Rylan Clark-Neal Quotes

Every week I have a disaster in my kitchen. The fire alarm goes off repeatedly. But it doesn't stop me being adventurous.

No great pastry chef has sweet teeth.

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 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.

I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.

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.

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

For months I've been working on creating techniques to reproduce Swarovski crystals in sugar using the real stones to guide me.

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.

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.

Every chef should have an understanding of pastries or desserts.

I've always been hooked on baking.

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.

As a self-proclaimed cooking disaster, I try to makes things that I think I can easily master.

There is no right or wrong way to pair or prepare a dessert. Follow your instincts, edit, and taste-tweak-taste until you get it just right!

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

I'm a very keen baker; I pride myself on my cakes. I go along the classic sponge line, but I like to jazz it up: I've made some psychedelic birthday cakes.

Part of being a really good chef or cook is being able to fix disasters.

Since I was a kid, baking has been part of my life.

Why not question what can or can't be a layer in layer cake?

Whipped ganache is a great gateway icing if you're working your way slowly into the vast world of egg-based buttercreams. It's just a few ingredients and far superior in flavor to the basic butter/sugar/milk frosting.

Pie can't compete with cake. Put candles in a cake, it's a birthday cake. Put candles in a pie, someone's drunk in the kitchen.

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.