WITH ALL THE HEALTHY STUFF OVER
AT HONEY BEECHLT IF YOU EVER GO
TO A BAKERY, ADMIRE THE FANCY
CAKES AND WISH YOU COULD CREATE
SOMETHING LIKE THAT YOURSELF?
WE'RE ALL GONNA GET EDUCATED AND
FIND OUT WE CAN DO THIS.
WE WANT TO THANK OUR PARTNERS AT
BAKER COLLEGE IN PORT HURON.
WE WANT TO INTRODUCE OUR GROUP.
CARLY SCHULTZ ALONG WITH
STUDENTS WHO HAVE COME DOWN
TODAY.
CHEF NADIA AND ANGELA, GOOD TO
SEE YOU.
GOOD TO HAVE YOU HERE.
LOMAS AND I WERE OVER HERE.
YOU'RE LUCKY THIS IS STILL HERE.
>> AND IN ONE PIECE.
>> Chuck: WE THOUGHT MAYBE WE
SHOULD EXPERIMENT.
SO LET'S GET STARTED WITH THIS.
GIVE US TIPS ABOUT GETTING CAKES
GOING AT HOME.
HOW DO WE DO THIS?
>> START OFF WITH THE ACTUAL
CAKE AND BUTTER CREAM.
WE HAVE TWO LAYERS OF CAKE.
YOU CAN DO THREE IF YOU'RE
AMBITIOUS.
WE START WITH TWO.
WE'RE NOT NECESSARILY GONNA SHOW
YOU BUT GIVE YOU AN IDEA.
THIS IS HOW YOU DO THE FILLING
FOR THE CAKE.
YOU CAN FILL IT WITH ANYTHING
YOU WANT.
HERE, WE'RE DEALING WITH BUTTER
CREAM.
>> Chuck: MOVE THAT FORWARD SO
WE CAN ALL SEE THE CAKE.
THIS IS THE CAKE AND THIS IS THE
BUTTER KREECHLT AND WE SPREAD IT
AROUND TO GET THE DESIGN.
>> Chuck: OH!
I'VE ONLY USED THAT FOR PLASTER.
[LAUGHTER]
>> YOU PUT IT ON THE GO BOARD
AND TIME TO DECORATE IT.
>> GO AHEAD.
>> SO FOR THE BORDERS, YOU WANNA
USE A CLASSIC FRENCH STAR TIP
AND THERE ARE TWO DIFFERENT
BORDERS.
THE BOTTOM ONE IS JUST A SHELL
BORDER AND T TOP IS REVERSE
SHELL.
>> Chuck: REVERSE SHELL, LOMAS.
>> I GOT IT.
AND SINCE IT'S REVERSED.
WE HAVE TO GO THE OPPOSITE WAY.
>> AND THERE'S MATH INVOLVED.
>> Chuck: HE'S GONNA DO THE
REVERS SQUIGGLE.
HOW'S THA
>> Chuck: IT'S A FIGURE 8.
>> Chuck: DID YOU HEAR THE CHEF
SAY YOU SHOULD PRACTICE?
>> PLEASE DO.
[LAUGHTER]
>> Chuck: TELL US ABOUT THE
PROGRAMS WHILE YOU'RE
DECORATING.
>> THIS IS A BAKING PASTRY
PROGRAM.
AND WE HAVE A CULINARY PROGRAM
AND ALSO FOOD AND BEVERAGE, AND
THEY'RE ALL TWO-YEAR PROGRAMS.
>> Chuck: SO TALK ABOUT WHAT
YOU'VE BROUGHT HERE WITH
CHOCOLATES.
>> THESE ARE THE CHOCOLATE SHELL
PIECES.
WE HAVE A CHOCOLATE SHELL PIECE
AND SUGAR GLACHLTS AND THESE ARE
ALL OF OUR STUDENT CREATIONS.
>> Chuck: SO THIS IS LIKE YOUR
FINAL PROJECT, RIGHT?
>> YES.
THEY HAD TO PICK FROM A DRAWING
OF WHAT THEIR THEME WAS.
>> Chuck: AND YOU DID THIS ONE?
>> NO, I DID NOT.
CHRISTINA.
>> IT'S ARIZONA.
>> Chuck: AND THIS IS ALL TO BE
LAST.
BEAUTIFUL!
GOOD TO SEE YOU ALL.
HOW'S LOMAS DOING?
>> I WOULD LOVE TO TAKE CLASSES
WITH THEM.
IT'S NOT BAD, NOT BAD.
>> Chuck: THAT'S VERY NICE.
[LAUGHTER]
>> Chuck: FOR MORE INFORMATION
ON BAKER COLLEGE OF PORT HURON,
THE CULINARY ARTS PROGRAM, VISIT
THEIR WEBSITE.
IT'S BAKER COLLEGE.EDU.
AND THERE YOU SEE IT AND YOU'LL
GET TO IT.
START AT BAKER.EDU.
>>> AND HOW DO YOU MAKE A
FLOWER?
>> START OUT WITH A CONE SHAPE
AND THEN THREE PETALS.
AND THEN KEEP ADDIN PETALS TO
GO AROUND.
>> Chuck: AND THEN SLIDE IT OFF.
>> YOU HAVE TO MAKE IT ON THE
NAIL AND TRANSFER IT.
YOU CAN TRANSFER IT A FEW
DIFFERENT WAYS.
>> HOW LONG DOES IT TAKE TO
LEARN HOW TO DO IT?
>> NOT THAT LONG DEPENDING.