How to determine if the cake is broken

The judgment of whether a cake has spoiled can be comprehensively evaluated by observing its appearance, odor, texture, taste, and storage time. Rotten cakes may have mold spots, a sour smell, stickiness, or dry and hard lumps. The appearance of green, white, or black mold spots on the surface of the cake is the most obvious signal of spoilage. Mold spots may be distributed in a dot like or fluffy manner, and even if there is local mold, it is recommended to discard the whole piece. If the cake emits a sour, lees, or obvious putrid odor, it indicates that microorganisms have broken down sugar and protein to produce metabolic products. A normal cake should have a sweet or creamy aroma, and should not be consumed after any unpleasant odor appears.

The texture inside the cake becomes sticky, watery, or brushed, indicating the growth of bacteria or mold leading to structural damage. If refrigerated cakes appear cracked, hard, or crystallized, it may be due to water loss or starch retrogradation. Although not necessarily harmful, the taste is poor. After cutting open, if the sandwich cream appears layered, discolored, or sour, or if the fruit decoration oozes cloudy liquid, it indicates a risk of spoilage.

When purchasing pre packaged cakes, the shelf life should be checked. After opening, they should be refrigerated for no more than 3 days, and frozen storage can be extended to 1 month, but the taste will decrease. Homemade cakes are recommended to be consumed within 24 hours, as cakes containing cream or fruit are more prone to spoilage. If symptoms such as abdominal pain and diarrhea occur after consumption, seek medical attention immediately. Daily storage should be sealed and away from light to avoid repeated thawing and accelerated deterioration.