English: In the late 19th century, a silver and gold cake was a cake that combined a white cake (made from white sugar, white flour, and egg whites) with yellow cake (a layer cake made with egg yolks, for the yellow color). A ribbon cake was a three-layer cake that had two different colors of cake, in alternating layers. This silver-and-gold ribbon cake is frosted with boiled white icing, a dairy-free meringue-style frosting from the 19th century that is made by beating boiling hot sugar syrup into egg whites until it produces a marshmallow-like consistency. Boiled White Icing, also called Colonnade Icing, is similar to Seven-Minute Frosting and White Mountain Frosting.