Victoria Osteen Quotes

I always loved cake. I loved the chemistry of it.

You want to have a good cake? Get two engineers to build it.

It's always nice to have more than just two hands if you're making cakes.

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

Baking is my favourite.

Making cake is one of the easiest things in the world.

Cake is a very beautiful thing.

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

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

I'm obsessed with muffins.

The process of making a wedding cake is complex on its own, from designing, mis-en-place, baking, frosting, structuring, decorating, to delivering.

I've started baking. Having my hands deep in dough keeps them away from my phone.

I make no bones about it. I have no understanding of pastry.

Every cook I knows loves to make pizza.

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.

How come when you mix water and flour together you get glue...and then you add eggs and sugar and you get cake? Where does the glue go?

I always make my favorite pancakes with milk, and I also add some fruit - like a banana or apple with some cinnamon sprinkled on top. I also sometimes put peanut butter on my pancakes!

Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.

My secret skill is baking bread. My mother was a farmer's daughter and still made bread every day when I was a child. She would have me knead the dough when I got home from school.

I'm the chocolate chip cookie king of the world.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

For baked goods where lightness is a prized attribute - almost all cakes, some cookies - it's important to start with room-temperature butter.

Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.

I make unbelievable pizza.

When I'm trying to get bread to prove, I am itching; I am so impatient.