Frosting Quotes

“Delia was an overbearing cake with condescending frosting, and frankly, I was on a diet.”
― Maggie Stiefvater, Lament: The Faerie Queen's Deception

“The frosting shirt from your cake fight weeks earlier – just like the one you have in your closet. It was hanging inside his closet door, blue and crusty. It’s probably still in there.”
I smile, picturing Matt hanging his frosted shirt behind the door that night at the same time I was stuffing mine into its plastic bag in my room next door, totally freaked out about what had just happened.
“I didn’t think you recognized it,” I say. “That day we went through my closet before the trip. You wanted me to throw it out.”
“I didn’t recognize it that day. But once I saw the picture in your journal, it started to come together.”
― Sarah Ockler, Twenty Boy Summer

“Whether you're a bride or a birthday boy, your options are much the same. Cake comes in chocolate, yellow, or white. Frosting comes in chocolate or vanilla buttercream, or you can opt for whipped cream. Fillings are either chocolate or vanilla custard, fresh bananas, or strawberries or raspberries in season. For birthday cakes, you can have either flowers or balloons in your choice of colors. For wedding cakes, you can add either fondant or marzipan covering, or either smooth or basket-weave buttercream, in white or ivory, with either pearl-like dots or ribbony swags made of frosting, and fondant faux flowers are extra.”
― Stacey Ballis, Wedding Girl

“Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes.
Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.”
― Stacey Ballis, Wedding Girl

“Saturday is birthday cake day.
During the week, the panadería is all strong coffee and pan dulce. But on weekends, it's sprinkle cookies and pink cake. By ten or eleven this morning, we'll get the first rush of mothers picking up yellow boxes in between buying balloons and paper streamers.
In the back kitchen, my father hums along with the radio as he shapes the pastry rounds of ojos de buey, the centers giving off the smell of orange and coconut. It may be so early the birds haven't even started up yet, but with enough of my mother's coffee and Mariachi Los Camperos, my father is as awake as if it were afternoon.
While he fills the bakery cases, my mother does the delicate work of hollowing out the piñata cakes, and when her back is turned, I rake my fingers through the sprinkle canisters. During open hours, most of my work is filling bakery boxes and ringing up customers (when it's busy) or washing dishes and windexing the glass cases (when it's not). But on birthday cake days, we're busy enough that I get to slide sheet cakes from the oven and cover them in pink frosting and tiny round nonpareils, like they're giant circus-animal cookies. I get to press hundreds-and-thousands into the galletas de grajea, the round, rainbow-sprinkle-covered cookies that were my favorite when I was five.
My mother finishes hollowing two cake halves, fills them with candy- green, yellow, and pink this time- and puts them back together. Her piñatas are half our Saturday cake orders, both birthday girls and grandfathers delighting at the moment of seeing M&M's or gummy worms spill out. She covers them with sugar-paste ruffles or coconut to look like the tiny paper flags on a piñata, or frosting and a million rainbow sprinkles.”
― Anna-Marie McLemore, Hungry Hearts: 13 Tales of Food & Love

“How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!"
?!
The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness!
"How were you able to create such a uniquely beautiful flavor?"
"See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient...
Mashed Japanese mountain yam!
That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well.
Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling.
*Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach.
*
I made the dark cream I used to frost the cake by adding cocoa powder to the white cream."
"I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!"
"What?!"
"He didn't put in any sugar at all?!"
"But why go to all that time and effort?!"
"For the people patiently waiting to eat it, of course.
This cake was made especially for these people and for this season.
When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy.
I mean, that's the kind of cake I'd want in this weather.”
― Yuto Tsukuda, 食戟のソーマ 34 [Shokugeki no Souma 34]

“The oblong, one-layer cake was coated in powder-pink frosting. Around the sides of the cake the pink was decorated with white frills resembling lace. Both the top left corner and the bottom right corner of the upper surface were adorned with lilac roses and white rosebuds tipped with strawberry pink. And across the center of the cake, starting at the bottom corner on the left and sloping up towards the top corner on the right, was the baby's name in lilac cursive script: "Perfect.”
― Gaile Parkin, Baking Cakes in Kigali

“A hundred and forty-four, twelve trays of twelve. Were 144 cupcakes enough for one day? There was no way of knowing. What if she'd made too many chocolate-orange and not enough lemon-lime? What if everyone wanted vanilla-coconut and nobody looked at the mocha? What if people hated the cream-cheese icing and only went for the ones topped with buttercream? Was Clongarvin ready for mascarpone frosting?”
― Roisin Meaney, Semi-Sweet

“After a great deal of culinary soul-searching I picked the almond apricot pound cake with Amaretto, a black chocolate espresso cake with a burnt-orange frosting, and the beloved sweet potato cake with rum-soaked raisins. I could either make it in a Bundt pan with a spiked glaze or I could make it in three layers with a cream-cheese frosting. In the end I settled on the latter because I knew my cream cheese was one of my greatest strengths (the secret being to substitute fiori di Sicilia for the vanilla). It made me slightly crazy to think of leaving out the lemon cake with lemon-curd frosting- everyone died over that cake- but the frosting was very wet and the layers had a tendency to slide when transported. I loved the little lime-soaked coconut cakes but so many people took issue with coconut. A genoise was perfect for showing off, but if I wasn't there to serve it myself, I couldn't trust that it would be completely understood and I didn't think there would be any point in sending a container of syrup on the side with written instructions. And what about the sticky toffee pudding with its stewed dates and caramel sauce? That was as much a cake as anything else if you were willing to expand your boundaries little. I wasn't sure about the chocolate. It was my best chocolate cake but I didn't absolutely love chocolate. Still, I knew other people did. I felt I needed an almond cake and this one worked in the apricots, but I wasn't so sure about not having a frosting. Would it seem too plain? And the sweet potato cake, I had to have that. That was the cake from which everything had started. I had to make a commitment. I had to bake.”
― Jeanne Ray, Eat Cake

“Mounds of toasted coconut cling to the side of the cake, held in place by the fluffy cream cheese frosting. Beneath the frosting lies a moist and fragrant cake bursting with carrots and cinnamon and golden raisins, stuffed with a gooey caramelized pecan filling. It is, in my eyes, a dessert approximating perfection.
"A thing of beauty," Rachel says, twirling the cake stand by its base.”
― Dana Bate, The Girls' Guide to Love and Supper Clubs

“I finally came up with a cake base that seemed right and debated whether the coconut should go in the cake or be sprinkled on top. Hmm, probably better to test both and see. Cupcake trays filled and in the oven, it was now time to come up with the right frosting. I decided to go with cream cheese, both to mimic the cheese slices that usually top the bibingka and because cream cheese frosting was the best frosting. Don't @ me.
It was delicious but tasted like a regular cream cheese frosting. It needed some oomph, something that let people know it was a bibingka cupcake. As I analyzed my grandmother's bibingka, layer by layer, I realized what was missing: the salted duck eggs. I was a huge fan of the sweet and salty combination and knew if I used the salted duck eggs sparingly, I'd have a winning combination on my hands.”
― Mia P. Manansala, Blackmail and Bibingka

“Over the past four months, she'd been plagued by annoying dreams in which she was chased by a giant, silver-papered cupcake with strawberry frosting. In every dream, the huge cupcake chased her through the tree-lined streets of Dove Pond to the highest point of Hill Street. The dream always ended with her standing alone and terrified in front of the Stewart house.
She might have been able to ignore those dreams, but every time she had one, sometime after the dream ended, strawberry frosting would appear somewhere on her arms or legs. Sometimes it showed up as a plump rose, perfectly made, as if ready for a wedding cake. Sometimes, like just now, it showed up in a long, delicate curlicue. The frosting was always pink, always smelled like strawberry, and was always annoying.”
― Karen Hawkins, The Secret Recipe of Ella Dove

“There, on her fingertips, was a faint slash of strawberry frosting drawn into a tiny heart.
"What's that?" Gray captured her hand and lifted it so the porch light shone on her fingers. "That's strawberry frosting."
She nodded.
"That's my favorite. Every year, for my birthday, Mom bakes me a cake with strawberry frosting."
She looked down at the frosting, her eyes widening. Oh my gosh. It wasn't Angela at all. It was Gray. She closed her hand over the small heart, and her fingers tingled. When she opened her hand, the frosting was gone.”
― Karen Hawkins, The Secret Recipe of Ella Dove

“In my opinion, almost nothing improves a good carrot cupcake, but this recipe changed my mind. I tasted something similar at a small farmer's market; a young woman was selling dense carrot muffins along with her homemade saffron syrup and apricot-saffron jam. Her secret: infuse the eggs with the saffron the night before you want to bake. I don't usually organize my baking twenty-four hours in advance, so I tried adding saffron on the day and it still works wonders--- the subtle perfume infuses the cupcakes perfectly. These are terrific without the icing for breakfast or a lunchbox, but I have a love affair with cream-cheese frosting, so why not gild the lily.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes