Help! Why Did My Cakes Spoil So Quickly?

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
Follow
published Sep 15, 2010
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

Q: This summer I have made two different cakes: one had a coconut filling, and one was a carrot cake with crushed pineapple and orange zest in it. Both of them unfortunately went bad within a matter of two days. They both tasted as if they had fermented or gone sour somehow.

If all ingredients in the cakes are cooked how do these cakes go bad in two days? What can I do to prevent them from ruining so quickly?

Sent by Jessica

Editor: Jessica, did the cakes themselves go bad? Or did the fillings and icings taste off? Even if a filling or a frosting has a lot of sugar in it, and has been cooked, the dairy in it can definitely spoil — especially in the heat we had this summer. We would usually recommend keeping a carrot cake with cream cheese frosting (not sure if you used this!) in the refrigerator.

Other than that, we’re stumped. Readers, any thoughts for Jessica and her cakes?

Next question?

Related: Recipe: Fresh Coconut Mousse Cake

(Image: John Kelly Photography)

Filed in:
Baking
Cake
Dessert
Cooking Methods