Top 60 Cakes Quotes

I grew up going to bakeries in Tel Aviv; that’s where we got our birthday cakes, they were always European baking and butter creams. We have such good baking in Israel, and we have the Diaspora of Jews from all over, and we learned early on to adapt and absorb flavors from all over.

No matter how bad your day is, when you start talking about cookies or cakes or pies, or you bring someone cookies, there’s just not bad news. The worst news is, ‘Hey, there’s sugar in that.’

I won a prize for ‘best sponge cake’ at the Clacton Festival 2005. Having said that, I was only up against three other cakes.

I’ve baked more cakes since I’ve been on ‘Bake Off’ than I have in my life.

For baked goods where lightness is a prized attribute – almost all cakes, some cookies – it’s important to start with room-temperature butter.

If a D.C. event doesn’t have crab cakes, it’s low-rent and you need to flee.

The product I deliver is a luxury item. It’s not cupcakes. A team of 10 works on my cakes.

I lived in Paris for four years, so I am obsessed with pastries. Croissants, pain au chocolat, cakes, macarons, all of that!

I have a crusade against fondant, also shortening. There’s no reason why wedding cakes can’t taste good if you know what you’re doing.

Also, this is what a pregnant Busy Philipps does in her free time, I’m taking master fondant cake decorating class with Anna from ‘Ace of Cakes’ at Duff’s Charm City Cakes. It’s, like, 4 three-hour classes.

If you made all the French fries you ate, you would eat them much less often, if only because they’re so much work. The same holds true for fried chicken, chips, cakes, pies, and ice cream. Enjoy these treats as often as you’re willing to prepare them – chances are good it won’t be every day.

When it comes to cakes and puddings, savouries, bread and tea cakes, the English cannot be surpassed.

We eat raw dough. We eat raw cookie. We eat massive buttercream in cakes that are still warm. We eat salt. We have to taste things that you will not put in your mouth. But you know what? That’s television. You have to do it.

Being from Baltimore, I’m a crab cake snob, and I’m very particular on where I eat my crab cakes.

‘Grandmother’ doesn’t mean that you have gray hair and you retire and stay home cooking cakes for your grandchildren.

I love making down-home Southern cooking, and just chilling out and having cakes and pies and baking stuff, you know. I’m a pretty simple girl.

I’m a very keen baker; I pride myself on my cakes. I go along the classic sponge line, but I like to jazz it up: I’ve made some psychedelic birthday cakes.

I love raw caster sugar. It’s a bit more earthy than white sugar, especially for cakes.

Usually I can go for three or four weeks and then I start to bake cakes or make jewellery and I think, ‘hang on a minute, I’m obviously bored rigid. I need to get back out there.’

In the glory days of Orioles, when I was a newbie baseball writer for the Post, the roster of talkers was as good as the everyday lineup. Singy – Ken Singleton – Flanny, and Cakes – the underwear spokesman Jim Palmer – were my go-to guys, occupying stalls along one wall of the shabby chic clubhouse.

I never have cakes or biscuits. I don’t have a sweet tooth at all, and I can’t stand chocolates – I find them so sickly. However, I will buy cakes if I’m expecting company.

I really like blueberry pancakes. There are also these Kodiak Cakes that I’ve been meaning to try. They’re like protein pancakes.

I love a good breakfast – grits and eggs, French toast, turkey bacon. My grandmother on my father’s side used to make tea cakes, and her breakfasts were unbelievable. There was fresh ham, and she would go out to the yard to get fresh eggs. She lived in rural Louisiana, and we’d spend summers with her.

Eating rice cakes is like chewing on a foam coffee cup, only less filling.

I have a showroom where we experiment with twelve cakes. We develop sketches and ideas for cakes for the next season. We work with the top fashion designers to see what type of lace they are using or work with the top florist for us to be able to make various sugar roses or flowers.

I don’t like hot takes any more than I like hot cakes.

When I got to France I realized I didn’t know very much about food at all. I’d never had a real cake. I’d had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn’t have anything like that in it – it’s all egg power.

I’m not a baker, but my patisserie is my baby. I love the idea of good-quality cakes made with top ingredients.

Rice cakes and peanut butter is my favorite snack in the whole wide world.

I want to pass on my secrets to people who are going to say, ‘I have realised that I love baking, and now I’m going to make my bread and sell it at the local farmers’ market,’ or who might say, ‘I am going to use the local Post Office in our village to sell my cakes.’ I want to give them that little bit of fire.

I knew more about produce from the sea than any of my schoolmates, and my reports in school, from kindergarten on, amused and shocked my classmates and teachers. I told them how we ate with chopsticks, had rice and seaweed for breakfast, raw fish, octopus, and sea urchin eggs for supper, and cakes made from sharks.

I watch Letterman. Once in a while, on the odd night, I’ll catch the Food Network and watch ‘Ace of Cakes,’ which I’m kind of obsessed with.

I say to the guys at work, ‘You’ve got to have fun – we’re here more than we’re at home.’ Same with cakes; when you go and buy something, you’ve got to buy some fun.

I’m a big potato chip girl. I don’t like chocolate and cakes and all that, but I have to have my potato chips. I’ve got bags in the back of my car right now! But I never beat myself up about it, because, look: You can’t give up every damn thing. You need something in your life that you like just because you like it!

The sugar tax is fine. I agree with that. But I think it probably doesn’t go too far. But then, I work on ‘The Great British Bake Off.’ We make cakes with sugar and butter. I can’t be too critical. It is like anything in life: it is all about moderation.

I get my competitive edge from my mum. When we’re together, we’re competitive about little things – it’ll be, ‘I can bake cakes better than you can.’ But she’s never been a pushy parent; she’s always just supported me.

If you want to eat chocolate or cakes, you have to eat it in the morning, for breakfast or lunch – don’t eat it in the night.

I try not to eat cakes, but sugar screams my name.

When I’m home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes.

I like crazy, childlike, candy bar-filled cakes with gooey caramel, chocolate-covered nuts, marshmallows, and the like.

Having cakes as a business certainly changes things for me – I don’t now sit at home doing a cake for the fun of it anymore. But it’s an extremely happy and pleasureable business to run because people are generally buying cakes for celebrations.

Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they’re most likely to appear at a picnic.

My father was often away with the army, or in London, but mum did a lot of the cooking. She never liked cakes – not baking. Meat. Fish. That’s what she did.

Every time I go back to New Zealand I live with my Nan, and it is the sweetest thing. I don’t know if she fully understood how much you are catered for on set, so she’d send me to work with like, pavlovas and lemon drizzle cakes and smoked snapper.

I wanted to help my sister, Latoya, because she’s an awesome cook. She’s one of the best culinary people I’ve ever met. She makes awesome cakes, so I was thinking about starting a little coffee shop cafe where she could sell them. I want to open a little, small, mom-and-pop place, but she can also do catering, too.

I have never had a pair of knickers sent in the post. I’ve had jams, lemon drizzle cakes, West Ham football shirts and footballs and books. I’ve had pillowcases with my face on, tea towels with my face on, face flannels with my face on, towels with my face on.

My mum came to the set of my second movie ‘Connie and Carla,’ and she had made food for the whole cast, including mini bun cakes with little flowers sticking out of each one.

I’m lucky in that I don’t like sweet things at all. My father loved cakes to such a degree that he kept forcing them down my throat when I was little, and it put me off for life. He had terrible cholesterol, poor thing.

Growing up, I loved looking at the photos in my mother’s old Betty Crocker cookbook: the chocolate cakes, the cookie house, even the cheese balls and fondues.

When I went to visit this rice cake plant, I hadn’t realized how the rice cakes were made. As soon as I saw the molds of rice and how the heat pops it like popcorn, the light bulb went off. This is popped. This isn’t baked or fried.

I love making cakes, and I’m good at it.

For me to have a cheeky little biscuit, it’s not going to hurt. But I need to control those indulgences. I can’t just be scoffing cakes and biscuits five nights a week.