Has anyone ever experienced this:

After your cakes (made from box mixes) sit on the counter for a day or so, they start taking on this kind of funky odor?

This is frustrating because sometimes it happens and sometimes it doesn't. This is happening to me right now. I don't want to re-bake the cakes but I'm wondering if I should.

Is my nose just extra-sensitive???

Thanks!

Never had that happen.........but man when I took the Wilton Course 1 you had to buy a cake saver tupperware container to carry your cakes to and from class and i don't know about anyone else but I ended up giving the thing away ....I couldn't eat any cake that was stored in it, I could smell the plastic and even taste it on the cake in the frosting and everything!!!! I tried everything....putting it through the dishwasher on a sanitizing cycle, using baking soda, dish soaps of every kind, bleach......everything......nothing would take that smell away!!!!!

I would think that the smell would be because of the high humidity in in FW exp. at this time of they year when it is so hot and it should be rainny this time of the year that smell is most likely mold starting. I would keep your cakes in the fridge this time of the year, texas summers are not good for cakes.

Mold grows really fast down there and it does depend on the cake but I would keep them cool year round, I never baked when I lived there, this is just what is sounds like to me.

I have had cakes that after a few days start to smell weird. I'm not sure what causes it. But the cakes that smell weird often taste a bit "off" as well. I would rebake.

If you have stinky cake savers, etc. you can sit them out in the sun (opened) and the smell will often disappear. IF you still have no luck with it... contact your Tupperware Rep. They should be able to replace it for you. I use to sell Tupperware and never had a problem like you describe. And I have a very sensitive nose.

I doctored a white cake mix up from a recipe in the Cake Mix Doctor and it calls for two teaspoons of pure vanilla extract. Now, I baked the cake on Friday night and on Sunday it started getting this very noticeable taste almost like it was turning sour or something, but not rancid. I had eaten some of it and I know this sounds nasty, but it was like I ended up with a bit of indigestion and I kept tasting it every now and then.

At first I thought maybe my icing was the culprit and since it was fresh icing made with only crisco, sugar, water and clear wilton brand flavorings I couldn't understand how it could have turned so quickly. Anyway, I had to bake another cake using the same recipe a couple days ago and as I was shaking up the bottle of pure vanilla extract that I use only in my cakes (as it is brown and not clear so I don't put it in my icing) I got a hint of the taste that I had been noticing. I realized it was the amount of the vanilla that I was using and even though I was using the correct amount, it was the brand I guess and it was overwhelming at that amount for that recipe. Anyway, you don't notice it the first day of eating it, it's after it's been out at room temperature for a couple days that you start to notice that peculiar taste. I've noticed this in this on more than one occasion. I don't know if that is your problem but what you described after using cake mixes instead of scratch cake recipes, it was very similar to what I was noticing.

maybe it was mold growing that fast due to the humidity! come to think of it, I've smelled that before I used this brand of vanilla - but it's always been with cake mix cakes. Now I'm gonna be freaking out all the time since it's so hot and humid here in Alabama!!

I think it might be the humidity. Plus, I add pudding to my mixes to keep them moist. Unfortunately, I can't store them in the fridge because I don't have a fridge just for that purpose. ( I have moldy cakes. I think I'll cry!!

at least it's your cake that moldy

I had this happen last summer once. It turned out that the cake was not completely done in the middle (although the knife came out clean) and it apparently was souring the cake with the humidity that we were having. I didn't discover it until one of my son's baseball team was already eating it and no one wanted seconds (very weird for 14 year old boys).

There are still a few boys from that party that absolutely will not eat one of my cakes. I have even reassured them that it hasn't happened since but the damage had already been done.

I would definately rebake. Remember, your cake name, reputation, & business is at stake.

Good luck!