The fondant is normally brown, green or pink, but for special occasions colours can include variations such as red and yellow. Fondant eyes of a contrasting colour are manually added to the head, and the completed dessert is presented in a paper patty-pan. 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 a hot knife. The recipe today remains identical to the one employed when the cake was first produced in the 1920s. 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 cakes are similar to British manufacturer Mr Kipling's French Fancies.Ī cross-section of a frog cake, showing the internal structure. Primarily that the Danish version has no sponge cake bottom, but has a thin macron bottom and is topped with green marcipan instead of green fondant.

Though the Danish and Australian cakes show some similarity in looks, there is clear differences in the cake composition. Prior to the 1970s, the cake was called Frøkage ('frog cake'). The cake was however developed prior to the television show, as the cake show roots back to the 1950s. In Denmark, a similar type of cake called a Kajkage ('Kaj cake'), named after a character in the Danish children's television show in the 1970s Kaj & Andrea, is popular. In recognition of its cultural significance, in 2001 the frog cake was listed as a South Australian Heritage Icon by the National Trust of South Australia. The frog cake has been called 'uniquely South Australian', and has been employed in promoting the state. Since then other variations have been developed, including seasonal varieties (such as snowmen and Easter 'chicks'). Originally frog cakes were available exclusively in green, but later brown and pink were added to the range. It was created by the Balfours bakery in 1922, and soon became a popular treat in South Australia. The frog cake is an Australian dessert in the shape of a frog's head, composed of sponge cake and cream covered with fondant.

Leap frog baby