Å·±¦ÓéÀÖ

“My favourite food is cake.
What kind of cake?
It doesn't matter. All cake.”
― Jenny Han, To All The Boys I’ve Loved Before

“I think they're going to force us to eat lots of cake and then take an unreasonably long nap.”
― Veronica Roth, Insurgent

“The first year was like icing. Then the cake started to show through â€�”
― John Ashbery

“Destiny cuts
the cake of love,
Three slices to some,
To others, a crumb.”
― Stefano Benni, Margherita Dolce Vita

“The area was encompassed in a bubble of warm, fragrant steam from the funnel cake deep fryers. It smelled like sweet vanilla cake batter you licked off a spoon.”
― Sarah Addison Allen, The Sugar Queen

“Yoyoyoyoyoyoyoyooyoyoyyoyoyoyo
Come by
I baked a SHEETCAKE
Your favorite
Confetti emoji”
― Mary H.K. Choi, Emergency Contact

“Birthday Soup is good to eat, but not as good as Birthday Cake.”
― Else Holmelund Minarik, Little Bear

“Cake is for the weak,â€� Mom always says. Funny, I thought it was for birthdays.”
― Danielle Joseph, Shrinking Violet

“His father is out cutting wood, so he goes to his mother.

'Mother, I must away and see the world, or I shall go mad.'

Says his mother, 'If you must go, go you must, and God go with you! I will bake you a cake. Will you have a little cake with my blessing, or a big cake with my cursing?'

Says Jack, 'Make me a big cake, mother. It will last longer.'

His mother makes him a big cake, and he sets out. And she is standing on the roof of the house, calling curses after him as far as she can see him.”
― Ruth Manning-Sanders, The Red King and the Witch: Gypsy Folk and Fairy Tales

“foodstuffs absolved of the obligation to provide vitamins and minerals cavorted with reckless abandon.”
― Michael Lewis

“Now that we know about his indigestion, we can torture him with cake.”
― Kristin Cashore, Fire

“Knowledge may be power, but cake has great bargaining properties”
― Julia Seitz

“How I wished all my problems were just a piece of cake. Eat it entirely and then it's all gone.”
― Joe Mari Fadrigalan

“And so the milk ran dry. But first we had the luck of those creams, those spilled-down sauces, that summer of appetite that began with a soufflé cheesecake. There are very few ingredients to the recipe. Butter doesn't make the cake, nor cream. Its secret is ephemerality. Pull it from the oven and it is perfect; the next moment it is cooling, flattening, collapsing beneath the gravity of time. This is a flavor untasted by diners and critics, no record of its existence but for a private memory that lingers on one or two tongues.”
― C Pam Zhang, Land of Milk and Honey

“The town called her Buttercake in honor of her sweet cheeks and not the ones on her face.”
― Amy LaBonte

“Oh my dear. When has cake ever been for hunger? It's for flavor, and, in this case, comfort.”
― Meena van Praag

“The cake was not the one I'd baked as an afterthought. This was a foot high, silky yellow, sighing under the knife. Like nothing I'd tasted before. Part air, part kiss of milk and honey.
It's a soufflé cheesecake, Aida told a guest. Very popular in Asia.”
― C Pam Zhang, Land of Milk and Honey

“Amidst life's storms, a delicious brownie brings the sweet solace of happiness to even the lowest of days.”
― Priyanshi Ranawat

“Gordon Cakes”
― Heather McGhee, Black And White Rainbows

“I didn't much like surprises. Unless it was cake.”
― Melody J. Bremen, The Quest for the Luminae

“If you can't eat chocolate cake for breakfast, what is the point of being alive?”
― Alice Hoffman, The Book of Magic

“Moist cake, fresh blueberries, and melt-in-the-mouth frosting. "Best ever." He understood her slow savoring and the licking of her lips.
"I could eat blueberry butter cake for breakfast, lunch, and dinner," she confessed. She tapped her fork on the plate, encouraging him. "There's plenty; have a second bite."
He shook his head; she was his indulgence. All happy, uninhibited, and turned on by cake. "I enjoy dessert now and again," he conceded. "But I'm more of a meat-and-potato guy."
"There's steak and eggs on our breakfast menu," she said. "Gram makes amazing home fries. Sliced potatoes, chopped onions, and sweet bell peppers cooked in bacon fat. Don't get me started on her buttermilk biscuits.”
― Kate Angell, The Café Between Pumpkin and Pie

“Cinnamon, cloves, and..." Angela tilted her head to one side. "Ginger?"
Darn it. "You didn't listen to a word I said, did you?"
Using her fork, Angela pointed to the cake. "Fresh peaches too."
Ella sighed. "The Piggly Wiggly just got a shipment from Georgia. That's what made me decide to make that cake to begin with."
"It's delicious. This is the first upside-down cake I've had with pralines." Angela licked her fork, her expression softening. "John loved peaches, but I told him he didn't know good peaches until he'd had one right off the tree, made sweet by the heat. They should be soft, but not too much, and smell like..." Angela closed her eyes and took a deep breath as if she could smell those fresh peaches. "One summer, I had Jules bring tree-ripened peaches with her when she came to drop off the boys in the Hamptons for their vacation. You should have seen John's face when he bit into that first one. You'd have thought he'd seen a glimpse of heaven.”
― Karen Hawkins, The Secret Recipe of Ella Dove

“Philosophy
Fat men run
With cake and bun.
I run thin,
Delights of sin.”
― Gordon Roddick

“I am pleased to enclose my mother's recipe for Maids-of-Honor. She made beautiful pastry, such a light touch, and this was a great treat in my childhood. She liked to tell us that this cake dates back to Henry VIII's time (he was fond of his maids, wasn't he?) and that the original recipe is padlocked inside an iron box in Richmond Palace. Could that be true?
CHARLES WEST, Surrey”
― Caroline Scott, Good Taste

“The French take their bûche de Noël, the traditional Christmas Yule log cake, much more seriously. Gwendal had been training at school, and he came back with snapshots of his gleaming white ²µ±ô²¹Ã§²¹²µ±ð, slick as black ice, decorated with a forest of bitty spun-sugar pine trees and spotted meringue mushrooms. Who knew my husband had such talents? I was bordering on jealous when he came home with a foolproof recipe for proper Parisian macaroons. We decided to use one of our signature flavors, honey and fresh thyme, for the outside of our ²úû³¦³ó±ð, with a layer of tonka-bean mousse and a center of apricot sorbet for acidity and pizzazz.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“If we slice a cake so thin, we would end up with crumbs instead of a celebration! ”
― Dipti Dhakul, Quote: +/-

“The copper-colored dough had risen up over the top of the tin to create a mountain range whose central rift offered a peek of its golden insides. With a towel-wrapped hand, Shinoi pulled out the baking sheet. The sweetly flavored heat fanned at Rika's fringe.
'It's amazing that it's risen so well with just four ingredients. It's all thanks to your whipping.'
So this was the kind of wall that Kajii had been talking about, Rika thought. They didn't have to be made of hard bricks and cold concrete. They could be made of sweet, soft dough--- and still offer protection.”
― Asako Yuzuki, Butter

“And this is Isabella's nonna's, made with the whole Moro orange from her grove--- pulped into the mix and no dusting, no glaze. Plain."
"You mean perfect," says Isabella, scolding Luca.
There was no doubting Isabella's would win. The pulp added something even softer and more luscious to the crumb. If the cake we had yesterday, warm from the oven, was divine, this was magic.
"I told you," says Luca. "The orange."”
― Lizzy Dent, Just One Taste

“She pushed the memory away as she shelled the small hill of pistachios. In the stone mortar and pestle, which had been in her family for two generations, she added the green and purplish kernels, along with a generous pinch of cardamom seeds, before pounding the mixture into a paste. Folding in a dollop of honey, she tasted the thick paste. The nutty flavor of the pistachios blended with the spiced perfume of cardamom and the sweetness of honey to create a mouthwatering blend that would serve as the perfect filling for the cake.
By now, her syrup had cooled enough to start the dough. In a large clay bowl, she mixed cow's milk with soft butter and the syrup, adding an egg and finally the wheat flour. It was only second-grade wheat, but it was good enough for a cake.”
― Tessa Afshar, The Queen's Cook