Ever wondered how bakery cakes stay so soft, flavourful, and perfectly finished? From box cake myths to moisture-locking techniques, professional bakers rely on smart methods—not magic. In this guide, we answer some of the most common bakery questions and uncover what really happens behind the scenes in professional kitchens.
Can you use a Ziploc bag as a pastry bag?
Yes, in a pinch. You can fill a Ziploc bag, snip a corner, and pipe icing or batter. However:
· It lacks precision
· It’s not ideal for detailed work
Professional piping bags are more reliable.
Do professional bakers use box cake?
Yes — some do, especially in high-volume commercial bakeries. Box cake mixes provide consistency, save time, and ensure predictable results. However, professional bakers often:
· Enhance mixes with butter instead of oil
· Add milk instead of water
· Include extra eggs or flavourings
For artisanal bakeries, scratch baking is still preferred, but box mixes aren’t uncommon in large-scale operations.
How do bakeries get their cakes so moist?
Moisture comes down to technique and ingredients, not just recipes. Bakeries often use:
· Higher fat content (butter, oil, sour cream)
· Simple syrup (sugar + water)
· Proper baking temperatures
· Careful storage immediately after baking
This combination prevents moisture loss and keeps cakes soft for longer.
What do bakers squirt on cakes before frosting?
Most bakers use simple syrup, a mixture of sugar and water. It’s lightly brushed or squirted onto cake layers to add moisture before frosting. Some syrups are flavoured with vanilla, citrus, or liqueurs for extra depth.
Why do bakers wrap cakes in cling film?
Cling film locks in moisture and protects cakes from air exposure. Wrapping cakes tightly:
· Prevents drying
· Helps flavours settle
· Makes stacking and decorating easier
It’s especially common when cakes are cooled overnight or stored before decorating.
Why do bakers put sugar water on their cakes?
Sugar water (simple syrup) does more than add moisture. It:
· Extends shelf life
· Improves texture
· Balances sweetness
· Helps cakes stay soft even when refrigerated
This is a standard professional technique.
Can I use Saran wrap as a piping bag?
Technically yes, but it’s not recommended. Saran wrap tears easily and doesn’t hold shape well. It’s better suited for wrapping cakes than piping icing.
Can you eat a 20-year-old fruit cake?
Surprisingly, yes—if it’s been properly stored and alcohol-soaked.
Traditional fruit cakes made with dried fruits, sugar, and alcohol (like rum or brandy) can last decades when wrapped tightly and fed with alcohol over time.
However, any signs of mould, off smells, or improper storage mean it should be discarded. Commercially packaged fruit cakes last long, but 20 years is still extreme and not generally recommended.
What does Gordon Ramsay pay his chef?
Salaries vary widely based on role, location, and experience.
Entry-level chefs in high-end kitchens may earn modest wages, while head chefs and executive chefs can earn six-figure salaries.
In Gordon Ramsay’s restaurants, chefs are also compensated with career growth, global exposure, and intense professional training—often considered just as valuable as pay.
Is bakery food junk food?
Not necessarily. While some bakery items are high in sugar and refined carbs, many baked goods aren’t junk food by default.
Artisan breads, whole-grain loaves, and minimally processed pastries can be part of a balanced diet.
It comes down to ingredients, portion size, and how often they’re consumed—not the bakery label itself.
