Original subtitles

- MMM. - MMM.

COMING UP ON "CAKE BOSS"...

THEY WANT US TO DO A MERLION.

HOW IS THAT POSSIBLE?

IT'S LIKE HALF LION, HALF FISH.

WE HAVE A BROWNIE PROBLEM.

I GET REALLY AGGRAVATED AT THIS KIND OF STUFF.

THIS MIGHT TAKE ME A WEEK.

YOU'RE BACK?

I'M BACK.

I'M A LITTLE CONCERNED BECAUSE HE DOESN'T KNOW HOW TO RELAX.

I MEAN, THE LAST THING I NEED IS HIM FAINTING AGAIN.

HOW MANY FINGERS AM I HOLDING UP?

THREE.

THIS IS CARLO'S BAKERY.

EVERY WEEK, THOUSANDS OF CAKES AND PASTRIES

GO OUT THESE DOORS.

THIS IS THE CREW-- MIA FAMIGLIA.

WE'RE GONNA TAKE THIS BAKERY TO THE TOP.

THEY CALL ME BUDDY. I'M THE BOSS.

Captions by VITAC-- www.vitac.com

CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS

- HOW YOU DOING? - HI. HOW ARE YOU?

- I'M BUDDY. - BUDDY, NICE TO MEET YOU.

NICE TO MEET YOU.

HOW'S EVERYTHING GOING? - VERY GOOD.

SO, I GOT A CONSULTATION TODAY WITH BEN.

BEN IS PART OF THE NYU STUDENT ASSOCIATION FOR SINGAPORE.

THIS YEAR IS SINGAPORE'S 50th BIRTHDAY.

OH.

AND SO I'M HOPING YOU CAN MAKE A CAKE

FOR SINGAPOREAN STUDENTS IN NEW YORK CITY

TO CELEBRATE THE NATION'S ANNIVERSARY

HERE IN THE UNITED STATES.

SO, I'VE JUST BROUGHT SOME SINGAPOREAN

AND SOUTHEAST ASIAN DESSERTS FOR YOU TO TRY

TO KIND OF LET YOU FAMILIARIZE WITH THE PALATE

OF PEOPLE IN OUR AREA.

OH, AWESOME.

SO, I THOUGHT YOU MIGHT GET SOME INSPIRATION FROM THIS,

AND WE'LL SEE HOW WE GO.

BEN WAS NICE ENOUGH TO BRING ME IN

ALL THESE DIFFERENT FLAVORS FROM SINGAPORE.

I'M THINKING WE CAN INCORPORATE SOME OF THESE FLAVORS

INTO THE CAKE SOMEHOW.

THIS IS WHAT WE CALL ONDEH ONDEH.

THE SHAVINGS YOU HAVE IS COCONUT.

IF THIS WAS WARM, IT'S GONNA BURST IN YOUR MOUTH.

NOT BAD.

INTERESTING WITH THE COCONUT.

VERY INTERESTING.

I LOVE COCONUT, SO DEFINITELY YOU HAD ME AT COCONUT.

I LIKE IT. I LIKE IT.

IF YOU LIKE COCONUT...

AND THIS IS THE COCONUT THAT USUALLY GOES WITH IT,

SO YOU CAN JUST--

OKAY, YOU PUT THAT INSIDE?

YEAH, JUST POUR IT.

I LIKE THE COCONUT.

COCONUT IS REAL GOOD WITH THAT.

ACTUALLY, THIS ONE WOULD BE MY FAVORITE.

I LIKE IT.

USUALLY WHEN I DO THESE THINGS, PEOPLE DON'T FEED ME,

BUT I'M ENJOYING IT.

MOST OF MY CLIENTS DON'T BRING ME DESSERTS.

I MEAN, USUALLY I'M THE GUY BRINGING THE DESSERTS.

SO, WHAT KIND OF CAKE ARE YOU LOOKING FOR ME TO DO?

SO, WE HAVE THIS ICON IN SINGAPORE

THAT'S CALLED A MERLION.

SO, THIS IS A PICTURE I HAVE OF THE MERLION.

I ACTUALLY VISITED SINGAPORE

AND IT'S A BEAUTIFUL, BEAUTIFUL PLACE.

AND I SAW THE MERLION.

I MEAN, IT WAS PRETTY WILD.

SO, IT'S KIND OF LIKE HALF LION, HALF FISH?

MM-HMM.

IT'S AMAZING.

NOT ONLY IS THE MERLION AN IMPORTANT SYMBOL IN SINGAPORE,

BUT IT'S, LIKE, 30 FOOT TALL.

WHEN WE MAKE THIS OUT OF CAKE, IT'S GONNA LOOK AWESOME.

HEY, GUYS.

I JUST HAD A CONSULTATION WITH BEN.

HE'S A STUDENT AT NYU AND HE'S FROM SINGAPORE,

AND THEY WANT US TO DO A HUGE CAKE

TO CELEBRATE THE 50th BIRTHDAY OF SINGAPORE.

DANNY'S OLDER THAN SINGAPORE?

YEAH.

THEY WANT US TO DO A MERLION.

OKAY?

PARDON ME?

IT'S A MERLION.

IT'S LIKE HALF LION FROM THE TOP, HALF FISH FROM THE BOTTOM.

SO, THE BEST WAY I COULD EXPLAIN IT TO THESE GUYS,

IF A MERMAID AND A LION HAD A KID,

BADA-BING, BADA-BOOM, YOU GOT A MERLION.

RALPH, I WANT YOU TO WORK ON THE STRUCTURE AND THE BOARD.

RIGHT.

SPLIT IT DOWN THE MIDDLE,

AND THEN WE'LL BUILD UP ON THE TWO SIDES, MAKE IT EVEN.

THEN WE'LL FIGURE OUT HOW WE'RE GONNA PUT IT ALL TOGETHER.

ROASTED PINEAPPLE FIRST.

AFTER EATING THOSE DESSERTS FROM SINGAPORE,

I KNOW JUST WHAT TO DO FOR THE CAKE FILLING.

LITTLE TOAST COCONUT HERE?

YEAH. ALL RIGHT, LET'S DO IT.

WE'RE DOING A TOASTED COCONUT CREAM

WITH A LITTLE BIT OF A ROASTED PINEAPPLE PUREE

WITH VANILLA CAKE.

- MMM. - MMM.

IT'S GONNA BE SO GOOD.

THIS IS NICE.

BEAUTIFUL. WORKS WELL.

PINEAPPLE AND THE COCONUT ARE NATIVE TO SINGAPORE,

SO I THINK THOSE FLAVORS REALLY MARRY TOGETHER,

AND I THINK BEN'S GONNA LOVE IT.

NOT BAD. DELICIOUS.

THAT IS GOOD.

YOU KNOW, THIS CAKE IS REALLY TALL,

AND YOU DON'T WANT IT TO BE TOP HEAVY WHERE IT COULD FALL OVER.

SO, I'M GONNA HAVE RALPH GO INTO THE WOOD SHOP

AND COME UP WITH A REALLY GOOD STRUCTURE SUPPORT

SO THAT THIS GUY DON'T TIP OVER.

I THINK LIKE THIS.

YOU WANT TO COME OUT TO HERE, RIGHT?

YEAH.

WE KIND OF DO LIKE A BACKBOARD DESIGN,

AND THEN WE DO SHELVES OF KRISPIES SO

THAT, YOU KNOW, THE MERLION IS MORE, LIKE,

MODELING CHOCOLATE AND KRISPIES,

AND THEN THE WATER PART IS GONNA BE THE CAKE.

WELL, THIS IS WHERE WE'RE GONNA SERVE EVERYONE FROM,

SO THIS ONE WE'LL DO THE FRENCH CREAM AND STUFF LIKE THAT.

FOR THE BOTTOM HERE. - RIGHT.

- WHAT EXACTLY ARE YOU MAKING? - MERLION.

WHAT'S A MERLION?

HALF LION, HALF FISH.

HOW IS THAT POSSIBLE?

YOU GOT TO GET THE LION PRETTY DRUNK.

ALL RIGHT, RALPH, YOU WORK ON THE HEAD,

AND THEN WE'LL PUT THIS TOGETHER.

YOU GOT IT.

SO, LISTEN, NICE AND EASY, ALL RIGHT?

BECAUSE I DON'T THINK YOU'RE READY TO COME BACK.

WELL, IT'S BETTER TO BE HERE.

HELLO. - HEY, MAURO.

- HELLO, EVERYBODY. - HOW ARE YOU?

- HE'S BACK. - WHAT'S UP?

HOW YOU FEEL? WELCOME BACK.

FEEL BETTER.

- CAN'T WORK HARD, THOUGH. - NOT 100% YET.

AFTER EVERYTHING THAT HAPPENED, THE CONCUSSION, THE ULCERS,

AND ALL THE STUFF, I FIGURED, YOU KNOW,

I'M TIRED OF STAYING HOME.

SO I'M GONNA TRY TO COME BACK.

I KNOW I CAN'T DO WHAT I DID BEFORE, NOT YET.

IT'S GONNA TAKE TIME, BUT I WANT TO TRY AT LEAST

TO COME BACK AND DO WHAT I CAN HOWEVER I CAN.

OH, YOU'RE GETTING RIGHT TO WORK HERE.

WANT A LITTLE BREAK FIRST TO GET A--

I THOUGHT YOU WERE GONNA HAVE A CUP OF COFFEE.

- LOOK, HE PUTS-- - NO, I DON'T WANT COFFEE.

ACTUALLY, YEAH, GET ME A COFFEE.

OKAY.

YOU'RE DOING SUCH A GOOD JOB TAKING CARE OF ME.

TAKING CARE OF ME. - OKAY.

I KNOW IT'S GONNA BE REALLY HARD FOR HIM, MAURO, TO TAKE IT EASY.

WHAT'S LINED UP FOR TODAY?

TARALLES, WHAT ELSE?

TARALLES. YOU'RE GONNA MAKE SESAME COOKIES.

IF YOU REMEMBER HOW TO MAKE THEM.

CONCUSSION WASN'T THAT BAD. I STILL REMEMBER.

I'M A LITTLE CONCERNED BECAUSE HE DOESN'T KNOW HOW TO RELAX.

I MEAN, HE CAN'T WAIT TO COME BACK HERE,

SO I'M JUST AFRAID THAT HE'S GONNA OVERDO IT.

I MEAN, THE LAST THING I NEED IS HIM FAINTING AGAIN.

OH, SHOOT, I GOT TO SIT DOWN.

I'M NOT EVEN KIDDING. I GOT TO SIT DOWN.

- HEY, GUYS. - HEY, BUD.

WHAT'S UP, BUD? - HEY, WHAT ARE YOU DOING, BABE?

WISH WE WERE COMING WITH GOOD NEWS, RIGHT?

WE HAVE A BROWNIE PROBLEM.

WHAT ARE YOU TALKING ABOUT?

SO, I'M WORKING AND MY WIFE LISA AND MY SISTER LISA COME IN,

AND THEY HAVE A BOX OF BROWNIES,

AND THEY TELL ME HOW BAD MY BROWNIES ARE.

IT'S A LITTLE DRY.

A LITTLE DRY?

THIS HAS BEEN AN ONGOING THING WITH MY BROWNIES.

AS SILLY AS IT MAY SOUND,

WE'VE NEVER REALLY BEEN ABLE TO PERFECT OUR BROWNIES.

WE'VE TRIED DIFFERENT RECIPES OVER THE YEARS,

BUT THEY'RE JUST NOT AS GOOD AS THEY SHOULD BE.

I MEAN, THEY'RE NOT AS BAD AS YOU'RE SAYING,

BUT IT'S NOT THE RIGHT QUALITY.

I DIDN'T SAY, BUT THEY'RE A LITTLE BIT DRYER.

NO, THEY ARE DRY. THEY ARE DRY. YOU'RE RIGHT.

AND A BROWNIE IS A BROWNIE. LIKE, THAT'S BAKING 101.

LIKE, YOU KNOW WHAT I'M SAYING?

LIKE, EVERYBODY COMES AND EATS A BROWNIE.

YOU KNOW, THIS RECIPE IS VERY TRICKY.

WELL, LET'S TRY ANOTHER RECIPE.

YOU WANT ME TO STOP NOW WHAT I'M DOING AND GO MAKE BROWNIES?

- YEAH. - I GOT A MILLION THINGS TO DO.

ALL RIGHT, THERE'S A MILLION AND ONE.

YOU GOT TO FIX THE BROWNIES. IT'S NOT AN OPTION.

- PRIORITIZE. - OH.

"BUDDY'S BROWNIES ARE THE BEST."

THAT'S WHAT YOU WANT TO HEAR.

IT'S TIME I GOT TO MAKE SOME NEW BROWNIES.

HEY, JOE.

WHAT'S UP?

WE GOT AN ISSUE WITH THE BROWNIES,

AND IT'S BEEN AN ONGOING ISSUE.

MY WIFE AND LISA CAME HERE AND SAID, YOU KNOW,

PEOPLE ARE COMPLAINING, AND IT'S JUST,

YOU KNOW, WE'RE BETTER THAN THIS.

NO, I AGREE. I AGREE.

SO, WHY DON'T WE PUT OUR HEADS TOGETHER.

LET'S MAKE A COUPLE DIFFERENT RECIPES,

GIVE IT A SHOT, AND GO FROM THERE.

- ALL RIGHT, COOL. - ALL RIGHT?

- ALL RIGHT. - ALL RIGHT.

LET'S DO IT.

WE FIGURE WHY DON'T WE PUT OUR HEADS TOGETHER

AND SEE IF WE CAN TWEAK THIS RECIPE AND MAKE IT WORK.

SO, THE FIRST THING WE DO IS ADD A LITTLE BIT MORE BUTTER TO IT

SO THAT IT'S GONNA BE A LITTLE BIT MORE MOIST.

OKAY. GIVE THIS A SHOT.

HOPEFULLY THIS DOES THE TRICK.

THE TEXTURE SEEMS NICE. IT SEEMS CREAMY.

ALL RIGHT, MAN, LET'S SEE HOW THIS ONE DOES.

I JUST DON'T WANT TO HAVE AN OKAY BROWNIE.

IT'S GOT TO BE THE BEST.

THE COLOR'S THERE, BUT IT DOESN'T HAVE THE TASTE.

DRY.

IT WAS BETTER, BUT IT WASN'T GREAT.

YOU KNOW, IT WASN'T LIKE, "WOW."

I WANT IT TO BE, LIKE, OOEY AND GOOEY AND FUDGEY.

I GET REALLY AGGRAVATED BECAUSE I'VE MADE

EVERY CAKE FLAVOR UNDER THE SUN, AND IT'S A FREAKING BROWNIE.

IT SHOULDN'T BE THAT HARD TO MAKE A BROWNIE.

THIS IS NOT WHAT I WANT.

YOU'RE BACK?

I'M BACK.

HOW MANY FINGERS AM I HOLDING UP?

THREE.

GOOD TO HAVE YOU BACK. YOU FEELING ALL RIGHT?

TODAY FELT ALL RIGHT.

I TOLD MADELINE I'D COME IN JUST FOR A LITTLE WHILE

AND SEE HOW IT GOES, YOU KNOW?

I GOT TO TRY, GOT TO START SOMEWHERE.

I'M NOT-- PHYSICALLY, I'M NOT THERE 100%,

BUT I'M GONNA TRY HELPING OUT LIZ WITH HER WEDDING CAKE.

SHE'S GOT ONE THAT'S REALLY NICE.

I'M GONNA TRY HELPING HER OUT

AND, YOU KNOW, SEE HOW FAR I CAN GET.

MY FAVORITE CHOCOLATE.

I WILL LIFT THE HEAVY THINGS. YOU ARE INJURED, SIR.

A LOT OF PEOPLE HAVE SEEN WHEN BUDDY DECORATES,

SAYS HE GETS INTO THE ZONE

WHERE WHEN HE DOES, LIKE, HIS PIPING AND STUFF.

CAKE DECORATING, IT'S LIKE BEING IN A CLOUD.

IT'S SO RELAXING.

IT'S LIKE THERAPY.

IT'S NOT EVEN WORK.

IT'S SOMETHING YOU'RE DOING BECAUSE YOU WANT TO DO IT.

THE CAKE IS PRETTY SIMPLE.

THE MAIN COLORS IN THE CAKE ARE GOLD, WHITE, AND BLACK.

THE LITTLE HOLES ARE SO THAT YOU KNOW

THAT THAT'S WHERE THAT NEXT CIRCLE STARTS RIGHT THERE,

SO YOU LINE THAT UP WITH--

YEAH, SO YOU DON'T HAVE TO JUST, LIKE, GUESS.

THE HARDEST PART'S DOING THE THIRD-HIGHEST TIER.

IT'S A LITTLE COMPLICATED 'CAUSE WE HAVE TO MOLD CIRCLES

WHICH HAVE, LIKE, A FANCY TRIANGLE,

AND THEN WE HAVE TO PUT GOLD DRAGéES ON EACH CORNER.

THIS IS A REALLY NICE CAKE. RIGHT?

YEAH. THE COUPLE WAS REALLY NICE.

CAN YOU SEE YOURSELF MARRIED?

YES.

JUST THINK, I'M THERE 24 YEARS THIS YEAR.

IT'S COMING UP. IT'S GONNA BE 25.

THAT'S AMAZING.

WHEN YOU DO WEDDING CAKES,

SOMETIMES I DRIFT AWAY TO MY WEDDING.

I MEAN, IT WAS 24 YEARS AGO THIS YEAR,

BUT, YOU KNOW, I THINK OF MY WEDDING CAKE.

BACK THEN, IT WAS COMPLICATED.

YOU KNOW, MY FATHER-IN-LAW, YOU KNOW,

HIS DAUGHTER'S GETTING MARRIED,

SO YOU HAD TO DO, LIKE, THIS COMPLICATED CAKE.

IT WAS, LIKE, ON COLUMNS, IT WAS ALL UNEVEN,

BASKET WEAVE, FRESH FLOWERS, YOU KNOW.

BUT PEOPLE SAW OUR WEDDING CAKE, IT WAS LIKE,

"OH, MY GOD, WHO'S GETTING MARRIED HERE," YOU KNOW?

25 YEARS IS A LONG TIME.

THAT'S BASICALLY AS LONG AS I'VE BEEN ALIVE.

WOW. THAT'S SCARY.

GEE, THANKS FOR MAKING ME FEEL OLD.

YOU'RE WELCOME.

YOU KNOW, WHEN STUFF LIKE THIS HAPPENS, YOU KNOW,

LIKE A CONCUSSION, NOT FEELING WELL,

I REALIZE I DEPEND ON MADELINE A LOT, YOU KNOW?

YOU DEPEND A LOT ON YOUR SPOUSE AND YOUR PARTNER.

I ALREADY HAVE 24 YEARS OF MARRIAGE.

I HAVE A LITTLE BIT OF EXPERIENCE.

THESE GUYS ARE JUST GETTING STARTED,

SO MAYBE FROM MY HANDS IT WILL GO INTO THE CAKE

AND THEY'LL EAT IT, IT'LL GO INTO THEM

AND THEY'LL GET AT LEAST 24 YEARS IN.

THIS CAKE CAME OUT REALLY NICE.

YEAH.

ALMOST LIKE THERAPY TODAY.

IT WAS GOOD.

YOU'RE GOOD. - THANKS, MAURO.

- I LIKE IT. - YEAH.

I REALLY LIKE THE FLOWERS. THOSE FLOWERS ARE REALLY NICE.

THE CAKE CAME OUT BEAUTIFUL.

THAT ONE TIER, THE HIGH TIER CAME OUT PERFECT.

THE RIM WAS PERFECT, THE DRAGéES CAME OUT BEAUTIFUL.

I MEAN, I THINK THEY'RE GONNA BE VERY HAPPY.

IT'S A GREAT BEGINNING. A NICE WEDDING.

- YEAH. - CONGRATULATIONS TO THEM.

MAYBE THEY'RE GONNA BE MARRIED--

I KNOW THEY'LL BE MARRIED 24 YEARS.

THIS MERLION CAKE CELEBRATES SINGAPORE'S 50th BIRTHDAY.

LET'S GET THIS PUPPY ALL WRAPPED UP.

UH-HUH.

AND THEN ONCE WE'RE DONE, I FEEL LIKE WE COVER THE MERLION.

WE'LL FILL THE BOTTOM CAKE

AND THEN WE'LL FINISH IT WITH THE WATER.

I FEEL LIKE I COULD MAYBE HAVE THIS IN MY FRONT YARD,

YOU KNOW WHAT I'M SAYING?

LIKE, "HEY, TAKE A PICTURE WITH IT?"

SO, WE'RE GONNA CARVE THE MERLION

AND WE'RE GONNA PUT SOME MODELING CHOCOLATE

TO KIND OF, LIKE, GET THE SHAPE OF THE HEAD RIGHT.

ONCE WE GOT IT ALL RIGHT,

WE'RE GONNA COVER THIS WHOLE THING IN WHITE FONDANT.

WE GOT TO CUT OUT A BUNCH OF SCALES.

SO, THE MERLION,

HALF OF HIS BODY IS LION ON THE TOP,

BUT THE BOTTOM HALF IS LIKE A FISH TAIL.

IT'S ALL DIFFERENT SCALES THAT GOT, LIKE,

THIS INTRICATE PATTERN.

PROPORTIONALLY, RIGHT, THESE GUYS ARE PROBABLY...

YEAH.

YOU KNOW, THIS IS NOT AN EASY CAKE TO DO.

THE SCALES I'M CONCERNED ABOUT.

WE JUST HAVE TO MAKE A BUNCH OF THEM,

'CAUSE I DON'T WANT TO DO THEM BY HAND.

I DON'T EITHER.

I MEAN, I CAN PIPE ANYTHING, BUT THIS MIGHT TAKE ME A WEEK

TO PIPE ALL THIS INTRICATE DETAIL BY HAND.

THIS CAKE GETS DELIVERED TOMORROW,

AND TIME IS SOMETHING I AIN'T GOT.

WE GOT TO CUT OUT A BUNCH OF SCALES.

SO, WHEN YOU LOOK AT THE MERLION

AND YOU LOOK AT WHAT THE SCALES ARE MADE OUT OF,

THEY GOT, LIKE, THIS INTRICATE PATTERN.

DOING ALL THESE SCALES BY HAND WOULD TAKE DAYS,

NEVER MIND HOURS, SO I GOT TO COME UP WITH A PLAN "B."

FOR SOME REASON, MY CRAZY MIND TELLS ME

THAT WE'RE JUST GOING TO PUT THESE INDENTATIONS IN

WITH, LIKE, A TOOL.

I WAS THINKING IF WE HAD, LIKE, A STAMP

THAT WE CAN CUT A CIRCLE OUT OF.

I HAVE THIS IDEA TO STAMP EACH ONE,

BUT WE NEEDED TO STAMP IT WITH SOMETHING.

LIZ, DO WE HAVE A MOLD LIKE THIS?

OR STAMP?

UH...

I DON'T ALWAYS HAVE AWESOME IDEA--

WELL, I HAVE SOME, MAYBE A FEW.

BUT THIS ONE GOES UP THERE AS ONE OF THE BEST.

I HAVE THIS ONE.

GIVE ME SOME FONDANT. LET'S TRY IT.

OH, YOU'RE GONNA USE IT THAT WAY.

AH!

SOMETIMES I COME UP WITH GOOD STUFF.

I HAVE THIS GREAT IDEA TO GET A SEASHELL.

WE KIND OF, LIKE, EMBOSS THE FONDANT WITH IT,

AND THEN WE TAKE A CIRCLE CUTTER.

IT WAS AN AWESOME IDEA.

OH, LOOKS GOOD.

THE HUNDREDS OF SCALES WE MADE TOOK A REALLY LONG TIME,

BUT I GOT TO TELL YOU, IT WAS TIME WELL SPENT

'CAUSE IT LOOKS AWESOME!

I LIKE WHEN SOMETHING GOES BEAUTIFULLY RIGHT.

IT LOOKS REALLY GOOD.

YOU WANT A LITTLE CHEESY FISH?

NO, I'M OKAY.

WE'LL GO SUGAR.

LET'S ADD TWO POUNDS TO THIS RECIPE.

I THINK THAT MIGHT BE MORE THAN ENOUGH.

READY?

SALT AND THE SUGAR.

SO, ME AND JOEY, WE'RE DETERMINED TO COME UP

WITH A GREAT BROWNIE RECIPE.

IT'S NOT EVEN FLAVOR. IT'S CONSISTENCY.

WE JUST BAKED THIS AND IT FEELS DRY.

I LOST TRACK OF HOW MANY RECIPES WE TRIED.

MORE BUTTER, LESS BUTTER, MORE THIS, MORE THAT.

OH!

BROWNIES SHOULD NOT FEEL DRY.

IT SHOULD BE MORE FUDGEY AND GOOEY AND CHEWY.

I FEEL LIKE WE'RE GETTING NOWHERE,

AND I'M STARTING TO RUN OUT OF IDEAS AT THIS POINT.

WELL, WHY DON'T WE LOOK AT THE RECIPES THAT WE HAVE?

THE OLD BOOKS?

AT THIS POINT, I'M WILLING TO TRY ANYTHING.

I'LL GO GET THEM.

WE SAID, "WHY DON'T WE LOOK THROUGH THE OLD BOOK,

CHECK OUT SOME OF THE OLD-SCHOOL STUFF,

MAYBE GET SOME INSPIRATION?"

OH, BOY.

THESE ARE THE ONES FROM YOUR FATHER'S ORIGINAL BOOK.

LOOK HOW OLD THESE RECIPES ARE.

YEAH.

I COULD TELL SOME OF THEM WERE MY DAD'S HANDWRITING.

I KNOW THAT HE WROTE THEM WITH HIS OWN TWO HANDS.

WE'RE LOOKING AT, LIKE, THE CONSTITUTION.

THEY SMELL LIKE OLD FLOUR AND EGGS AND...

IT JUST BROUGHT BACK SO MANY MEMORIES OF MY DAD.

HEY, LOOK. HERE'S YOUR FATHER'S RECIPE.

AS CRAZY AS IT MAY SOUND,

I REALLY NEVER EVEN HAD MY DAD'S OLD BROWNIE RECIPE.

WE DIDN'T ALWAYS MAKE BROWNIES

'CAUSE WE WERE MORE OF AN ITALIAN BAKERY.

I REMEMBER PASTICIOTTIS, I REMEMBER TARALLES.

I DON'T REMEMBER BROWNIES TOO MUCH.

SUGAR. HONEY.

HONEY'S GONNA HELP.

LET'S JUST TRY MY DAD'S, SEE HOW IT COMES OUT, GO FROM THERE.

LET ME PUT THESE AWAY BEFORE THEY DISINTEGRATE.

HE'S STILL TEACHING ME THINGS AFTER ALL THESE YEARS.

WHAT DO WE GOT?

THIS IS THE COCOA, THE HONEY, BAKING POWDER,

SALT, AND THE SUGAR.

ALL RIGHT, POP, DON'T FAIL ME.

SO, WE MAKE MY DAD'S OLD RECIPE, PUT IT IN THE OVEN,

AND WE'LL SEE HOW IT COMES OUT.

- HELLO. - HEY.

THE LISAS ARE BACK,

SO NOW IT'S TIME TO TASTE MY DAD'S OLD BROWNIE RECIPE.

- YEAH. - THOSE LOOK FUDGEY.

- OH. OOH. - YEAH.

THIS IS DADDY'S OLD RECIPE.

MMM!

YOU KNOW IT'S FUDGEY

WHEN YOU NEED A GLASS OF MILK TO FOLLOW IT.

OH, I SO NEED A GLASS OF MILK RIGHT NOW.

YES. UH-HUH.

I GOT TO TELL YOU, THESE BROWNIES WERE ON THE MONEY.

I'VE NEVER BEEN SO PROUD OF THE BROWNIES

THAT WE'VE EVER PUT OUT.

WHEN SOMEBODY COMES TO THE BAKERY AND GETS A BROWNIE

AND THEY TAKE A BITE, THEY'RE GONNA BE LIKE...

IT'S SO GOOD.

..."THESE ARE GOOD."

I MEAN, EVEN THE LISAS WERE HAPPY,

AND IF YOU KNOW YOU MADE THEM HAPPY, YOU KNOW YOU DID GOOD.

THANK YOU, DAD. THANK YOU.

THIS IS KIND OF LIKE A BROWNIE FROM HEAVEN.

AFTER ALL THESE YEARS AND ALL THESE ACCOMPLISHMENTS,

HE'LL STILL ALWAYS BE THE CAKE BOSS.

WELL, HERE'S TO DADDY. SALUTE.

SALUTE.

GONNA FILL THIS MERLION UP, BABY.

WHAT KIND OF FILLING IS THIS?

THAT IS TOASTED COCONUT WITH BUTTERCREAM,

AND THEN WE'RE DOING A ROASTED PINEAPPLE PUREE ON TOP.

YOU LIKE THAT, DANNY?

SO, THE LAST PART OF THE CAKE THAT WE GOT TO FINISH

IS THE BASE.

THAT'S WHERE WE'RE GONNA HAVE OUR DELICIOUS FILLING,

AND THAT'S GONNA BE THE WATER PART.

OKAY, GIVE ME BLUE BUTTERCREAM.

WE'RE GONNA ICE IT IN BLUE BUTTERCREAM,

TEXTURE IT UP TO LOOK LIKE WATER.

JUST LIKE THE MERLION IN SINGAPORE.

I THINK THIS MERLION IS SICK.

NO, NO. THIS CAKE CAME AWESOME.

SO, WE FINISH THIS CAKE, I STEP BACK, I LOOK AT IT, MAN,

AND I'M LIKE, "THIS CAKE IS AWESOME."

THE SCALES WERE UNREAL ON THE CAKE.

YOU KNOW WHAT MY FAVORITE PART IS.

IT'S THE SHELL TEXTURE ON THOSE SCALES, MAN.

THEY CAME OUT REAL NICE.

WHOEVER THOUGHT OF THAT--

IS PROBABLY TOO HUMBLE TO TAKE THE CREDIT FOR IT.

YOU'RE RIGHT.

RALPH DID AN AMAZING JOB WITH THE LION, AS WELL.

I MEAN, IT WAS GORGEOUS.

IT JUST ALL MARRIED TOGETHER SO WELL.

THEY'RE REALLY GONNA LOVE THIS CAKE.

LET'S GET GOING, MAN.

ALL RIGHT. TO SINGAPORE.

WE GOT IT. WE'RE GOOD.

IT'S PERFECT.

WE ROLL THIS MERLION IN.

THEY LOVE THIS CAKE.

I MEAN, I REALLY FEEL LIKE WE NAILED IT.

WOW, LOOKS FANTASTIC.

WHAT DO YOU THINK, HUH?

IT LOOKS SO GOOD.

VERY COOL.

I'M SIMPLY BLOWN AWAY WITH THIS MERLION.

THE TEETH WERE CALCULATED TO SUCH ACCURACY.

THE PROPORTION WAS GREAT.

IT JUST TRANSPORTED ME BACK TO SINGAPORE.

SO, WHO WANTS TO EAT SOME CAKE?

I WAS VERY IMPRESSED THAT BUDDY USED THE FLAVORS

THAT WE USE BACK HOME.

SO, HOW'S THE FILLING?

OH, IT'S SO GOOD.

THE COCONUT AND THE PINEAPPLE.

THE COCONUT AND THE PINEAPPLE REALLY MADE A DIFFERENCE,

AND IT BLENDED PERFECTLY.

EVERYONE HERE IS SO HAPPY.

WE'RE CELEBRATING SINGAPORE'S BIRTHDAY IN AMERICA.

YOU HAVE NO IDEA HOW MUCH IT MEANS TO ME.

HAPPY 50th BIRTHDAY TO SINGAPORE.

WE LOVE YOU, AND MANY MORE.

HAPPY BIRTHDAY, SINGAPORE!