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
Angel food cake a continuous mixer is preferred. There are three methods in which the cake can be made at home or in a commercial setting. The first two methods are most commonly used at home or in a small bakery using planetary mixers in various sizes. Large planetary mixers may have a vacuum in order to pressurize the ingredients. This allows for control of the emulsion and temperature. The first method is the foam process or angel food cake method. The egg whites are whipped until a foam is formed before any other ingredients are added. This method ensures that the foam