Quotes About Baking

Baking is very meditative. It's precise - you have to weigh out the ingredients, follow it step by step and focus on everything, so it's just right. It also brings you out of your shell, because if you've made a batch of brownies, you share them and its really sociable like that.

Get digital scales because, for baking, balance scales just aren't accurate enough: it's all in the weighing up.

Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using only dry measuring cups - or better yet, weighing on a scale - is key.

You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Without the presence of filling the crust can slump down into the plate as it bakes, necessitating pie weights to help keep its shape. Then, once you remove the weights to blind bake the crust, the bottom puffs.

I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.

I prefer cooking to baking. Baking, to me, is very precise, and it's about perfection.

Baking is too precise for me. I cook with a pinch of this or that.

Baking is about multi-tasking. If you are organized and prepared, that's half the battle.

Baking helps lift my depression. It can't cure it but it helps.

Every chef should have an understanding of pastries or desserts.

I like to bake, so sometimes I do the desserts. I don't eat too much desserts, though, because I need to be able to move around on the court.

I'm known for my desserts.

I will never, ever go on a carb-free diet.

Lovingly crafted and super-creative cupcakes are not exactly on tap in my household after a full day at work, and I do not blame my mother for a second that they were not on tap in hers, either.

The differences between a tart, a pie and a quiche are a blur.

Every good jam tart deserves the finest preserve.

Pumpkin and nutmeg tarts are a small, sweet version of the classic tart, a combination that is a particular favourite of mine.

There is something wonderful about the way you glaze a fruit cake, nonchalantly drop some orange on as a topping, dust the sugar on top of a sponge cake or fan the apples on a tart.

Eating something fresh out of the oven is like a hug you can taste.

We have fans who bake cookies for the team or they make cupcakes or muffins and stuff like that. And then they always ask us if we enjoyed it and how it tasted. I'm like, 'That was so long ago. I don't even remember what I had for breakfast this morning!'

Most recently, I learned another hobby: baking. It's so much fun to mix all the ingredients and to see the cake come out nice. It's so rewarding when the cake comes out great and tastes great.

A loaf of bread is $3-plus, and you can make an organic loaf of bread - that tastes a hundred times better, by the way - for probably a nickel or a dime.

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.

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