Hawthorn cake can be cooked again if it doesn't solidify. Most of the reasons why the hawthorn cake doesn't solidify are that there is not enough sugar or gelatin powder is not added. After returning the hawthorn cake to the pot, add sugar in it, melt the gelatin powder with warm water and pour it into it and stir it evenly, so that the hawthorn cake can be solidified and formed. In addition to gelatin powder, mung bean starch, agar, etc. are also used to solidify the hawthorn cake. These two materials are also very natural, and the produced hawthorn cake is also beautiful in appearance.

Hawthorn cake is a traditional folk cake popular in northern China. Hawthorn juice is mixed with white sugar and agar and frozen into cakes. There are hawthorn cakes in Yunnan, Beijing, Shanxi, Xuzhou, Jiangsu and other places. Hawthorn has always been a specialty in the northern mountainous areas, while hawthorn cake is a traditional snack among the people in the north. In the Qing Dynasty, Qian Wenzhang, a folk artist, summed up the experience of predecessors, processed and stereotyped it, and paid tribute to the imperial court, which made Empress Dowager Cixi in the Qing Dynasty overeat and praised it. She was specially named "Golden" cake, which was later highly praised, making this traditional food famous all over the country.