bake - January/February 2023 - 16

" Build multiple concepts out of one
kitchen and create a more profitable
delivery business. Start with zero
up-front fees, cut your costs in half,
and improve your margins. "
Virtual Dining Concepts
Buddy V's Cake Slice
In 2021, television personality " Cake Boss " Buddy
Valastro launched his own virtual brand, Buddy V's
Cake Slice, in partnership with Virtual Dining Concepts.
The program continues to expand nationally.
Valastro burst onto the scene in 2009 with the debut
of his hit reality TV show Cake Boss, but he has been
in the baking business for his entire life.
Buddy V's decadent cakes are baked in his Hoboken,
New Jersey bakery, Carlos Bakery. Customers order
their slices of cake from Buddy V's Cake Slice and taste
the latest craze in delivery-only restaurants.
" We bring you a turnkey solution on how to put a
virtual restaurant within your kitchen " VDC explains.
" Build multiple concepts out of one kitchen and create
a more profitable delivery business. Start with zero
up-front fees, cut your costs in half and improve your
margins. Our concepts give you an all-in-one solution
for training, marketing, purchasing, and fulfillment. Get
the marketing power of a national chain on your side. "
Cake slices are individually packaged at Carlo's
Bakery as soon as the cakes are out of the oven, cooled
down and frosted, quickly frozen for shipment to ensure
peak freshness and deliciousness. The cake slices are
distributed to restaurants across the country and
made available for online orders through the website,
third-party delivery carriers and his app available for
download from the Apple Store or Google Play.
Buddy V's Cake Slice is available for delivery in select
cities across the country, with additional locations
added on a weekly basis, through its website as well
as most third-party delivery carriers.
Valastro, proprietor of Carlo's Bakery and star of
numerous hit shows on TLC, has selected his most
popular cake flavors for the new delivery-only brand.
Buddy V's Cake Slice features five choices: Confetti,
16 < JAN - FEB 2023 | bakemag.com
BUDDY V'S CAKE SLICE CHOICES
Confetti
Vanilla cake with rainbow sprinkles baked
in, filled and iced with velvety vanilla
buttercream confetti icing and rainbow
sprinkles.
Vanilla Rainbow
Our best seller - Six layers of rainbow-colored
vanilla cake filled high with a sweet vanilla
icing and covered with rainbow sprinkles.
Chocolate Fudge Cake Slice
Buddy's original chocolate fudge cake filled
high with our signature homemade chocolate
fudge and slathered in chocolate sprinkles.
Red Velvet
Delicious red velvet cake filled & decorated
with our signature cream cheese frosting.
Black & White Fudge
Alternating layers of Buddy's original vanilla
& chocolate cake, filled with our homemade
chocolate fudge icing, topped with velvety
vanilla buttercream.
BUDDY V'S CAKE SLICE
http://www.bakemag.com

bake - January/February 2023

Table of Contents for the Digital Edition of bake - January/February 2023

bake - January/February 2023 - Intro
bake - January/February 2023 - 1
bake - January/February 2023 - 2
bake - January/February 2023 - 3
bake - January/February 2023 - 4
bake - January/February 2023 - 5
bake - January/February 2023 - 6
bake - January/February 2023 - 7
bake - January/February 2023 - 8
bake - January/February 2023 - 9
bake - January/February 2023 - 10
bake - January/February 2023 - 11
bake - January/February 2023 - 12
bake - January/February 2023 - 13
bake - January/February 2023 - 14
bake - January/February 2023 - 15
bake - January/February 2023 - 16
bake - January/February 2023 - 17
bake - January/February 2023 - 18
bake - January/February 2023 - 19
bake - January/February 2023 - 20
bake - January/February 2023 - 21
bake - January/February 2023 - 22
bake - January/February 2023 - 23
bake - January/February 2023 - 24
bake - January/February 2023 - 25
bake - January/February 2023 - 26
bake - January/February 2023 - 27
bake - January/February 2023 - 28
bake - January/February 2023 - 29
bake - January/February 2023 - 30
bake - January/February 2023 - 31
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bake - January/February 2023 - 33
bake - January/February 2023 - 34
bake - January/February 2023 - 35
bake - January/February 2023 - 36
bake - January/February 2023 - 37
bake - January/February 2023 - 38
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bake - January/February 2023 - 40
bake - January/February 2023 - 41
bake - January/February 2023 - 42
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bake - January/February 2023 - 54
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bake - January/February 2023 - 58
bake - January/February 2023 - 59
bake - January/February 2023 - 60
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
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http://digital.bakemag.com/sosland/bake/2018_12_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
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http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
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http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
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