Christa Simmons here for Young Hollywood. We are in Charm City West Cakes with Duff Goldman. Charm City Cakes West. Did I say that? Yeah. Charm City Cakes West. What did I say? Charm City West Cakes. West Cakes. Oh god. I'm really excited 'cause you're gonna show me how to make a rosette, right?

I am. We're gonna make rosettes. So, here's what we're gonna do. We have some gum paste. Okay. This is cornstarch. All right. I'll show you how to use it. First thing you wanna do is get a little bit of cornstarch. Okay. You're gonna work from. You need a lump of this. Okay. Okay, then make a little ball. This is too much a little bit. Maybe a little less. A little bit of cornstarch on your fingers and you just smash it.

His balls are so much nicer than mine. Sorry, this is going south. Smash, smash, smash. You're just gonna turn it into a like roughly a circle. It doesn't have to be perfect. Okay, good. Look at what I just did. Isn't this amazing? Oh my god. They're so good. Oh, they're so good. You me. Okay.

Take your pinkie. Okay. Just a little tiny, little tiny drop. Okay. All right. And then you're gonna stick that right there. Fold that over. And you're gonna roll it.

Okay, I think I'm getting this. Is this right?

Perfect. Take your fingers like this. Okay. You're gonna smash it down on the table so it stands up straight. Smash, smash, smash.

please don't fall. Yours is awesome. Yours is really good. Okay. Okay, I did something good. Make another one. Same. Same exact thing. We're gonna make five petals total. So, these things obviously don't come out in an hour. I mean, how long does a cake like that one right there take?

That one probably take about two days on solid work.

Any major cake fails?

Well, like once a week. Um, we had one that was really bad. We did the uh, replica of this big Scottish castle. And the delivery guy gets there and these people build their own house and their doors open out. And they open up the door and it hits the cake. Boom. And it hits and it falls. And we had to remake this cake. And it was like cake took about a week to make. And we had to remake it in a couple of hours and we did. And we got it back there before the party started. And the lady, we dropped the cake off and she's like, "You know what, I like this one better anyways." I was like, "Oh."

Okay, so you Okay, what am I doing next?

You're gonna take that second one and you're gonna put it on the rose just like a little coat. What you're gonna do, let me show you real quick. Okay. Is you are going to make a little point on the. Oh. Look at this. This is cool. Bend this back. It comes to a little point. Wow. That is what makes it look like a rose. A real flower.

Yeah. Oh, that's beautiful. Oh my gosh. I'm going to butcher that. Oh, much better. Okay, that's I can handle that. Someone else can do the work for me. What was it that kind of gave you the shift to become a pastry chef? When did you figure out you really liked this?

You know, I was working at a restaurant in Baltimore and uh, I wanted to be a chef. You know, I wanted to be on the line, you know, banging pans and doing the thing. And uh, the chef was like, "You don't know how to cook, so you're gonna, I'll teach you how to bake and then, you know, we'll we'll see from there." So I was I was helping the the pastry chef who was Pratt. And uh, one one time he took a vacation, so I was making all the desserts for the restaurant. And I really enjoyed it, but then, you know, I realized, you know, I still wanted to be a chef, but then I'm I'm like looking on the line and like these guys are like sweating, cut themselves and freaking out. And I'm like, having a cappuccino, I'm talking to the waitresses, making pastries and I was like, I like this job.

What is the uh, the coolest cake you've ever made? I know I saw one that was kind of like a New York bagel situation. So it's like two of my favorite things in the entire world, a bagel and a cake. New York bagel cake is incredible.

We just made a life-size NASCAR for Casey Kane and it had a the back tire spun. Oh my god. That fed like 30,000. It was like two and a half tons. It was crazy. Full on. Yeah. We had to drive it from Baltimore to North Carolina. Wow. Insane. You know, when I first started, like guys didn't decorate cakes. Nobody in the in the industry was making cakes that looked like 3D monsters and, you know, all the other cakes that we made. And so, you know, it it sort of takes a certain kind of personality to be able to sort of trailblaze a little bit.

Okay, you ready? I'm ready.

You ready? Okay. So, we're gonna start out with red. Now I'm gonna start it and you're gonna finish. So, here's what you're gonna do. Sorry.

Ooh. Okay. All right. All righty. This is pretty sweet you guys. That's looking awesome. You hire a lot of artists here as well, right?

We do. Yeah. Actually, nobody really went to art a culinary school. You know, I realized that like, you know, the the kinds of cakes that I was making, you know, it's much easier to hire an artist and show them how to work with these materials than hire a baker and teach them how to be an artist. Okay. But then what we're gonna do is, we're gonna take a little bit of black. A little black goes a long way. Okay.

Oh yeah, I can that's really beautiful, but I can see where it could go awry. Tiny. Oh, la la. That's gorgeous. And give it one little right in the middle. Nice. Cool. Oh my gosh. Totally real. I'm in heaven right now.

Well, this is for you. You get to keep it.

Thank you so much. I'm such a lucky lady. Do you want to go next door to the cake mix? I would love to. Let's check it out. So, show me your domain.

This is the Goody Bar. You get some cupcakes. You get a 6-inch cake or a 9-inch cake. And then you get a whole bunch of this stuff, right? And then you get like little piping bags so you can pipe on your cake. And then you take the cake and you start decorating it. We're also the full-service bakery. So we have like confetti cake, red velvet, carrot.

Red velvet. It's awesome, by the way. Okay, so this I was bummed about because it was the day before Thanksgiving and there was no carrot cake cuz that they don't got. Cuz everybody ate it. No, they did because I love carrot cake.

They have some for you if you want to taste it.

You do? Yeah. Oh my god, I love carrot cake. Yes, please. That sounds amazing. Yay.

Okay, this is our carrot cake.

That looks delightful. Give it a whirl. Don't mind if I do. I'll hold your flower. Now, I want an honest opinion. I don't care if a camera's rolling. Right? That frosting is bonkers. I don't play games.

You don't play games.

And I have to tell you, my mom makes me carrot cake for my birthday every year. Don't say it because she's gonna be mad. My mom has a little bit of a competition. Oh, a little bit of a competition she's got. I just spent the day at Charm City Cakes West with Duff Goldman and it was. Oh my god, I've been caked. It was the most amazing day ever until this happened. Oh my god. I'll save you. Oh wow, I got it. You got me hard. That's that's a good look. This is gonna be all over the internet. Back at you, buddy. That's it. I told you I was competitive. It backfired.

Christa Simmons here for Young Hollywood. We are in Charm City West Cakes with Duff Goldman. Charm City Cakes West. Did I say that? Yeah. Charm City Cakes West. What did I say? Charm City West Cakes. West Cakes. Oh god. I'm really excited 'cause you're gonna show me how to make a rosette, right?

I am. We're gonna make rosettes. So, here's what we're gonna do. We have some gum paste. Okay. This is cornstarch. All right. I'll show you how to use it. First thing you wanna do is get a little bit of cornstarch. Okay. You're gonna work from. You need a lump of this. Okay. Okay, then make a little ball. This is too much a little bit. Maybe a little less. A little bit of cornstarch on your fingers and you just smash it.

His balls are so much nicer than mine. Sorry, this is going south. Smash, smash, smash. You're just gonna turn it into a like roughly a circle. It doesn't have to be perfect. Okay, good. Look at what I just did. Isn't this amazing? Oh my god. They're so good. Oh, they're so good. You me. Okay.

Take your pinkie. Okay. Just a little tiny, little tiny drop. Okay. All right. And then you're gonna stick that right there. Fold that over. And you're gonna roll it.

Okay, I think I'm getting this. Is this right?

Perfect. Take your fingers like this. Okay. You're gonna smash it down on the table so it stands up straight. Smash, smash, smash.

please don't fall. Yours is awesome. Yours is really good. Okay. Okay, I did something good. Make another one. Same. Same exact thing. We're gonna make five petals total. So, these things obviously don't come out in an hour. I mean, how long does a cake like that one right there take?

That one probably take about two days on solid work.

Any major cake fails?

Well, like once a week. Um, we had one that was really bad.

We did the uh, replica of this big Scottish castle. And the delivery guy gets there and these people build their own house and their doors open out. And they open up the door and it hits the cake. Boom. And it hits and it falls. And we had to remake this cake. And it was like cake took about a week to make. And we had to remake it in a couple of hours and we did. And we got it back there before the party started. And the lady, we dropped the cake off and she's like, "You know what, I like this one better anyways." I was like, "Oh."

Okay, so you Okay, what am I doing next?

You're gonna take that second one and you're gonna put it on the rose just like a little coat. What you're gonna do, let me show you real quick. Okay. Is you are going to make a little point on the.

Oh. Look at this. This is cool.

Bend this back. It comes to a little point.

Wow. That is what makes it look like a rose. A real flower. Yeah. Oh, that's beautiful. Oh my gosh. I'm going to butcher that. Oh, much better. Okay, that's I can handle that. Someone else can do the work for me.

What was it that kind of gave you the shift to become a pastry chef? When did you figure out you really liked this?

You know, I was working at a restaurant in Baltimore and uh, I wanted to be a chef. You know, I wanted to be on the line, you know, banging pans and doing the thing. And uh, the chef was like, "You don't know how to cook, so you're gonna, I'll teach you how to bake and then, you know, we'll we'll see from there." So I was I was helping the the pastry chef who was Pratt. And uh, one one time he took a vacation, so I was making all the desserts for the restaurant. And I really enjoyed it, but then, you know, I realized, you know, I still wanted to be a chef, but then I'm I'm like looking on the line and like these guys are like sweating, cut themselves and freaking out. And I'm like, having a cappuccino, I'm talking to the waitresses, making pastries and I was like, I like this job.

What is the uh, the coolest cake you've ever made? I know I saw one that was kind of like a New York bagel situation. So it's like two of my favorite things in the entire world, a bagel and a cake. New York bagel cake is incredible.

We just made a life-size NASCAR for Casey Kane and it had a the back tire spun. Oh my god. That fed like 30,000. It was like two and a half tons. It was crazy. Full on. Yeah. We had to drive it from Baltimore to North Carolina.

Wow. Insane.

You know, when I first started, like guys didn't decorate cakes. Nobody in the in the industry was making cakes that looked like 3D monsters and, you know, all the other cakes that we made. And so, you know, it it sort of takes a certain kind of personality to be able to sort of trailblaze a little bit.

Okay, you ready?

I'm ready. You ready? Okay. So, we're gonna start out with red. Now I'm gonna start it and you're gonna finish. So, here's what you're gonna do. Sorry.

Ooh. Okay. All right. All righty. This is pretty sweet you guys. That's looking awesome. You hire a lot of artists here as well, right?

We do. Yeah. Actually, nobody really went to art a culinary school. You know, I realized that like, you know, the the kinds of cakes that I was making, you know, it's much easier to hire an artist and show them how to work with these materials than hire a baker and teach them how to be an artist. Okay. But then what we're gonna do is, we're gonna take a little bit of black. A little black goes a long way.

Okay. Oh yeah, I can that's really beautiful, but I can see where it could go awry. Tiny. Oh, la la. That's gorgeous. And give it one little right in the middle. Nice. Cool. Oh my gosh. Totally real. I'm in heaven right now.

Well, this is for you. You get to keep it.

Thank you so much. I'm such a lucky lady. Do you want to go next door to the cake mix?

I would love to. Let's check it out. So, show me your domain. This is the Goody Bar. You get some cupcakes. You get a 6-inch cake or a 9-inch cake. And then you get a whole bunch of this stuff, right? And then you get like little piping bags so you can pipe on your cake. And then you take the cake and you start decorating it. We're also the full-service bakery. So we have like confetti cake, red velvet, carrot.

Red velvet. It's awesome, by the way. Okay, so this I was bummed about because it was the day before Thanksgiving and there was no carrot cake cuz that they don't got. Cuz everybody ate it.

No, they did because I love carrot cake. They have some for you if you want to taste it.

You do? Yeah. Oh my god, I love carrot cake. Yes, please. That sounds amazing. Yay.

Okay, this is our carrot cake.

That looks delightful. Give it a whirl. Don't mind if I do. I'll hold your flower.

Now, I want an honest opinion. I don't care if a camera's rolling. Right? That frosting is bonkers.

I don't play games. You don't play games. And I have to tell you, my mom makes me carrot cake for my birthday every year. Don't say it because she's gonna be mad. My mom has a little bit of a competition. Oh, a little bit of a competition she's got. I just spent the day at Charm City Cakes West with Duff Goldman and it was. Oh my god, I've been caked. It was the most amazing day ever until this happened. Oh my god. I'll save you. Oh wow, I got it. You got me hard. That's that's a good look. This is gonna be all over the internet. Back at you, buddy. That's it. I told you I was competitive. It backfired.