Help! Why Did My Cakes Spoil So Quickly?

Help! Why Did My Cakes Spoil So Quickly?

Faith Durand
Sep 15, 2010

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?


Related: Recipe: Fresh Coconut Mousse Cake

(Image: John Kelly Photography)

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