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This is due to primarily to advances in technology (more reliable ovens, manufacture/availability of food molds) and ingredient availability (refined sugar). When removed the icing cooled quickly to form a hard, glossy [ice-like] covering.

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You will find references to him in French culinary history books.

Cake recipes, Fannie Farmer's Boston Cooking School Cook Book [1918] What is the difference between cake, gateau and torte? It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made (gateaux des roi).

Gateau has wider applications in French, just as 'cake' does in English..can mean a savoury cake, a sweet or savoury tart, or a thin pancake." ---Oxford Companion to Food, Alan Davidson [Oxford University Press: Oxford] 1999 (p. Choux/ puff paste, sponge, French cremes, Gateau St. As time progressed, baking pans in various shapes and sizes, became readily available to the general public.

Moulded cakes (and fancy ices) reached their zenith in Victorian times.

Although both terms can be used for savoury preparations (meat cakes or vegetable gateaux) their main use is for sweet baked goods.

Cakes can be large or small, plain of fancy, light or rich.

The first gateau were simply flat round cakes made with flour and water, but over the centuries these were enriched with honey, eggs, spices, butter, cream and milk.

From the very earliest items, a large number of French provinces have produced cakes for which they are noted.

In medieval and Elizabethan times they were usually quite small...

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