Ron Ben-Israel Quotes

I have a showroom where we experiment with twelve cakes. We develop sketches and ideas for cakes for the next season. We work with the top fashion designers to see what type of lace they are using or work with the top florist for us to be able to make various sugar roses or flowers.

Every chef should have an understanding of pastries or desserts.

No great pastry chef has sweet teeth.

I've had many baking disasters but whatever it is, I'll cover it with icing and sprinkles and say a child has made it.

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 have a crusade against fondant, also shortening. There's no reason why wedding cakes can't taste good if you know what you're doing.

My dad's an architect and my mom owned a French bakery for twelve years.

My kids are always in the kitchen with me - I bring them to the bakery and let them decorate cakes, and they also try to help me and my wife, Lisa, cook dinner at night.

If all I hired were cake decorators, our cakes would just look like cakes that people decorate. We do astounding work at Charm City Cakes and to do that you need people who think in astounding ways. Artists just think in different ways.

When you have a few cake formulas and filling ideas in your repertoire, you will find that it's pretty much an assembly job - you can mix and match a different way every time.

My brother liked sewing and sculpting and making things, and my sister sewed and painted and cooked and baked. She's a professional baker now and makes the most gorgeous sculpture-like cakes. She's the queen of wedding cakes in the Lake Tahoe area.

I love cakes. Chocolate and coconut cakes. I love that combination!

I don't really cook much. I'm more of a baker. My favorite things to bake that everybody loves, and I can only keep in the house for about ten minutes, are 7-Up cake and Pineapple Upside-Down cake.

Spreadable butter is wonderful for cake-making: it's much easier to cream than the block type and slightly lighter because it's blended with oil.

I love to eat, I love to feed people, and I'm a great cook. I joked with my friends that I wanted to write a book where desserts had to be extensively researched, since I have a terrible sweet tooth. My particular downfall is cake.

Baking is my business, and it will always come first.

I watch Letterman. Once in a while, on the odd night, I'll catch the Food Network and watch 'Ace of Cakes,' which I'm kind of obsessed with.

I could quite happily run a florist or a bake shop.

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.

Also, this is what a pregnant Busy Philipps does in her free time, I'm taking master fondant cake decorating class with Anna from 'Ace of Cakes' at Duff's Charm City Cakes. It's, like, 4 three-hour classes.

I'm a very bad baker.

My idea of baking is buying a ready-make cake mix and throwing in an egg.

'Cake Boss' does massive, massive things, which are great.

I've always been hooked on baking.

I love a good madeira cake. Nice and simple. The most important thing is that a cake is moist. Most people overcook cakes, which dries them out.