Profile PhotoMark Floerke
Keymaster
@independant-consultant
Post count: 223

@khaled We would need more specifics on the type of cake, how it is packaged, how it is stored, and what you mean by change in taste.  You may simply need some formula or process adjustments.

If you are getting off flavours from the fat, you might need a fat higher in saturates that has better oxidative stability.

There are many other possibilities.