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CAKE BOSS !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! - Page 10

post #136 of 147
Thread Starter 
Quote:
Originally Posted by Nicol

I like reality tv sometimes, but I don't like to feel like I'm being manipulated. I think the show seems very fake. Buddy should just be himself and not try to play to the camera so much. It's very unsettling. I try to watch for the techniques and for the cake ideas. He is very talentend.



Exactly !!! I so agree ... and again while I understand the need for entertainment value ... please do not play me ...
Not everyone is looking for a "DRAMA" filled show ...
Yes by all means little tiffs here and there that unfold, and the different personalities that come through great understood ... but their is no need to play up to the camera on a "CAKE" show ...

Love to learn and pick up tips and see gorgeous, wonderful cakes ... period !!!
The other shenanigans make it hard to watch !!!
post #137 of 147
Thread Starter 
Quote:
Originally Posted by PinkZiab

Oh and an FYI about the center dowel (or lack thereof): Some decorators who use masonite under their tiers (as Buddy does) do NOT use center dowels when it's a basic stacked cake. Each tier is just glued to the tier below with icing (usually royal) and the weight of the masonite is USUALLY enough to keep the cake stable, as long as it's transported correctly. I use masonite, but I drill holes in the center of each so I can have a center dowel, but it's not unheard of to NOT use a center dowel.

Now I agree some of the drama and high comedy aspects seem staged, but I just wanted to point out that the lack of a dowel proves nothing as far as that cake is concerned. I still love Buddy and LOVE this show!



I agree, except in Buddy's case in Food Network Challenges he's done he uses them, so all of a sudden this cake he doesn't ??? Sorry not buying it !!!
post #138 of 147
I love the show, that being said I was dissapiointed when he made the bridezilla a new cake I was mad. The yelling doesn't bother me if I worked with my sister there would be head locks and sugar flying. We work good together most of the time but I can see how the yelling happens.
post #139 of 147
at first I didn't think the show was staged... but after a few shows (I'm a slow learner) it is so staged. I look forward to Monday nights so I can watch it again.
I wish we could email buddy our entire topic so maybe he can read comments from cakers although maybe the show isn't aimed for real cakers?
I can pick out the real from the fake right away, my dad helps my in my bakery some, not a real caker, and he thinks its all real.
???

love the show, wish it didn't appear so staged!
post #140 of 147
This thread is so funny! I have watched the show and so agree with so many points being brought up. The pronunciation issues of fondant and chocolate drive me crazy.
I do like the show but I also think it is totally staged.
Keep on keeping on!
post #141 of 147
The family interaction definitely seems genuine. Too bad that it is not enough for TLC to have a show about a very talented, successful baker with a family run bakery that has been in business for almost a century.

Like Ace of Cakes, I enjoy watching the humor and interaction between the staff but I mainly tune in to learn something new about cake decorating.

Watching Cake Boss--I usually mute or turn the station when they stop focusing on the cakes and start with the drama which I agree with the majority is sooo staged. I don't mean the family drama--that seems very real and relateable (I have a huge family icon_smile.gif )

That last episode with the cake falling--it was definitely deliberate. You could tell that the guy on the top step purposely tilted it to fall over. But the cousin (delivery guy) seemed a bit surprised perhaps he was not in on the scheme.
post #142 of 147
Quote:
Originally Posted by Nickilyn

The family interaction definitely seems genuine. Too bad that it is not enough for TLC to have a show about a very talented, successful baker with a family run bakery that has been in business for almost a century.




EXACTLY!!! When I heard he was having his own show about his family bakery, I was so excited. I thought...........finally a "real life" representation of what we all do and love.


I hate that it's turning into such a "blooper type" of show. I love his work, I just wish we got to see more of it.
post #143 of 147
I really like this show...I know several NY/NJ Italian families that are just like Buddy's family. They are dramatic, loud, abrasive and very big hearted. I know that it is much more drama than I am used to, but in a way, it is entertaining even if badly acted at times. I have to say that I LOVE the cakes they decorate. They are amazing and I learn something new every time I watch it. I thought that the Bridezilla was one of the funniest things ever and I sure hope I never have a client like that one, lol! I also know that I would never want to work for Buddy...that's why it is a family businessicon_wink.gificon_lol.gif
post #144 of 147
Quote:
Originally Posted by cutthecake

Hey, all "yous" non-Italians, please don't stereotype us. I come from a long line of Italians who communicate through speaking, not yelling. We do yell sometimes (who doesn't?), but yelling is not our main method of communication. (Okay, so we use our hands when we talk!) On another forum, I explained that my ancestors probably came from the quiet part of Italy.
And we don't intimidate, humiliate or embarrass our employees, friends, or other family members just to prove a point. When we get together we're loud, but in a nice, fun way. I don't mean to paint a saintly picture of my family. We're normal.
Are there some Italians who are screamers? Of course, just like there are screamers from everywhere else.
Please don't stereotype. Thanks.



I have both types within my family. We have the dramatic yellers and the quiet ones. I think some of it is regional too. True Italians (meaning from Italy) are not brash and loud. But American Italians from big cities do tend to be in my experience.
post #145 of 147
Okay, I had my first person who asked me if I watched the show, then pronounced fondant "fawndawnt" yesterday icon_mad.gif . It was all I could do to keep from correcting her, but what would have been the point? It's like nails on a blackboard, though!
post #146 of 147
[quote="melodyscakes"I wish we could email buddy our entire topic so maybe he can read comments from cakers although maybe the show isn't aimed for real cakers?
I can pick out the real from the fake right away, my dad helps my in my bakery some, not a real caker, and he thinks its all real.
???

love the show, wish it didn't appear so staged![/quote]

Just a little FYI Buddy is a member of Cake Central. He is also my friend on facebook. When he saw the first show, he was taken aback, asking "Do I really sound like that?" I assured him he sounds exactly like that and not to change a thing. His family reminds me of my family that is still in Jersey!
post #147 of 147
Quote:
Originally Posted by costumeczar

Okay, I had my first person who asked me if I watched the show, then pronounced fondant "fawndawnt" yesterday icon_mad.gif . It was all I could do to keep from correcting her, but what would have been the point? It's like nails on a blackboard, though!



I guess this doesn't bother me as much as it does everyone else, because having gone to a school full of French and/or French-trained instructors, I'm asused to hearing it pronounced closer to the way Buddy says it (fon-DAHNT, although some of the French chefs would soften or drop the last 't', making it more like fon-DAHN) as I am the other way. I, myself, do say it in the more common, English/American pronunciation of FON-dint, but either way sounds normal to me.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
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