Baking Experience Quotes

Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.

I tried the Crisco, and I hated it. Hated it! I couldn't roll it out. I'm a butter girl for my pie crusts.

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

It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.

I have very vivid memories of being a young child. My mother would create dinner as for us, and when she would bake, she would leave some dough for me. I would roll the dough into little sticks while she was cooking the apple tart of whatever. I was looking through the window of the oven and flipping the light, and then my bread would come out, and it was inedible, of course.

As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean.

I worked from 12 to 17, six years in a bakery. I was a pastry cook.

Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the first time as written, and only after that initial success should you make substitutions.

When my career in hotels was taking off in the Nineties, I went to work as a head baker in Cyprus, where I was making Danish pastries every day. I can remember that the head chef was always on my back to put more seasonal fruits in with the creme patissiere. I'd even make them with rhubarb.