Cakes Quotes

“Birthdays are nature's way of telling you to eat more cake.”
― Jo Brand

“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”
― C. JoyBell C.

“Mrs Forrester ... sat in state, pretending not to know what cakes were sent up, though she knew, and we knew, and she knew that we knew, and we knew that she knew that we knew, she had been busy all the morning making tea-bread and sponge-cakes.”
― Elizabeth Gaskell, Cranford

“Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up.
Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie.
Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“There were poached eggs, broiled grapefruit halves, a rasher of bacon, and a basket of small oblong cakes that appeared to have been twisted and turned partially inside out before they had been deep-fried to golden brown.
"What are these?" Cassandra asked the waiter.
"Those are called Jersey Wonders, milady. They've been made on the island since before I was a boy."
After the waiter had finished setting out the food and left, Cassandra picked up one of the cakes and took a bite. The outside was lightly crisp, the inside soft and flavored with ginger and nutmeg. "Mmm."
Tom chuckled. He came to seat her at the table, and bent to kiss her temple. "A cake that's shaped like a shoe," he murmured. "How perfect for you.”
― Lisa Kleypas, Chasing Cassandra

“Order designer cakes online: Kingdom of Cakes offer customized designer cakes online at best price in India for a birthday, anniversary and other occasions. Get free online cake home delivery.”
― Kindgomofcakes

“But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!"
"Oh, the answer to that is in the flavoring I used."
"Soy sauce?!"
"Oh my gosh, she added soy sauce to a dessert?!"
"I used it at the very end of the recipe.
To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce.
Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes.
All of that made the brown sugar in the cake both taste and look even cuter than it did before."
"Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet..
... and by comparison the sweetness will stand out on the tongue even more strongly.
She's created a new and unique dessert topping- Soy Sauce Whipped Cream!"
"Soy sauce whipped cream, eh? I see! So that's how it works!"
Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium.
The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce!
"Without brown sugar as the main component, this exquisite deliciousness would not be possible!"
"It tastes even yummier if you try some of the various fruits in between each bite of cake.
The candy sculptures are totally edible too.
If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy."
How wonderfully surprising! Each and every bite...
... is an invitation to a land of dreams! ”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“And I think you’re wrong, Burndee. Humans do have recipes, but just like baking, there’s that little surprise in there. Why, the two things are so similar, I would think you should enjoy being a fairy godparent just as much as you enjoy baking.”⁠
⁠
Burndee gave her the dirtiest look he possessed and hissed between his teeth, “Cakes don’t psychoanalyze you.”⁠”
― Allison Tebo, The Reluctant Godfather

“A display cake read JUNETEENTH! in red frosting, surrounded by red, white, and blue stars and fireworks. A flyer taped to the counter above it encouraged patrons to consider ordering a Juneteenth cake early: We all know about the Fourth of July! the flyer said. But why not start celebrating freedom a few weeks early and observe the anniversary of the Emancipation Proclamation! Say it with cake! One of the two young women behind the bakery counter was Black, but I could guess the bakery's owner wasn't. The neighborhood, the prices, the twee acoustic music drifting out of sleek speakers: I knew all of the song's words, but everything about the space said who it was for. My memories of celebrating Juneteenth in DC were my parents taking me to someone's backyard BBQ, eating banana pudding and peach cobbler and strawberry cake made with Jell-O mix; at not one of them had I seen a seventy-five-dollar bakery cake that could be carved into the shape of a designer handbag for an additional fee. The flyer's sales pitch--so much hanging on that We all know--was targeted not to the people who'd celebrated Juneteenth all along but to office managers who'd feel hectored into not missing a Black holiday or who just wanted an excuse for miscellaneous dessert.”
― Danielle Evans, The Office of Historical Corrections

“He clumsily picks up the trays of corn cake and bolo de rolo, now all mixed together. He shoves a piece of the mixture into his mouth like he's doing it just to avoid talking.
But then his eyes light up.
"Oh my God!" he says with his mouth full. He grabs another piece of corn cake stacked with bolo de rolo, holding it up to show it to me, like he's just made a great discovery.
"What?" I ask.
"You gotta try this," he says.
I'm so nervous that I don't think I can make myself eat, but I take the first bite---
Salt and sugar mix in my mouth, the two tastes meeting like a kiss.
"It's... it's..." I can't find the right words.
"Perfect," he finishes for me. He's so close, his eyes locked with mine and that silly smile on his face.
WHAT'S WRONG WITH ME?!”
― Rebecca Carvalho, Salt and Sugar

“After a great deal of culinary soul-searching I picked the almond apricot pound cake with Amaretto, a black chocolate espresso cake with a burnt-orange frosting, and the beloved sweet potato cake with rum-soaked raisins. I could either make it in a Bundt pan with a spiked glaze or I could make it in three layers with a cream-cheese frosting. In the end I settled on the latter because I knew my cream cheese was one of my greatest strengths (the secret being to substitute fiori di Sicilia for the vanilla). It made me slightly crazy to think of leaving out the lemon cake with lemon-curd frosting- everyone died over that cake- but the frosting was very wet and the layers had a tendency to slide when transported. I loved the little lime-soaked coconut cakes but so many people took issue with coconut. A genoise was perfect for showing off, but if I wasn't there to serve it myself, I couldn't trust that it would be completely understood and I didn't think there would be any point in sending a container of syrup on the side with written instructions. And what about the sticky toffee pudding with its stewed dates and caramel sauce? That was as much a cake as anything else if you were willing to expand your boundaries little. I wasn't sure about the chocolate. It was my best chocolate cake but I didn't absolutely love chocolate. Still, I knew other people did. I felt I needed an almond cake and this one worked in the apricots, but I wasn't so sure about not having a frosting. Would it seem too plain? And the sweet potato cake, I had to have that. That was the cake from which everything had started. I had to make a commitment. I had to bake.”
― Jeanne Ray, Eat Cake

“When we got back, we opened Bella's posh hamper which contained lovely luxuries that were pointless on their own. But we ate the olive biscuits and the chocolate mints and the jar of cherries in kirsch as well as Christmas cake and Beatrice's Jamaican rum cake and we drank champagne.”
― Sue Watson, Bella's Christmas Bake Off

“After dinner the doors of the apartment were thrown open and everyone, whether invited or not, could partake of the "sweet table": slices of cheesecake, bundt cake, strudel, rugelach, strawberry shortcake prepared with sponge cake, honey cake, macaroons, chocolate cake, Linzer torte, nut cookies, lemon cookies, sugar cookies, hamantaschen, prune Danish and cinnamon twists- mountains of everything.”
― Eleanor Widmer, Up from Orchard Street

“The sun had slipped past noon, and a slice of heat fell through the tree-house window, firing Laurel's inner eyelids cherry cola. She sat up but made no further move to leave her hiding spot. It was a decent threat- Laurel's weakness for her mother's Victoria sponge was legendary- but an idle one. Laurel knew very well that the cake knife lay forgotten on the kitchen table, missed amid the earlier chaos as the family gathered picnic baskets, rugs, fizzy lemonade, swimming towels, and the new transistor, and burst, stream-bound, from the house. She knew well because when she'd doubled back under the guise of hide-and-seek and sneaked inside the cool, dim house to fetch the package, she'd seen the knife sitting by the fruit bowl, red bow tied around its handle.
The knife was a tradition- it had cut every birthday cake, every Christmas cake, every Somebody-Needs-Cheering-Up cake in the Nicolson family's history- and their mother was a stickler for tradition.”
― Kate Morton, The Secret Keeper

“From my bag, I took out a Moleskine notebook and a pen that I always carried for essay ideas and made notes on the setting. The clothes and attitudes of the passersby, the kind of shops that populated the hallways, the cakes in the case, so different from what I'd see at Starbucks in the US- these heavier slices, richer and smaller, along with an array of little tarts.
I sketched them, finding my lines ragged and unsure at first. Then as I let go a bit, the contours took on more confidence. My pen made the wavy line of a tartlet, the voluptuous rounds of a danish.
The barista, a leggy girl with wispy black hair, came from behind the counter to wipe down tables, and I asked, "Which one of those cakes is your favorite?"
"Carrot," she said without hesitation. "Do you want to try one?"
If I ate cake every time I sat down for coffee, I'd be as big as a castle by the time I went back to skinny San Francisco. "No, thanks. I was just admiring them. What's that one?"
"Apple cake." She brushed hair off her face. "That one is a brandenburg, and that's raspberry oat.”
― Barbara O'Neal, The Art of Inheriting Secrets

“A dinner party would not be satisfied with ices and rice puddings. I tried to think what Mr Roland would have done. At least an impressive gateau. I thumbed through the cookery books. Mille-feuilles cake à la chantilly. Yes, I could do that. I could always guarantee that pastry would turn out well. And oranges were abundant here. An orange cream served in orange shells? That seemed doable, too. And for a third? I thought of a bread and butter pudding, to remind them of home, but alas we had no stale bread. This was one of the disadvantages of being in someone else's kitchen. So I decided I couldn't go wrong with profiteroles- who doesn't like them?”
― Rhys Bowen, Above the Bay of Angels

“A shop had opened and folded out one of its horizontally shuttered windows, locking it so it formed a shelf. On top of this, a baker set out pies to cool- caramel black thistle and ginger worm- along with tiny square seedcakes that smelled amazing. Not that Alice had ever smelled a seedcake before or known beforehand what a good-smelling one smelled like; perhaps time in the bird town was changing her. EAT ME was spelled out in pine nuts upon the top of each cake.
"Let me just try one of these. Perhaps I shall shut up like a telescope," she said, taking one and nibbling at it. The baker's wingy hand slapped ineffectually at her, but there were no other ramifications. The cake was nutty and buttery with a distinct taste of grasshopper.”
― Liz Braswell, Unbirthday

“CHRISTMAS EVE MENU

Foie Gras with Caramelized Apples

Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread

Escargots de Bourgogne

Oysters with a Mignonette Sauce

Oysters with Pimento Peppers and Apple Cider Vinegar

Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons

Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine

Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce

Moules à la Plancha with Chorizo

Selection of the Château's Cheeses

Three Varieties of Bûche de Noël


The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling."
Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud."
"How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season.
"Twenty?" I answered.
"Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut."
"No alcohol?" I asked.
"Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“Two cakes? Are you trying to make us all obese?"
"Yes, Millie. That's why I bake for the office. To make you all obese."
Millie raises an eyebrow. "I don't see why you couldn't bring in something healthy every once in a while."
Adam once told me that when Millie was thirteen, her mom sent her to fat camp, and from what I can tell, she has lived in mortal fear of eggs and butter ever since. I am about to remind Millie that the carrot cake does contain vegetables, and therefore possess a modicum of nutrition one could rationalize into healthfulness,”
― Dana Bate, The Girls' Guide to Love and Supper Clubs

“Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.”
― Dana Bate, The Girls' Guide to Love and Supper Clubs

“The first two square tarts, pistachio-raspberry and pear-grapefruit, were both built upon thick, moist shortbread crusts, the only difference between them being the beautiful marzipan center of the pistachio-raspberry slice. The third cake was a dreamy dark chocolate creation that included layers of praline, mousse, and ganache.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light

“Shop for Delicious Cakes in Charleston SC

Need Cakes, Visit Grey Ghost Bakery shop located in West Ashley, Charleston. Usage of our secret family recipe and premium ingredients in preparing Cakes for Charleston SC customers boosted Grey Ghost Bakery's image to grow as a top bakery shop in the state. Order online from our website.”
― Grey Ghost Bakery

“Brownies in Ernakulam
One of Ernakulam's best bakeries, Rising Loaf, provides handcrafted premium made-to-order baked treats that are free of preservatives and additives. Custom cakes, delicacies, and gourmet sweets are available. Our blends are one-of-a-kind because they mix a great deal of skill and expertise with natural baking ingredients to provide you with the best sweetness and taste. We take pride in giving every one of our clients, big and small, an amazing experience.
Brownies in Ernakulam is committed to making high-quality bread devoid of artificial preservatives, colours, or flavours. All of our bread loaves, cakes, cookies, doughnuts and muffins, and cupcakes are lovingly created in Ernakulam's cleanest environment. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service.
To maintain the authentic taste and fresh flavours, we are captivated by using only high-quality and fresh ingredients in our confectioneries. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. Rising Loaf, one of Ernakulam's best bakeries, was created by friends with a passion for baking with the purpose of making handcrafted premium baked products that are completely free of harmful food preservatives and additives and delivering them to your door.”
― Risingloaf

“I handed her one of the little chiffon cakes, the top slathered in butter and sugar, and helped myself to one of the cheese-topped mamón. I tore it in half and a faint curl of steam rose up, as well as the smell of sweet butter and the sharp tinge of cheddar.”
― Mia P. Manansala, Arsenic and Adobo

“What do we have left from this morning?"
"We have a Sousa Leão cake, a marble cake, and a passion fruit cake. They're all small, unfortunately."
Seu Romário frowns. "Any frosting left?"
"Some ganache, Chef."
"Use it as frosting on the marble cake. Add a few strawberries on top. Then take all the small cakes we have left to tonight's wedding. Grab an assortment of guava and doce de leite bolos de rolo, too, that we were going to put on display tomorrow.”
― Rebecca Carvalho, Salt and Sugar

“I breathe in the fresh summer air as I pass a table covered with all sorts of cakes---Victorian sponge, Madeira, Battenberg, lemon drizzle. Again my mind drifts to my childhood, this time to the Michigan State Fair, which my family would visit at the end of every summer. It had all sorts of contests---pie eating, hog calling, watermelon seed spitting (Stevie's favorite)---but the cake competition was my favorite challenge of all. Every year I'd eye the confections longingly: the fluffy coconut cakes, the fudge chocolate towers filled with gooey caramel or silky buttercream, the cinnamon-laced Bundts topped with buttery streusel. The competition was divided into adult and youth categories, and when I turned twelve, I decided to enter a recipe for chocolate cupcakes with peanut butter buttercream and peanut brittle.
My mom was a little befuddled by my participation (her idea of baking involved Duncan Hines and canned, shelf-stable frosting, preferably in a blinding shade of neon), but she rode along with my dad, Stevie, and me as we carted two-dozen cupcakes to the fairgrounds in Novi. The competition was steep---pumpkin cupcakes with cream cheese frosting, German chocolate cupcakes, zucchini cupcakes with lemon buttercream---but my entry outshone them all, and I ended up taking home the blue ribbon, along with a gift certificate to King Arthur Flour.”
― Dana Bate, Too Many Cooks

“Some people are addicted to wedding cakes and divorces.”
― Steven Magee

“I'm sure you are aware of the history of the Crusaders bringing spices and dried fruits back to England. While these would have been luxuries at first, with the establishment of regular trade routes, spiced cakes would eventually become affordable treats for the common people, and were often associated with the festivals of the religious calendar. Spiced buns, marked with a cross, were being eaten on Good Friday in the fourteenth century, the origin of our Hot Cross Buns, and there are also many local peculiarities linking spices, currants and the church. Banbury cakes, baked for the town's St. Luke's Day fair, are made in an oval shape to signify the cradle of the baby Jesus...
REV. SAMUEL WAVERLEY, Banbury”
― Caroline Scott, Good Taste

“When I was a child, charlottes--- French desserts made traditionally out of brioche, ladyfingers, or sponge and baked in a charlotte mold--- were everywhere. Charlotte au chocolat wasn't the only variety, though being chocolate, it had the edge on my mother's autumn-season apple charlotte braised with brioche and poached in clarified butter, and even on the magnificent charlotte Malakoff she used to serve in the summer: raspberries, slivered almonds, and Grand Marnier in valleys of vanilla custard.
But it is charlotte au chocolat, being my namesake dessert, that I remember most, for we offered it on the menu all year long. I walked into the pastry station and saw them cooling in their rusted tin molds on the counter. I saw them scooped onto lace doilies and smothered in Chantilly cream, starred with candied violets and sprigs of wet mint. I saw them lit by birthday candles. I saw them arranged, by the dozens, on silver trays for private parties. I saw them on customers' plates, destroyed, the Chantilly cream like a tumbled snowbank streaked with soot from the chocolate. And charlottes smelled delightful: they smelled richer, I thought, than any dessert in the world. The smell made me think of black velvet holiday dresses and grown-up perfumes in crystal flasks. It made me want to collapse and never eat again.”
― Charlotte Silver, Charlotte Au Chocolat: Memories of a Restaurant Girlhood

“Dessert was home-made candied chestnuts, chiffon cake baked with amazake and rice flour, and cups of gingery chai. Biting into the cake, Rika discovered that it was perfectly fluffy, with a pleasing springiness and bite to it.”
― Asako Yuzuki, Butter