About a month ago, TLC sent me a copy of Buddy’s new book Cake Boss – Stories and Recipes from Mia Famiglia”.
Being a huge fan of Buddy and wanting to learn more about his story and how he eventually became the “Cake Boss”, I began reading it immediately. Well, from the moment I picked up his book and started reading, I didn’t want to put it down.
Buddy begins his fourth generation Baker story by telling us how his grandfather who was actually born in America, but living in Italy during the dawn of World War II decided to returned America in hopes of prosperity leaving his wife and family behind. Buddy’s father on the other hand was born in Italy and came to the US at a very young age.
Like all family stories there were plenty of ups and downs, at one point I got so choked up a few tears actually rolled down my face. That just goes to show what a great story Buddy share’s with us.
Not only does his book contain a very interesting story, he also managed to pack it in with some of Carlo’s Bakery’s best recipes… such as as the very popular and sought after Italian pastry; Lobster Tails. As well as plenty of other traditional Italian desserts, cookies, and some of his best cake and buttercream recipes.
And speaking of Lobster Tails… I decided to look the other way and ignore Buddy’s warning regarding any [Joe Schmo => Me] non-professional non-accomplished baker trying to attempt to make these babies.
Below is a photo journal of my little adventure… for your viewing pleasure.
So far so good right? The dough is now ready to be rolled paper thin.
Buddy uses a sheeter, then finishes the stretching by hand.
So I thought I would help myself out by using the pasta attachment of my Kitchen Aid mixer.
Obviously, I ran out of counter space…
I should have stopped while I was ahead…
Instead I kept rolling the dough into a mega tube of sfogliatelle.
Sure a few turned out semi-decent… but just keep scrolling down.
Presto… Il Frankenstein Lobster Tail.
This was a great read and packed with great recipes, hence the 5 whisks.
Now, I think I’ll go make some of his chocolate chip cookies instead, to try and redeem myself.
{ 27 comments… read them below or add one }
What’s wrong with them? It looks like you did a great job! By the way, I would totally have used the pasta attachment too… Smart move!
Thanks Brian… have you seen some of the pics on google images? LOL, take a look and you’ll see. My layers were not spaced out evenly so they didn’t bake quite right. I just wasn’t able to separate each layer properly, parts were bunched up. :/
I never realized how hard those are to make. Most of them look great, near perfect. Did they taste good?
Yes, and I now I know first hand. Thanks, unfortunately I’ve yet to taste one made by a professional… so I don’t have something to compare against. They weren’t as flaky as I expected, I think it was due to the layer spacing issue, and also I think I put a little too much choux pastry in them before baking which left little to no room for the pastry cream.
These are amazing. I love the photo of all the little tiny layers rolled up before they are cooked and how are they transformed. I think you have to be an extreme perfectionist with the patience of a saint to be a pastry chef.
Salut the Cake Boss… he knows his stuff, and I ♥ the sound of the book! How exciting. Loved your photo journal too… amazing!
I am blown away!! Your dough could go on and and on and on…out the door. And the Cake Boss is pretty darn cool. =)
I think I remember Buddy saying he made a ton of those lobster tails before he perfected his technique. Your rolled up dough is beautiful. And it doesn’t sound like Buddy did as well as you have on his first try.
I think they look amazing! You always have to have tester-tasters – especially the first time you make something. You are far more patient than I am – I don’t think I would even try these.
They look so good! I’m very curious how they taste, but not curious enough to attempt them myself.
I think you did a wonderful job, and that sure is a mega roll of dough!
You are incredible! I am about halfway through the book, but haven’t been brave enough to try out the recipes. Your lobster tails look great!
You are too hard on yourself! I think they came out beautiful! And now, I so want that book! Thanks for the review
hi Josie
they look pretty good to me! I don’t know if I am brave enough to try something that complicated, so kudos to you for making the attempt ( I would loved to have seen his first attempt). Thanks for reviewing his book!
Dennis
These look pretty damn good even if they weren’t perfect. They’re certainly an impressive things just to try to make.
I think these are outstanding for a first attempt!! I remember my first experience with the dough sheeter (shudder, shudder) I DEFINITELY would opt for the pasta attachment!!!
I love Buddy and his show! I’d love to read that book.
Your lobster tails look great! How did they taste?
Not that good, you really have to be able to fan the dough out properly so they get baked correctly, since I wasn’t able to do that some sections didn’t get cooked throughly. I’m dying to try some made by a true professional!
I think you did great for a first try!!! You’ve got guts! So…how did they taste? To me, that’s more important than how they looked!
I think they turned out great! I think its also mean to put a disclaimer of “professionals only” on a recipe in a widely advertised cookbook. I’ll have to leaf thru it when I see it at the bookstore.
I have to give you a round of applause for this! I am to scared to even attempt lobster tails. I have always wanted to give them a try. Yours look absolutely amazing!! I wish I had one
You are too hard on yourself! I think these look wonderful, particularly for a first attempt. Well done.
I have to know if you stuffed them inside. I remember one episode he filled them up with pink cream for a pregnant lady and I thought it was the cutest! Any filling inside?
you are being too hard on yourself. your lobster tails look perfect to me.
Thanks for the sincere book review
have a wonderful day,
Roxana
OMG – “a few” turned out “semi-decent” ?? Seriously? You did an amazing job! Pastry is my nemesis, therefore you are my hero!
The fact that you even were able to get the dough that thin and rolled and make some beautiful lobster tails is reason enough to be proud. I’m impressed beyond belief. I love the Cake Boss and this book sounds like a great read. I hope my library gets it one day.
I love Cake Boss. My boyfriend sit and watch it every weekend. Buddy certainly knows his stuff when it comes to baking and cake decorating. I will certainly have to look for his book in stores here.
I can’t believe you got the dough that thin. I think your lobster tails look great.
Hey first of all great job with the lobster tails. I applaud you. However i do have some constructive criticism. Your layers are not even because i suppose you missed one huge part of the recipe that Buddy did not mention in his book. After you cut the roll of dough into slices, before forming them you have to pat them down first with your hand then shape them. This unifies the layers better. Did you do this, im just curious, and also how did the cream taste from buddy’s book i have yet to try. Besides good job
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