Quote of the Day
Repetitiveness and discipline are the secrets of cake decorating. The art comes from the meticulous technique, the way it does for a dancer.
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
The prima ballerinas who taught me were far more scary than Gordon Ramsay. They'd scream at me and pull my legs and arms, so after them Gordon was a piece of cake.
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Stories aren't the icing on the cake; they are the cake!
I'll do almost anything for cake - even trample little children!
I was a fat child and loved cake, perhaps because it was the only sweet thing in my life.
If we want to implement climate protection worldwide, countries like Germany, which are capable of developing new technologies, will have to hand over some of their knowledge. We can't expect to have our cake and eat it too.
Sunshine Cake is just a fun hobby thing. That's about it.
I had immediate success in the sense that I sold something right off the bat. I thought it was going to be a piece of cake and it really wasn't. I have drawers full of - or I did have - drawers full of rejection slips.
In all honesty my cake was baking when I met Al - I had made up in my mind already to get physically healthy. He refreshingly was on his own journey so it was almost as if we walked together.
The great thing about cake is it doesn't feel like work. You forget about work. Kids, adults, they all get the same look in their eye when they're decorating cakes... That's the magic right there.
I grew up in a food-obsessed Italian family, so food was always front and center in my life. I was a food obsessed person who morphed into a comedian and tried to figure out a way to make fun of my cake and eat it too.
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.
I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.
I got up one Christmas morning and we didn't have nothing to eat. We didn't have an apple, we didn't have an orange, we didn't have a cake, we didn't have nothing.
It's so much fun that the money is just icing on the cake. There seems to be a lot of icing.
I still love red velvet cake.
My mom FedExes a red velvet cake she makes from scratch to me every birthday.
When you are a hero you are always running to save someone, sweating, worried and guilty. When you are a villain you are just lurking in the shadows waiting for the hero to pass by. Then you pop them in the head and go home... piece of cake.
I eat quite healthily normally but, like everyone, have relapses and give in to the odd cake.
Denise Van Outen
If I'm happy with the song and it's a hit song or not, for the rest of my life, I can hang my hat on knowing I did the best I could, and I'll enjoy getting out there and doing it. That's all that really matters for me. The icing on the cake is people actually enjoy it and sing it back to you. That's when you know that you've done something great.
The only difference was one of them was trying to make a perfect cake and one of them was trying to write a great book. But if we remove that from the equation, it's the same impulse and they are equally entitled to their ecstasies and their despair.
I guess I'd like to have my cake and eat it, too. I want to be known for having a recognizable style. I believe having your own personal identity is what makes you competitive. On the other hand, I would like to be versatile and be challenged to go in new directions.
I did a cake for the 60th birthday of Elton John, for Britney Spears' 27th birthday and for the 'Circus' album she put out - the cake had circus themes. I prepared a cake for a surprise 82nd birthday event for the architect Frank Gehry; the cake was comprised of mini-replicas of his buildings.
When I celebrated my bar mitzvah, there was no cake. Today, there is no such thing as a bar mitzvah in the United States without a special cake. It can be even more complicated and expensive than a wedding cake, because bar-mitzvah cakes are often based on a particular theme.
Sometimes I have a tough time getting along with myself. When I was a child, I needed a lot of attention... and I don't have a small ego. For me, appearing on a stage or presenting a cake is the same thing. You need a crowd around you to do it.
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.
I wasn't raised super-poor, but my parents got divorced, and my mother didn't have much money. Even now if I have a cake, I'll eat it slowly, and I save most of the money I have.
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