Best 552 quotes in «cake quotes» category

Do you like sandwiches?" he asked. "At this point, I think I'd eat anything. Other than rabbit. I'm not excessively fond of rabbit." "Or anything with eyes," he said, charming her by remembering. "I've an appetite for beef, some bread, mustard, and ale." At her look, he smiled. "I have a schoolboy's tastes. It's what I lived on in England. I still crave it from time to time." Hustle's staff must have been prepared for his cravings because within a quarter hour they were seated in his sitting room with a large tray on the table between them. She was dressed in one of his blue dressing gowns and he wore a black patterned one. She tucked her feet beneath her as, one by one, he took the domed lids from a succession of plates, each smelling better than the one before. When he came to the cake, a delicious looking confection filled with nuts and fruit, she glanced up at him. "I want cake," she said. "Before anything healthful or beneficial." "Cake it is, then," he said, cutting a piece and handing it to her. She closed her eyes after the first forkful. The taste was heavenly, light and airy yet filled with nuts and chopped apricots. When she opened her eyes, it was to find him watching her. "I love cake," she said, embarrassed. "I love sweets." "What about rabbit cake?" "Oh, that would pose a problem for me." He smiled and she felt it down to her toes.

He opened the box and saw a tiny cake shaped like a bird's nest in three small round layers of tender, browned-butter vanilla cake with an apricot filling. A "nest" border of piped rum and mocha buttercream enclosed a clutch of pale blue marzipan eggs and a sugar-paste feather. The complicated yin and yang of rum and mocha, the "everybody loves" vanilla, Mr. Social white chocolate, tart and witty apricot, and artistic marzipan- all said "Gavin" to me.

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

First impression is not the last reflection of a true friend, so if you are head over heels for someone who just bought you a cake, you'd better think twice before devouring your misery.

For this cake, I want to mingle the womanly and masculine foods- sugars and meats in particular. The walls must come down. Must temper, must balance. Add the leeks to the chocolate, vanilla to the turnip. Tear away the sacred walls between the sweet and savory worlds.

Grace had turned to Leeza, Ken, her boyfriend, Brian, and baking. She started by baking the family recipes from her childhood. Cinnamon buns, gingersnaps, saffron bread, and lingonberry pancakes. Grace knew she didn't have her mother's talent, but she tried her best and hoped it might also bring her mother back to earth. Maybe even bring the two of them closer. One afternoon, Grace made a German chocolate cake. She decided to try something different, and added fresh local Door County sour cherries to the batter. When Ken tasted it, he'd fallen on the floor, exclaiming, "I'm dead, but at least I went to heaven: Death by chocolate!

Here is the cake, and here is the fork, and here's the desire to put it inside us, and then the question behind every question: What happens next?

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

How is destruction beautiful?" He asked in a challenging tone. "You may think that a broken egg is ugly and messy," she answered, "but the cake it goes into is beautiful and won't hold together without it." "Eggs don't get blown up. They get broken." "You've never seen me bake," she replied with a smirk.

How to uplift others. It’s not a pie, it’s a cake. It’s not a ladder, it’s a bridge.

If I propose to myself and myself says yes, I get to have the cake, right? I love me, so I’m thinking 12 tiers.

If it wasn't for curse words and grandoise hand gestures, I don't know if Brooklynites would even be able to communicate. In fact, I had requested that holograms of me making dramatic hand gestures be included in this book, but my publisher said it was "too expensive", which is total fucking bullshit.

I'm glad you're having one too," I say. "At least I can be sure your mom didn't poison it. She must really hate me. Especially now." Luke rolls his eyes and groans at me. "She doesn't hate you. But she is disappointed you weren't honest with her. With us." I watch the way he holds the knife, careful and steady. It glides through the icing, then through the cake's flesh, with ease. "hey, she's mad at me too, if it helps." He plops the blood-red cake at the center of the plate and slides it to me. Maybe red velvet wasn't the best choice. "Great. So what you're saying is she poisoned both of us?

I pick up my teaspoon and take a small bite, and am transported. The cake is nutty and moist, the cream with the barest hint of rum, the dark chocolate ganache smooth and silky with just enough bitterness, the apricot bringing that perfect amount of tart brightness, cutting through the rich flavors, and making the whole thing sing in the mouth. It is perfectly balanced and absolutely amazing, and I'm mentally making notes to see if I can replicate it.

I wanted something for myself, a cake that was complicated and beautiful, a cake that would take up time I didn't have with enough tricky steps to keep my mind completely off of the matters at hand. I thought about a chocolate layer cake with burnt orange icing and the orange in the icing made me consider a Grand Marnier cake instead. Finally, in a complete non sequitur, I settled on a charlotte. I would make a scarlet empress. I closed my eyes and imagined myself making a jelly roll, the soft sheet of sponge cake laid across my counter. I spread the cake with a seedless raspberry preserve and then I rolled it up with even ends. I was nearly asleep. My parents were floating away from me. I took a knife and started slicing off the roll, but I didn't let it end. No matter how many rounds I cut, there was more there for me, an endless supply of delicate spirals of cake. It was the baker's equivalent to counting sheep, lulling myself to sleep through spongy discs of jam. There were enough slices of jelly roll for me to shingle the roof, to cover the house, to lay a walkway out to the street. In my dreams I made the house a cake, and inside the cake our lives were warm and sweet and infinitely protected.

Mia stayed where she was, distrust plain in her eyes. "I've got tea," Mercurio sighed. "And cake." The girl covered her growling belly with both palms. ". . . What kind of cake?" "The free kind." Mia pouted. Licked her lips and tasted blood. "My favorite." And she took the old man's hand.

Mma Ramotswe sighed. 'We are all tempted, Mma. We are all tempted when it comes to cake.' That is true,' said Mma Potokwane sadly. 'There are many temptations in this life, but cake is probably one of the biggest of them.

My favourite food is cake. What kind of cake? It doesn't matter. All cake.

Food was their cup of tea and if possible, their slice of cake too.

‎'Having' Your Cake....a little perverted.... 'Eating' it too.....a lot perverted!

He has given Caspar flowers, has given him soft toys (however ridiculous that might be as a gesture.) Has written real actual poems, with fountain pen ink on nice expensive paper. (Ridiculous also. But everyone deserves a few ridiculous romantic gestures in life, Caspar feels. Including him. Especially him. He hasn’t had an over-abundance of them up until this point.) He likes Mack. Mack likes him. It’s so simple, really, although they have perhaps enjoyed complicating it more than strictly necessary.

He would go to the bakery for a cake, and somewhere in the shop-I had never discovered where; it was one of the few secrets I had not fathomed-he kept a candle, which came out on this day every year, was lit, and which I blew out, with as good an impression of happiness as I could muster. Then we ate the cake, with tea, and settled down to quiet digestion and cataloging.

How I wished all my problems were just a piece of cake. Eat it entirely and then it's all gone.

I bring the leftovers to rehearsal, and Ms. Albright lets us have a cake picnic on the stage. And by cake picnic, I mean drama kids hunched over the box like vultures shoveling cake by the fistful.

I got up and took the cake out from under its cake-shaped cover. I had made it at three o'clock in the morning in a desperate attempt to comfort myself. And it was an enormous comfort, standing alone in the kitchen in my nightgown, sifting fresh ground nutmeg with allspice and cloves by the little light over the sink. I peeled the apples with ridiculous care, taking the skins off in long, even ribbons that spiraled down to the floor without breaking. I didn't think of any of them while I peeled those apples. I didn't work anything out in my mind. I just relaxed into the creaming of butter and sugar, the sweet expansion of every egg. I had hoped the mixer wouldn't wake anyone up.The last thing I had wanted was company. I cut off big, hulking slices and slid them onto dessert plates. The apples were soft and golden, the cake was a rust color.

I'll only go if there's cake. ~Tobias "Four

I long ago came to the understanding that the problems I once had with food were not merely about food. Eating was a way of trying to fill up the emptiness, to provide comfort. It was a substitute for love. I'm not referring to the love that comes from someone else. The love that was missing from my life was self-love. With age I've discovered a sense of worth that makes me less hungry. A piece of cake is just a piece of cake.

Intelligence is the icing, but wisdom is the cake.

It all seems so upside down. Upside down cake. I once had a spectacular mango upside down cake while on vacation in Jamaica. Drenched in caramelized mangos and saturated with Jamaican rum.

I think I just hit the jackpot. I can have my sweet cake and beat it too.

Its a matter of time that the money I make become a financial cake that I could eat everyday.

It seems there are some problems even Prosecco and cake can't make better.

It’s true: A slice of pound cake does wonders to thaw the coldest of days.

It will be agreed that you can’t divide a cake up into its component crumbs and say ‘This crumb corresponds to the first word in the recipe, this crumb corresponds to the second word in the recipe’, etc. In this sense it will be agreed that the whole recipe maps onto the whole cake. But now suppose we change one word in the recipe; for instance, suppose ‘baking-powder’ is deleted or is changed to ‘yeast’. We bake 100 cakes according to the new version of the recipe, and 100 cakes according to the old version of the recipe. There is a key difference between the two sets of 100 cakes, and this difference is due to a one-word difference in the recipes. Although there is no one-to-one mapping from word to crumb of cake, there is one-to-one mapping from word difference to whole-cake difference. ‘Baking-powder’ does not correspond to any particular part of the cake: its influence affects the rising, and hence the final shape, of the whole cake. If ‘baking-powder’ is deleted, or replaced by ‘flour’, the cake will not rise. If it is replaced by ‘yeast’, the “cake will rise but it will taste more like bread. There will be a reliable, identifiable difference between cakes baked according to the original version and the ‘mutated’ versions of the recipe, even though there is no particular ‘bit’ of any cake that corresponds to the words in question. This is a good analogy for what happens when a gene mutates.

I wasn't exactly known for self-confidence, but I could taste the cake in my mind. Strong. Earthy. Fragrant. I remembered the nose-prickling aroma of cinnamon when it comes in fragile curls, and the startling power of crushed cloves.

Love, for a man, is a cake he could cut in pieces & offer women throughout his life. Love, for a woman, is chocolate she won't ever share.

Mandy, I hardly think this was appropriate, not after… you know… after the funeral we haven’t had the money for any of your weird little games and I was hoping you’d be more mature now that Jud’s gone,” her father had disappointedly added. “How much’d that cake cost you?” “It’s paid for,” Mandy had argued, but her voice had sounded tiny in the harbour wind. “I used the cash from my summer job at Frenchy’s last year and I… it was my birthday, dad!” “You can’t even be normal about this one thing, can you?” her father had complained. Mandy hadn’t cried, she’d only stared back knowingly, her voice shaky. “…I’m normal.

Maybe I'll go to Rosedale's, get some really good seafood. Maybe I'll see if there is a recipe in here for shrimp and grits, which Taffy prepared for me whenever I visited Atlanta, knowing it's my favorite. Whenever I asked my mother-in-law for the recipe she would smile and say, "Oh, it's just a little of this and a little of that." Except, no, I wouldn't be able to find stone-ground grits in the city and would have to put the shrimp over rice instead. Maybe I'll make the trout stuffed with bread crumbs, shallots, and lemon slices, or the chicken and dumplings, which are simply biscuits made with cream, cooked on top of a chicken stew. I keep turning the pages of the book, thinking I might make dessert, too. Something comforting. Rice pudding, or a fruit cobbler. The first dessert listed is called "Juneteenth Cake." Juneteenth, I read, is a celebration of blacks' emancipation from slavery. The cake is made from fresh coconuts, both the grated meat and the milk from within. Sounds delicious but laborious.

My parents had to work on most weekends, and thus were infrequent visitors to Admiral Farragut Academy. However, on those Sundays when they could come, my mother would bring a cake and some cookies from the bakery. Of course, the cookies and the cake were past their prime, but that was just the way I liked them. I really don’t know how happy my parents were to see me since most of the time they were there; they would talk to my teachers in conference, and then tell me all the things I had supposedly done wrong. Sadly, I would always wind up with a lecture on how bad I had been and what was expected of me. It was something I had grown to expect, but more importantly, I was grateful for the cake and pastries. I have no idea why, but they also brought me cans of condensed milk. I can only guess that they believed that the thick syrupy milk, super saturated with sweet, sweet, sugar, would give me the energy I needed to think better. After one such visit, I made the mistake of leaving my cake unattended. It didn’t take long before it grew legs and ran off. I couldn’t believe that one of my schoolmates would steal my cake, not at a Naval Honor School! Nevertheless, not being able to determine who the villains were, I hatched a plan to catch the culprits the next time around. Some months later when my parents returned to check on my progress, my mother brought me a beautiful double-layer chocolate cake. This time I was ready, having bought all the Ex-Lax the pharmacy in Toms River had on hand. Using a hot plate, I heated the Ex-Lax until it liquefied, and then poured the sticky brown substance all over the cake in a most decorative way. With that, I placed the cake on my desk and invitingly left the door open to my dorm room. I wasn’t away long before this cake also grew legs, and, lo and behold, it also disappeared. The expected happened, and somewhat later I found the culprits in the boys’ bathroom, having a miserable time of it. Laughingly, I identified them as the culprits, but didn’t turn them in. It was enough that I caught them with their pants down!

Naomi at TipsyCake is doing the cake, and it should be amazing." "Mmm, cake. What kind of cake?" "Almond cake with a layer of fresh apricot puree, white-chocolate-mousse filling, and vanilla buttercream." "Oh. My." "I know. Should be a killer party.

Negative brands are the main reasons why your dreams become too hard to change shape. Negative brand can cake your dreams to take undesirable shape without permitting for remedy to be made.

Now that we know about his indigestion, we can torture him with cake.

One can hardly do anything productive when one knows there is cake in the fridge.

Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful girl waiting on him; someone else might swoop in and steal his prize." This man is insufferable. "I'm neither a princess nor a prize, nor a girl if you want to be specific about it." "I notice you didn't mind my calling you beautiful." The waitress comes over and asks what he would like. I begin to tell her he isn't staying, but he talks right over me. "The three-wine flight and a slice of the chestnut cream cake, please." Damn his eyes! That was the dessert I was most interested in: layers of chestnut cream, apricot glaze, and dark chocolate ganache.

On the top rack is a cooled and decorated seven-layered 'opera' cake. Her client- the Peruvian ambassador- had requested a "tropical" theme for a dinner party dessert. Avis had based the decoration on the view through the kitchen window, re-creating in lime, lemongrass, and mint frostings the curling backyard flora, curving foliage shaped like tongues and hearts, fat spines bisecting the leaves.

People I had never seen before flocked in, their faces showing a longing you never saw for cake. People's eyes lit up for a cupcake, cake seemed to signal celebration. But their eyes got filmy, watery, misty when we handed them a slice of pie. Pie was memory. Nostalgia. Pie made people recall simpler, maybe happier times.

She designed the cakes and I worked out the recipes. The first year we each created a signature cake. Genie's was called the Goddess: really tall, all white on the outside, wrapped in mountains of coconut and whipped cream, with a passion-fruit heart." "And yours was called the Shrinking Violet. Unassuming on the outside but pretty special once you worked your way in." She reached over and squeezed my wrist. "Wish I'd thought of that. You'd understand if you knew my sister." By now I was a little drunk. "One year Genie came up with Melting Cakes. You know, like flourless chocolate, the kind that are melted in the middle? They were gorgeous neon colors, and I made the flavors intense- blood orange, blueberry, lime, hibiscus, and caramel.

She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with a little rosewater. Although our local strawberries weren't in season yet, I had conjured the aroma and taste of juicy berries warmed by the sun. I hoped this flavor would help the two old people return once more to their youth and the carefree feeling of a summer day.

She considers a tray of flaky 'jesuites,' their centers redolent of frangipani cream, decorated with violet buds preserved in clouds of black crystal sugar. Or 'dulce de leche' tarts- caramelized swirls on a 'pate sucree' crust, glowing with chocolate, tiny muted peaks, ruffles of white pastry like Edwardian collars. But nothing seems special enough and nothing seems right. Nothing seems like Stanley. Avis brings out the meticulous botanical illustrations she did in school, pins them all around the kitchen like a room from Audubon's house. She thinks of slim layers of chocolate interspersed with a vanilla caramel. On top she might paint a frosted forest with hints of white chocolate, dashes of rosemary subtle as deja vu. A glissando of light spilling in butter-drops from one sweet lime leaf to the next. On a drawing pad she uses for designing wedding cakes, she begins sketching ruby-throated hummingbirds in flecks of raspberry fondant, a sub-equatorial sun depicted in neoclassical butter cream. At the center of the cake top, she draws figures regal and languid as Gauguin's island dwellers, meant to be Stanley, Nieves, and child. Their skin would be cocoa and coffee and motes of cherry melded with a few drops of cream. Then an icing border of tiny mermaids, nixies, selkies, and seahorses below, Pegasus, Icarus, and phoenix above.

She had baked a simple round vanilla sponge cake in two layers with crimson icing between the layers. Then she had coated the cake with a vibrant turquoise blue icing. Across the top she had created a loose, open, basket-weave design in bright yellow bordered with piped yellow stars alternating with crimson stars, and she was now finishing off by piping scrolls of crimson around the base of the sides. It would be a handsome cake: beautiful, but at the same time masculine.