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描述
蛋糕和糕点是两类常见的烘焙食品，通常作为甜点或休闲食品享用。蛋糕通常由面粉、糖、鸡蛋、黄油和膨松剂（如泡打粉或小苏打）制成的。它们可以烘焙成各种形状和大小，从单份纸杯蛋糕到多层的庆祝蛋糕都有。蛋糕还可以用各种配料调味，如巧克力、香草、柠檬或水果。
另一方面，糕点是一类烘焙食品，通常由酥皮或千层酥面团制作而成。糕点可以是甜口的，也可以是咸口的，并且常常填充有诸如水果、奶酪或肉类等食材。受欢迎的糕点类型包括羊角面包、丹麦酥、千层酥、闪电泡芙、蛋挞和酥饼馅饼。
蛋糕和糕点都可以用各种配料、糖霜或釉料来装饰，以提升其风味和外观。它们既可以单独作为一种美食享用，也可以作为甜品拼盘的一部分。蛋糕和糕点备受全世界人们的喜爱，在世界各地的面包店、咖啡馆以及餐厅都能见到它们的身影。
酵母菌和霉菌
Yeast and molds can also be a problem in cakes and pastries, although to a lesser extent than in breads. Yeast can cause cakes and pastries to rise and develop a light, airy texture, while molds can grow on the surface of cakes and pastries, causing spoilage and discoloration.
In some cases, yeast can be intentionally added to cakes and pastries to help them rise, especially in recipes that use rich doughs like brioche or croissants. However, too much yeast can cause over-fermentation and lead to a sour taste and tough texture.
Molds can grow on cakes and pastries that are not stored properly, especially those that are moist and contain sugar. The growth of molds can be prevented by storing cakes and pastries in a cool, dry place and by avoiding exposure to moisture. Additionally, the use of preservatives can help to inhibit the growth of molds in cakes and pastries.
