Unshortened or foam-style cakes contain little or no fat, but they are very high in sugar. Since there is no fat, you need another ingredient to tenderize them. Here is where the sugar gets in the game. Foam cakes are drier and do not crumble very easily, so they are perfect to be cut in layers or rolled. One of the most famous examples of foam cake is sponge cake.

Besides being so delicious, cakes nowadays are also a feast for the eyes. Not only in the artisanal bakeries, but even walking through the aisles of supermarkets you can find various cakes filled with layers of colored icing. To create these colorful layers, after baking, a cake slicer cuts the cake into even layers. If the cake is too dry, a conveyor belt leads each layer under spray nozzles that spray syrup to soften the cake.

Before building the cake and joining all the layers, depositors inject the cream of your choice onto each layer. The final touch is the frosting that is used to cover the cake. The cake is placed on the cake turntable (or rotating tray) while frosting is sprayed or drizzled through a depositor to cover both the top and sides.