– This smells so good. – You ever taste test the batter? – Yeah, sometimes.
(laughing) – Pretty regularly. (upbeat music) – [Michael] I’m Michael
Sauer, Chief Legal Officer. – [Jill] And I’m Jill Wilson,
VP of Media Development & PR and we work at Scorpion
where we empower businesses. – [Michael] We are back on
the road, gettin’ to work with some of the most successful
companies in the country. – [Jill] Living a day in their lives. – [Michael] Learning what drives them. – [Jill] And having a
little fun along the way. – [Michael] And this is – [Michael] Get to work!
– [Jill] Get to work! (music fades) (upbeat music) – [Michael] Hey everybody. We just landed here in sunny Las Vegas! – We’re here to see Dena Tripp, co-founder of Nothing Bundt Cakes. – Nothing Bundt Cakes was started in 1997 here in my hometown, Las Vegas, and it was started with my really good friend, Debbie Shwetz. And as we were starting our
brand, we wanted to make sure that we did something very different. So, we weren’t interested
in making a round cake or a sheet cake and
that’s where we landed on a bundt cake because it is different. – Bone, I don’t know if
you know this about me but I’m not the best baker. I always try to do substitutes like- – Like what? – Like no sugar or mash some
banana instead of butter. – Jill, you can’t do that! It’s never gonna be the same! – You can’t do that.
(laughing) Nope. (laughing) – We can’t wait to get
started and show them how to make a Nothing Bundt Cake. – [Both] Hey Dena! We’re
ready to start baking! (upbeat music) – Hi! – Welcome! – Hey Dena! – How are you guys?
– Good to see you. – [Dena] Oh my gosh,
it’s so great to see you. How are you? – Fantastic. – Great, welcome to Nothing Bundt Cakes. – This is beautiful! – Thank you very much. – It’s very inviting. – Yes – And immediately, I want cake. – Good. Good.
(laughing) Because we are gonna get you guys busy and we want you to help us make some cake. – Awesome. – I have you working with Jessica. She is our Director of
Innovation for the whole system. – Wow! – So she helps with creating new flavors. And you’ll be working with my son, Sean, and he is our Operating Partner. – Oh, perfect.
– Okay, great. – Yay. – So we’re really excited for that. We have uniforms for you guys. – Perfect.
– Okay. – So Jill, we have this one for you. – Oh so cute, I love it, thank you. – [Michael] And with
our own little nametags. – [Dena] And Bone. – Oh, perfect. So, Sean and Jessica are
waiting for you in the back. – Okay. – So if you guys are ready,
head on back and get to work! – All right, we are off. – I’m ready. (upbeat music) – [Jill] Hey guys! – [Michael] Hi guys! – Hi, I’m Jessica. – And I’m Sean. – Welcome to the kitchen
of Nothing Bundt Cakes. – This place is huge. Their kitchen is massive. There’s giant ovens you
could almost walk into and the mixers are the biggest mixers I’ve ever seen in my life. – Today, we’re gonna be
baking our original flavor chocolate chocolate chip
and it’s still the most popular to this day. So, if you guys are
ready, we can get started. – When I started working at
Nothing Bundt Cakes at 16, there was only two
locations and now we’re over 300 locations and I still just
love working here every day. – So, this is everything we need to make this chocolate chocolate chip cake. – Chocolate chocolate chip. This is it. – So we started mixing. We started with the wet ingredients. – Put the water in, both pitchers. – [Jill] Okay. I’ve never worked with a
bowl this big in my life. – There we go. – [Jill] Oh, this is heavy. – [Michael] I’m gonna assist you. Let me turn this towards you. – Make sure you scrape it
all out, get every last drop. And then our last ingredient, Bone, is gonna be our dry mix here. So if you’ll grab that
bag and dump it right in. – This is the secret proprietary. – Yes.
– Oh my goodness. – [Michael] And away we go. – Jill, you wanna wheel it onto the – Sure
– mixer here? All right cake. (laughing) – Do you want to grab the paddle? – Oh, this guy? – The paddle on the table – Okay. – So you’re going to line
the top of the paddle up with the mixer here. – Got it. – Close the cage. – [Jill] Okay. Is that it? – [Sean] That’s it. – Let’s start mixing. – Just the bowl mixing, I was ready to kind of dive in but thankfully they had this sort of guard on there, I guess to protect people from sticking their hands in. (laughing) – That guard was meant for me. – Yeah. – So this batch right here, how many cakes are
going to come from this? – We’re going to get about
28 of our largest size cake, which is the 10 inch. – Got it.
– [Jill] Oh okay. – All right Jill why don’t you go ahead and hit the stop button. – All right. – [Sean] We’re going to lower
it down and add our eggs. – [Jessica] Press it against
the sides of that container. There you go. – It’s like an art form. – [Jessica] Yes.
– The spatula. – Yeah and we want to do this quickly because we’re making multiple
batches throughout the day so the faster we get this done the more cakes that we can produce. – All right I like it. – For those of you that are watching, that means hurry up. (laughing) – And then we added the
chocolate chips last and it was just– – [Michael] At the very end. – [Jessica] We put it in last because the length of the mixing time we don’t want to destroy that product. – It’ll crush them down. – They’ll break up and – [Michael] That makes sense. – [Sean] All right that’s good. Jill go ahead and hit stop. – [Jill] Okay. – We’re going to start scaling our cakes. – Okay. – [Jessica] First we need to start with putting some pan spray on our pans. There’s a little bit
of a technique to this. So we do want to get most of the coverage on the bottom of the pan here. Two times around. – So two times around the bottom. – [Jessica] Little slower. Then you’re going to spray
the whole center post. And then just a little
bit more up the sides. I said a little. – Dang it! (laughter) – There is an exact way
to do everything here, a way to spray the pans,
a way to measure the cake. Everything has, like, an exact measure. – So we’re going to start by putting the pan on the scale here. – [Jill] Okay. – And then we’re going to Tare it, zeroing out the weight of the pan. – Got it. – We’re going to scale to a batter weight, and then using our pitcher we’re going to just dip
it right into the bowl. And then I always say you’re going to use your
hand like a spatula. – Stick it into the pitcher, and we’re scaling this
cake to 3 pounds 1 ounces. – I’m getting close, I’m getting close. – 2.8, 2.9. – Point 25 away. – [Jessica] Okay, just
use a tiny bit of batter. – One chocolate chip. – [Jessica] Done. – Done.
– Yes! I wanna make it perfect. Bundt cake perfect. – [Jessica] There we go, yay!
– [Sean] There it is. – [Michael] Good job, Jill. So only 25 more to go, Jill. (laughing) – 26 – All right. – 27 – 27 – And we had enough batter for a 28th. (laughing) – There we go. – So now we’re all loaded up. So what’s next? – We’re gonna set our temperature, set our time, push it in, and hit start. And then just wait. – To the oven! (upbeat music) – Oh they smell amazing. – Wow, okay. – These look absolutely amazing. – Whoo!
– Yeah! – Okay, so what are the next steps? – [Jessica] Okay, so we’re
actually gonna let the cakes cool for a little bit, and then we’ll be able to
move on to the next step. – All right.
– Easy. – Okay, so now that the cakes have cooled, we’re ready to start frosting. – Perfect. – Okay, so we’re gonna
pick the pastry bag up, we’re gonna hold it at
about a 45 degree angle, and you wanna be pretty close to the cake. Give it a nice squeeze. – Got it. – So we do how many of these? – There’s going to be 28 petals per cake. – I think I understand but maybe I can see like one more test run – Okay – Just in case – [Jill] Last one, last one. – [Michael] During this entire process, I wasn’t nervous about anything until we got to the frosting portion. – [Jill] So Bone only
has to do 26 petals now. – Yes. – I see what you’re doing, Bone. – Squeeze with just your top hand. – [Jill] Oh, oop. There’s a technique for your front hand, your back hand, the way you’re moving. Like even your stance
and the table height, like, all have to do with
how you frost the cake. So it all became a lot to handle. – [Michael] Just don’t look
at the first two-thirds of what I’ve done, – But now I think we’re
starting to finally get there. – I’m getting a little
bit of the hang of it. – [Michael] There’s a
reason that you go through three and a half weeks of training to make the perfect cake. And for one day, we actually did pretty good. – [Jessica] Okay, so now
we’re gonna actually spin out the center and finish up the cakes. And using our metal spatula, we’re gonna just gently
rest it on the frosting in the center and give it a couple spins to make it nice and smooth in the well. – [Jill] Okay. (upbeat music) – [Jill] Passing grade. – And now onto the part that
makes the cake so beautiful and the perfect gift, the decorating. – I was tasked with making
The Prettiest Princess cake. – My cake was The Flower Bouquet cake. – [Michael] And the
coolest thing about it is everything that they make is handmade. (upbeat music) – [Michael] And there they are! (cheering) – [Jessica] The cake looks great! – [Michael] They look amazing. – [Jessica] Awesome job on the design. – Yeah!
– Good job. – It looks fantastic.
– Aw, thank you! – Great job. – [Michael] That was a lot more
challenging than I thought. – Yeah. – Good job, Jill. – Good job, Bone. – All right, great job. – Thank you, Jessica. – You guys did such a great job today, baking, frosting, decorating, that we made you your
own Get to Work cake. – Oh my gosh!
– No way! – [Jill] This is the cutest thing! – [Michael] And look, we’re on it! – [Jill] Oh, my gosh. – [Both] Thank you, guys. – [Jessica] Well, great job today. – [Sean] Thank you for coming. – Thank you, you’re the best. – Oh yeah, I gotta get a hug. (laughing) – I gotta get one of these. – Great job. – Thank you so much. – We wanted to make
something special for you, so thank you. And if you guys wanted to
get cleaned up and changed, Dena’s gonna meet you out front. – All right, let’s head on out. (upbeat music) – Hi. – Hi. – Hey, how are you? – [Jill] Good, We did it! – [Dena] I heard. Sean and Jessica told me
you guys were awesome. – Oh, good. – So, you followed the recipes, – I did. – Which is excellent. – I followed the formula. New respect for the formula. – [Dena] Right, right. – [Michael] It’s amazing
the results you get when you follow the formula. – Yeah.
(laughing) – [Dena] Yes, and you
know baking’s a science, so there’s very little, uh,
margin for error, for sure. – [Michael] Now, what inspired you to actually start Nothing Bundt Cakes? – That’s a very good question. So, my friend, Debbie, and I, we really always wanted
to do a business together. And so her husband was
having his 40th birthday, and, ironically enough, Las Vegas just did not have any really nice bakeries back then. And so I had a chocolate chip bundt cake, it’s the same bundt cake
that we still make today, – Wow. – And she had the most amazing frosting. And it was a butter cream cheese frosting. And I said, “We’ve got the cake.” – It’s a match made in heaven! – You’ve got the frosting – Can’t have one without the other. – [Dena] That’s right. And it started getting
us thinking and talking, and, that’s really the
very very beginning. There’s was an opportunity, we recognized that opportunity, and then we just started discussing it. – What happened next? – We were working out of our homes, and it was difficult. We really knew that we had to consider going into a brick and mortar in order to have future success. And we had set some goals, we
had written a business plan. And we realized, if we could make and sell
10 of these cakes a day, then it gave up the opportunity to consider going into a brick and mortar. – Very nice. – And when I think about 10 cakes a day, – Now? – [Dena] Yes, yes it’s– (laughing) – It’s pretty comical.
– It’s Laughable? – It’s laughable. – And how many cakes a
day would you estimate you’re doing now? – Oh, man. And we have so many different
sizes and varieties. – Right. – It’s a fair amount of cakes. (laughing) – Certainly more than ten. – Could you fill this room
with the quantity of cakes? – During the holidays. I mean, we have cakes from the
front door to the back door. I mean, there are just cakes everywhere. We really are a gift-giving product. It just happens to be cake. – Now where did the name Nothing Bundt Cakes come from? – We wanted a name that sounded very fun, but we needed to tie
cakes with it as well. And so originally we were going to call the
business Celebration Cakes, And that seemed not very
descriptive of really what we do. – Right. – [Dena] And so one day my
husband came home from work, and he said, “I have the perfect name. I have the perfect name
for this business.” And I said, “Okay, what do
you have? What do you have?” – Yeah, give it to me. – And he said, “Nothing Bundt Cakes.” – And you said? – [Dena] And I said, “No.” (laughing) – That sounds awful. And the reason why I didn’t
think it sounded great is because the word “nothing.” Just the connotation of starting
with something negative. – A negative word, right? – Exactly. Exactly. – But it’s so perfect. – It is so perfect. – You remember it. – It’s very punnish. – It’s genius. – It’s so descriptive. And it really, really says
what we do, and so we agreed. – So when, along your journey, did you decide that you wanted to grow it into a franchise? – That’s another really great question, because in the very beginning, we knew that we wanted to be
a household name in Las Vegas. But beyond that, we didn’t really aspire to go elsewhere. But we had several of our
customers, our guests, come in and say, “Is this a franchise?” – “I want to invest, what can I do?” – And we said, “No, it’s not a franchise. We’re never gonna be a franchise.” – They wanted that recipe. – [Dena] Exactly. (laughing) – And we said, “We’re trying to execute just having a couple bakeries.” But at the same time, when you say “never,” you never
should say “never,” right? – Right. – [Dena] So we asked those guests to provide us with their
name and telephone number and we said– – Smart. – So we had a little bowl, and we said, “If, in the
future, we ever decide to contemplate franchising and grow as a franchise concept–” – You’ll be the first. – “You’ll be the first to call.” – Smart. And we did. We did call every person on that list. And we actually have bakery owners today that were in that bowl. – What was the biggest
challenge that you experienced, sort of transitioning to a franchise? – So transitioning from running bakeries to being a franchise business, they are completely two different things. So we ultimately really
started a new business. Then in addition to that, we wanted to make sure that the products we provided to our bakery owners were going to be proprietary. – Got it. – So we started two new
business at that time simultaneously to also
running our bakeries. – Hmm. – So we started the franchise business and we started a distribution center. – Got it. – So our bakery owners purchase our secret ingredients from us. Anything proprietary. – [Michael] It makes sense because every single
product from every single Nothing Bundt Cakes should
be as consistent as possible. – The things that we really focus on, particularly at the franchise level, is the quality of the product
is the best it can be, and it’s consistent from coast to coast. And then we also want to make
sure our service is top notch. From the get-go, when Debbie and I were
just thinking about it, we knew, as a consumer, those were the two most
important things for us. And so we knew in franchising it was going to be very important to be able to focus on that consistency. – So you went from the bundt cake business to a franchise formula business. – We did. So we had to learn how
to really be salespeople. We had to be– it was very easy to talk
about Nothing Bundt Cakes because we were so passionate about it. But what we didn’t understand
is that we needed to train. There were so many things associated, not just with telling them – Putting something in the oven. – Right. Not just showing them
how to bake a bundt cake, and training them all the details associated with the concept, but also helping them
get to the finish line, from signing the franchise agreement – Yeah. – All the way to opening their doors. And that’s what we had no clue about. And our very first location
that opened as our franchise was in San Diego, and that was 2005. – Dena, how many locations does Nothing Bundt Cakes currently have? – We currently have just over 300. We are in 38 states. – That’s unbelievable. – Coast to coast, and we have one international. So we have one location in Canada. – Great! – Wow. – And I think that our
runway in the United States– we expect to maybe be at about
500 locations in the U.S. – That is phenomenal growth.
– Wow. – [Dena] Thank you. – Incredible. – So you are currently co-founder
and chairman of the board? – Correct. – So you are the visionary in terms of the direction that Nothing
Bundt Cakes is gonna be going? – Debbie has retired, so I consider myself the brand steward. And the brand is so close to my heart. I’m very, very active in the business. People describe me, they’re like, “Man, you’re really passionate.” (laughing) – “You’re really still love what you do.” – You are. – “Yes I do.” – I really love what I do. – Do you ever think
about how far you’ve come from just baking a cake in your
house to over 300 locations? – So, we have these
meetings in our office, it’s called a “Sweet and Greet.” And that’s when our
franchise bakery owners have gone through training
and it’s their last day, they’re gonna graduate. And so they come to our corporate office, and we have lunch together. And it’s so inspiring to hear the stories as to why someone decided they wanted to be a part of Nothing Bundt Cakes. And it’s so heartwarming. And I absolutely love it. It’s just one of the most
wonderful feelings in the world. I can’t describe it. – Congratulations. – I mean, not only being an entrepreneur, and being in charge of my
journey and my destiny, but to be able to see others be able to have that opportunity as well. – [Jill] It’s the ultimate. – Yeah, it warms my heart. – You’re an inspiration. – [Dena] Thank you so much. (giggling) – So we know that Nothing Bundt Cakes is always all about gift-giving. Well, Scorpion and Get to Work is also all about gift-giving. – This is true. – [Michael] So we have
created for you specifically a one-of-a-kind scorpion pin
with Nothing Bundt Cake colors. – Love it. – As a thank you for being on the show. – Oh, thank you so much! – [Jill] As a thank you
for sharing your story. – It’s perfect. – We have another big surprise for you. Your son Sean told us that
you are very into golf. – And the weather here in Las Vegas is too nice to not go and enjoy it, so guess what? We’re heading out right now. – Okay, I’m game. – All right. – Time for a second surprise. (upbeat music) – Here we are. – Wow, this is amazing. I don’t know if you guys knew, but this is my very favorite
place to go in Las Vegas. – We’re that good. We do research on
everybody, just so you know. – That’s awesome. – Sean gave us a little clue. – Oh, okay now I get it. Okay, but still, this is amazing. I’m very excited to be here. – So we’re gonna start down here. We’re just gonna go ahead and
get loosened up a little bit. So grab a driver, – Okay. – crush it as far as
you possibly can today. – I’ll do my best. – All right, you’re up. (upbeat music) – Yeah! Great swing.
– Nice. – Nice wack. – Yeah, great swing. – It went so far I lost it. (laughing) – Hit it, Bone. (cheering and clapping) – On the tee, Michael Bone Sauer. – So Dena’s been to Top Golf
Las Vegas a couple times. She’s even been in a suite. So how do you top that? – This is fantastic. Jill and Bone rented the chairman suite. – Have you ever been up here? No I’ve never been here. – Awesome, yeah.
– It’s beautiful. – This is the best suite
that Top Golf Las Vegas has to offer. – You’re spoiling me again. – Of course, you deserve it. (laughing) – So we were talking earlier that Nothing Bundt Cakes
currently has over 300+ locations. – Okay. – So we thought that it’d be fun for the three of us to play
a little game together. – Okay. – We’re each gonna get nine shots. You wanna try to get as close to the flag as humanly possible to get more points. And we’re gonna try to
have a combined score of over three hundred points. – Okay. – So you have the honors. You are the first person up. – Great. (dramatic orchestral music) – Oh, that’s a hole in one. – Whoo! – Oh, that looks great. – That’s another hole in one. – Oh, that could bounce back to blue. – Not near anything! (laughing) – Well, I thought this was gonna be easy. And I have one more shot. We have twenty more points to go. This is where it really matters. – Dena made it look easy. – Dena did make it look way too easy. – I told you this was my
favorite place in Las Vegas. (laughing) (upbeat music) (dramatic orchestral music) – That looked good, that
looked good, that looked good! Hole in one, hole in one! – [Simultaneously] 35, we won! (cheering) We beat the 300, we got 316 points. – That was excellent team effort. – Whoo. – Jill and I had the best time working with Sean and Jessica. We learned so much about your brand. We had the best time ever, thank you. – That’s awesome. That’s fantastic. It was our pleasure. – It was so much fun. – We really loved having you guys. – And for what you’ve
done in the business world and to inspire everybody, we feel like you won
the Masters basically. So we have something for you. Our last gift. We got you a green jacket. – Oh my God. (laughing) – It’s just like the Masters. – You won the Masters of Get to Work. – And look at this little logo
we threw on there for you. That’s fantastic. – [Jill] Right?
– Yay! Thank you so much. Yes, present, present. (laughing) – I had no idea that I was
gonna actually be receiving a green jacket. So I felt like I was a Masters celebrity. – And it looks great on you. – Oh my God, it fits me perfect. I love it. – Thank you guys. I love it. – Again, I love hugs. – Thank you, thank you. – Let’s go to the after party, right? – That’s right.
(laughing) – Time to go celebrate! Let’s go celebrate! – To Augusta. – [Jill] Yeah. – If you enjoyed this episode
of Get to Work, don’t forget to like and subscribe.