.
18:08I'm the eldest.
18:09When my brother was younger, he was groomed by my father.
18:15You know, back then it was different.
18:17The boys did the baking and the girls did the selling.
18:20And basically, I would run the front of the store and my brother was in the back with my father and he learned.
18:27Unfortunately, my father passed at 54 unexpectedly because Buddy was the only son.
18:36He had to fill my dad's shoes.
18:38And back then, it was different.
18:40Now, I don't think it matters if it's a boy opposed to a girl.
18:45But they have to have that passion.
18:47Sophia's going to surprise everyone.
18:49I tell her, just do what you have to do and you're going to be noticed.
18:53You'll be recognized.
18:55She will find her way through and she will shine.
18:59You think that's enough?
19:01I think that's enough.
19:02Yeah.
19:02All right.
19:03With that being said, you got to just show them it doesn't bother you.
19:07Yeah.
19:08The rest will fall into place.
19:10All right.
19:10Well, Aunt Grace is going to get back to work.
19:13Give me a hug.
19:13I'm going to finish.
19:14If those boys get to you, you come.
19:16All right.
19:16Of course.
19:17All right.
19:17I love you, Carrie.
19:18Love you, too.
19:19All right.
19:20Don't let them push you around.
19:21You did good on your elliptical.
19:22Not really, but...
19:27Hello?
19:31Hello?
19:32The door is locked.
19:37Open the door.
19:39But why do we lock this door?
19:42What the hell happened to your hand?
19:44I was mixing fondant.
19:46They told me, go get more from the graveyard.
19:47I walk to the graveyard.
19:49I go in there.
19:50The door locks behind me for some unknown reason.
19:53I got to go.
19:55And no, I didn't find the fondant, if you were wondering.
19:57I got stuck in there and I didn't find what I needed to get.
20:00I can't make this f*** up.
20:13Good morning.
20:14Good morning.
20:15Good morning.
20:16How are you guys today?
20:17Good.
20:17How are you?
20:18Looking good.
20:19Sculpture guy's starting to look like a sculpture guy.
20:21When you start to really flesh it out, it comes together pretty quickly.
20:24Where it gets a little bit hinky is the face, but...
20:27You want me to mix colors now?
20:28Uh, yeah, that'd be great.
20:30What colors?
20:30We need a good pink and we need a lime green.
20:34I didn't get as far along as I would have liked on the golfer and the armature for the prosciutto.
20:39This is a really challenging build because a lot of it relies very heavily on me getting my part done before anyone else can do anything.
20:48So today I need to sculpt my golfer and the actual prosciutto so that we can bolt it to the board and build the cake around it.
20:58We're ready to do some spumoni?
21:02Yes, I am.
21:03Spumoni is ice cream.
21:05It's vanilla and chocolate.
21:06It's got like an orangey cinnamon almondy flavor with like candied fruit inside.
21:13We have an old recipe that my dad made.
21:16You had to actually scoop it and form it and mold it by hand and then freeze it and then unmold it.
21:22It is a pain in the ass to me.
21:25It's a pain in the ass, but it's delicious.
21:29You have to pasteurize the ice cream first.
21:31The eggs are tempered in with the milk and the sugar.
21:34All right, let's put the cinnamon in.
21:37Let's start getting that to seep in.
21:39We had crushed up the cinnamon sticks and the orange rind and we cooked that to give it a deep note of flavor.
21:47And then this machine is going to cool it down because we can't run it through the machine high.
21:52This is something that I made with my dad when I was junior's age.
21:56That was the best part of the spumoni is that smell of when we used to cook it.
22:00We're going to have to run the ice cream probably a couple of times because it's smaller barrel.
22:06It's very small.
22:08It's small.
22:08A lot smaller than I thought it was.
22:10It's great to relive those moments.
22:12Listen, there's days where sometimes I just wish I went back to doing what I used to do because I truly loved it.
22:19A little different than what we used to do.
22:22At my core, I'm a baker.
22:24Like my father before me and his father before him.
22:28And that's just what I do.
22:30You can just fill in.
22:33Sorry, I'm doing this very quickly.
22:35You get the picture, right?
22:36Mm-hmm.
22:36So that's what I would do.
22:39How are we doing over here?
22:40We're doing all right.
22:43Okay.
22:46So do we have all the colors made for his shirt, his pants?
22:50We do.
22:51Yeah, sorry.
22:52We're in a little bit of a standstill at the moment.
22:54No, yeah.
22:55Let's try to get this going as much as it can.
22:59Let me go get the spumoni where it's going to go.
23:02Then we'll build it.
23:04Anna's not as far ahead on the golf cake because she's kind of teaching the kids what she's doing.
23:10And I asked her to teach the kids some sculpting.
23:13So, you know, I asked for this.
23:16But we've got to finish this freaking cake.
23:19All right, everyone, follow me.
23:20I want to give Anna a little alone time with the cake so she can go at it.
23:27But he's going to the ice cream room.
23:29I see how this works.
23:30I'm going to take everybody to go make spumoni.
23:32And it's going to be all hands on deck so that she can get ahead on this cake.
23:44Oh!
23:46I leave you here for one minute.
23:48No, no, no, no.
23:50Get it in the bucket.
23:51Don't worry about that.
23:52Get it in the bucket.
23:53We'll strain it in.
23:55After you cook the base, then we strain it.
24:00You split it in half.
24:01We make vanilla.
24:02And you add cocoa to make chocolate.
24:06Let it set.
24:08Then add toasted almonds to it.
24:11These are going to go into the ice cream when we run it.
24:14To show my kids these old world techniques and traditions, it makes me so happy.
24:20Yeah, that looks about right.
24:21That'll look good.
24:22We make vanilla.
24:23We make chocolate.
24:24Then we have to run it through the ice cream machine.
24:27Wait a little bit.
24:28Come on, now.
24:38Very good, right?
24:43A lot of good memories.
24:45I had started the head, and I had started to build out the skull, and it came out too big.
24:53So now I'm back to the start again.
24:56And I'm just going to give my gopher a slightly comical, frustrated face, and then we can start putting clothes and stuff on.
25:04I'm really hoping to get a good caricature-style face.
25:08The eyebrows might arch more than they would on a regular person, the nose might be a little more exaggerated, the mouth.
25:16It can be a lot of fun.
25:17Doing it under pressure is always a little stressful.
25:19Old school Spoboni has got a little piece of cake inside.
25:24While the ice cream cools down from the freezer, we dice Italian sponge into little cubes, and then we just hit it with different kinds of liquor.
25:33The sponge is the little secret surprise in the middle.
25:35Today, we're using some sermazzano, a little galliano.
25:40You can put whatever you got.
25:41The kitchen sink in there.
25:42More?
25:43I know.
25:44It's a lot.
25:46Socked enough?
25:47I even eat all the things.
25:49And then we make a whipped cream with a little diced fruit in it.
25:54Yeah, dude.
25:54You want it to wait first.
25:57Okay, you're ready to the tutti-frutti?
26:00Now, we've had to put it together.
26:04It's soft.
26:05I start with the vanilla.
26:06Joey puts it a little chocolate.
26:08You know, Spoboni was torture.
26:10The old school process, it was torture.
26:13I mean, your hands were frozen in and out of the freezer.
26:16It was just, I know it sounds kind of corny, but it was family, and it was just fun.
26:20Like, we made the worst possible thing fun, and it would be, yeah, it was torture.
26:26They'd go all in your hands.
26:28And then we put a little piece of Italian sponge soaked in liquor.
26:32After the whipped cream, it's got to come back over here.
26:34And my kids are at the age where they're old enough for me to show them traditions and kind
26:38of, like, pass them on so one day they can teach their kids.
26:42Man, if my dad could see us all now making this together, he would be the happiest kind
26:47in the way.
26:47He loved family.
26:49So now we can put these away.
26:50Let's put this in the freezer.
26:51That s*** is like concrete.
26:59We should, we should, uh, get a new table in here.
27:01Maybe bleach that.
27:02Jess and I are continuing to work on the confirmation cake.
27:25The cake is built, but we're still working on the molds.
27:28All right, so now that you made the molds, you gotta kind of hurry up to put them on so
27:34that they don't dry on us.
27:35Yep.
27:36And then they start to crack.
27:36The most time-consuming part is that there are so many gold accents on this cake that
27:42need to be painted one by one.
27:45I'ma back.
27:45So it's the last day of the cake build.
27:47Now we have to really put it together.
27:49We have to sculpt all the cake underneath the big prosciutto.
27:53We have to kind of put the sand traps.
27:56We have to put the grass on top.
27:58We have to build a little water feature.
28:00You know, we gotta finish this thing up and make it look great.
28:03Ready?
28:04Holy.
28:07The golfer looks fantastic.
28:09I like his pose.
28:10His belly's hanging over.
28:11It's pretty funny.
28:12He looks like the guys who are gonna be golfing at the prosciutto open.
28:15Once it's stacked, then I'm gonna carve it in.
28:25Great.
28:26Let's fill it.
28:27Put another guy up here.
28:29Put another one on top.
28:30Put some cream.
28:31You got the buttercream?
28:37You wanna spread the stuff on it now?
28:39You gotta do that after we're done, because we gotta carve and stuff.
28:42We're gonna make crumbs.
28:43Let me get you.
28:44Cut me a clean line.
28:45This way.
28:46Cake sculpting is always hard.
28:48You have to kind of, like, stack it up, and then you have to, like, really carve it out
28:52so you can get the perfect shape.
28:54Another piece for here.
28:55If you take off too much, then you can't put back.
28:58But it's been a lot of cakes, a lot of years, a lot of knives.
29:01Now we just gotta fill in the pieces.
29:03That's good.
29:04All right, let's buttercream it.
29:05These are all the graham cracker crumbs left in the whole building.
29:10We're gonna mix that with brown sugars.
29:11Make some cake crumbs.
29:13But take the...
29:13But take the...
29:14The brown off.
29:15Yeah.
29:16So to make a perfect sand mixture, we use crushed-up vanilla cake.
29:22Brown sugar and crushed-up graham crackers.
29:25You want to use all three because it gives a beautiful texture.
29:34The sugar's a little shiny.
29:36The cake gives a little bit, like, bigger texture.
29:39And then the graham cracker is a little bit more matte and drier.
29:42Donna, let's airbrush this baby up.
29:52All right.
29:54We're trying to make the frujito look appropriately fleshy without making it look completely disgusting.
30:12All right.
30:33Let's put the swamp juice.
30:35Swamp juice.
30:35Can I do the swamp juice?
30:36Yeah, go ahead.
30:38And for the watering hole, we're gonna use piping gel
30:40because it just looks like water.
30:43It's really lifelike.
30:44Piping gel is the stuff that they write happy birthday with on a cake.
30:47In the middle.
30:49Not all of it.
30:49Just go nice and easy.
30:50No, keep going.
30:51Keep going.
30:52Now start very gently.
30:54Don't touch the bottom at all.
30:55Just try and move it by the top.
30:56Use the flat of your hand.
30:59Yeah.
31:00Looks swampy.
31:03Where's those golf balls?
31:07All right.
31:08I think it looks damn good.
31:11Frasciutto came out good.
31:12You hit the colors right on.
31:14I think it looks awesome.
31:16Aw, the prosciutto looks so good.
31:17I want to cut it and eat a piece, make it with a sandwich.
31:20I think it looks awesome.
31:22It's damn good.
31:23I agree.
31:24Good job.
31:25You got crap all over your face.
31:27I do?
31:27Yeah, you do.
31:28Oh, you just made it bad worse.
31:30You had butter cream.
31:30That's because you guys have always thrown a s**t.
31:32That's why.
31:33Yeah, I throw everything.
31:35You missed.
31:35You missed.
31:40We're making a golf cake.
31:43So I figure maybe the boys and me can go have a little competitive golf outing.
31:48The old guys versus the young guys.
31:50On the old guys team, it's me, my brother-in-law Joey, my brother-in-law Joe, and my brother-in-law Anthony.
31:56Oh, yeah.
31:58And on the young guys team, it's my son Buddy, my son Marco, my nephew Johnny, and my nephew Joseph.
32:04Seems like the boys are taking us a little more serious than we are.
32:08Matching pink outfits, which they think is cool.
32:12I think they don't have a chance against us right now.
32:13I think we look really good.
32:15And I'm feeling good, looking good, playing good.
32:18That's it.
32:19We need those shirts or knickers.
32:20Oh, it's right there.
32:22It's right there.
32:22It's right there.
32:24That counts.
32:24It's right there.
32:25Now the pink shirts just seem stupid.
32:30Oh, you guys are f***ing.
32:33I feel a little bad because we're out golfing and Sophia's back at the factory still working on a confirmation cake.
32:41I feel a lot of pressure to get this cake right because I want to show my dad that being a baker isn't reserved for the boys and the family.
32:49So I'm going to put the drages on while you finish painting that.
32:52Yep.
32:52And then you can put everything else on the thing.
32:56Obviously, times have changed and women are allowed in the back now.
32:59But in our family, it's still a bit of a boys club.
33:05Nice, Joe.
33:05Are you f***ing serious, Sean?
33:11They went off the green.
33:13I got it!
33:16There's par.
33:17Da-da!
33:18They're a bunch of old men.
33:19They've done nothing better to do but play golf.
33:20They play all the time.
33:22Well, this is for par.
33:24So they're the par.
33:25We're just not as experienced yet.
33:28Boom!
33:28Boom!
33:30Clown cars.
33:31The clown cars.
33:31Clowns!
33:32That's all it is.
33:34Yeah.
33:34I'm told them, man.
33:37Just don't push it all the way down.
33:39Yeah.
33:40You can go down a little bit more.
33:42Should not all the way.
33:43And I push it.
33:44Put a cross on top, the gold accents around the top, on the sides.
33:49And on the bottom, it says Marco and Carlo's names.
33:52I know how much my dad values traditions, so I'm making sure to add touches that are significant
33:58to our family.
33:59The dogwood flower is very traditional.
34:02We've all had them on our communion cakes and confirmation cakes.
34:05It symbolizes the Father, the Son, and the Holy Spirit.
34:08It's beautiful.
34:14Oh, wow.
34:15Swing and a miss.
34:18Nope.
34:19Not a golfer.
34:19Oh, my God.
34:22It's a blowout now.
34:23Oh, my God.
34:25It's a massacre.
34:27Oh, wow.
34:30I love it.
34:31Yeah, I think it came out good.
34:31I think you did a really good job.
34:33No, for real, for real?
34:34For real, for real.
34:35You did a good job.
34:37Thanks.
34:37I wanted the cake to look perfect.
34:39I wanted everything to be centered and squared off how it had to be.
34:43It just looks absolutely amazing.
34:45I just hope my dad thinks so, too.
34:46So the golfing's done, but now it's time to deliver this cake to the social club.
34:54I got it.
34:54I'll pull you here.
34:56I got it.
34:57The cake is all ready to go, so now we've got to get everything in the truck.
35:00There you go.
35:01So we can get it over to the La Dona de Martini Society in Hobo.
35:06You couldn't have handed it to me?
35:08Right.
35:09You really needed to do that?
35:11Okay, one, two, three.
35:13It's not that bad.
35:15Up.
35:15I'm up.
35:15I'm up.
35:16Okay.
35:19What the f***?
35:20It's heavy.
35:20What about for if it goes forward?
35:23It's not going forward.
35:24You've got to go drive nice and easy.
35:27All right.
35:27Good.
35:31Come on, Uncle Dan.
35:32Get in the car.
35:34You driving?
35:35Yeah, I'm driving.
35:36Get in the car.
35:39All right, Marco.
35:40You better get it there one piece, okay?
35:43Understood.
35:44All right.
35:46Easy.
35:46Nice and easy.
35:48Easy, man.
35:49Oh, we're good.
35:50Easy.
35:51Don't tell me we're good.
35:52Easy.
35:57Oh, we're good?
35:59It definitely slid.
36:01Definitely slid back.
36:02Yeah.
36:04What kind of driver are you?
36:06It slid back.
36:07It slid.
36:09That's because you like to push on the gas.
36:12I think it's all good, though.
36:15It all looks good.
36:15All right.
36:17There you go.
36:17Did you get any?
36:18All right, guys.
36:26The mutz is ready, so if you guys want to come and taste the mutz and the proshoot and the
36:33focaccia is there, so help yourselves.
36:40Watch your step, guys.
36:41Heads up.
36:42What do you think, guys?
36:49All right.
36:50Suck it in, everyone.
36:51Good job.
36:52I was going to say.
36:53I was going to say.
36:54He personalized the cake for us and the outing.
36:58Yeah.
36:58I mean, Buddy knows us.
37:00He knows this club.
37:01It's been a part of his family.
37:02He's supported us for years and years.
37:03So the details in that cake were over the top.
37:05I think he really got it down to the T.
37:07Not literally to the T.
37:09Very nice.
37:10Beautiful cake, guys.
37:11Beautiful.
37:11Beautiful cake.
37:12Beautiful.
37:13Beautiful.
37:14Beautiful.
37:14I got to tell you, I got a little treat for you guys.
37:20All right?
37:20You guys can tell me and tell me I finally made you Spumoni.
37:24Oh.
37:27I've been asking him.
37:29Oh, when I bring out the Spumoni, people go wild.
37:32Spumoni time.
37:33Go ahead, baby doll.
37:34Oh.
37:37We got Spumoni.
37:39Yay.
37:41Spumoni.
37:42We got to get a piece of Spumoni.
37:45Oh, you got to open it.
37:48I can do it right on there, actually.
37:50Okay, that's it.
37:51I like it.
37:52I like it.
37:53That's a nice slice, dude.
37:54That's 8, 2, and 4.
37:55Everybody gets one piece.
37:56Oh, you want it like this.
37:56Yeah, I didn't see you back there.
37:58Pass it out.
37:59You ready?
38:00Pass it out.
38:04Pass it out.
38:05Yep.
38:06Put it on.
38:06On the money, bro.
38:08On the money, bro.
38:10We still remember how to do it.
38:12The Spumoni was crazy good.
38:14It took me back to years and years ago when our families were together.
38:19This brings back a lot of memories.
38:22I mean, it brings it back to the days when we always made this Spumoni.
38:26And I got to say, it was delicious.
38:28At the end of the day, it was amazing.
38:30I got to go back to the old social club, see people I haven't seen in a long time.
38:37Grandpa made his wedding cake.
38:38Yep.
38:39Glad no one.
38:40Yeah.
38:40Good grandpa.
38:41Grandma, yeah.
38:42Being able to pass on these traditions makes Spumoni, play golf with my kids, make a great cake.
38:49I mean, I can't ask for better than that.
38:53This is why I do this.
38:55God bless all you guys for all the hard work.
38:58To keep our roots and traditions alive just means a lot.
39:02And here's to another 100 years.
39:03I can't believe my two youngest are old enough to be confirmed.
39:24I mean, time flies.
39:26I remember when Marco was born.
39:29It was like yesterday.
39:29I feel like we were just celebrating Carlo's first birthday.
39:56Nuts.
39:57I'm getting old.
39:59I'm so proud of you guys.
40:12You guys did an amazing job.
40:15And you know what?
40:17My greatest accomplishment is you guys, my family.
40:24Some more than others.
40:26Sometimes work sucks and machines break or this happens or cakes or long days and you're tired.
40:32But when you get when you're family and you're all together, it's why we do it.
40:37Because family is everything.
40:40Sophia, go get the cake, baby.
40:43I'm definitely a little nervous.
40:46I'm the first woman in my family to make a cake like this.
40:49But I think it's starting to evolve.
40:52Now it's time for me to not be pushed into a corner.
40:57Bring in the cake.
40:58Oh.
41:02Yeah, right there.
41:04The girl's got hidden talent.
41:06What do you guys think, huh?
41:08My baby girl.
41:09Wow.
41:11Sophia, Sophia.
41:12While Junior had a lot of hands-on experiences in a bakery, up until now, Sophia's only learned the business side of things.
41:20But after seeing what Sophia did on his confirmation cake, she definitely's got my knack for decorating.
41:27You know, we keep talking about Junior running the empire.
41:32Sophia might be running the empire.
41:35Junior, you're being very generous.
41:53Ever since she was little, like, I've always done the baking, she's always been the person selling at the bakery.
41:58But it turns out that my sisters can bake pretty well, too.
42:01I want to take over this place, so I'm kind of nervous to see what ends up happening.
42:07Sophia might be bigger competition than I thought.
42:11Girl power.
42:15It's savory with the butter and the sweet raspberry.
42:20You like it, huh?
42:22That's good.
42:23Let's go cake.
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