Baking Show Quotes

“Today, the theme is Unusual Hauntings and our challenge is to create a display with at least two ghosts or spirits hanging out somewhere you wouldn’t typically expect to find them. Like an arcade. Only we did that yesterday so I’m thinking the judges wouldn’t be too impressed if we built them another one.
“This is tricky,” Auggie declares, running a hand through his shaggy hair as we try our best to come up with something original.
“What makes you say that?” Terry asks.
“Because ghosts can hang out anywhere. Ships, theme parks... I’ve even heard of Walmarts that are haunted!”
“So, no grocery ghosts, then?” I remark.
“Okay, let’s look at it this way. Ghosts can hang out anywhere, but that doesn’t mean that they do,” Terry points out. “I can think of a few places I wouldn’t want to spend my eternal afterlife. Like the dentist’s.”
“Or a math class,” I shudder.
“Or the reptile house at the zoo,” Auggie says.
“What’s wrong with herpetariums?” Terry asks.
“Geckos scare me,” Auggie replies like it’s a totally normal thing to say.”
― Jacqueline E. Smith, Secondhand: And Other Stories

“What are you planning for your mille-feuille?"
"I was looking into popular flavors of the Victorian era," Claire recited, just as she'd practiced in the mirror last night, "and I decided to use lemon and raspberry. So my pastry cream has lemon zest and a bit of lemon juice, and then I will layer fresh raspberries between stripes of cream between the pastry layers."
How are you making the pastry?" Alan pressed.
Claire swallowed, suddenly nervous. "Full puff. I found that it layers better than rough puff."
Alan gave her a nod of consideration. "Takes longer too."
"Are you concerned about the combination of two tart flavors?" Dame Sophie asked in a prim, almost trilling voice. "It can be quite a collision if you are not careful."
Claire nodded. "I tried a number of combinations, and this cream should have enough sweetness to counter the lemon. And fresh raspberries, I find, gave a better mouthfeel than freeze-dried or using an essence in the cream itself."
Lindsay leaned on the counter, her expression playful. "Tell me about the chocolate, Claire. C'mon, tell me you're using good chocolate."
"Of course I am," Claire told her with a laugh. "I'm doing a dark chocolate icing and marbling with the vanilla icing, instead of the other way around."
"Daring, Claire," Charlie praised, smiling in his usual would-be devilish way. "Turning history on its head, innit?"
Claire made a show of exhaling. "I'm going to try, Charlie, and hope not to offend history or the judges in the process.”
― Rebecca Connolly, The Crime Brûlée Bake Off

“It's because I know the kind of baker you are. And it is definitely not one who only does mediocre bakes. In fact, I don't think you're capable of anything resembling mediocrity, but the fact that you think you are means you are always wanting to push further and work harder. You're never going to be content with what you produce, and it only makes you better.”
― Rebecca Connolly, The Crime Brûlée Bake Off