The shelf life of cakes is usually two days. If stored in cold storage at 2 to 7 degrees Celsius, the shelf life can be extended by one day. Some cakes, such as mousse cake and cheesecake, will have a shorter shelf life, and even if they are refrigerated, they will not last more than two days. Cakes with less cream and fruit can be kept for three days.

Matters needing attention in eating cake

At present, the "fresh milk" on most cakes is hydrogenated vegetable oil, and hydrogenated vegetable oil or margarine is also added to the following cakes. The traditional choice is to add real cream and butter.

The colors inside and outside the cake are as close as possible to the original color. It's best to use less heavy colors except for a little embellishment. The smell is mild and natural. The tangy smell usually means adding a lot of cheap essence.