"I may never want to eat cake again," she said, laughing.
The jobs of cracking eggs, measuring ingredients, filling cake pans, making the icing and painting the detailed logo and bicentennial dates were split up among all of the students.
"We all rotated around so everybody could work on everything," said Marla Joseph of Trumansburg.
Dustyn Ford of Olive Bridge said "it's pretty cool" to have worked on such a large cake. He thought the worst part was the delicate, slow work of making the bicentennial logo, the dates and the lettering for the top.
"I can't believe I spent so many hours doing that yesterday," he said, laughing.
"It is very tedious," agreed Joseph.
The baking lab with Chef Brown is held four days a week for four hours, and it was only last week that the young bakers learned how to pipe the icing through pastry bags for the cake's fancy scalloped edges.
"We took a whole day just learning the right angle to hold the bag and do it right," said Joseph. "It takes a lot of practice."
She and Laura Brockett of Clinton used the pastry bags, while Fuller and Ford applied the frosting all over the cake tops and Jem Secrest of Unadilla smoothed the sides and mixed more frosting.
All of their work was overseen by Brown, who observed their teamwork, skills and budding professionalism with pride.
"Educationally, afterward, the students graduate and go out and say, I made a cake for Franklin County for its bicentennial.' It's an opportunity that doesn't come along that often."
He said these students will have an advantage during job interviews because "not too many schools are able to offer this," which gives them practical skills for large-volume baking.
"They were so excited about wanting to do this," Brown said, adding that for him as the teacher, "this is what you're here for. They take it with them when they leave here."