I’m the toughest pastry maker who has ever baked a cake.
My impressive little pastries are impossible to break.
Yes, my cookies and my cupcakes will defeat the strongest jaws,
while my muffins are impervious to power drills and saws.

You have never seen a danish or a donut quite so strong
and I bake the fiercest fruitcake that has ever come along.
You can chew on them till doomsday, you can chew till kingdom come,
but you’ll never get a nibble, not a solitary crumb.

You can whack them with a hammer, you can hit them with a stick.
You can stab them with a dagger, you can beat them with a brick.
You can drop them from an airplane, you can blast them with a bomb
but my pastries will exhibit only peacefulness and calm.

I expect you’ll want to test them. I encourage you to try,
but you’ll never make a mark on them and here’s the reason why:
I do something with my recipes no other bakers do;
when the cookbook calls for “milk” or “water,” I use Crazy Glue.