Local News

June 14, 2008

Gigantic cake is a sweet addition to today's Franklin County Bicentennial Celebration

â Paul Smith's whips up 350-pounder for Franklin County celebration

PAUL SMITHS -- Five Paul Smith's College baking students and their culinary-arts instructor are making today's bicentennial celebration in Franklin County a lot sweeter.

Chef Bob Brown and his students baked and donated 47 five-pound sheet cakes from 200 pounds of batter, mixed 160 pounds of buttercream frosting and decorated a three-tiered, 350-pound white cake with dozens of chocolate stars and the logo commemorating the county's 200th birthday.


The bottom tier, placed on a sheet of reinforced plywood, is made of 17 cakes and measures 4 feet by 8 feet.

It has a thin coating of lemon filling over the top to add a punch of flavor.

The middle tier is 3 feet by 6 feet and made of 12 cakes, and the top tier is 29 inches by 56 inches and made of six cakes.

It took thick slices of PVC pipe, yardstick measurements and six burly guys from the cooking class next door to stack the hefty layers on top of each other Friday morning, so students could apply the final decorations and frosting.

A refrigerated truck transported the assembled cake to Malone for today's birthday party at the Franklin County Fairgrounds, and two students will cut the cake, which can serve 1,500 people.

It is the second-largest cake Paul Smith's culinary students have ever made. The biggest was when Paul Smith's College expanded to offer both two- and four-year programs several years ago.


This year's group had experience with preparing and serving large mixed-food buffets, but this was the first huge baking task any of them had worked on.

"It's our summer practicum," said Danielle Fuller of Gouverneur. "Chef has the class make a cake every year. We've been baking cakes all week.

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