What's up guys? Leslie Robison here. Young Hollywood is back on the East Coast, standing outside Carlo's Bakery in Hoboken, New Jersey. And I'm spending the afternoon in the kitchen with Buddy from Cake Boss. We are baking and I am eating. So Buddy, we are in the hub.

You are in the hub. You're at our Lacawana facility in Jersey City, New Jersey. We got lots of space, great equipment, every tool you could imagine and we can make cakes as big as a car.

Wow. Buddy, you've exceeded my expectations even though you didn't do the pink dress. We tried, we tried. Unbelievable! Oh my gosh! I'm gonna be straight up. This is the cutest little get up. I walked through the door and they put this apron on me. I love it.

I love it too. You look great in it too. I like your outfit. What's your go-to baker uniform?

This is it.

I call it the monkey suit, but you never have to think about what you have to wear. When you gotta do an interview, you gotta go somewhere, it's like, "Oh, what am I going to wear?" I wore this dress, I wore this. I got like 25 of these and like 50 of these. Every day, no matter where I am, if I have an event, I don't have to think about what suit, what to match, I put the monkey suit on and I go.

Well, teach me what you know. Are you ready to bake?

I'm so ready to bake. All right, let's do it. Let's grab our fondant which is like sugar Play-Doh. Right? Okay. And then you just kinda like, lift, lift your hand underneath, right? Okay. Okay, bring it over.

Oh my goodness!

Drop it right on top of your cake. Whoa! Good job!

Now, I can't help but notice the color is in sync with

Well, look. We knew that Young Hollywood was coming so you know, we wanna represent. Now that you put it on top, we have a little smoother, so grab your smoother.

Smoother.

And you're gonna smooth out the top gently, gently. Now, you're gonna conform the fondant to the cake.

Oh, mine has a wrinkle.

Oh, you gotta get it out. Come on now. Hey, what are you doing? Oh. Be gentle with the fondant. Okay, look, no wrinkles anymore. No, you're good. There's a wrinkle on this side. We just won't go close on it. So what we're gonna do here is we're just gonna kinda cut on the edge and just go around so that we trim off any extra fondant that we have. So this is a pizza cutter.

Yeah. There's pizza here too?

Um, I can make you pizza.

Okay, Buddy, if you don't stop talking about food, you're gonna have to feed me.

I'm gonna feed you. And actually, right now, I want you to feed me.

You want me to feed you right now? Okay.

Wait 'til you taste it. You gotta taste it. I can't explain it until you taste it.

Okay. Is this a bad time to tell you that I try and eat gluten-free? Um,

How about that? Hmm? What do you think?

Um, gym membership needed when coming to visit. Oh, come on. This is amazing. Heaven. How many cakes do you put out a day? As I keep eating.

Weekly, we probably put out three to 400 birthday cakes and 50 to 100 wedding and special occasion cakes. Wait, I wanna feed you other things too. Put the cake down. I got other things for you. Come on. Okay. Now we gotta get back to work for a minute. So we're gonna take this off, right? Oh! Wow. Wait, so

This was the original recipe that my dad brought back from Sicily in 1952. So what do you do? You just bite like The spray here. Just jump in. Don't worry. Crispy with that delicious cream. It's good? Give me that.

Yeah. I love it. This this space is the size of like 10 million football fields. I don't see one napkin anywhere. I had, I didn't use it. I had a crumb, but I didn't use it.

So next thing we're gonna do is let's grab our Young Hollywood sign each and then we're just going to put it in the middle. Ready? Ba-bing, ba-boom. Okay, so now what we're gonna do is we're gonna go around and we're just gonna pipe a little border. Okay. You got it? Wow. Sorbetta. Oh. Now you're talking. We're gonna do this time. Stop. Look at that, right? Look at that, look at that. Which half do you want?

That one.

You got it. Okay, make sure you get the cream too. Right like this. What are you doing? Salut. Salut. What do you think?

I had to pick my last dessert, it's beer. Wait. Now there's some alcohol in there.

Little Bailey's in it.

Ooh. Oh, this is delicious. So delicious.

Yeah. It's the hardest Italian pastry to make, but the best one we make. Holy sh- I want another thing for you too.

More?

This is a pinoli cookie.

Holy mother of baked goods. Top.

Mangia un poco.

What'd you call me?

I said mangia un poco.

Is that Italian? Hmm? Say it again. Mangia un poco. Mangia un poco. This has been amazing. So I know your dream has been fulfilled. Young Hollywood came, you've been interviewed by me.

So, you got interviewed by some small time reporter, Oprah. Did that really I mean, she wasn't you, but I gotta say, um, I used to tell my mom all the time, one day I'm gonna be, I'm gonna make a cake for Oprah Winfrey and I'm gonna deliver it to her on her show. And when I got that phone call to go and do it, to be honest with you, I just, I was on Oprah and I cried. I couldn't even, I, I, it was just one of those things because Oprah was so awesome. Yeah. Backstage and behind the scenes, same person you saw on camera, she was off. And it inspired me as being somebody who was on TV to always remain who I am and humble to what I do. It's funny because I see Oprah, I'd say probably once or twice a year, and she knows exactly who I am like, you know, she meets every everybody. She's like, "Hey, Buddy!" You know, we talk, we, it's great. Me and Oprah are tight.

Are you name dropping right now?

I'm just saying. I don't want to. I, me and Oprah are tight. But now we're tight, right? Are we tight? Are we tight? You tell me.

We're tight! We're tight!