For reasons that were equal parts wanting to master that damn frosting and just plain wanting more cake, I made another angel food cake yesterday. I left it in the oven just that much longer, let the sugar syrup for the frosting get just that much hotter, and in spite of my really strong memory that swears the top of an angel cake pan used to fit over the top of a bottle, I discovered that it hangs upside down just fine if you just set it on a ramekin. No balancing required.
Awesome enough to warrant sprinkles!
The takeaway here is obviously Make More Cake. Make lots of cake. All in the name of improved confidence in the kitchen and in general.