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 scale production. Many recipes found in cookbooks advise bakers to whip the egg whites in a copper bowl. The theory behind this is that the whisk incorporates copper particles or ovotransferrin, which is attached to copper particles, into the egg whites, improving the flexibility and stability of the foam. Some research has found that the copper significantly increases the dilatational elasticity, which is the elasticity of the protein cell wall at the interface of air/water. A planetary mixer, such as a stand mixer or handheld mixer, is appropriate for a homemade or bakery cake. If the cake is being mass-produced,