Home
Videos uploaded by user “Cakehouse”
The Cake Boss Reveals His Secret Cannoli Cream Recipe - MUST WATCH! | Welcome to Cake Ep07
 
03:26
It's creamy, it's fluffy, it's Buddy Valastro's secret cannoli cream recipe, baby! Watch now to see the Carlo's Bakery secret recipe you've been waiting for. Click SHOW MORE to see the full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 CANNOLI CREAM RECIPE Ricotta Cheese, impastata 4 lbs. 8 oz. Sugar 1 lbs. 8 oz. Vanilla 1 Tbsp. Cinnamon oil 2-3 drops Chocolate chips 4 oz. Total yield: 6# 4 oz. Method: • Make sure to measure all your ingredients and gather all equipment before starting • Place tabletop mixer with paddle attachment on work area, then place the impastata cheese into mixer bowl, mix the cheese on 1st speed to combine and smooth • Add granulated sugar next, allow to mix in completely and dissolve, the texture will now change to a smoother consistency • Next is the vanilla, cinnamon oil, and chocolate chips (optional: if you don't want to mix in the chocolate chips, you can use to sprinkle at the end, but we always have chips in our Cannoli’s) • Once all ingredients are added mix only until incorporated, place in pastry bag and into the refrigerator until ready to pipe and serve. Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producer: Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Production Manager: Yuna Ma Production Assistant: Marc DeBlasi Editor: Andy Mills Music: artlist.io 2018
Views: 248543 Cakehouse
The Cake Boss's Flamingo Pool Party Cake in Under 5 Minutes! | Cool Cakes 04
 
05:04
There's no better summer cake than the Cake Boss's Flamingo Pool Party Cake made with a fresh donut in under 5 minutes, Hoboken style! Watch now to see Buddy put this awesome, delicious cake together! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producers: Chad Durkin and Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Assistant Camera: Matt Antonucci Intern: Jack Smith Editor: Andy Mills Music: artlist.io 2018 Contact: [email protected]
Views: 332717 Cakehouse
Perfect Buttercream Icing Secrets Revealed | Welcome to Cake Ep09
 
06:07
Carlo's Bakery uses the freshest, fluffiest Swiss buttercream icing. The Cake Boss not only reveals the secret to making it, but also shows off some of his piping skills. Click SHOW MORE for full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Buddy Valastro's Swiss Buttercream Recipe A light egg white based icing slightly flavored with vanilla and made with all butter. Yield: 879 g/31 oz/1# 15 oz Egg white, Fresh 191 g/7 oz Sugar, granulated 232 g/8.2 oz. Butter, unsweetened 448 g/1# Vanilla Extract 28.35/ 1 oz. Modification: For Chocolate: add 34 g/1.19 oz of dark chocolate to 100 g/3.52 oz butter cream Directions: • Setup mixer and whip attachment and sanitize mixer with lemon juice or make sure it very clean. • Take egg whites and sugar, combine and heat to 115 F or till sugar is dissolved, place bowl onto mixer and whip until meringue is at firm peak. • Once meringue is cooled and at 3x the volume, add fat in slowly portion-by-portion until blended. • Once smooth, use as needed or flavor as desired. ***Chef tip: I prefer to store it 12- 24 hours before using to allow buttercream to settle. I then use a paddle attachment to remix and paddle until light and fluffy, then use. Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producer: Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Production Manager: Yuna Ma Production Assistant: Marc DeBlasi Editor: Andy Mills Music: artlist.io and https://www.bensound.com/royalty-free-music SFX: http://www.freesfx.co.uk 2018
Views: 388938 Cakehouse
6 Tips to Make Better Cakes from The Cake Boss | Welcome to Cake Ep05
 
04:33
Need a last-minute delicious cake, but you're short on time or ingredients? Cake Boss Buddy Valastro shows us six tips and tricks to turn any regular baker into a Cake Macgyver! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Starring Buddy Valastro Executive Producer: Art Edwards Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn Director of Photography: Justin Abbate Camera: Daniel Nevanpera Art Director: Kenny Cahall Art Coordinator: Angela La Coordinators: Marissa Perl & Keith Wempe Editor: Matt Antonucci Music: artlist.io 2017
Views: 324180 Cakehouse
The Cake Boss Shares 3 Mistakes You Don't Want to Make While Baking | Welcome to Cake Ep01
 
02:05
Cake Boss Buddy Valastro explains three mistakes you don't want to make while baking. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Starring Buddy Valastro Executive Producer: Art Edwards Produced by Cakehouse Media and Andy Mills Culinary Producer: Erin McGinn Music: https://www.bensound.com/royalty-free-music 2017
Views: 126051 Cakehouse
The Cake Boss makes the BEST Valentine's Cake with Ganache | Welcome to Cake Ep06
 
04:05
You gotta see it to believe it! The Cake Boss shows us how to make ganache, then decorates a massive, romantic, and beautiful 3-tier chocolate cake for Lisa for Valentine's Day. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 CHOCOLATE GANACHE RECIPE 1 cup Heavy Cream 9 oz Semi Sweet Chocolate Add 2 Tsp of vanilla extract Double, triple, or quadruple this recipe to match the size of your cake Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producer: Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Production Manager: Yuna Ma Production Assistant: Marc DeBlasi Editor: Andy Mills Music: artlist.io 2018
Views: 317907 Cakehouse
Battle of the Batters! Box Mix vs. Scratch Mix! | Welcome to Cake Ep13
 
07:52
What cake is the best? Today the Cake Boss Buddy Valastro puts his Carlo's Bakery homemade from scratch recipe in a battle versus box mix to decide once and for all which cake is better. Which cake will win? Box mix or scratch mix? Watch now! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producers: Chad Durkin and Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Assistant Camera: Matt Antonucci Intern: Jack Smith Editor: Andy Mills Music: artlist.io 2018 Archival Footage from archive.org: "We Drivers (1935 edition)" Safety Training Video Published in 1936 by General Motors Corporation Contact: [email protected]
Views: 157170 Cakehouse
How to Make a Galaxy Cake the Cake Boss Way | Welcome to Cake Ep03
 
03:07
Want to impress your kids with a fun cake? Watch this video. Cake Boss Buddy's sons, Buddy, Jr. & Marco Valastro, show how to make an amazing Galaxy Cake perfect for kids. See more info for process. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 GALAXY CAKE RECIPE MIRROR GLAZE 2 cups Sugar ½ cup Water 1 cup Corn Syrup 1 cup Sweetened Condensed Milk ------------------------------------------------- ¼ cup Gelatin 1 cup Cold Water ------------------------------------------------- ½ lb White Chocolate Follow instructions on video. You can save this and reheat to use the left over. PROCESS - Start off with vanilla cake with a buttercream filling. - Now make the glaze. - Fill a bowl with white chocolate chips. - In another bowl you need to pour cold water over powdered gelatin. - Then in a pot cook water, corn syrup and sugar together. Mom or Dad should do this part. - Add sweetened condensed milk to the pot along with the gelatin and then pour all this over the white chocolate. - Mom or Dad can help blend and then put it through a strainer. - Now get 4 bowls and pour some of the glaze in each bowl. - Color them any color, but black, blue, pink and some purple will make the best outer space cake. - Blend 2 of each color lightly. - Pour them all over the cake to make a cool galaxy look! - Add some stars and sparkles and make it look really out of this world! - Use edible sparkles to make your cake shine. Starring Buddy Jr. & Marco Valastro Executive Producer: Art Edwards Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn SFX: http://www.freesfx.co.uk MUSIC: https://www.bensound.com/royalty-free-music 2017
Views: 217768 Cakehouse
The Cake Boss Makes An Ombré Cake with Rosettes Look EASY | Welcome to Cake Ep08
 
04:00
If you've ever wanted to learn to pipe rosettes or make an ombré cake, this is the video for you. Watch Cake Boss Buddy Valastro pipe beautiful purple rosettes on a cake that tastes as good as it looks. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producer: Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Production Manager: Yuna Ma Production Assistant: Marc DeBlasi Editor: Andy Mills Music: artlist.io 2018
Views: 339897 Cakehouse
Egg Balls (Meatless Meatballs) | Easy Italian w. Lisa Valastro Ep03
 
05:51
Lisa, wife of The Cake Boss, shares her recipe for egg balls, also known as meatless meatballs, perfect for a delicious family meal and vegetarians! Click SHOW MORE for the full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Lisa on Instagram and Twitter: @lisavalastro4 For business inquiries, please contact [email protected] EGG BALLS (MEATLESS MEATBALLS) RECIPE • 12 Eggs • 5 cloves Garlic, crushed • 1-2 cups Pecorino Romano Cheese • 1-2 cups Parmesan Cheese • 1 cup Seasoned Bread Crumbs • ½ cup Fresh Parsley, chopped • 2-3 Tbsp. Extra Virgin Olive Oil • 1 Tbsp. Pepper • 1 Tbsp. Salt • Fresh tomato sauce *as linked in description bar DIRECTIONS: • Crack the eggs into a bowl • Add Parmesan and Pecorino Romano cheese • Add fresh parsley, salt and pepper • Using garlic press, add cloves of garlic and mix with fork or whisk • Add 2 Tbsp. extra virgin olive oil and mix well • Slowly add approximately 5 Tbsp. breadcrumbs to mixture one tablespoon at a time, mixing well as you go • Add another 3 Tbsp. breadcrumbs to egg mixture and mix well • Let chill 10-15 minutes in refrigerator until mixture thickens • Remove from fridge • In 8-quart saucepot, bring your tomato sauce to a slow boil • Dip hands in olive oil so palms are covered (remove jewelry beforehand) • Spoon egg mixture into palms of your hands and roll to make shape of small round balls • Slowly and gently place each ball into the sauce *do not over fill sauce pot b/c egg balls will expand and you do not want them to stick together • Fill the bottom layer of saucepot with appx 15-20 egg balls, depending on the size of saucepot • Cover and cook for ten minutes, raising temp to medium-low until it comes back to a very slow boil • After the ten minutes, using wooden spoon gently turn egg balls over to make sure they are covered and not sticking together • Cover and cook another ten minutes • Spoon egg balls onto a dish or platter and garnish with grated cheese and fresh parsley Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producers: Tony Guglielmelli & Erin McGinn Recipe Writer: Michele Borzone Production Manager: Yuna Ma Art Director: Kenny Cahall Art Coordinator: Angela La Camera: Andy Mills & Marc Deblasi Coordinators: Marissa Perl & Keith Wempe Music: artlist.io SFX: http://www.freesfx.co.uk 2018
Views: 38859 Cakehouse
The Cake Boss cooks Chicken Piccata like a Boss!!! | Buddy V's Kitchen (BVK) EP01
 
06:50
Looking for a simple, easy dinner that tastes delicious? Watch now to see the Cake Boss cook up one of his favorite Italian meals, Chicken Piccata. It's mouth-watering good, trust me! Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Buy "Cooking Italian with the Cake Boss": http://a.co/hFi2v6M Chicken Piccata Recipe Serves 4 Prep Time: About 10 mins Cook Time: About 12 mins Kosher salt 1 ½ pounds thinly sliced chicken breast cutlets ½ cup all-purpose flour 2 to 3 tablespoons olive oil 3 to 4 tablespoons unsalted butter ½ cup dry white wine, such as Sauvignon Blanc 1 cup chicken stock or low-sodium chicken broth 2 small lemons, 1 juiced, 1 sliced into thin circles, seeds removed and discarded 2 tablespoons capers ¼ cup chopped flat-leaf parsley leaves 2 tablespoons finely grated parmigiano-reggiano Lightly salt the chicken cutlets on both sides. Place the flour in a wide, shallow bowl, and dredge the chicken in the flour, gently shaking off any excess, then place the pieces on a plate. Heat a large, heavy saute pan over medium-high heat. Add the 2 tablespoons of oil and 1 tablespoon of butter. When the butter melts and foams, add the cutlets in a single layer, working in batches if necessary to avoid crowding, and cook until browned on both sides, 2 to 3 minutes per side. (If working in batches, add an additional tablespoon of oil and butter between batches, and heat it before adding the chicken.) Transfer to a plate and cover loosely with foil to keep warm. Pour the wine into the pan, turn the heat to high, and bring to a boil, stirring with a wooden spoon to loosen any flavorful bits on a the bottom of the pan, continuing to cook until reduced by half, about 2 minutes. Pour in the stock and lemon juice, and stir in the lemon slices and capers. Boil and reduce, stirring, until slightly reduced and nicely thicked (it should coat the back of a wooden spoon), 3 to 4 minutes. Season with salt, bearing in mind that the capers are salty, then swirl in the remaining 2 tablespoons butter and the parsley. Divide the chicken among 4 plates and spoon some sauce over each piece. Top with the cheese and serve at once. Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producer: Tony Guglielmelli Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Production Manager: Yuna Ma Production Assistant: Marc DeBlasi Editor: Andy Mills Music: artlist.io SFX: http://www.freesfx.co.uk Recipe Source: "Cooking Italian with the Cake Boss" 2018 Contact: [email protected]
Views: 30424 Cakehouse
The Cake Boss and Carlo Invent a Fun Scratch Art Cake for Kids | Cool Cakes 10
 
05:08
The Cake Boss Buddy Valastro and his youngest son Carlo make a scratch art cake that you can actually draw designs on and then eat! Watch now to see this amazing creation take shape! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producers: Chad Durkin and Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Assistant Camera: Matt Antonucci Intern: Jack Smith Editor: Andy Mills Music: artlist.io 2018 Contact: [email protected]
Views: 101667 Cakehouse
The Cake Boss Reveals His Lobster Tail Recipe | Cool Cakes 11
 
09:56
The Cake Boss Buddy Valastro and his youngest son Carlo reveal their secret family lobster tail recipe and techniques. Click SHOW MORE for full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Lobster Tail Recipe Lobster Tail Dough: Yield: 32 pieces lobster tails 8.75 cups all purpose flour 2.5 cups water 1 tbsp kosher salt 3 to 4 cups shortening, vegetable ----- Method: Place flour, water, and salt into a stand mixer with a dough hook, mix on low speed until a uniform dough is formed (15-20 min). Lightly flour your work surface and place dough on it. Roll the dough as thin as possible ( you can use a pasta machine) by hand and evenly across the table Roll dough onto rolling pin and get set up for stretching. Place dough in front and work beneath the dough and stretching it to transparent. (dough may tear a little, its ok, but not to much) Beginning from the top, smear shortening over dough, start small and roll up the dough while stretching it out. continue to roll it up until you have a 2 inch diameter and 3-4 feet wide roll. Smear shortening over entire roll. Allow to rest 1.5-2.5 hours or covered overnight. Allow to come up to room temp and stretch the dough to even out the roll and shrink the pieces down. cut 4 inches off each end , then cut 3/4 inch slices of the roll to get the shell. Lobster tail puff batter 1 cup water 6 tbsp unsalted butter 1/8 tsp kosher salt 1 cup AP flour 4 ex-large eggs ------ Method: Place water, butter, and salt into a pot and bring to a boil over high heat, add flour and continue to stir until a uniform soft dough is formed. No visible flour lumps should be present after cooking about 2 min. Transfer dough to mixer bowl fitted with paddle attachment. Turn on high and allow steam to reside. Once steam stops, but dough is still warm, add eggs one at a time allow each egg to absorb into the dough, scrape in between additions. Once all eggs are added, scrape again, and get ready to use with lobster tails. Produced by Cakehouse Media Starring Buddy Valastro & Carlo Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producers: Chad Durkin and Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Assistant Camera: Matt Antonucci Intern: Jack Smith Editor: Andy Mills Music: artlist.io 2018 Contact: [email protected]
Views: 258086 Cakehouse
Awesome Pancake Cake by The Cake Boss | Welcome to Cake Ep10
 
04:48
Is this a real stack of pancakes or a cake in disguise? Watch The Cake Boss use his master cake skills to make a cool surprise dessert! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producer: Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Production Manager: Yuna Ma Production Assistant: Marc DeBlasi Editor: Andy Mills Music: artlist.io SFX: http://www.freesfx.co.uk 2018
Views: 220237 Cakehouse
The Cake Boss's Waffle Birthday Cake | Fast Cakes Ep06
 
03:42
If you like waffles, you have to watch Cake Boss Buddy Valastro show how to make a Waffle Birthday Cake - Hoboken style, baby! All you need are a few ingredients and a waffle iron. Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 WAFFLE BIRTHDAY CAKE RECIPE VANILLA CAKE 2 ½ cups Cake Flour 2 cups Sugar 2 cups Italian Custard Cream (recipe below) ¾ cups Vegetable Oil 2 ¼ tsp Baking Powder 1 tsp Vanilla Extract ½ tsp Sea Salt 4 extra large Eggs 1 cup Whole Milk Preheat waffle iron Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. ITALIAN CUSTARD CREAM 2 ½ cups Whole Milk 1 Tbs Vanilla Extract 1 cup Sugar 2/3 cups Cake Flour 5 extra large Egg Yolks 2 Tbs Salted Butter Put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. Starring Buddy Valastro Executive Producer: Art Edwards Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn Music: artlist.io
Views: 81530 Cakehouse
The Cake Boss's HUGE Ferrero Rocher Cake | Cool Cakes 15
 
05:21
This Ferrero Rocher is actually a cake and you gotta see it to believe it! Watch the Cake Boss work some of his genius on this chocolatey, delicious, huge cake creation! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producers: Chad Durkin and Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Assistant Camera: Matt Antonucci Intern: Jack Smith Editor: Andy Mills Music: artlist.io 2018 Contact: [email protected]
Views: 275886 Cakehouse
How to Make a Piñata Cake Perfect for Kids | Welcome to Cake Ep02
 
06:44
Sofia and Carlo from Cake Boss show us how to make the perfect Piñata Truck Cake for kids. The Cake Boss and Lisa Valastro stop by to check out the surprise. See below for process. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 PIÑATA CAKE RECIPE VANILLA CAKE 2 ½ cups Cake Flour 2 cups Sugar 2 cups Italian Custard Cream (recipe below) ¾ cups Vegetable Oil 2 ¼ tsp Baking Powder 1 tsp Vanilla Extract ½ tsp Sea Salt 4 extra large Eggs 1 cup Whole Milk Preheat oven to 350F Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Scoop into your forms and bake until cake tester comes out clean. ITALIAN CUSTARD CREAM 2 ½ cups Whole Milk 1 Tbs Vanilla Extract 1 cup Sugar 2/3 cups Cake Flour 5 extra large Egg Yolks 2 Tbs Salted Butter Put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. FUDGE ICING 2 ½ cups Unsalted Butter 5 cups Powdered Sugar 2/3 cups Cocoa Powder 1 Tbs Vanilla Extract ¼ tsp Sea Salt 3 Tbs Water Place butter in the bowl of a standing mixture fitted with the paddle attachment. Paddle on low for 3 minutes or until butter is smooth and starts to get light and fluffy. With the motor running on low, add the sugar 1 cup at time, only adding the next cup after the first addition is absorbed. Stop the machine and add the cocoa powder, vanilla and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to paddle until light and fluffy, 2 to 3 minutes. Starring Sofia, Carlo, Buddy & Lisa Valastro Executive Producer: Art Edwards Produced by Cakehouse Media and Andy Mills Culinary Producer: Erin McGinn Music: https://www.bensound.com/royalty-free-music 2017
Views: 460041 Cakehouse
Sand Art Cake by The Cake Boss | Cool Cakes 06
 
03:11
Inspired by the beach and the summer, Buddy shows how to make an awesome sand art cake that's fun for both adults and kids! What's even more awesome is the cake hidden under the decoration! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producers: Chad Durkin and Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Assistant Camera: Matt Antonucci Intern: Jack Smith Editor: Andy Mills Music: artlist.io SFX: http://www.freesfx.co.uk 2018 Contact: [email protected]
Views: 63248 Cakehouse
Cheesy Cacio e Pepe with a Kick - Lisa-Style! | Easy Italian w. Lisa Valastro Ep05
 
03:29
Looking for an easy Italian meal from The Cake Boss's wife? Lisa's cacio e pepe is the perfect pasta dish! It's fast, simple, and absolutely delicious! Click SHOW MORE to see the full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Lisa on Instagram and Twitter: @lisavalastro4 For business inquiries, please contact [email protected] CACIO E PEPE RECIPE • 1 lb. spaghetti • 1 Tbsp. salt • 2 Tbsp. butter • 2 Tbsp. Olive oil • 1 cup Pecorino Romano cheese • 1 cup Parmesan cheese • 1 Tbsp. fresh black pepper DIRECTIONS: • In a 12” sauce pan, bring to a boil a quart and a half of water, adding just 1 Tbsp. salt • Add pasta to boiling water, stirring occasionally so pasta will not stick together As the pasta cooks, the water will reduce • Once pasta has cooked appx 7-10 minutes and there is just a little water left in pan, turn off the stove • Add butter and olive oil into the pan • Mix well until butter has melted • Stir in Romano cheese and parmesan cheese • Add black pepper and keep stirring until well mixed Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producers: Tony Guglielmelli & Erin McGinn Recipe Writer: Michele Borzone Production Manager: Yuna Ma Art Director: Kenny Cahall Art Coordinator: Angela La Camera: Andy Mills & Marc Deblasi Coordinators: Marissa Perl & Keith Wempe Music: artlist.io SFX: http://www.freesfx.co.uk 2018
Views: 24833 Cakehouse
M&M Chocolate Chip Cookie Ice Cream Sandwich - Cake Boss Kids Style!
 
04:07
Son of The Cake Boss, Buddy Jr., takes his dad's chocolate chip cookies up a notch by adding M&M's and sandwiching them with ice cream to make the best dessert ever. Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy Jr. on Instagram: @buddyvalastrojr M& M Chocolate Chip Cookie Ice Cream Sandwich Recipe: Butter, unsalted 8 oz. / 2 sticks Sugar 1 cup Brown sugar ½ cup Salt 1 ½ tsp. Baking soda 1 ½ tsp. Vanilla 2 Tbsp. Egg, whole 1 each Milk, whole 4 Tbsp. All purpose flour 2 ¼ cup Chocolate chips 1 ¾ cups Total yield: 3 ½ lbs. Assembly: optional Store bought Ice-cream 1 pint Sprinkles, for edges 1 pack Method: • Make sure to measure all your ingredients and gather all equipment before starting • Place tabletop mixer with paddle attachment on work area, then place the butter and sugars into mixer bowl, mix only to combine and smooth • Add salt, baking soda next, allow to mix in completely and dissolve, then the egg, vanilla, and milk. • Next is the Flour and chocolate chips (optional: if you don't want to mix in or replace them, with anything else, go for it) • Once all ingredients are added mix only until incorporated, portion cookie dough by hand or with a scoop and dip into m & m’s, then place on tray to bake. • Bake at 350 11-12 min or until brown along the edges. Allow to cool through, then add your favorite cream or frozen yogurt and sandwich, enjoy. *** Buddy Tip***- refrigerate dough for 20 min before baking to control spreading of cookie. Starring Buddy Valastro Jr. Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn Recipe Written by Chad Durkin Production Manager: Yuna Ma Camera: Andy Mills & Brandon Lang Music: artlist.io SFX: http://www.freesfx.co.uk 2018
Views: 91003 Cakehouse
Spaghetti with a Delicious Twist - Roasted Tomatoes & Garlic | Easy Italian w. Lisa Valastro Ep04
 
04:47
The Cake Boss loves it, his kids love it, and so does Lisa. What's Lisa making this time? Her famous and easy-to-make Roasted Tomatoes & Garlic with Spaghetti. Click SHOW MORE for the full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Lisa on Instagram and Twitter: @lisavalastro4 For business inquiries, please contact [email protected] ROASTED TOMATO & GARLIC WITH SPAGHETTI RECIPE • 5 lb. Plum Tomatoes, sliced into appx 12 slices per tomato, seeds and pulp removed • 1 cup Extra Virgin Olive Oil • ½ Tsp Dry Oregano • 5 heads Garlic • ½ Tsp Black Pepper • 1 Tbsp Salt • 1 lb. Spaghetti • Fresh Parsley, for garnish DIRECTIONS: • Cut the top off heads of garlic and place on piece of aluminum foil • Drizzle olive oil over the exposed heads of garlic • Crumble the aluminum foil around garlic, as it roasts the steam inside will soften the garlic • Place in oven safe dish and roast 2 hours at 350 degrees • In a roasting pan, place the sliced tomatoes and drizzle with olive oil • Add salt, black pepper and oregano • Mix together, so tomatoes are coated • Place in oven and roast for 2 hours at 350 degrees • After garlic has roasted and caramelized, remove from oven • Squeeze each head of garlic into a bowl, mashing with fork to form a paste • In a sauce pot, add salt to water and bring to a boil, adding pasta • Boil pasta appx 7-10 minutes • When pasta is almost finished boiling, remove the tomatoes from oven • Gently spoon the garlic paste into the roasted tomatoes and mix well • Drain the pasta and add to roasted tomatoes • Toss well • Garnish with fresh parsley Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producers: Tony Guglielmelli & Erin McGinn Recipe Writer: Michele Borzone Production Manager: Yuna Ma Art Director: Kenny Cahall Art Coordinator: Angela La Camera: Andy Mills & Marc Deblasi Coordinators: Marissa Perl & Keith Wempe Music: artlist.io SFX: http://www.freesfx.co.uk 2018
Views: 23694 Cakehouse
How to Make Fresh Tomato Sauce | Easy Italian w. Lisa Valastro Ep02
 
05:19
Watch wife of The Cake Boss, Lisa, make her fresh, homemade tomato sauce, passed down from generation to generation to you! Click SHOW MORE for the full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Lisa on Instagram and Twitter: @lisavalastro4 For business inquiries, please contact [email protected] FRESH TOMATO SAUCE RECIPE ▪ 6 lb. Fresh Plum Tomatoes, quartered, w/ seeds and pulp removed ▪ 2 Onions, chopped ▪ ¼ cup Fresh Basil leaves ▪ 3-4 cloves Garlic, minced ▪ 2-3 Tbsp. Extra Virgin Olive Oil ▪ Pepper ▪ Salt DIRECTIONS: ● Quarter the plum tomatoes ● In a 8-qt saucepan, saute onions and olive oil for appx 3 min. until soft ● Gently add plum tomatoes and fresh basil leaves ● Add salt ● Mix and stir well. Cover and cook until tomatoes are soft, keep stirring every 5 to 10 minutes to ensure sauce will not burn. ● Uncover and let sit 5 minutes until stops bubbling ● Carefully place stick blender in the pot and slowly blend sauce just to remove any large tomato chunks *do not lift blender from pot or will splatter ● Using a ladle, carefully scoop out sauce and put through a food mill. Turn handle of food mill until all sauce is strained. ● Set sauce aside ● In saucepan, add 3-4 cloves minced garlic ● Add 2-3 Tbsp. Extra Virgin Olive Oil to saucepan ● Put stove on medium heat to brown the garlic. When garlic starts to sizzle, slowly add fresh tomato sauce to saucepan. Stir together ● Add pepper and salt to taste. ● Cook 30-45 minutes to reduce and thicken. Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producers: Tony Guglielmelli & Erin McGinn Recipe Writer: Michele Borzone Production Manager: Yuna Ma Camera: Andy Mills & Marc Deblasi Art Director: Kenny Cahall Art Coordinator: Angela La Coordinators: Marissa Perl & Keith Wempe Music: artlist.io SFX: http://www.freesfx.co.uk 2018
Views: 60414 Cakehouse
Make this Healthy One-Pot Meal Tonight | Broccoli & Pasta | Lisa's Home Cooking Ep10
 
05:00
Mixing broccoli and pasta is a quick and delicious one-pot meal that also gets The Cake Boss kids to eat their vegetables. Afterwards, clean up is fast and easy. Click SHOW MORE for the full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 For business inquiries, please contact [email protected] PASTA WITH BROCCOLI RECIPE • 1 large bunch Broccoli, florets only • 1 lb. Pasta Shells • ½ cup Extra Virgin Olive Oil, plus 2 Tbsp. • 4 cloves Garlic, crushed • 1 Tsp. Salt • ½ cup Grated Parmesan Cheese DIRECTIONS: • Trim florets from stalks of broccoli • Bring a pot of salted water to a boil • Add broccoli and boil for 15-20 minutes, until tender • Meanwhile, in a sauté pan heat ½ cup extra virgin olive oil • Stir in 4 cloves of crushed garlic and cook until it starts to brown. *do not let burn • Set aside • To check when the broccoli is tender, press broccoli against the side of the pot with a spoon. Once it is tender remove from the pot with a slotted spoon and reserve some of the water; about 1 cup • *keep the remaining water boiling • Add the pasta to boiling water and cook for 8-12 minutes • Drain pasta and return it to the pot • Drizzle with 2 Tbsp. extra virgin olive oil • Gently stir in the cooked broccoli, including the reserved water • Add ½ cup grated Parmesan cheese • Pour the sautéed garlic and oil mixture over the broccoli and pasta and stir well Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producers: Tony Guglielmelli Recipe Writer: Michele Borzone Production Manager: Yuna Ma Camera: Andy Mills & Marc Deblasi Music: artlist.io 2018
Views: 24489 Cakehouse
The Cake Boss Shows How to Make a Chocolate Decadence Cake | Fast Cakes Ep01
 
05:44
Cake Boss Buddy Valastro shows you how to make a fast and simple chocolate decadence cake. See below for full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Starring Buddy Valastro Executive Producer: Art Edwards Produced by Andy Mills and Cakehouse Media Music: https://www.bensound.com/royalty-free-music 2017 Chocolate Decadence Cake Recipe CHOCOLATE CAKE 1 ½ cup Cake Flour 1 ½ cup Sugar 8 Tbs Unsalted Butter 1/3 cup Cocoa powder 1 tsp Baking Soda ¼ tsp Baking Powder 1/3 cup Unsweetened Chocolate (melted) ½ cup Hot Water 2 extra large Eggs ½ cup Buttermilk Preheat oven to 350F Place flour, sugar, butter, cocoa powder, baking soda and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in hot water. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, add buttermilk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Grease your 7” cake pans, divide the batter into pans and bake for 25-30 minutes or until a cake tester comes out clean. CHOCOLATE GANACHE 1 cup Heavy Cream 9 oz Semi Sweet Chocolate
Views: 95257 Cakehouse
Nutella Crepe Cake, Cake Boss Style! | Fast Cakes Ep08
 
04:58
Twenty crepes slathered with delicious Nutella and strawberries? Yes, please! With ingredients from around his kitchen, The Cake Boss shows us how to make a Nutella Crepe Cake that is nicey-nice! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 NUTELLA CREPE CAKE RECIPE VANILLA CAKE 2 ½ cups Cake Flour 2 cups Sugar 2 cups Italian Custard Cream (recipe below) ¾ cups Vegetable Oil 2 ¼ tsp Baking Powder 1 tsp Vanilla Extract ½ tsp Sea Salt 4 extra large Eggs 2 cups Whole Milk Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. ITALIAN CUSTARD CREAM 2 ½ cups Whole Milk 1 Tbs Vanilla Extract 1 cup Sugar 2/3 cups Cake Flour 5 extra large Egg Yolks 2 Tbs Salted Butter Put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. NUTELLA WHIPPED CREAM 3 cup Heavy Cream ½ cup Sugar 1 cup Nutella Whip cream to medium peaks, add sugar. Whip to stiff peaks, fold in Nutella. Starring Buddy Valastro Executive Producer: Art Edwards Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn Director of Photography: Justin Abbate Camera: Daniel Nevanpera Art Director: Kenny Cahall Art Coordinator: Angela La Coordinators: Marissa Perl & Keith Wempe Music: artlist.io
Views: 88222 Cakehouse
Cake Boss Kids Make the Best Rainbow Tie-Dye Sprinkle Cake | Welcome to Cake Ep11
 
07:12
Watch the Cake Boss's kids Sofia and Carlo show you how to make a delicious, colorful Rainbow Tie-Dye Sprinkle Cake. Stick around to see Aunt Mary come by to taste test. For recipe, click SHOW MORE. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Sofia on Instagram: @FIAV_21 Follow Mary on Instagram: @CAKEBOSSMARY TIE DYE CAKE RECIPE VANILLA CAKE 2 ½ cups Cake Flour 2 cups Sugar 2 cups Italian Custard Cream (recipe below) ¾ cups Vegetable Oil 2 ¼ tsp Baking Powder 1 tsp Vanilla Extract ½ tsp Sea Salt 4 extra large Eggs 1 cup Whole Milk Red, Orange, Yellow, Green, Blue and Purple food coloring. Preheat oven to 350F Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Separate batter into 6 even portions. Add food coloring into each bowl and mix until incorporated. If you would like more vibrant color we suggest that you get Gel Food Coloring from your craft store. Scoop into your forms as directed in video and bake until cake tester comes out clean. ITALIAN CUSTARD CREAM 2 ½ cups Whole Milk 1 Tbs Vanilla Extract 1 cup Sugar 2/3 cups Cake Flour 5 extra large Egg Yolks 2 Tbs Salted Butter Put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until tick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. Vanilla Icing 2 cups Unsalted Butter 5 cups Powdered Sugar 1 Tbs Vanilla Extract ¼ tsp Sea Salt 3 Tbs Water (room temp) Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy. Contact: [email protected] Starring Sofia Valastro, Carlo Valastro, and Mary Sciarrone Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Camera: Andy Mills & Brandon Lang Music: artlist.io Cakehouse Media 2018
Views: 239888 Cakehouse
The Cake Boss's Gooey Caramel Apple Cake | Fast Cakes Ep07
 
04:51
How you like 'dem apples? The Cake Boss Buddy Valastro shows us how to take a box mix up a notch to make a Caramel Apple Cake perfect for Fall and Winter baking. Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 CARAMEL APPLE CAKE RECIPE VANILLA CAKE 2 ½ cups Cake Flour 2 cups Sugar 2 cups Italian Custard Cream (recipe below) ¾ cups Vegetable Oil 2 ¼ tsp Baking Powder 1 tsp Vanilla Extract ½ tsp Sea Salt 4 extra large Eggs 1 cup Whole Milk 2 Apples Diced Cinnamon Sugar Preheat oven to 350F Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Scale batter into your greased mold. Place apples on top and sprinkle with cinnamon sugar. Bake until cake tester comes out clean. ITALIAN CUSTARD CREAM 2 ½ cups Whole Milk 1 Tbs Vanilla Extract 1 cup Sugar 2/3 cups Cake Flour 5 extra large Egg Yolks 2 Tbs Salted Butter Put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. CARAMEL ICING 2 cups Unsalted Butter 5 cups Powdered Sugar 1 Tbs Vanilla Extract ¼ tsp Sea Salt 3 Tbs Water (room temp) 1 can Dulce de Leche Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy. Add Dulce de Leche or any other flavorings at this point (Nutella, Peanut Butter….YUM!) Starring Buddy Valastro Produced by Andy Mills & Cakehouse Media Culinary Producers: Erin McGinn Music: artlist.io
Views: 66365 Cakehouse
Cake Boss's Sofia & Marco make the BEST Ice Cream Sundae Cake EVER  | Welcome to Cake Ep12
 
05:25
Watch now to see the Cake Boss's kids Sofia and Marco make an over-the-top awesome and delicious ice cream sundae cake! Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Sofia on Instagram: @FIAV_21 Follow Marco on Instagram: @MARCO_VALASTRO ICE CREAM SUNDAE CAKE RECIPE CONFETTI CAKE 2 ½ cups Cake Flour 2 cups Sugar 2 cups Italian Custard Cream (recipe below) ¾ cups Vegetable Oil 2 ¼ tsp Baking Powder 1 tsp Vanilla Extract ½ tsp Sea Salt 4 extra large Eggs 1 cup Whole Milk 1 cup sprinkles Preheat oven to 350F Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Scoop into your forms and bake until cake tester comes out clean. ITALIAN CUSTARD CREAM 2 ½ cups Whole Milk 1 Tbs Vanilla Extract 1 cup Sugar 2/3 cups Cake Flour 5 extra large Egg Yolks 2 Tbs Salted Butter Put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until tick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. WHIPPED CREAM ½ cup Water ½ Tbs Gelatin 1 Qt Heavy Cream ½ cup Sugar 1 Tbs Vanilla Extract Bloom gelatin in water. Microwave for 20 seconds to melt. Add to cream while whipping. Add sugar and whip to medium peaks. Contact: [email protected] Starring Sofia & Marco Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Camera: Andy Mills & Brandon Lang Music: artlist.io SFX: http://freesfx.co.uk Cakehouse Media 2018
Views: 105144 Cakehouse
How to make DIY EDIBLE SLIME with Cake Boss's Sofia
 
03:08
Daughter of the Cake Boss, Sofia Valastro, makes edible gummy bear slime! No glue, all edible! Just gummy bears and corn starch! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 RECIPE • Gummy bears • Cornstarch • Food coloring • Edible glitter ------------------------------------------------------ • Place a few handfuls of gummy bears in a microwave-safe bowl • Microwave for 45 seconds or until gummy bears are melty • Carefully stir in 3 tablespoons of cornstarch • Add a few drops of edible food coloring and edible glitter (optional) • Mix with spatula or hands • Play and eat! Starring Sofia Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn Production Manager: Yuna Ma Camera: Andy Mills & Brandon Lang Music: artlist.io 2018
Views: 114894 Cakehouse
How to Make a Peanut Butter Crunch Cake | Fast Cakes Ep02
 
04:31
One of Buddy Valastro's best bakers, Chad Durkin, shows how to add a little flair to a moist chocolate box mix cake by making a fast and simple peanut butter crunch cake at Carlo's Bakery's headquarters. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 PEANUT BUTTER CRUNCH CAKE RECIPE CHOCOLATE CAKE 1 ½ cup Cake Flour 1 ½ cup Sugar 8 Tbs Unsalted Butter 1/3 cup Cocoa powder 1 tsp Baking Soda ¼ tsp Baking Powder 1/3 cup Unsweetened Chocolate (melted) ½ cup Hot Water 2 extra large Eggs ½ cup Buttermilk Preheat oven to 350F Place flour, sugar, butter, cocoa powder, baking soda and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in hot water. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, add buttermilk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Grease your 7” cake pans, divide the batter into pans and bake for 25-30 minutes or until a cake tester comes out clean. CANDIED PEANUTS 1 ½ cup Toasted Peanuts 2 oz Rum ½ cup Sugar PEANUTBUTTER ICING 2 cups Unsalted Butter 5 cups Powdered Sugar 1 Tbs Vanilla Extract ¼ tsp Sea Salt 3 Tbs Water (room temp) 1 cup Peanut Butter Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy. Add Peanut Butter or any other flavorings at this point (Nutella, Fudge….YUM!) Starring Buddy Valastro & Chad Durkin Executive Producer: Art Edwards Produced by Andy Mills & Cakehouse Media Culinary Producers: Chad Durkin & Erin McGinn Music: https://www.bensound.com/royalty-free-music
Views: 28230 Cakehouse
Delicious Crab-Stuffed Flounder - A Special Treat!|Lisa's Home Cooking EP16|Shore Edition
 
04:34
Watch Lisa make a special tasty treat, flounder stuffed with fresh lump crab, for her hubby, The Cake Boss! Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Lisa on Instagram: @LisaValastro4 For business inquiries, please contact [email protected] FLOUNDER STUFFED WITH CRAB MEAT RECIPE ½ lb. Lump Crabmeat 2 tbsp. Seasoned Panko breadcrumbs 2 tsp. Salt - 1 tsp. for crabmeat, 1 tsp. for “Lemon, Olive Oil dressing” 2 tsp. Black pepper - 1 tsp. for crabmeat, 1 tsp. for “Lemon, Olive Oil dressing” 1 Egg 6 Flounder Filets 3 tbsp. Extra Virgin Olive Oil, plus 2 tbsp. for drizzling on sheet pan 1 Lemon, juiced Paprika, for dusting *see separate link for “Garlic, Parsley & Olive Oil” mixture DIRECTIONS: • In a bowl, combine crabmeat, breadcrumbs, 1 tsp. salt, 1 tsp. black pepper and egg. Mix well and set aside • Line a sheet pan with aluminum foil and drizzle foil with extra virgin olive oil • Place flounder on cutting board and brush entire filet with the “garlic, parsley, olive oil mixture” • Spoon crab mixture onto one flounder filet. Gently roll it and place on the baking sheet. Repeat this step for remaining filets • Once all the flounder is rolled with crabmeat and on baking sheet, sprinkle with paprika • Bake in oven at 450 degrees for 15-20 minutes • While the fish is cooking, prepare the “Lemon, Olive Oil dressing” by combining the juice of 1 lemon, 3 tbsp. extra virgin olive oil, 1 tsp. salt and 1 tsp. black pepper. Mix well and set aside • Remove fish from oven and place on a serving platter. • Drizzle with “Lemon, Olive Oil dressing” and serve Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Tony Guglielmelli Recipe Writer: Michele Borzone Camera: Andy Mills & Matt Antonucci Music: artlist.io 2018
Views: 7105 Cakehouse
How to Make a Strawberry-Lemonade Cake | Fast Cakes Ep05
 
03:55
Baker Erin McGinn shows us how to make a fast and easy Strawberry Lemonade Cake from a vanilla box cake mix that would make Cake Boss Buddy Valastro proud! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 STRAWBERRY LEMONADE CAKE RECIPE VANILLA CAKE 2 ½ cups Cake Flour 2 cups Sugar 2 cups Italian Custard Cream (recipe below) ¾ cups Vegetable Oil 2 ¼ tsp Baking Powder 1 tsp Vanilla Extract ½ tsp Sea Salt 4 extra large Eggs 1 cup Whole Milk Preheat oven to 350F Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Scoop into your forms and bake until cake tester comes out clean. ITALIAN CUSTARD CREAM 2 ½ cups Whole Milk 1 Tbs Vanilla Extract 1 cup Sugar 2/3 cups Cake Flour 5 extra large Egg Yolks 2 Tbs Salted Butter Put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. STRAWBERRY AND LEMONADE ICING 2 cups Unsalted Butter 5 cups Powdered Sugar 1 Tbs Vanilla Extract ¼ tsp Sea Salt 3 Tbs Water (room temp) 1 cup diced Strawberries 1 drop red food coloring 2 lemons 1 drop yellow food coloring Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy. Split icing into 2 bowls. Add strawberries and red to one bowl Add lemon juice, zest and yellow color to the other bowl Starring Erin McGinn Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn Music: artlist.io 2017
Views: 23327 Cakehouse
How to Make Bruschetta the Easy Way | Easy Italian w. Lisa Valastro Ep01
 
04:16
Mother, cook, and wife of The Cake Boss, Lisa Valastro shows us how to make her favorite appetizer, Bruschetta, in her new series focused on easy homestyle Italian cooking. Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 For business inquiries, please contact [email protected] Follow Lisa on Instagram and Twitter: @lisavalastro4 BRUSCHETTA RECIPE ▪ 1 loaf Italian Bread, thinly sliced day old bread ▪ 1 ½ lb. Plum Tomatoes, chopped ▪ 1 - 15 oz. can Cannellini Beans, rinsed and drained ▪ 3 Garlic Cloves, minced ▪ 1 bunch Parsley, chopped ▪ 2 stalks, Celery, chopped ▪ Salt ▪ Pepper ▪ 2 Tbsp. Balsamic Vinegar (dark or white balsamic) ▪ 4 Tbsp. Extra Virgin Olive Oil DIRECTIONS: ● Thinly slice bread and place on cookie sheet ● Drizzle with olive oil ● Brown bread appx. 30 sec in broiler, or until brown. Flip each slice and broil another 30 sec. (*do not over brown.) ● Set bread aside ● Mix together tomatoes, beans, parsley, celery ● Add salt and pepper to taste ● Add a touch of balsamic vinegar and extra virgin olive oil ● Using garlic press, add minced garlic ● Mix and set aside ● Cut one end of garlic clove and rub over each slice of bread ● Spoon mixture over bread and enjoy! Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producers: Tony Guglielmelli & Erin McGinn Recipe Writer: Michele Borzone Production Manager: Yuna Ma Camera: Andy Mills & Marc Deblasi Art Director: Kenny Cahall Art Coordinator: Angela La Coordinators: Marissa Perl & Keith Wempe Music: artlist.io 2018
Views: 32560 Cakehouse
Cake Boss Lisa's Top 5 Baking Tips & Tricks | Welcome to Cake Ep04
 
04:08
From Carlo's Bakery Headquarters, Wife of The Cake Boss, Lisa Valastro, shares five of her favorite baking tips and tricks to save time and money in the kitchen. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Starring Lisa Valastro Executive Producer: Art Edwards Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn Music: https://www.bensound.com/royalty-free-music and artlist.io Copyright 2017 Cakehouse Media
Views: 49878 Cakehouse
How to Make Homemade Modeling Chocolate | Sculpting w. Cake Boss Ralph Ep02
 
03:52
Ralph from Cake Boss breaks a glass, but then totally redeems himself by showing how to make homemade modeling chocolate so that you can make cake sculptures just like he does on Cake Boss! What a recovery! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Ralph on Instagram & Twitter: @cakebossralph Starring Ralph Attanasia III Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Cakehouse Media & Luke Riffle Director of Photography: Luke Riffle Editors: Luke Riffle & Andy Mills Music: artlist.io SFX: http://www.freesfx.co.uk 2018
Views: 9925 Cakehouse
The Cake Boss Torches a Mint Chocolate Chip Baked Alaska | Fast Cakes Ep11
 
03:40
It's torch time, baby! Cake Boss Buddy Valastro shows us how to make a Mint Chocolate Chip Baked Alaska at Carlo's Bakery in Hoboken, New Jersey. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 MINT CHOCOLATE CHIP BAKED ALASKA RECIPE CHOCOLATE CAKE 1 ½ cup Cake Flour 1 ½ cup Sugar 8 Tbs Unsalted Butter 1/3 cup Cocoa powder 1 tsp Baking Soda ¼ tsp Baking Powder 1/3 cup Unsweetened Chocolate (melted) ½ cup Hot Water 2 extra large Eggs ½ cup Buttermilk Preheat oven to 350F Place flour, sugar, butter, cocoa powder, baking soda and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in hot water. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, add buttermilk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Scale into desired size greased pan and bake until cake tester comes out clean. MERINGUE 1 cup egg whites (6 eggs) 1 cup granulated sugar Whip whites to medium stiff peaks. Add sugar and let whip till stiff and shiny. Starring Buddy Valastro Executive Producer: Art Edwards Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn Director of Photography: Justin Abbate Camera: Daniel Nevanpera Art Director: Kenny Cahall Art Coordinator: Angela La Coordinators: Marissa Perl & Keith Wempe Music: artlist.io 2017
Views: 23164 Cakehouse
Cake Boss Cookie Tower! Chocolate Chip Cookie Cake | Fast Cakes Ep12
 
03:10
It's cookie cake, Hoboken style, baby! Cake Boss Buddy Valastro shows us how to make a chocolate chip cookie cake at Carlo's Bakery in Hoboken, New Jersey. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 CHOCOLATE CHIP COOKIE CAKE RECIPE COOKIE DOUGH 2 cups Unsalted Butter 2 cups Sugar 1 cups Brown Sugar 2 large Eggs 2 tsp Vanilla Extract 4 Tbs Whole Milk 3 ½ cups All Purpose Flour ½ tsp Baking Powder 2 cups Semisweet Chocolate Chip Preheat oven to 350F Place butter and sugar in a bowl with the paddle attachment and mix until the light and fluffy. Add eggs 1 at a time and continue to mix until incorporated. Add vanilla and milk and mix until incorporated. Add flour and baking powder all at once and mix for 30 seconds. Add chips and mix until combined. Separate batter into 3 greased cake pans and bake for 15-20 minutes or until desired doneness. VANILLA ICING 2 cups Unsalted Butter 5 cups Powdered Sugar 1 Tbs Vanilla Extract ¼ tsp Sea Salt 3 Tbs Water (room temp) Put the butter in the bowl of a standing mixture fitted with a paddle attachment and mix on low speed until the butter is smooth. With the motor running add the sugar 1 cup at a time. Stop the motor and add vanilla and salt. Paddle on medium speed until completely incorporated and smooth, approximately 2 minutes. Add the water and mix until light and fluffy. Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Production Manager: Yuna Ma Produced by Andy Mills & Cakehouse Media Culinary Producer: Erin McGinn Director of Photography: Justin Abbate Camera: Daniel Nevanpera Art Director: Kenny Cahall Art Coordinator: Angela La Coordinators: Marissa Perl & Keith Wempe Editor: Matt Antonucci Music: artlist.io 2017
Views: 28744 Cakehouse
The Best Edible Succulent Terrarium Centerpiece by The Cake Boss | Cool Cakes 08
 
04:27
The Cake Boss Buddy Valastro shows how to make the best edible succulent terrarium to use both as a centerpiece and a dessert for your next dinner party! It's easy to make and a lot of fun! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producers: Chad Durkin and Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Assistant Camera: Matt Antonucci Intern: Jack Smith Editor: Andy Mills Music: artlist.io 2018 Contact: [email protected]
Views: 17780 Cakehouse
This Insane Spin Art Cake ALMOST took down the Cake Boss | Cool Cakes 09
 
04:57
CAKEHOUSE EXCLUSIVE! How does Buddy survive a dangerous spin art cake experiment? Watch now to see The Cake Boss turn a fail into a win with an amazing spin art cake that belongs in an art museum! SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Produced by Cakehouse Media Starring Buddy Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producers: Chad Durkin and Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Assistant Camera: Matt Antonucci Intern: Jack Smith Editor: Andy Mills Music: artlist.io 2018 Contact: [email protected]
Views: 21018 Cakehouse
Awesome Pizza Fake-Out Cake by the Cake Boss & Carlo | Cool Cakes 12
 
06:26
This pizza is actually a cake! Watch the Cake Boss and his son Carlo trick Frankie with an incredible pizza fake-out cake you have to see to believe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Buddy on Instagram: @BuddyValastro Produced by Cakehouse Media Starring Buddy Valastro & Carlo Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Producer: Andy Mills Culinary Producers: Chad Durkin and Erin McGinn Director of Photography: Luke Riffle Assistant Camera: Daniel Nevanpera Assistant Camera: Matt Antonucci Intern: Jack Smith Editor: Andy Mills Music: artlist.io 2018 Contact: [email protected]
Views: 26883 Cakehouse
Zucchini with Spaghetti - Get Your Kids to Eat Vegetables! | Lisa's Home Cooking Ep07
 
04:53
Getting kids to eat their veggies is difficult, but Lisa's Zucchini with Spaghetti recipe makes it a whole lot easier. Plus, The Cake Boss loves it, too! Click SHOW MORE for full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 For business inquiries, please contact [email protected] ZUCCHINI WITH SPAGHETTI RECIPE ♣ 8 Zucchini, peeled and cut into 1” cubes ♣ 3 Tbsp. Extra Virgin Olive Oil ♣ 5 cloves Garlic, crushed ♣ 1 lb. Spaghetti ♣ 1 Tsp. Salt ♣ 1 Tsp. Black Pepper ♣ Grated Parmesan Cheese, optional DIRECTIONS: • In a sauté pan on medium heat, pour 3 Tbsp. extra virgin olive oil • Stir in 5 cloves of crushed garlic and cook until it starts to brown. *do not let burn • Add the cubed zucchini and continue stirring with the garlic • Cover and cook for a couple of minutes, add 1 Tsp. salt and 1 Tsp. black pepper. Adding the salt to the zucchini will release its juices • Add pasta to a pot of salted boiling water • Boil 8-10 minutes • Drain the water from pasta • Add the pasta to zucchini mixture and stir • Add grated cheese (optional) Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Tony Guglielmelli Recipe Writer: Michele Borzone Production Manager: Yuna Ma Camera: Andy Mills & Marc Deblasi Music: artlist.io 2018
Views: 9938 Cakehouse
Tasty Broccoli Rabe with Sausage & Pasta | Lisa's Home Cooking Ep01
 
05:02
Lisa, wife of The Cake Boss, shows how to cook Broccoli Rabe with Sausage & Pasta. Not only is it delicious, but her kids get their vegetables, too! Click SHOW MORE to see the full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 For business inquiries, please contact [email protected] BROCCOLI RABE WITH SAUSAGE & PASTA RECIPE • 1-1/2 lb. Sausage (crumbled, with casings removed) • 1 lb. Orecchiette pasta • 1 head Broccoli rabe (washed, and trim bottom stems) • 3-4 Tbsp. Extra virgin olive oil • Salt • Black Pepper • 6 cloves Garlic DIRECTIONS: • Add salt to a pot of water and bring to a boil • Add broccoli rabe and cook for appx 30 minutes. • In a saute pan add 3-4 Tbsp. extra virgin olive oil • Using garlic press, crush 6 cloves garlic and add to pan • Let garlic saute with oil for one minute, until you smell the juices of the garlic and the oil together. Do not let burn • Add crumbled sausage to the garlic and oil • When sausage is half way cooked, add 1 Tsp. salt and 1 Tsp. black pepper • Continue browning sausage, until it is fully cooked • In a separate pot, add salt to boiling water and cook pasta appx 8-10 minutes • At this time turn off stove with broccoli rabe • Reduce sausage pan to low heat • Using a slotted spoon carefully lift broccoli rabe from pot and add to the pan with sausage and mix together • Gently scrape bottom of saute pan with wooden spoon to loosen the crispy flavors from the cooked sausage • Let broccoli rabe and sausage cook appx 5-10 minutes while pasta continues to boil • Once pasta is fully cooked, drain it and add to pan with broccoli rabe and sausage • Mix well and drizzle with extra virgin olive oil Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producers: Tony Guglielmelli & Erin McGinn Recipe Writer: Michele Borzone Production Manager: Yuna Ma Art Director: Kenny Cahall Art Coordinator: Angela La Camera: Andy Mills & Marc Deblasi Coordinators: Marissa Perl & Keith Wempe Music: artlist.io SFX: http://www.freesfx.co.uk 2018
Views: 13198 Cakehouse
Vegetarian-Friendly Zucchini Patties | Lisa's Home Cooking Ep02
 
05:38
Lisa, wife of the Cake Boss, shows how to make zucchini patties with a recipe handed down from her mom. They're creamy, crunchy puffs of deliciousness that you have to try. Click SHOW MORE for the recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 For business inquiries, please contact [email protected] ZUCCHINI PATTIES RECIPE • 3 medium Zucchini • 2-4 Tbsp. Bisquick • 3-4 Eggs • Vegetable oil, as needed to cover bottom of sauté pan about ½ inch • 1 Tbsp. plus ½ Tsp. Salt • 1 Tsp. Black Pepper • 3 cloves Garlic, crushed in garlic press • ½ Cup Fresh Parsley, chopped • 1 Cup Pecorino Romano cheese • 1 Cup Parmesan cheese DIRECTIONS: • Grate zucchini into a bowl and add 1 Tbsp. salt. Let sit for 5 minutes *the salt will help release the water from the zucchini • After the 5 minutes, squeeze zucchini to remove excess water • Spread drained zucchini on paper towel lined baking sheet and cover with paper towels • Place a heavy pan on top and let sit for 1 hour *this will help absorb any excess water • In a bowl, combine 3 eggs, ½ Tsp. salt, 1 Tsp. black pepper, 3 cloves of garlic, fresh parsley and mix well • Add the Pecorino Romano and Parmesan cheeses and continue to mix • Stir in zucchini *if mixture seems too dry, add another egg so consistency is thick and creamy • Add 2 Tbsp. Bisquick and mix well. • Heat oil in a saute pan, and drop tablespoons of zucchini into hot oil • Fry zucchini appx 1-2 minutes on each side until golden brown *If the batter becomes watery, add another spoonful of Bisquick to thicken • Remove cooked patties and place onto paper towel lined pan Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producers: Tony Guglielmelli & Erin McGinn Recipe Writer: Michele Borzone Production Manager: Yuna Ma Art Director: Kenny Cahall Art Coordinator: Angela La Camera: Andy Mills & Marc Deblasi Coordinators: Marissa Perl & Keith Wempe Music: artlist.io SFX: http://www.freesfx.co.uk 2018
Views: 14783 Cakehouse
Delicious Skirt Steak Roll-Ups You Have to Try - Lisa Style! | Lisa's Home Cooking Ep04
 
05:44
If you like steak, you have to try wife of the Cake Boss Lisa Valastro's Skirt Steak Roll-ups. They take a little time to get right, but when you do, it's worth it. Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 For business inquiries, please contact [email protected] SKIRT STEAK ROLL-UPS RECIPE • 2-3 lbs. Skirt Steak • 2 lbs. Hot Sausage, crumbled, casings removed • 1 cup Extra virgin olive oil • Bunch Fresh parsley • 20 cloves Garlic • ½ Cup Parmesan cheese • ½ Cup Pecorino Romano cheese • 1 lb. Mozzarella cheese, thinly sliced • Salt, to taste • Black Pepper, to taste • ½ Cup Water • Butcher’s twine DIRECTIONS: • Into a pan on med heat, pour 2 Tblsp. Extra virgin olive oil • Add sausage and appx ½ cup water, to help the sausage crumble • Brown the sausage, adding ½ Tsp. salt and ½ Tsp. black pepper • Once cooked, strain the liquid and let sausage cool • In a food processor, combine 1 cup olive oil, garlic cloves and fresh parsley and process until smooth • Place skirt steak on a work surface covered with plastic wrap. Cover steak with another sheet of plastic wrap and using flat side of a mallet thinly pound steak • Lightly season the meat with salt and black pepper • Brush parsley garlic olive oil mixture on the steak • Sprinkle with Pecorino Romano and Parmesan cheeses • Spread the cooked sausage across the entire length of the steak, then top with mozzarella • Beginning at one end, start to roll the steak appx 4-6 inches, *have someone assist you in cutting the steak and tying the twine at both ends of each rolled piece • Place each pinwheel in a baking pan and cook in preheated 400 degree oven for appx 30 minutes • Remove baking dish from oven. Cut and discard twine Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Tony Guglielmelli Recipe Writer: Michele Borzone Production Manager: Yuna Ma Camera: Andy Mills & Marc Deblasi Music: artlist.io 2018
Views: 14008 Cakehouse
Awesome Alaskan King Crab You Have to Make!|Lisa's Home Cooking EP17|Shore Edition
 
04:19
Watch the Cake Boss's wife Lisa boil up delicious, buttery Alaskan King Crab that's bigger than your head in her amazing outdoor kitchen with a view! Try to make it at home. You won't be sorry! Click SHORE MORE for the full recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Lisa on Instagram: @LisaValastro4 ALASKAN KING CRAB RECIPE 5 lb. Alaskan King Crab 1 lb. Butter 3 tbsp. Fresh Garlic, chopped ½ cup Fresh Parsley, chopped 1 tsp. Salt 2 tsp. Black Pepper 2 cups White Wine Juice from 2 large Lemons DIRECTIONS: • Add 1 lb. of butter to a large pot and heat to medium/high until butter begins to melt • Add 3 tbsp. garlic, ½ cup parsley, 1 tsp. salt, 1 tsp. black pepper, and stir well • Once the butter mixture is melted, stir in 2 cups white wine and lemon juice, and bring to a boil • Add the Alaskan king crab to the pot and cover, cooking on high heat for 5 minutes • Then reduce temperature to low and cook covered for an additional 15 minutes • Turn off heat and carefully remove crab from pot and place in a serving bowl • Spoon butter mixture over crab and enjoy Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Tony Guglielmelli Recipe Writer: Michele Borzone Camera: Andy Mills & Matt Antonucci Music: artlist.io 2018
Views: 8727 Cakehouse
Fried Flounder, Lisa Style!|Lisa's Home Cooking EP13|Shore Edition
 
04:18
Want to take your seafood cooking game up a level? Watch the Cake Boss's wife Lisa make her fast, easy, and classic fried flounder recipe that works good with any fish! Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Lisa on Instagram: @LisaValastro4 For business inquiries, please contact [email protected] FRIED FLOUNDER RECIPE 6 Flounder filets 4 large Eggs 1 Tbsp. Salt 1 Tbsp. Black Pepper 3 Tbsp. Fresh Parsley, chopped 2 Tbsp. Garlic powder 2 Cups Panko breadcrumbs 2 Cups Flour Vegetable oil for frying DIRECTIONS: In a large bowl, combine the eggs, salt, black pepper, parsley and garlic powder and whisk together Place the flounder filets into the egg mixture, completely covering each filet Refrigerate the flounder filets overnight in the egg mixture to marinate In a deep flat dish, combine Panko and flour and mix well Heat the vegetable oil to medium-high in a sauté pan Dredge each flounder filet in the Panko/flour mixture Gently place flounder filets into hot oil and cook approx. 1-2 minutes per side until golden brown Once cooked, remove filets from sauté pan and place on paper towel lined platter Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Tony Guglielmelli Recipe Writer: Michele Borzone Camera: Andy Mills & Matt Antonucci Music: artlist.io 2018
Views: 6648 Cakehouse
Mouth-Watering Bacon Wrapped Scallops|Lisa's Home Cooking EP12|Shore Edition
 
03:39
Looking for a delicious finger-food for your next party or dinner? Watch the Cake Boss's wife Lisa cook bacon wrapped scallops that are simple, easy, and tasty. Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 Follow Lisa on Instagram: @LisaValastro4 For business inquiries, please contact [email protected] SCALLOPS WRAPPED IN BACON RECIPE 1 lb. bacon 2 lbs. jumbo sea scallops 1 fresh lemon DIRECTIONS: • Cut bacon strips in half • Wrap each scallop with bacon and secure with toothpick to hold bacon in place • Arrange them on baking sheet • Cook in oven on high heat (500 degrees) for appx 10-12 minutes until bacon is cooked • Remove from oven and remove the toothpicks • Squeeze fresh lemon juice over the bacon wrapped scallops Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Tony Guglielmelli Recipe Writer: Michele Borzone Camera: Andy Mills & Matt Antonucci Music: artlist.io 2018
Views: 11138 Cakehouse
How to Make a Strawberry Blossom Cake | Fast Cakes Ep03
 
04:00
One of Buddy Valastro's best bakers, Chad Durkin, shows how to amp up a vanilla box mix cake by making a Strawberry Blossom Cake at The Carlo's Bakery's headquarters. Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 STRAWBERRY BLOSSOM CAKE RECIPE VANILLA CAKE 2 ½ cups Cake Flour 2 cups Sugar 2 cups Italian Custard Cream (recipe below) ¾ cups Vegetable Oil 2 ¼ tsp Baking Powder 1 tsp Vanilla Extract ½ tsp Sea Salt 4 extra large Eggs 1 cup Whole Milk Preheat oven to 350F Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth. Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated. Scoop into your forms and bake until cake tester comes out clean. ITALIAN CUSTARD CREAM 2 ½ cups Whole Milk 1 Tbs Vanilla Extract 1 cup Sugar 2/3 cups Cake Flour 5 extra large Egg Yolks 2 Tbs Salted Butter Put milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until tick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. WHIPPED CREAM 1 ½ cups Heavy Cream ¼ cup plus 2 Tbs Sugar Starring Buddy Valastro & Chad Durkin Produced by Andy Mills & Cakehouse Media Culinary Producers: Chad Durkin & Erin McGinn Music: https://www.bensound.com/royalty-free-music and artlist.io
Views: 26191 Cakehouse
Is Asparagus the Easiest Vegetable Side Dish... Ever? | Lisa's Home Cooking Ep08
 
03:15
Wife of the Cake Boss, Lisa Valastro, shows how to roast asparagus in the oven with simple ingredients. It's so fast and easy you won't believe it. Plus, it tastes delicious! Click SHOW MORE for the recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 For business inquiries, please contact [email protected] OVEN ROASTED ASPARAGUS RECIPE • 1 bunch Asparagus, ends trimmed • 4 Tbsp. Extra virgin olive oil • ½ Tsp. Salt • ½ Tsp. Black pepper • ½ Tsp. Garlic powder • 3 Tbsp. Parmesan cheese • 3 Tbsp. Seasoned breadcrumbs DIRECTIONS: • With a knife, cut the bottom ends of the asparagus, then peel each asparagus appx 1” from the bottom • Arrange asparagus in a pan so the bottoms are touching each other and the flower ends are facing away • Drizzle the asparagus with 2 Tbsp. extra virgin olive oil • Sprinkle with ½ Tsp. salt, ½ Tsp. black pepper and ½ Tsp. garlic powder • Next sprinkle the asparagus with 3 Tbsp. Parmesan cheese and 3 Tbsp. seasoned bread crumbs • Drizzle with 2 Tbsp. extra virgin olive oil • Bake for 30 minutes in a 400 degree oven Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Tony Guglielmelli Recipe Writer: Michele Borzone Production Manager: Yuna Ma Camera: Andy Mills & Marc Deblasi Music: artlist.io 2018
Views: 5432 Cakehouse
Date Night? Make Stuffed Pork Chops | Lisa's Home Cooking Ep05
 
05:51
Wife of The Cake Boss, Lisa, makes *THE BEST* stuffed pork chops, perfect for date night with Buddy. Not only are the pork chops delicious, they're also pretty easy to put together. Click SHOW MORE for recipe. SUBSCRIBE: https://www.youtube.com/c/CakehouseOfficial?sub_confirmation=1 For business inquiries, please contact [email protected] STUFFED PORK CHOPS RECIPE • 2 Pork Chops, on the bone, cut a slit to form a pocket • 5 oz. Baby Spinach • 2 Tbsp. plus 1 Tbsp. extra virgin Olive Oil • 4 cloves Garlic, pressed • Salt, to taste • Black Pepper, to taste • 6 thin slices Fresh Mozzarella • All-purpose Flour, for dusting • 4 slices Prosciutto • ½ cup White Wine • ¼ cup Butter • 2 Tbsp. Capers • 2 Lemons, juiced DIRECTIONS: • In a pan, heat 2 Tbsp. olive oil and add 4 cloves of crushed garlic. Cook until the garlic sizzles • Reduce heat to low and add baby spinach • Add salt and black pepper and cook appx 5 minutes • Remove spinach and put into a bowl to cool • Add salt and pepper to each side of both pork chops, then dust each side with flour, shaking off any excess flour • Heat 1 Tbsp. olive oil in a pan on medium-high temperature and add the pork chops searing them appx 1-2 minutes on each side • Place pork chops on cutting board, leaving hot sauté pan on stove • Stuff each pork chop with a slice of prosciutto, mozzarella, and baby spinach. Repeat stuffing process one more time • Place pork chops into a baking dish and top with another slice mozzarella and baby spinach • Using the already warm sauté pan raise temperature to medium-high to heat the oil. Once oil is hot turn off the flame to avoid flare-ups • Slowly add ½ cup white wine while continuously stirring, this will deglaze the pan releasing the flavors, cook until wine reduces by half • Continue scraping the bottom of the pan while adding ¼ cup butter, 2 Tbsp. capers, lemon juice, then season with salt and black pepper • Pour sauce over pork chops and cook in 400-degree oven for 30 min • Serve with pan juices and capers on top Starring Lisa Valastro Executive Producer: Art Edwards Executive in Charge: Stephanie Morrisey Produced by Andy Mills & Cakehouse Media Culinary Producer: Tony Guglielmelli Recipe Writer: Michele Borzone Production Manager: Yuna Ma Camera: Andy Mills & Marc Deblasi Music: artlist.io 2018
Views: 11670 Cakehouse

College essay rater
Flight case staging company san diego
Essay and letters writing paper
Tybalt romeo and juliet essay over themes
Okonkwo death essay conclusions