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
The City Bakery Dot, Orange Tarts Made out of Apples, Bunch of Nuts in a Tart, World's First Stuffed Raspberry Tart, Fresh Ricotta Tart with Fruit and Edible Flowers. A cookbook, designed by Rubin, "Book of Tarts: Form, Function and Flavor at City Bakery", won the 1996 International Association of Culinary Professionals Cookbook Design of the Year Award. The Pretzel Croissant was created in 1996 by combining a traditional French croissant with some of the ingredients of a classic German pretzel. In 2015, "The New Yorker" magazine produced a video on how the Pretzel Croissant is made. City Bakery makes what it calls