10 Secrets That Pastry Chefs Don't Even Tell Each Other

Styrofoam and flower cake can be edible! This may come as a shock to the average person, but it is completely normal for pastry chefs because they use these tricks in their daily work.

We in Pictolic love sweets, but we prefer not to eat them very often to stay healthy. Therefore, today's collection is dedicated to the secrets of confectioners.

10 PHOTOS

1. Training as a confectioner will reveal many of the secrets described here. For example, the food coloring used in rainbow cakes can be either artificial or natural. In both cases, there are advantages and disadvantages. Natural dye is harmless and cannot cause an allergic reaction, but does not give a bright color, the cakes spoil very quickly, and the price is much higher. Synthetic coloring creates very bright and varied colors, and such cakes are much cheaper - plus they can be stored for 5 days. But the disadvantage is obvious: they are harmful to health, which is a proven fact.

2. Do not be afraid of defrosted cakes. Many confectioners use freezing even when making cakes. And it doesn't affect the taste at all.

3. Recently, it has become a popular trend to decorate cakes with fresh flowers. As sophisticated as a rose looks on a cake, it can be quite dangerous. Nowadays, all living flowers are sprayed with chemicals - not only the stems but also the flowers. Therefore, even if the flowers are wrapped in plastic wrap so that they do not come into contact with the cream, this is still not a good and safe idea.

4. Very often in many videos and photos you can see a confectioner working with gloves. But this is unacceptable. First, the confectioner will not wash his hands as often as usual. Secondly, gloves make your hands sweat and fill with germs. And, finally, it is difficult to cook in this way - you really don’t feel the structure of the dough.

5. If a customer wants something pretty but cheap, sometimes pastry chefs resort to a trick known as fake levels. This is when the first 1-2 layers are made of foam and covered with mastic, just like the upper levels. The entire inedible first layer can also serve as a base to support the entire cake structure.

6. If you really want a bright cake, choose the color filling, not the appearance. The cake will be beautiful and practically harmless. For the cream, you need only 3-4 drops of dye, and for the outer part - a few spoons.

7. In fact, only 2 natural preservatives are used for confectionery - sugar and cold. But if you need to store something for a very long time, you need an insane amount of sugar, so cold is the only way out.

8. Mastic is the most cunning trick of all confectioners. It's cheap and easy. But few people know that for a cake weighing 1.5 kg, 1 kg of mastic is required.

9. In pastry shops, you can see cakes cut into pieces and packed in separate boxes. This may be a ploy to sell an old product.

10. If you can choose the packaging of the product, it is better to buy cakes in cardboard boxes rather than plastic ones. In most cases, for more natural products, cardboard boxes are used. In addition, paper boxes are better ventilated, so they have less moisture and bacteria.