你一定認識他！住在台灣有一半以上的人都認識他！
他是蛋糕天王Buddie, 在TLC上做蛋糕節目超紅～
今天，我來到鳥不生蛋的Hoboken 紐澤西州，讓他來教我作翻糖蛋糕！
Buddie is the Cake Boss, in Taiwan he is so famous among viewer ranging from 5-55 years old.
Because his shows on Travel & Living Channel are so popular!
Today, I'm here in Hoboken Jersey City to take a fondant class at the Carlo's Bake Shop.
我在紐約曼哈頓坐地鐵到33街Path Train Station後，就接著買票做Path Train到紐澤西。
Take the Path Train on 33rd St. Path Station in Manhattan to New Jersey.
在Hoboken下車後，到車站外面坐小黃去Buddie在紐澤西的總部！
Get off at Hoboken Station and take a cap to the Carlo's Bake Shop.
到了門口以後，覺得...媽呀～我有沒有走錯啊？如此荒涼的地方....
Don't worry, you are at the right place, although it may seem very deserted!
直到看到門口貼著小小一張"Carlo's Bake Shop"時，我才心安地按了對講機！
When I saw a small sticker showed Carlo's Bake Shop, I knew I arrived at the right place!
看著等後室坐著站著老老少少胖胖瘦瘦，才知道原來大家都跟我一樣要來上翻糖蛋糕課！
There were many people in the waiting area, they were like me to attend the Halloween fondant cake class today!
牆上掛了好多裝裱起來Buddie的報導，他真的很紅捏～
There were many press articles showing in the waiting area!
這位金髮俏妞是我們今天的指導老師Gabriella, 由她來帶我們進教室！
This was our instructor of the day Gabriella!
一一點名報到後，大家發現我贏了～
因為除了從美國各州到Hoboken慕名來上課的人以外，還有從倫敦來的阿嬤，
但我最厲害，我飛最遠從台灣來的！
在接受大家對我鼓掌以後，我們都往這個背後會發光的神祕門走去！
Most of the people here were from different states whinin the country,
but there were also people attending this class from overseas, such as London and Taiwan, like me!!
我們經過Buddie及團隊跟客人討論蛋糕樣式的會議廳
While walking to our classroom, we also passed a meeting room where Buddie and their team would discuss with the customers how their cakes would look like!
也經過有學校操場一樣大的廚房
We also passed the huge and spacious kitchen, this was where they do their daily productions and then all the pastries and deserts would be shipped to all their shops.
還經過Carlo's Bake Shop要出貨的打包倉庫
The dispatch department!
才抵達今天上課的教室，這間教室也是時常拍攝蛋糕天王裡的其中一間工作室呦！
Here is our classroom today, where they also use for filming for some of the episodes in the Cake Boss!
桌上放著以萬聖節為主提的兩跎翻糖橘色及黑色，和今天要用到的工具。
翻糖到底是什麼呢？不愛吃太甜跟不喜歡色素的台灣人對翻糖不是特別熟悉，
但大家應該知道捏麵人吧？雖然捏麵人的麵跟翻糖不盡然相同，但也是堂兄弟！
翻糖就是甜到會讓人翻白眼的糖麵團(這樣就好記了吧，蔡老師教學可不是開玩笑的!!)
On the station, everyone got their tools and fondant to work on for today's class!
穿上印有Carlo's Bake Shop的圍裙後，就要開始準備上課囉～
After putting on the Carlo's Bake Shop apron, the class had begun!
Gebriella開始為我們解說甜到會讓人翻白眼的糖麵團的特性
Grebriella was telling us about fondant and how to work with it!
翻糖要多次經過這一台機器，讓它變得又平又薄又均勻！
(人紅真好，可以賺這麼多錢買好的設備，嗚嗚嗚～我也要買設備...)
This is the type of the machine that would easily make a dough of fondant into sheet fondant.
蔡老師也將揉好桿好的翻糖往蛋糕上面鋪
Me started to working on my Halloween fondant cake!
哎呦～老師，妳怎麼技術不好，下面沒蓋住都破掉了？
Oh no~~ don't think I was very good at it!
蔡老師二話不說，為自己比了一個"遜"～
接下來只號看看用什麼方法來彌補一下破破醜醜的蛋糕了！
Let me think of some ways to cover up the mess I made!
好吧～讓我在最下面放上一條寬的翻糖帶，然後想來點簡單大方的造型！
把蛋糕當禮物再打上蝴蝶結！
At the same time, I didn't want to have a complicated design, I wanted it simple and elegant!
蝴蝶結完成，不想太單調，那底下再來做點裝飾好了！
Ooh~ now my cake looked like a present with a bow!
老師，妳動作也太快了吧！當大家都還在跟翻糖搏鬥的時候妳已經做好囉～
當然囉～要不然我怎麼叫老師？(臥底的老師)
Let me put some large round shapes at the bottom.
Guess my design was simple enough to save me tons of time, most of the people were still fighting with the fondant!
鏘鏘鏘～蔡老師的萬聖節翻糖蛋糕.....完! 成!
voilà! Here was my cake!
好吧～既然我已經做好了，就讓我來看看大家做的蛋糕如何？
Let me walk around and see how other people was doing with their cakes!
這是我同班同學做的成品，實在是太古錐了～
哇～四個蛋糕裡有三個都有玫瑰花，厲害呦！其實因為Gebriella有教我們做啊～
These were some cute examples of the cakes done by people in my class!
讓我來在蛋糕上提一下字好了(OBS@Cake Boss)OB Studio at the Cake Boss!!!
我想回家了！Gebriella幫我把蛋糕打包好(又是一個好設備呀～啊～人紅真好有錢買器材啊！)
I really wanted to get out of here and go back to Manhattan, so Gabriella was boxing my cake!
回家前看到牆上琳琅滿目的T-Shirt哇～來買幾件當紀念品！
On the way out, I grabbed some T-shirts as souvenir!
由Gebriella領著，讓我再度踏上回紐約曼哈頓的路上！
Ready to get out with my cake and T-shirts! Thank you Gabriella, you were great!
回家後立馬切一塊起來吃～媽呀～真的甜到我翻白眼！
I couldn't wait to cut a piece of my Halloween Fondant Cake learned at the Carlo's bake shop.
For Taiwanese taste, I have to say yes, it's toooooo sweet, but I liked the class!
The End!
Carlo's Bake Shop
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