It’s the artistic hand of Bartolo “Buddy” Valastro Jr. – a man who speaks with such Joe Pesci-like bravado that he may seem more street tough than master baker – that produces this lip-smacking beauty. “We really enjoy using our creativity to design custom cakes,” says Valastro, a fourth generation baker who heads the kitchen at Carlo’s Bake Shop, his family’s bakery in Hoboken, New Jersey. “It’s a merger of traditional methods of decorating and using new technologies to do things like make them spin or light up.”

Originally opened in 1910 by Carlo Guastaffero, Carlo’s Bake Shop was purchased by Valastro’s father, Bartolo Valastro Sr., in 1964. When the senior Valastro passed away in 1994, it was up to 17-year-old Buddy to pick up the torch and carry on his father’s legacy. With his mother and four older sisters, Valastro grew Carlo’s into an internationally recognized bakery and television phenomenon.

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Mixing various types of cake with his “dirty icing” technique and multi-coloured fondant, Valastro has baked and frosted everything from a scaled-down replica of Walt Disney World’s Cinderella Castle to a Ringling Bros. and Barnum & Bailey Circus, complete with fireworks and a ring of fire; to a life-size model of his wife, Lisa. Valastro’s imagination simply knows no bounds.

With the release of his second book, Baking with the Cake Boss: 100 of Buddy’s Best Recipes and Decorating Secrets (Free Press, 2011), Valastro gives readers a taste of that creativity, providing a tutelage that progressively guides readers from baking basics to cake mastery. “This book is all about the process of making a cake,” says Valastro, who recently attended the inaugural Canada’s Baking and Sweets Show in Toronto, and toured the GTA to share stories and techniques featured in his new book.“In Baking with the Cake Boss, I get to show people how to make some of our signature store cakes.” From cookies to pastries to cakes, Valastro gradually kneads the essentials into readers’ repertoire, so they’re primed for even the most demanding recipe. You can try your hand at a Valastro cake with the Snowflake Winter Wonderland recipe (p.60) that’s featured in his book.

While Valastro’s modern techniques are rich with originality, he never strays from the basic ingredients that built his family’s business. “I use all of our original recipes – we prefer our traditional methods, because they’ve worked for over 100 years.”

www.carlosbakery.com

Snowflake Winter Wonderland Cake
MAKES ONE 9-INCH CAKE

For this cake, you will need two 10-inch Bundt or Bundt-style pans, 3 inches deep. Note that they should be aluminum, and must not be nonstick or the cakes will collapse while cooling.

Two 9-inch cakes, filled with your choice of filling
4 cups white Decorator’s Buttercream (see “Decorator’s Buttercream”) in a pastry bag fitted with the #7 interchangeable tip
3 pounds baby blue fondant
6 ounces white fondant
1/2 cup crystal or coarse sugar
Pearl luster dust

TOOLS AND EQUIPMENT - Snowflake cutters or plunger cutters, assorted sizes Paintbrush Steamer

1  Prepare the cake: On a turntable, prepare a double-layer cake on a doily-lined cardboard circle, filling it with the filling of your choice and dirty-icing it without the tip (see “Dirty-Ice the Cake”). Note: After dirty-icing, keep the buttercream in the bag for affixing design elements to cake and creating the shell border.

2  Cover the cake: Drape the cake with baby blue fondant, smooth it in place with the smoother, and trim it (see “Apply the Fondant to the Cake”).

3  Make snowflakes: Roll the white fondant out to a 10-inch square, 1/8 inch thick. Use a small snowflake cutters or plungers to make 18 to 20 snowflakes. Use a small brush to paint the flakes with luster dust.

4  Apply frost to the cake: Steam the cake and sprinkle 1/4 cup of the sugar to make a 1-inch border around the top edge of the cake; steam it in place. Sprinkle the remaining 1/4 cup sugar around the bottom of the cake to make a 2-inch border, then steam it into place.

5  Apply the snowflakes to the cake: Pipe buttercream dabs onto the top and sides of the cake and use it to affix the snowflakes to the cake.

6  Pipe kisses: Use the same bag to squeeze-and-pull kisses around the cake.

Buddy’s Techniques – DECORATOR’S BUTTERCREAM
7 1/2 cups powdered (10X) sugar
2 1/4 cups vegetable shortening
6 tablespoons (3/4 stick) unsalted butter
1 1/2 tablespoons pure vanilla extract
1/4 cup plus 2 tablespoons cold water

1 Put the sugar, shortening, butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment and paddle at low-medium speed until the mixture is smooth, with not lumps, about 3 minutes.

2 With the motor running, add the water in a thin stream and continue to paddle until absorbed, about 3 minutes.

The buttercream can be refrigerated in an airtight container for up to 2 weeks.

Buddy’s Techniques – DIRTY-ICE THE CAKE
“Dirty-icing” is Carlo’s Bake Shop-speak for what most bakers call a “crumb coat.” It refers to a thin layer of Decorator’s Buttercream that’s laid down as a frosting to help fondant “stick” to the cake. The proper name, “crumb coat,” refers to the fact that you can see crumbs through the icing. It’s not important that your dirty-icing be perfect, just that it be thin and cover the entire cake. To dirty-ice a cake, first ice it as you usually would. Then use a piece of poster board to finish the job, getting as close to the cake as possible. After dirty-icing a cake, refrigerate it until the buttercream stiffens, 30 to 60 minutes.

Buddy’s Techniques – APPLY THE FONDANT TO THE CAKE
1 Set the rolling pin at the far edge of the fondant circle and roll it back toward you, spooling the fondant up onto the pin and gently knocking off any excess cornstarch.

2 Bring the pin over the cake, unspooling the fondant and lowering it over the other side, letting it drape over the sides and onto your work surface. Smooth the top with a smoother, then pull and press down gently on the sides to make the fondant taut all around.

3 Caress the fondant with your hands to smooth it against the cake, stretching and pulling it tautly over the top and down the sides, turning the cake and using your fingers to be sure it’s smooth all over.

4 Use a pizza cutter or sharp, thin-bladed knife such as a paring knife, to cut around the base and remove any excess fondant. Lift the excess ring up and over the cake. Ball up the excess fondant and return it to its storage bag; it can be reused.

5 Put the cake on a turntable. Use a smoother to smooth out the fondant on the top and sides. Inspect the cake; if you find any dry spots (they will appear arid and veined), rub a little vegetable shortening over them, then smooth with the smoother.

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Mom’s Reconstructed Chili
1 tbsp canola oil, preferably expeller-pressed
1 large yellow onion, diced
1 tbsp chopped garlic
1 lb ground soy burger alternative
2 tbsp cumin
1 1/2 tbsp chili powder
1/2 tbsp smoked paprika, optional
1/2 tbsp dried red chili flakes
1 12 ounce can light beer, at room temperature
1 1/2 tbsp low-sodium soy sauce
1 14 – 15-ounce cans chili hot beans with can juices, preferably organic
2 14 – 15-ounce cans pinto beans, preferably organic, drained
2 14 – 15-ounce cans fire-roasted diced tomatoes, preferably organic
2 bay leaves
2 tbsp dried oregano
Kosher salt and freshly ground black pepper
Fat-free saltines or cornbread for serving, optional
Hot pepper sauce, for serving, optional

1.  In a large pot, heat the oil over medium heat and when hot, sauté the onion and garlic for 3 to 4 minutes. Add the ground soy and cook for 1 to 2 minutes, stirring with a wooden spoon to break up the soy further and encourage even cooking. Add the cumin, chili powder, paprika, and chili flakes and continue to cook, stirring, until the spices are slightly toasted and fragrant, 1 to 2 minutes.
2.  Using a wooden spoon to prevent sticking, stir in half of the beer and the soy sauce. Add the rest of the beer and stir to mix.
3.  Add the chili hot beans, pinto beans, tomatoes, and 1 cup of water and mix well. Add the bay leaves and oregano and stir to mix.
4.  Bring the chili to a low boil over medium-high heat and cook for 10 to 15 minutes, stirring every 5 minutes or so until the stew is well blended. Reduce the heat to low and simmer gently until cooked through, 30 to 40 minutes, until the flavours blend. Stir the chili occasionally during cooking. Adjust the heat up or down to maintain a simmer. Serve hot, with crumbled saltines or cornbread, and some extra hot sauce, if desired.

2. Colavita Authentic Italian extra-virgin olive oil –  it doesn’t get any better than this. www.molisana.com

3. Numi Organic Tea These first-class, organic, handpicked teas are both soothing and delicious. www.numitea.com

4. Panera Pink ribbon bagels help raise money for Breast Cancer Awareness Month; they taste great, too. www.panerabread.com

5. Mini Italia You’ll melt over Asiago, a sweet cheese from northern Italy. www.miniitalia.ca

6. Sandwich Boutique Sink your teeth into delectable gourmet sandwiches, perfect for parties or corporate events. 416.400.8529

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7. Happy Baker Moist and rich, how could you not love The Happy Baker’s cupcakes? www.thehappybakerchick.com

8. Peter & Paul’s Perfect with bread and cheese, these marinated olives will melt in your mouth. www.peterandpaulsbaskets.com

Much like the delectable baked oyster mushrooms from its popular antipasto Funghi di Bosco, this is just the start of the Vinsanto Ristorante experience. “My motto is passion, ambience and decadence,” says John Di Vittorio, owner of Vinsanto Ristorante. “That’s what I’ve strived for from Day 1.” It’s this uncompromising dedication to the perfect dining experience that has elevated Vinsanto to the summit of Vaughan’s dining scene.

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Celebrating Vinsanto’s fifth anniversary this past spring, Di Vittorio continues to stick to the resolute principles of quality and service that have cultivated his success. That philosophy implies using only the freshest ingredients from local vendors, ensuring his patrons dine on only the finest fare. “Food is No.1 at Vinsanto. Without good food you’re not going to have a good restaurant,” says the 25-year industry veteran, who’s also won the Top Choice Award for Top Italian Restaurant in Vaughan two years running.

With Chef Andrew Yacoub – a student of the renowned Le Cordon Bleu Paris Culinary Arts School in France – leading his kitchen, Di Vittorio knows customers won’t scoff at the cuisine, as he explains, “I can organize everything and make the service perfect, but if the food isn’t being prepared well the restaurant isn’t going to be successful.”

“I think it all boils down to service,” he adds, while also explaining how he personally inspects every plate before it’s served. “After a long hard week, customers really appreciate sitting down, being treated with respect and enjoying a great meal. That’s what they get from Vinsanto.”

A recent renovation has added a 40-seat solarium to Vinsanto, taking its seating from 80 to over 120. This increase allows even more room for events you have planned. “Any event we host is given our utmost attention,” concludes Di Vittorio. “With the food, the service and the fact that I personally oversee every aspect, you can rest assured that your party will go off without a hitch.”

www.vinsanto.ca
905.264.3991

1. SARPA

2. Harbour Sixty There are few Toronto dining establishments that offer the pure, unadulterated level of class that Harbour Sixty so elegantly exudes. The food is premier. The décor: stunning. If you’re looking to celebrate a milestone anniversary, impress a client or simply dine like royalty, Harbour Sixty will not disappoint. www.harboursixty.com

3. Pizzeria Libretto Faithful to the authentic pizza tradition, Libretto embraces the Neapolitan method of proper pizza baking. Using natural ingredients cooked in a hand-built, wood-burning oven, Libretto’s pies are what pizza is meant to be. www.pizzerialibretto.com

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4. Terroni Casual and cool, Terroni’s mix-and-match décor is a striking collection of classic features with a touch of rustic design. This is certainly an ideal locale for a quick bite or a spontaneous meal, but that doesn’t mean the food is just off-the-cuff. Each plate is delightfully prepared and looks just as good as it tastes. www.terroni.com

5. La Bettola Described as “Terroni’s greatest hits”, La Bettola is that stylish hole in the wall where you can get together with friends for a relaxing evening – unpretentious pleasures in a great atmosphere. labettola.ca

6. Obikà Mozzarella Bar A recent addition to the Toronto dining scene, Obikà Mozzarella Bar revolves around the purity of mozzarella. Using authentic Mozzarella di Bufala Campana DOP and other fresh, quality products imported from Italy, Obikà works similar to a sushi bar, but with cheese; it’s different and delicious. www.obika.ca

7. Osteria A term referring to a traditional Italian tavern, Osteria is about casual comfort: pop in and sip a glass of wine. A constantly changing menu keeps selection fresh, and the laid back environment keeps the mood easy. osteriacicerietria.com

8. Sapore by Zafferano Elegance through and through, Sapore by Zafferano is the embodiment of refined Italian dining. The soft glow of candlelight sets a serene tone, while you savour each succulent bite. The menu is varied, but each item is divine. Tender Herb-Crusted Australian Lamb, Sautéed Veal Scaloppini or Homemade Ricotta Gnocchi – there are
no misses here. www.saporebyzafferano.ca

9. Terroni Bar Centrale Like a central bar that’s found near any Italian train station, Terroni Bar Centrale is a convenient spot to swing by for a drink, and ironically is just down the road from Summerhill Station. Meet up with friends on a weekend, or drop in with co-workers after a long day to enjoy a locale that is always buzzing. It’s a good thing this trendy bar has a wide selection of wine from across Italy for you to sample. With an excellent blend of simple yet scrumptious finger food and wonderfully prepared appetizers, the menu isn’t so bad, either. terronicentrale.com

Whether it’s for a birthday, anniversary or engagement, a bouquet of colourful fruit is the perfect gift. “It’s always being sent to someone with the intention that they can share with the people around them,” says Tiziana Cannella, storeowner of the Vaughan location. “People are always excited to receive it.” In addition to the obvious health factor that makes a gift like this so appealing, Cannella stresses that unlike most deliveries, Edible Arrangements is something that can be enjoyed with your loved ones.

Using pineapple, honeydew, cantaloupe, strawberries and grapes, Edible Arrangements offers  baskets and bouquets with the freshest products. “My produce centre goes to the food terminal every single day,” says Cannella. Choosing only the best ingredients, the arrangements taste as good as they look.

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Innovation is the norm for this blossoming company. Now with over 1,000 stores worldwide, the Edible Arrangements brand is continuing to reinvent and entice with creative new products. Themed arrangements personalize each delivery and add special flair. Birthday baskets are available, as well as an entire children’s line of cartoon characters, and season-appropriate arrangements.

“Based on the fact that it’s a franchise, we have that support behind us,” says Cannella. Staying true to what Edible Arrangements stands for, the Vaughan location ensures a quality safe product each and every time. With recyclable foam, plastic as opposed to wood skewers, and food-safe paint, every basket is made with attention and care. Cannella says of her staff: “They take that extra measure to make sure that everything that they produce is something that they can be proud.”
www.ediblearrangements.ca

Hugs, Hearts and Cookies
Follow Strawberry Lane for all of your entertaining essentials, and choose from trays of sweets starting from only $29. Whether you’re gathering for a festive event or just want to share a special treat with your family, Strawberry Lane will fill your home with the feel-good smell of freshly baked goods.
www.strawberrylane.ca

Express-o Yourself
The Breville® Barista Express Espresso Machine will turn your kitchen into an Italian café, making delicious beverages for family and friends. Entertaining has never looked so good or been so easy, with a 360-degree pivoting wand, froth enhancer and a modern stainless steel design. www.sears.ca

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Sexy Heeling
Straight from Abruzzo, Italy comes an enticing wine with great flavour and sexy design. Using grapes from 40-year-old vines, STLTO is the new must-have for any dinner party. As irresistible as a sleek pair of high-heel shoes, STLTO Red mixes the taste of bittersweet chocolate with black cherry and delicious plum. www.stltowine.com

In 2000, Comito journeyed west to try his luck on the Canadian dining scene, and soon landed a sous chef position at a happening restaurant in Vaughan. Health issues, however, began to stifle his progress; issues he attributed to an imbalanced diet lean with fruits and veggies and weighted with pastas and meats.

Sick of constantly popping medication, Comito took his health into his own hands and back to its natural roots. His friends suggested eating more greens, but he took it even further: Comito got raw.

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Or more importantly, he kept his food that way. Adopting vegan culinary practices, Comito unearthed ways to not only ingest his daily allotment of protein and iron through raw greens, but the additional essential vitamins, minerals and antioxidants that energize the body and help prevent cancer and heart disease. “You can make a lot of raw dishes which are so healthy for you, plus it’s entertaining, too, to discover new things.”

With newfound vigour and a refreshed disposition towards life, Comito cultivated his own business, Make It Raw, distributing a variety of surprisingly delicious uncooked creations, including pizza, salads, raw burgers, raw snacks, and more, to health food stores throughout the GTA – shops like Noah’s Natural Foods, The Big Carrot and Nature’s Emporium. One bite of Make it Raw’s Sensation Bar will have you hooked.

Comito also teaches classes on how to make raw produce irresistible. “I try to bring my experience and expertise on cooked cuisine, and try to show how I can incorporate it doing it raw, but making it look cooked,” says Comito, who is also filming a vegan cooking show throughout the summer.

He highly recommends daily “juicing,” such as blending broccoli, wheat grass and celery, to provide plenty of energy for the day ahead. “All the essentials in the chlorophyll are like the blood, and that is why it is so important to get enough chlorophyll. By juicing, it goes immediately to the body, to the bloodstream.” Protein shakes with avocado and banana are also great to get you invigorated.

While raw foods may not be for everyone, one bite is all it takes to sway the skeptical. As Comito encourages, “Let’s make it raw, baby!”

www.makeitraw.com

Healthy Tips
While meats are a great source of iron and protein, many dark green leafy veggies also contain plenty of iron. Avocados are also a great source of protein and “good fats,” and leave you feeling satisfied. “I find them to be a good replacement for warm food,” says Make it Raw chef Francesco Comito.

Lasagna Raw-Taliano Recipe

“Pasta”
5 medium zucchini (thinly sliced using a mandolin or by hand with a sharp knife)
1 tbsp (5 ml) olive oil
1/2 tbsp (3 ml) salt
Place in a bowl and allow to sit for 20 minutes

Sauce
1 cup (250 ml) sundried tomatoes
1 Roma tomato
1 clove garlic
1 tbsp (15 ml) chopped onions
4 or 5 leafs fresh basil
2 tbsp (30 ml) olive oil
1/2 tbsp (3 ml) sea salt

“Cheese”
1 cup (250 ml) cashews soaked overnight
1/2 cup (125 ml) water
1/4 tsp (1 ml) sea salt
1 tbsp (15 ml) olive oil

Assembly: Lay the thinly sliced zucchini so each slice slightly overlaps, making a square shape, and top with sauce and cheese. Add a second layer of zucchini noodles and continue to add the cheese and sauce; repeat until you have four layers. Garnish with fresh basil.

“Quality is No. 1,” says local restaurateur Steve De Vittoris, owner of Sapore by Zafferano, Sapore North, Spumante and Zafferano. “We buy only top-quality ingredients for all the food that we make. It’s something that I pride myself on.”

A veteran of the Toronto dining scene, De Vittoris believes that a quality meal begins with ingredients. This means ensuring all his establishments serve, at minimum, AAA-grade meat, such as succulent Black Angus beef, tender USDA Prime strip loin and mouth-watering Australian lamb.

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It also entails preparing from scratch all pasta in-house to guarantee only the freshest gnocchi, fettuccini and linguini is presented before the anxious palate of epicurean clientele. “We make our own pasta on the premises,” says De Vittoris. “This not only means our dishes are always fresh, but that we consistently maintain our superior standards.”

But quality doesn’t just end with the entrees, it also requires the creation of a welcoming atmosphere in a comfortable setting. It means fashioning a timeless décor that exudes authentic charm with a team of servers that make guests feel at home. “When you come into my restaurant in the evening, I want you to feel like you’re dining in Tuscany or Florence,” says De Vittoris, whose first Vaughan estabishment, Zafferano Ristorante, was voted best Italian restaurant for seven straight years by the Vaughan Citizen’s Readers’ Choice Awards. “You never get tired of the décor. The stone and stucco combination gives a relaxed and stylish atmosphere.”

At the end of the day, De Vittoris feels quality is something that others will enjoy and acknowledge. “You work so people can come into your restaurant and have a really good time,” he says. “When customers tell me they had the best time at my restaurant, well, it just makes my day.”

www.saporebyzafferano.ca
www.zafferano.ca

Ingredients:

Method:
1. Using your fingers, remove and discard the skin, bones, and excess fat from the chicken, placing the chicken meat in a large bowl. Tear or chop meat (you should have about 3 1/2 cups).
2. Add mayonnaise, celery, relish, tarragon, salt, and pepper to the bowl. Stir until thoroughly combined. Spoon onto the bread, adding a lettuce leaf to each sandwich.

Makes 6 servings. Prep: 20 minutes

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55 Square One Drive, Mississauga, Ont.
9350 Yonge Street, Richmond Hill, Ont.
1020 Centre Street, Thornhill, Ont
www.panerabread.com