Jane Asher Quotes

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.

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

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

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

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

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

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.

If you bake all the time, just leave your butter on the counter so it's always ready.

I've baked more cakes since I've been on 'Bake Off' than I have in my life.

Most inexperienced cooks believe, mistakenly, that a fine cake is less challenging to produce than a fine souffle or mousse. I know, however, that a good cake is like a good marriage: from the outside, it looks ordinary, sometimes unremarkable, yet cut into it, taste it, and you know that it is nothing of the sort. It is the sublime result oflong and patient experience, a confection whose success relies on a profound understanding of compatibilities and tastes; on a respect for measurement, balance, chemistry and heat; on a history of countless errors overcome.

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

I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I've tweaked and updated both the recipe and the process - and I've definitely learned tips and tricks to make it easier.

The most effort you should expend should be cooking. If you could cook while lying on a couch, that would be perfect.

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.

Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.

It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden.

I think that I had a very clear vision when I started writing cookbooks what I wanted it to be, and that you would open the book, that you would look at the photograph and go, that looks delicious. And then you would look at the recipe and say, I can actually make that and I can make it with ingredients I can find in the grocery store.

So I accept these awards on behalf of the cake bakers and all of those other women who can do some things quite as important, if not more important, than flying, as well as in the name of women flying today.

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

You can't arrest me. I'm the Cake Boss.

I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.

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