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
Childers Bakery by Earle and June Robinson who subdivided the property so that each shop was on a separate title. The shop has changed hands several times before passing to the current owners, but appears to have always been a bakery. It is now Childers Hot Bread and Cake Shop. The bakery is one shop within a row of single story masonry shops built conjointly on the south side of Churchill Street, adjoining the Palace Hotel. It has a corrugated iron roof concealed by a parapet. In common with a number of shops on this side of the street, this building has