Frog cake 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 pink were added to the range. Since then other variations have been developed, including seasonal varieties (such as snowmen and Easter "chicks"). The frog cake has been called "uniquely South Australian", and has been employed in promoting the state. In recognition of its cultural significance, in
Paper wrapped cake Paper wrapped cake Paper wrapped cake () is a type of Chinese pastry. It is one of the most common pastries served in Hong Kong. It can also be found in most Chinatown bakery shops. In essence, it is a chiffon cake baked in a paper cup. In the bakeries of Chinatown, San Francisco, it is commonly referred to as "sponge cake." Traditionally prepared wrapped cakes are usually steamed in a wok pan, however, Chinese-American sponge cakes are usually baked in an oven. The cakes are typically prepared by separating the egg yolks and whites, and whisking them separately as