Frog cake 2001 the frog cake was listed as a South Australian Heritage Icon by the National Trust of South Australia. The frog cake is a small dessert shaped to resemble a frog with its mouth open, consisting of a sponge base with a jam centre, topped in artificial cream and covered with a thick layer of fondant icing. The recipe today remains identical to the one employed when the cake was first produced in the 1920s. When manufactured, large layers of sponge cake are combined and cut mechanically into shape, covered in the fondant, and the mouth is then formed with
Tunis cake include the chocolate and marzipan topping. Tunis cake A Tunis cake is a Madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits. It is traditionally eaten at Christmas. The origins of the cake are Edwardian. Scottish bakery Macfarlane Langs produced commercial Tunis Cakes in the 1930s, and when they merged with McVitie & Price in 1948 to form a company called United Biscuits (which still owns the McVitie’s brand) the recipe passed to the new company. McVitie's produced a Tunis cake until the mid 1980s. It is now sold seasonally by some supermarkets in the