tv NBC Bay Area News at 11 NBC December 19, 2012 11:00pm-11:35pm PST
the ace of cakes himself, dustin goldman, giving me a shot at being boss. >> zack is 3 1/2. all by himself. >> i am in the middle of making an iced wonderland cake. >> this is my chanel cake. >> i'm making a love cake. >> dreams are coming true in cake form, that is. and it's ace of cakes duff goldman who's making it all happen with his new estroven chur, duff's cake mix. >> what are we doing here? >> what we do here is we do cupcakes, we do cakes, but the difference between cake mix and, like, a normal bakery is here you actually get to decorate your own cake. >> that is amazing. >> it's really cool. >> is this something people do for little kids' birthdays or who come ls here? >> everybody comes here. we do a lot of birthdays. we also do a lot of, like, bachelorette parties, late nights, cyob, so sometimes people get a little crazy. >> i'm coming back tonight with, like, five bottles of champagne
and two girlfriends. >> she'll probably come tonight. a lot of hot girls here. >> so today, what are we going to do today? >> first, you want to go on a tir tour? >> sure. yeah. let's do it. >> let me show you around. >> okay. >> to inspire my inner baker, i decided to use the master as my muse. >> so, this is my bakery. >> this is incredible. >> this is where we do the baked crazy stuff. >> yeah. when you want a cake, who you going to call? duff goldman! >> behind is a giant shish kebob. we do big, crazy, wild ones, wedding cakes, big, fun bar mitzvah cakes. >> wow. now that my mind is blown, it is time to start planning my cake. there's no better place to start than with duff's arsenal of decorations. >> sprinkles, pearls, giant jujubes, snowflakes. >> it's like you're going mall shopping. maybe i want pearls, maybe i
want glitter. >> we have a chocolate with vanilla buttercream, a red toffee, which is awesome, a red velvet. >> i want that one. >> let's go decorate. so this is the airbrush room. >> this is crazy. i feel like we're going to do some scary work here. >> we are. we are. all you want to do is press all the way down, just like that. you're a natural. >> this is fun. you're hired. i did it. >> i'm impressed. now we have a nice super pink cake. >> i like it. looking good already. >> it's already girly. pick a color you want to go with. >> purple. >> purple. i like it. you're going to hold it at an angle. squeeze it from back like toothpaste. bubble and pull, bubble and pull. >> okay. >> take your time with it. >> oh, my god, i'm so scared. >> don't be scared. ipts not heart surgery. >> i just want to impress you. look at you down there. >> piece of work. >> okay. >> the thing about cake
decorating, it's smoke and mirrors, because, like, oh, you work it so perfect. it's not really that. it's just i'm really good at covering up mistakes. the cake is already completely kicking butt. okay. what do you want the cake to say? >> i am a new aunt and i love my little niece so much, little lemon, so i want to make this cake for her. want me to do it? >> yes. it's your cake. you got this. >> okay. >> oh, my god, stop! >> ah! >> i'm kidding. >> yay. >> look how fantastic. >> it looks like i did it. well, it's a little short of aweso awesome, but we're getting there. just a few embellishments. glitter makes everything better. >> i'm going rogue, like sarah palin. >> what? >> what is that? >> a bird. >> are you sure? >> maybe i'll make it so it doesn't look -- i'll give him two wings. >> don't do that.
>> perfect. >> did off blast? i had so much fun. it was awesome. going to learn about cakes. after all that hard work, a baker deserves a reward. and thankfully the trophies at this place are extra skweet suite. >> that is our carrot cake. >> oh, my god. >> and this is our red velvet. >> i know the cake can look good. but how does it taste? >> that's the question on everybody's mind. take a bite. >> a bite. >> come on. you're so l.a. take a real bite. >> wow. this frosting is so wrong. got to go for the red velvet now. wow. >> yeah? >> that is so moist, that cake. i swear to you i am not just saying this so you'll like me, best cake i've ever had. >> thank you very much. i believe you because we do make the best cakes anywhere. >> whether it's the glitter on the chocolate cake or the gummies in the vanilla, any way you slice it, the sweetest ingredient is a personal touch. >> created by auntie ali.
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that's why we depend on the dav, the disabled american veterans, to fight for benefits and rights that we earned. don't forget america's disabled veterans, and remember the dav. tonight we are on a mission for a sugar high checking out the best desserts from around the country. now, every city has its own particular way of celebrating sweets, especially new york. they have one festival dedicated to one sweet in particular -- chocolate. ♪ the mayans' offer to the gods, willie wonka made a river out of it and we can't stand to get enough of it. chocolate. the 15th annual chocolate show, the finest chocolate people from around the world gather to share their heavenly creations with us
mere mortals. >> it's made for chocolate lovers by chocolate lovers. it's best to come if you love chocolate, sweets. if you want to spend your day eating chocolate, you have to come here. >> i came to the new york chocolate show with my family every year for, like 15sh, 15 y. >> i'm going to real really find the purest dark possible. >> some of the best chocolates from around the world. >> it's like a dream in your mouth. >> to the world at large, chocolate is one of the most popular sweets. and for these vendors, making delicious use of chocolate is a way of life. how important is it to the sweet community? >> it's great exposure for the large manufacturers, and also, like, the little private boutique vendors. you know, they're from all over the country and all over the world, too. >> who type of chocolate is it? >> it's simple oregon chocolate. you can do a parallel taste to see how it changes around the world, new guinea, indonesia.
>> this is the one spot you can try chocolate from around the world. >> absolutely. >> this is probably one of the most unique ways to eat chocolate. and here at the chocolate show, looks can be deceiving. give me whatever you've got. black chocolate pepper? ah! that's hot! >> no chewing. let it melt. chewing it ruins the experience. >> this is straight up made of chocolate. who knew? whatever your chocolate y poison, you can find it here at the chocolate show. >> really killer hot chocolate. >> the truffles. >> no chewing allowed chocolate. it is fantastic. >> chocolate is an experience. it's happiness. it's happiness in your belly. it's happiness in your mouth. it's happiness in your mind. it's good for you. >> culina?
beverly hills has so many mouth-watering flavors, it's been given the name the kitchen sink. like the name imply, it has everything but. kitchen sink dessert for me, it's really heaven. >> it's really rich and decadent and sweet. >> you have the really sweet, and then you have the jammy and the fruit and then you have the chocolate so you're having so many different things happening, it's almost surreal. >> i'm happy to see you. i hear we are making this colossal dessert called the kitchen sink. what is it? >> you are right. it takes a lot of gelatos, a little bit of sorbet and a lot of toppings. >> like five toppings? >> no. a little more. >> 15? >> 20 around. >> you're kidding. right? >> no. no. we use fresh ingredients, seasoned ingredients like pomegranate seeds, pumpkin seeds, blueberries. but the main ingredient is the gelato. >> which is just the beginning of this decadent dessert.
and chef frederico is starting me out easy by showing me how they make their. nilla gelato from scratch. >> whole milk. >> a whole gallon? >> yep. >> okay. the most important thing of the gelato is the vanilla, vanilla bean. >> i love fresh vanilla. that is incredible. you put it right in? >> oh, yeah. right in. >> all righty. >> i'm going to use, like, four vanilla beans. and we're going to bring to boil. >> so is this pretty much how much ice cream we're going to be eating later? >> yep. >> the mix chills and then it's poured into the gelato machine. >> we should check it out right now. >> it's done. whoa. that just comes right out. i just happen to have a spoon with me. oh, my goodness. that is fantastic. i just want to stick my face in there. >> the vanilla came out absolutely perfect. but there are so many other flavors in this dish, and i feel it's my duty to sample them all.
>> chocolate toffee. pomegranate, blackberry. peanut butter. >> wow. that one's really good. the gelato is good to go. but there's more. how are we going to fit everything in this bowl? >> you can choose your flavor. >> i want everything. >> let's put everything. berries in the bottom. >> okay. >> gelato. >> uh-huh. >> fresh marshmallow, blackberry marshmallow. fresh pomegranate. pec pecan. carmel. >> and then, and then, and then? >> i think we should do sauce. chocolate sauce, blackberry sauce, espresso, and chocolate, yeah? >> i don't even see ice cream anymore. i just see a bunch of sweets on top. >> blueberry and cinnamon marmalade. and last but not least -- >> wait a minute, these. >> some cookies.
there's not enough texture in here already. >> it is something. >> i don't think we forgot anything. what could we have forgot opinion. >> sprinkles. >> now. >> now we're ready. let's go. >> okay. let me hold on. hmm. oh. >> what you get? >> delicious. gosh. >> you don't know what you're going to expect. >> i got some of the blueberry marmalade. >> it's kind of funny, you know, the face of the people when tay start to eat it and they find different texture, different flavor, different temperatures. >> you have this mushy marshmallow and then you take another bite and it's this crispy pine cut cookie. and you just don't know what's going to be in your mouth next and that's very exciting for me. >> i think there is this one thing that's missing. >> what? >> the kitchen sink. bing! i'll be here all week. eating this.
tonight we're satisfying our sweet tooth with the most delicious desserts. and in chicago, people are just going nuts for these creative, gooey, sugary little fried dough bits and they'll have you craving them at any hour. [ buzzer ] it's a little after 2:00 a.m., and the last thing anybody is thinking about is sugar or sweets, but you know what, i think chicago deserves a little sugar high. so i'm off because i want to make the city's morning a little bit sweeter.
glaze prides itself on crafting artisan doughnuts with some of the most unique flavor combinations. since doughnuts are the new cupcakes these days, it's hard work to stand out. good morning. >> hi. how you doing? a little early? >> the sun isn't even up but i am and you are. >> you got off easy. been here since last night. 10:00 to 10:00. >> thanks for letting me off easy. making doughnuts today. shoo making them, frying them, finishing them, putting sprinkles on them, everything. >> you do this every morning. >> all day long. i call it morning. >> well, whatever time it is, one thing's for sure. it's time to make a special doughnut. >> what we're going to do first is take this. this is our yeast-raised dough that we've been resting for about eight hours. we're going to bring it over the dough sheeter and sheet it out, take our ring cutter. >> oh, that's what it is. >> and basically cut the doughnuts and lay them out. we cut them all by hand.
>> how many are you making? >> during the weekdays 2,000, 3,000, on the weekends, 4,000, 5,000. >> wow. can i try that? >> sure. go ahead. >> they look like doe nuts. that's a good start. >> yeah. they look great. we set them down until they start to float. >> so how long are we frying these for? >> 60 seconds on each side. >> you're doing fine. as long as you get them flipped over before the timer goes off. >> oh, my gosh. >> that's okay. >> they look so good and smell so good. >> nothing like fresh doe nuts. >> i couldn't agree more. now it's time to put the glaze into glazed and infused. >> wow. assistant's dream over here. >> this is the easy doughnut. all you have to do is dip it, pick it up like this. >> okay. >> just the top. >> that looks so good. >> then you can add sprinkles. >> let's do this. so what doe nuts are these?
>> the creme brulee doe it ins. it's a yeast shell and inside we fill it with creme brulee filling. then we top it with simple syrup and caramel sugar that's ground up with regular sugar. then you torch it. >> i always like blow fire. early in the morning, late at night, pretty much down for that anytime. >> after some torching and a quick nap, i was back to work. still back outside, but the doughnuts are ready and the sun's about to come up and the customers are going to come. >> perfect for the morning. a nice treat to start the day. >> just soft and delicious. >> if p i were bringing doughnuts to work, i would definitely want to bring this box of doughnuts. and with flavors ranging from red velvet to banana, the list is as delicious as it is endless. but there's one you can't miss. >> maple bacon long john. >> maple bacon long john. >> i've been thinking about it all morning. >> maple glaze top of it and
then literally a strip of crispy bacon. heaven in your mouth. >> wow. bacon with the maple glaze. fantastic. and of course i had to taste my own own handiwork, right? the creme brulee. holy [ bleep ]. the creme brulee is, like, unbelievably good. but this crunchy top outside is like nothing i've ever had before. and with my doughnut-making morning behind me and the whole rest of the day in front of me, i was ready to do one thing. sleep. and have sweet, sweet dreams. coming up -- >> nice. >> i'm all about adding liquor >> nice. >> i'm all about adding liquor to things for flavor, too.
1 in 110. i'm jamie mcmurray, and my niece has autism. learn more at autismspeaks.org./signs tonight is all about sweets. and when it comes to these sugary treats the french seem to have it down pat, which is never more evident than when you order from the master himself, chef francois paiard. >> they're delicious. they definitely worked hard. >> lots of layers of flavors. >> i've been lucky enough to go to paris a couple times and always been incredibly happy. no place to get it kwik like this. >> the name has a beloved reputation in new york since 1990. and with the opening of a new flagship on the upper east side, the great baker is looking to continue that tradition with a fresh batch of infectious confections. and i'm ready to hear what all the fuss is about.
i hear this lovely french accent. croy sanltissant croissants. all my favorite things. what are we making today? >> an almond croissant. butter, and we use the croissant from the day before, and that's the way we keep doing now. >> this? >> taste. light. little bit of al monlds. >> i'm all about adding liquor to things for flavor, too. after a quick soap in the syrup, our croissants are filled with almond sweetness. >> not too much. oh, too much? >> after that, we will close them, you see. and what we want to do, just a little bit of the almond cream on the top. a slice of almond. look at that. you see now the croissant is finished. it's ready. we have to bake them. >> voila, magic! >> and you see now you be ready to have the crocroissant. >> he took one of my favorite things and made it into a sweet treat. what do you pair with a pastry to help it go down easy?
a creamy cup of hot chocolate, of course. i love hot chocolate. especially on a cold day like tuld. perfect thing to bring. whoa. it is like dark chocolate in liquid form. i know this is perfect because it just came out of the oven. got to try it. whooo. >> crunchy. >> oh, my god. it's so good. and we can't finish without a sampling of francois' famous macaroons. >> the best macaroons. >> there's nothing quite like a french macaroons. >> we have ten different flavors. we have the caramel, licorice, the black one, dark chocolate, this one is passion fruit. all share the same flavor of almond. >> but the cream stuff inside, that's important to have the fresh stuff in there. >> you should try it. >> wow. i wasn't expecting that to, just, like, melt in my mouth. whoa. you get that salted caramel flavor.
and i love that. what makes a french pastry better than the rest? >> french pastry is much more delicate. and it's art to make them perfect every time. >> this has been so sweet and so are you. thank you so much for having me here. >> thank you so much. >> if you're in need of a sugar rush, it will have you saying m magnefique. now that i've satisfied my sweet tooth, this sugar high is coming to an end. but believe it or not, i saved room for one more treat. see you next week. i was having trouble getting out of bed in the morning because my back hurt so bad. the sleep number bed conforms to you. i wake up in the morning with no back pain. i can adjust it if i need to...if my back's a little more sore. and by the time i get up in the morning, i feel great! if you have back pain, toss and turn at night or
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