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David Saffert makes Liberace's Sticky Buns with Marti and Bo Ayars / Marti's Music Kitchen #19

By MARTI MENDENHALL // On Liberace's 100th birthday, David Saffert, Liberace tribute artist, makes Liberace's Sticky Buns. Bo Ayars, Lee's former musical director joins in.

On this Episode of Marti’s Music Kitchen, the fun music and food podcast where anything can happen, it’s a Liberace 100th Birthday Celebration! With costumes, music and the glamor of show business, Liberace tribute artist and extravagant performer, David Saffert is with me today.  David is a classically trained pianist and has partnerships with the Oregon Ballet Theatre, the Portland Opera, the Oregon Symphony and the Interlochen Arts Camp. He’s received RAVE reviews for his blinged-out tribute to Liberace from Oregon Arts Watch, the Deluth News Tribune and the San Francisco Chronicle.  

Not only was Liberace was famous for his over-the-top performance style and his slightly naughty humor, but did you also know he also liked to cook? He loved his sticky buns, so to speak!

“Before I get on stage and I’m in sequins from head to toe, and the hair, a wig and the makeup and the rings, and I hear Bo and the band will start playing the Liberace Hilton-Vegas intro, it just puts you in the mindset to be him.”

Crashing the party is Mr. Bo Ayars, who has worked with Bob Hope, Elvis, Barbara Streisand and who just happened to be Liberace’s music director for 13 years.

How cool is this interview going to be? And just how deliciously sticky will Liberace’s sticky buns really be? Come with me into this great kitchen to get a sparkling, glamorous glimpse of musical history and lets find out!




Liberace’s Sticky Buns Ingredients - As Best Bo can remember and David can infer!


1.5 cups brown sugar

2 sticks unsalted butter (or salted for a little zing)

Basically add pumpkin pie spices to taste….. about 1.5 tsp.

Or break down the spices:

@.5 teaspoon cinnamon

@.25 teaspoon each-ish nutmeg, cloves, allspice and cloves

@.25 ginger if you want to add a little bite

3 packages refrigerated unbaked rolls (crescent, cinnamon, or other. The spice/butter mixture flavors it up.)

1 cup roughly chopped pecans

1.25 cups golden raisins (or what you have on hand)

.50 cup rum (whatever smells good)


Preheat oven to 325°. Soak raisins in rum until soft. Microwave 15-35 seconds if necessary to soften. Melt butter, spices and brown sugar in a small pot. Stir until is bubbling and at a thick sauce consistency. Use bigger chunks of pecans to line two non-stick baking pans (use non-stick spray on pan first), and add about 1 tablespoon of the butter mix to each cup.

Prepare whatever dough you have chosen, making it into one big, single sheet of dough. Brush the butter mixture on to the dough (maybe about ¼ of the pot.) Put on raisins and more chopped pecans on top of the dough. Roll dough into a log, then slice off 1-1.25 inch sections and place into cups in the baking pan.

Bake 13-15 minutes, or until the muffins just start to brown on top. Right out of the oven, place a plate over the baking pan and flip to pop-out the muffins on to the plate.  Eat them warm! Use first batch to determine how much butter mixture to put muffin cups in the second batch.

#liberace #lizaminnelli #tributeact #musicdirector #cabaret #birthday #oshgoshbgosh #DavidSaffert #BoAyars

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