Cake Boss (2009) s01e04 Episode Script

BUDD Y: On this episode of "Cake Boss" Dude! It's the start of the wedding season.
Everybody around here has got to be organized so we can get everything done.
-That's not our cake.
-STRETCH: That's not your cake? -No.
-No.
BUDD Y: These guys wanted a cake the size of a roulette table and wheel for Saturday.
Are they nuts? You got to do this cake, or you're putting me in a bad situation.
You weren't standing here watching them?! I get yelled at 'cause of everybody else! We're screwed.
We don't have a backup plan.
This is Carlo's Bakery.
Sugar Every week, thousands of cakes and pastries go out these doors.
Oh, sugar, sugar This is the crew.
Mia famiglia.
We're gonna take this bakery to the top.
They call me Buddy.
I'm the boss.
Sugar Oh, sugar, sugar Come on, guys.
This is it.
It's the start of the wedding season.
You know, we probably have 45 wedding cakes this weekend.
That's a lot of wedding cakes.
You know, the wedding-cake process is a long line of people who get involved and touch a wedding cake.
It's just not me doing all the work.
Everybody around here has got to be organized so we can get everything done.
You have no idea what we're in store for.
They are just gonna come after us, cake after cake after cake, and we just have to take them down one at a time.
'Cause if we don't, we're gonna be in big trouble.
Let's get cracking.
I n addition to all these wedding cakes I've got, I also got a big specialty cake this week for a client you really can't say no to.
So, uh, what's the occasion? Well, we have one of the guys at the club, he's gonna be nominated as man of the year, so we want to get a special cake made up for him.
How do you get nominated to be man of the year? You know, he does a little bit of this, a little bit of that.
He helps the community.
You know, he's the boss.
He's the boss.
It's got to be big.
Maybe like in a casino theme.
Like a roulette wheel.
Has to be authentic.
The numbers put perfectly in the right order, in sequence, Really almost like you're at -- Like you're not gonna know it's a cake.
You're gonna know it's like a roulette wheel, and you're actually playing there.
You got to do this cake, or you're putting me in a bad situation.
I definitely want to do the right thing by you guys, so I'm gonna try my -- try my best to get this started and do it right.
So I'm gonna go big on this thing.
I'll make a long, green roulette table with all the numbers and everything.
And you got to have the wheel.
It's gonna look like wood on the outside, and the inside is gonna spin.
Ladies and gentlemen, place your bets.
The most important part was to get the wheel in the middle spinning.
And I know I need, like, a lazy Susan or a turntable in there.
We're gonna cover that in pound cake.
That's what I use when I got to sculpt tricky stuff.
We're gonna carve it down to a cone shape so it looks like a real wheel.
-Cut a 13-inch hole out.
-13 for sure? BUDD Y: Mauro is gonna get started on shaping the outside of the wheel.
We cut the vanilla sponge cake and stack the layers.
Then we ice it with buttercream.
We got to give the buttercream time to set before we put the fondant on it.
-I'll be right back.
-Okay.
-Hi.
-Hi.
-Um, I'm here to pick up a cake.
-Okay.
-Cream-puff cake.
-Sure.
Guys, do you have a cream-puff cake ready upstairs -- "Happy Birthday, Mom"? JOEY: What cream-puff cake? We ain't got a slip for that.
You didn't do any cream-puff cakes today? Well, you guys have to make this cake now.
The lady's here to pick it up.
I mean, it was for 11:00 pickup, and now it's not ready.
Help me look for this slip, because, Mary, they said that they didn't do any cream-puff cakes today, and this lady's here to pick up this cake.
She has a receipt.
BUDD Y: We get hundreds of cake orders every week.
So we write a slip for every cake order.
We'll do the French cream, some fresh strawberries.
BUDD Y: That's what's telling you what's inside the cake, how many people, what it's for, what's gonna happen.
Whatever that slip says is law.
Once the order is written up, it goes into a slot by what day we got to make it.
After the cake is made, the slip goes underneath the cake.
That slip is supposed to go with the cake on delivery all the way till the cake is put on the table.
Oh, wow.
The slip is huge.
This isn't some kind of computerized system.
We're old-school.
We've been doing it this way for a hundred years, and it works MARY: Hurry up and send it down 'cause the lady is missing her party.
most of the time.
Okay, the cake is ready.
It looks beautiful.
[ I ntercom beeps .]
-MARY: Buddy? -What? All the water's brown.
Tell Sal.
Tell Sal not to use any water.
Nobody drink any water.
Tell him not to make any mixes.
Tell him there must be a water-main break or something.
Try to find out what's going on.
All the water's brown.
Tell Sal not to use any water.
Nobody drink any water.
Tell him not to make any mixes.
Quart of water.
BUDD Y: So today we had this problem with brown water coming out of the taps.
And I gave very specific instructions that nobody's supposed to use the water.
But does anybody listen to me? Of course not.
-[ I ntercom beeps .]
-MARY: Buddy? You better check downstairs, 'cause I think they're using that brown water.
But didn't I say not to use the water? Didn't I say not to -- Hey, he told me to use the water! Was I in here? I was outside! I said not to use the water! You were next to me, and I show you the water! You said go ahead, put it inside! -BUDD Y: Look, it's brown! -It's brown, yeah! MAN: Take it easy.
Don't get excited.
BUDD Y: You want to drink it?! And you weren't standing here watching them?! He's the senior guy.
He told him to use it! It's not a joke, okay?! Throw it in the garbage! Okay? Go get water! Go get some water! All right, we throw this in the garbage.
Ugh.
I mean, it's just a little thing! Come on, guys.
Let's do it.
We got to get all hands on deck for this roulette cake.
Me and Remy will fill this.
You start cutting this, okay? But I need that other sponge, too.
Remy cuts the sponge, and we start going to work.
We lay out sheets of vanilla cake in the shape of the table and cover those with chocolate fudge Lot of fudge.
Delicious.
and another layer of vanilla cake covered in buttercream icing.
The whole thing gets covered in green fondant so it looks just like a roulette table.
I started icing up the wheel.
I sent Tone-Tone to cut out the little numbers, you know, for the board.
Those numbers are cut from rolled-out fondant.
And then he puts them on red and black fondant circles to make the roulette markers.
I had Mauro figuring out the way all the numbers were gonna go on the wheel.
After we cut out the little squares, I had Daniella painting the numbers with a brush, with an edible, silver paint.
Then we started painting the outer part of the wheel.
To get the mahogany wood finish that we go for, we take the gel color -- yellow and brown -- and we kind of just paint with a fan brush, and we get the wood grain in it, you know, so that it's a little streaky.
Once we get the table covered and done, we can start building the wheel.
If we did our job right, this thing should spin just like a roulette wheel.
-We only need two quarts.
-FRANKI E: Help me with the door.
-Dude! -I'll help you.
-You'll help me? -Yeah, I'll help you.
What the hell was that for? 'Cause you got me in trouble, too.
-I got you in trouble? -Yeah.
No, no, no, no.
I'm the one that had to go get water 'cause you guys screwed up! He screwed up, not me.
I don't care who screwed up.
I'm getting tired of this.
I get yelled at 'cause of everybody else.
Last time, it was the sugar.
They did the count wrong.
This time, it's the water.
Why do I always get blamed for stuff? Somebody's got to get the blame.
It ain't me.
Make sure you don't brew no coffee, Madeline.
Make sure you brew no coffee.
No, we're not gonna brew any.
Should we get bottled water? Thank you.
This water's clear.
This water is clear.
They're saying that the water is usable.
They had to change a valve or something.
That's why it was brown.
But they said it's not because it's dirty.
BUDD Y: So the brown water was just a temporary thing.
But it was still a big distraction, and we all got to focus.
I got to jump from one complicated cake to the next complicated cake.
And I have to be focused on one thing, turn it off for a second, go to another cake, and focus on that.
Come on.
What is this, coffee break? Let's go.
Get the molds out.
Let's rock 'n' roll.
Ain't got all day.
This cake is a special cake.
It's for two grooms.
And I think these two guys are gonna love it.
The concept of this cake was old movie theater -- gold leafage, you know, red walls, and stuff like that.
And that's really what I wanted to do.
To match the theater, I covered the cake in dark-red fondant, and then I add gold lace.
The next step what I have to do is take fondant and gum paste and mix it together and put it in a lace press mold.
Go down and pull.
Bella.
Beautiful.
And then you have to cut it out in the shape that you want it, which is time-consuming.
Gonna take these lace appliques, and we're gonna paint them in an edible gold paint.
And I start to put them on the cake.
And there's really not a right or wrong.
I have to put them on till I see my vision coming through.
'Cause this cake is so different, and it's just so gonna fit in the movie theater, like that old red-and-gold feel to it, so I'm really happy with it.
We're gonna start on this cherry-blossom cake.
It's a five-tier monster covered in cherry blossoms.
So this cherry-blossom cake is one of my favorite cakes.
You know, very clean-lined, iced perfectly, white fondant.
Start rolling.
And I use chocolate-fondant branches, and I kind of scatter them all up the cake.
As I put the branches up the cake, it's my vision.
It's what I want to see.
The branches kind of like majestically climbed up the cake, and it looked awesome.
The hardest part of this cake is definitely to make the flowers.
Handmade gum-paste cherry blossoms, okay, which are 100% edible.
It's painstaking work.
You know, there's a lot of little details in it.
Okay, so you got one down, 350 to go.
-350? -[ Laughs .]
[ Sighs .]
BUDD Y: While Toni paints all those flowers, I want to get back on the roulette cake.
We'll cut a circle out and just put it on top and then paint that wood grain.
As I'm making this cake, I'm saying to myself, I don't want to disappoint these guys.
I got to make this cake right.
Easy.
I get the wheel in place, and then all of a sudden The cake is hitting here.
You got to lift this.
Quick.
MAURO: Not all the same.
Know what I'm saying? -Maybe slid when you -BUDD Y: It's hitting there.
MAURO: I'm telling you, it's the numbers.
BUDD Y: It's not the numbers.
23-- Look how much lower that is.
BUDD Y: See, it's right here that it's hitting.
It's just got to go a smidge this way.
Maybe you should just shave that.
And I had to just center the wheel so that it would go right.
And all of a sudden, she starts spinning, and I am like, "Whew.
Thank God.
" Come on.
Let's do this.
I'm going as fast as possible.
I don't want to eff this up.
You know? BUDD Y: Mauro's almost done piecing together the grid pattern on the roulette table.
Tony's using food coloring to finish up the details on the gum-paste chips.
We just got to get the number markers in place on the layout, and we're almost there.
How many roulette wheels spin like that? Look at that.
Look at that.
Pick a number, pick a number.
It's all edible.
This is the real deal.
I'm putting in my favorite number -- 31 black.
All right, guys.
Good job.
It's time for the best part of making a cherry-blossom cake.
Once I start sticking those little flowers everywhere, man, the cake just comes to life.
It looks like the tree in front of your house is blooming right on the cake.
All right.
All done.
I really like this cake.
This is a sexy cake.
-WOMAN: Looks good.
-BUDD Y: Very sexy.
I was really happy with the way this cake came out.
It was a beautiful cake.
When Stretch comes into the bakery, his first job is to look over the delivery list.
After he knows where he's going, he's supposed to get the cakes, make sure that the slips coordinate with the delivery list, and go to the delivery.
Ooh.
This is a heavy one.
BUDD Y: If something goes out of place, it's not on the right date, you could be in big trouble.
-Got it? -Yeah.
BUDD Y: Especially during wedding season, I mean, Stretch can have 25, 30 deliveries in a day.
STRETCH: Hopefully everything goes smooth with this five-tier in the back.
It seems pretty sturdy.
As long as they keep it cold, it should be all right.
This is where all the bumps are.
[ Thudding .]
This is the cake for tonight.
No.
That cake is not for tonight.
Our wedding cakes are here already.
-You sure? -Positive.
Do you know if anybody ordered a cake that's similar to this? I think they have one ordered for tomorrow.
Really? Do you guys have room in the fridge? -No.
-All right.
DANN Y: Hello? What's up? So I have a cake here.
Apparently it's not for tonight.
It's for tomorrow.
Yeah, well, I didn't see the slip.
BUDD Y: You got to look at the slip and see the dates.
And he didn't do it.
This is a mix-up which definitely could have been avoided.
MAURO: What did they say at the Westmount? He was like, " It's not for today, and I got no room in my fridge.
" -What did you do? Bring it back? -Yeah.
Buddy seemed a little pissed, but There's nothing you can do about it, my friend.
It'll be okay.
I guess I'll bring it back there tomorrow.
I mean, a mix-up like this makes us look like a bunch of morons, and we're really not.
DANN Y: We don't want no more mistakes today, okay? Please.
STRETCH: I'll do my best, Danny.
I'll do my best.
You know how to get to this place, right? BUDD Y: After the mix-up with the cherry-blossom cake, Stretch needed to deliver the wedding cake to the two grooms at the old theater.
Hey, hey, hey.
I have your cake, actually.
Right over here if you'd like to take a look at it.
-Sure.
Let's go.
-Let's go.
Um -That's not our cake.
-STRETCH: That's not your cake? -No.
-No.
What was the cake that you ordered supposed to look like? -Red and gold.
-It was a red-and-gold cake.
Oh, okay.
BUDD Y: How do you mess this up, Stretch? Like, it's a theater.
It's red.
It's gold.
Like, it doesn't fit, this purple-floral cake.
But then again, Stretch don't read the slips.
If he would have read the slips, it would have said red-and-gold cake.
This isn't a red-and-gold cake.
This is a purple cake.
Let's just get this one out and get the real one in.
Sounds good to me.
All right.
All right.
Let's make it happen.
Thank you.
STRETCH: Twice in one day? Really? I'm starting to see little flaws in the slip system and how, you know, one little thing can lead to another.
And, you know, there's a lot of other people who are gonna get blamed besides Stretch.
Stretch was able to get the right cake and make the people happy.
-This is my happy face.
-[ Laughs .]
Thank you.
Good save.
-High five.
-Nailed it! BUDD Y: We got one last delivery today.
But I know this one's gonna go right because I'm gonna deliver it myself.
All right, let's go, let's go.
We got to get this cake to the local social club, but this thing's a monster.
-Got it? -FRANKI E: Yeah, I got it.
BUDD Y: Let's keep it nice and low.
You got to get your hand up here.
-I'm gonna let go of the door.
-BUDD Y: Easy, easy.
Ah! Lay it on the railing.
Stay on the railing.
Take a deep breath.
This is gonna be all in one shot.
Slide it down.
Slide it down.
Keep it up a little higher, Mauro.
Go.
Go, go, go.
No, no, no.
Wait.
Danny, you're gonna come around to my side.
I'm gonna pass it to you.
Get it down.
Down, down, down, down.
Get out, Remy.
Get out.
You got it.
You got it.
Yeah, but I lost my friggin' hand.
BUDD Y: Open the door.
DANN Y: Door's open.
BUDD Y: Frankie's end in first.
I got to bring this cake to a social club, and I'm like, " I'm taking my big boys with me.
" I'm taking Mauro.
I'm taking Danny.
I'm taking Frankie.
You never know.
If they don't like the cake, I got the right crew with me.
I'm pulling up to the place.
I see guys sitting outside, giving me looks like, "You looking at me?" Really, really old-school kind of guys.
So I open up the back of the truck, and I'm like, "Whew.
" The cake got here in one piece.
No problem.
I was really happy with that.
DANN Y: Go on the other side.
Wow.
Ready? Watch your step over here, all right? The first two guys I see are the guys who ordered the cake.
-We did a good job? -Excellent, excellent.
You like it? It looks good? Thank you, guys.
I appreciate it.
I didn't want to let you down.
And they're like, "You did good.
You did good.
" I'm like, "Whew.
Thank God.
That'll get these two guys off my back.
" -Watch this door.
-Watch.
Nice and easy.
Okay.
We're in business.
BUDD Y: Okay, guys.
Easy.
So we get the cake inside.
We get it up on the table.
And the boss is playing cards.
They call him over.
They say, "Oh, come look at the cake.
" He's looking like he's buying a new car, making sure that there's no scratches on it.
M y heart is racing.
Ba-doom, ba-doom, ba-doom, ba-doom, ba-doom.
-You like it? -Fantastic cake.
I'm glad.
I was like, "Whew! Thank God.
" After that moment, everything changed.
They welcomed me in like one of the family.
Thank you so much.
Thank you.
Thank you.
It was a great feeling.
You know what? It's the end of the week, I did all my cakes, and the main thing is I was happy with them.
I know we're not the most organized operation in the world.
But everybody got their cakes this week, they all loved them, and, most importantly, I didn't get whacked.
I get that breather for like one day, and then chaos starts again.