Frog cake 2001 inclusion of the frog cake as a South Australian icon saw a comparable increase in sales. The success of the frog cake has led to imitations, and in response Balfours registered both the name and the shape of the product as a trademark in 2001. Frog cake The frog cake is a dessert in the shape of a frog's head, composed of sponge cake and cream covered with fondant. It was created by the Balfours bakery in 1922, and soon became a popular treat in South Australia. Originally frog cakes were available exclusively in green, but later brown and
Kiss My Bundt Bakery Kiss My Bundt Bakery Kiss My Bundt Bakery is a purveyor of bundt cakes, other baked goods, coffee, and cooking classes on Third Street, in Los Angeles, California. It is owned by Chrysta Wilson who is also the author of the "Kiss My Bundt Cookbook". Kiss My Bundt opened August 2008 and sells 10 inch "big ol' Bundts", 4-inch "baby bundts" and 2½-inch "mini-bundts" in 50 rotating varieties such as red velvet with cream cheese frosting, lemon syrup-soaked citrus, raspberry lemonade, champagne, marble cake, cappuccino, pumpkin, coconut, lime basil, mandarin orange chocolate and almond. The maple bacon bundt was featured