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Quote by Jim Carrey

“Energy is what I believe all of us are. We're just conscious awareness dancing for itself for no other reason but to stay amused.”

Quote by Jim Carrey

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Jim Carrey
Jim Carrey

Jim Carrey, born on January 17, 1962, is a renowned Canadian actor, comedian, and comedy screenwriter. Known for his exaggerated performance style and unique comedic talent, he has been nominated for multiple Oscars and is best known for his roles in 'The Mask' and 'Forrest Gump'. more

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“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.”

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Book:Twenty Boy Summer
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“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.”

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Book:Wedding Girl
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“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.”

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“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?”

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Book:Semi-Sweet
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“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.”

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Book:Eat Cake
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“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.”

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