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
Angel food cake a continuous mixer is preferred. There are three methods in which the cake can be made at home or in a commercial setting. The first two methods are most commonly used at home or in a small bakery using planetary mixers in various sizes. Large planetary mixers may have a vacuum in order to pressurize the ingredients. This allows for control of the emulsion and temperature. The first method is the foam process or angel food cake method. The egg whites are whipped until a foam is formed before any other ingredients are added. This method ensures that the foam