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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.

The first cakes were very different from what we eat today.In France, the word 'gateau' designates various patisserie items based on puff pastry, shortcrust pastry (basic pie dough), sweet pastry, pate saglee, choux pastry, Genoese and whisked sponges and meringue...The word 'gateau' is derived from the Old French wastel, meaning 'food'.Thus Artois had gateau razis, and Bournonnais the ancient tartes de fromage broye, de creme et de moyeau d'oeulz.Hearth cakes are still made in Normandy, Picardy, Poitou and in some provinces in the south of France.

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