Sue Perkins Quotes

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

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

Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.

Oh my God, I love 'Bake Off!' I absolutely love it. It's amazing.

My bread and croissants wouldn't win a prize! I'm not an expert in yeast cookery.

I'd love to own a bakery at some point. My grandmother could help me run it - she is an amazing baker! I'd also love to do a cookbook.

It seems kind of silly, but it's really nice to chill in the kitchen with a friend and bake. It relaxes me, and mixing is probably my favorite part.

I'm passionate about anything I align myself with. You want to talk about chocolate chip cookies? I'm not going to open a chocolate chip cookie store, but I will talk your ear off about it.

The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.

I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.

I'm a baker. I'm really good at muffins. I'm really good at banana bread. I'm really good at making cookies. I'm really good at making biscuits - all the really bad stuff.

No great pastry chef has sweet teeth.

Desserts are my life - making them, eating them, and teaching others how to prepare them perfectly.

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.

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

Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.

It's been a huge part of my life in the past few years, and I just couldn't turn my back on all that - the bakers themselves, the bakes, the team that makes it, and of course the tent, the bunting, and who could forget... the squirrels. So I am delighted that I will be continuing as a judge when 'Bake Off' moves to Channel 4.

I've never been much of a cake-maker.

I love to bake. Cakes are my specialty - they have to be moist and sugary.

Every good jam tart deserves the finest preserve.

I mean the joy of doing the 'Psych' thing I have to say, is that, you know, I'd met them beforehand, James Roday and Timothy Omundson specifically. I met Dule Hill when I got up there. But they're just, you know, a nice bunch of people.

It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.

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.

The first year was like icing. Then the cake started to show through.

Crystalline swirls of sugar and flour still lingered in the air like kite tails.