Angel cake Angel cake Angel cake (or "Angel food cake"; not to be confused with American Angel food cake) is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century. Made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which is often coloured white, pink and yellow with a thin layer of white cream. It is traditionally sold either in long bars or small slices. The cake has won many
Cake decorating Once completely smooth and thin enough, cake decorators are able to mold fondant into many different artistic expressions. Many of these expressions are also taught in professional cake decorating classes. Fondant is primarily used to cover cakes, but it is also used to create individual show pieces for cakes. Royal icing is a sweet white icing made by whipping fresh egg whites (or powdered egg whites, meringue powder) with icing sugar. Royal icing produces well-defined icing edges and is ideal for piping intricate writing, borders, scrollwork and lacework on cakes. It dries very hard and preserves indefinitely if stored in