Steps to Make Frog Cake

Frog Cake 

Frog cake is a special Australian cake which resembles the frog’s face. It is a regular sponge cake frosted with cream and fondant. Frog cake is originally green in color but over the years, pink and brown colored cakes are also being made. It is also called “uniquely South Australian”.

History
This cake was first made by Gordon Balfour and John Balfour, founders of Balfours bakery in the year 1922. They were inspired to make this after a visit to  a European confectionary in France in 1920’s. Soon after introducing the cake, it became the mascot of Balfour’s bakery.
   
Ingredients and Preparation
Sponge cake is the main element for making frog cake. It is filled with jam and topped with whipped topping. Fondant is used to frost and finish the cake.

Egg, shortening, sugar and refined flour are the main ingredients for making the sponge cake. Any jam filling or any fruit topping can be used to flavor the cake.

Commercially, the sponge is cut mechanically and jam is applied in the centre. Whipped topping is used to obtain the shape of the face. It is covered into a green colored fondant. The mouth is shaped with a hot knife. Eyes are made using a black colored fondant.


Serving

·Small cup cake style frog cake can be made for individual serves.
·A full sized cake can also be made.
·It is served as a dessert.

Health and Nutrition Facts

Balfours single serve frog cake:
Serving size – 1 frog cake (90 g)
Calories – 360 cal, Fat – 12 g, Saturated fat – 6 g, Sodium – 200 mg, Total carbohydrates – 62 g, Sugar – 52 g, Protein – 2 g

·Frog cake is very high in calories, fat and sugar. 57% of the calories are contributed from sugar and 30% are contributed by fat. It qualifies as a junk food. It should be consumed occasionally. People who are overweight, obese and suffering from heart diseases should avoid consuming it.
·High fat can lead to increased risks of heart blockages and strokes.
·It should also be avoided by diabetic patients. Fondant prepared from zero calorie sweeteners should be used instead of high sugar fondant. This will reduce the intake of sugar as well as the calories.
·Fat free sponge can be made by avoiding the use of fat in the recipe and replacing it with yogurt or sour cream.

Frog cake with sugar free fondant
Serving – 1 cake (90 g)
Calories – 152, Fat – 3 g, Sugar – 0 g
·By just replacing sugar with zero calories sweeteners, the calorific value is reduced to less than half.
·This also makes the dessert diabetic friendly.

Trivia
Frog cake is recognized as  a South Australian heritage icon by the National Trust of South Australia.

Instructions:

Step 1

Make tongue at least 24 hours ahead of time. Add Christmas Red and Red-Red Icing Colors to 1/2 cup fondant to achieve shade used for tongue. Cut tongue pattern from fondant. Use pointed end of brush to score center line on tongue. Dip 1 in. of lollipop stick in water and wrap straight end of tongue around 1 in. end. To dry, place on flower former dusted with cornstarch. Let dry at least 24 hours.

Step 2

Using royal icing, make 24 tip 190 drop flowers. For flower centers, roll pieces of red fondant into little balls. Brush flower centers with water and attach. Let dry.

Step 3

Figure pipe flies using royal icing and tips 3, 6, 8, and 102. Let dry.

Step 4

Cut lily pad from cake circle using pattern. Tint fondant green, (reserve 1/4 cup of white fondant). Wipe cake circle with damp towel and cover with fondant.

Step 5

Roll edges of fondant under cake circle and trim. Mark vein lines with pointed end of decorator brush. Let dry; keep out of direct light to prevent fading.

Step 6

Ice 1-layer 14 in. cake smooth. Comb top and sides of cake. Insert dowel rods in center of cake to support lily pad and frog. Position lily pad.

Step 7

Make frog cake from a firm pound cake. Position frog cake on lily pad to decorate. Build up mouth, eyes and feet with tip 12. Cover whites of eyes with pieces of fondant. Cover head completely with tip 16 stars. Pipe in tip 4 pupils and mouth (smooth with finger dipped in cornstarch).

Step 8

For arms, cut dowel rod into two 6 in. lengths. Insert into cake. Pipe icing inside of "arm" as a foundation for "fingers". Insert 3 lollipop sticks in right arm for balloons. For "fingers" of open hand, cut 2 lollipop sticks to 3 in. lengths, fold in half and insert in arm. Outline legs and bottom body area with tip 4 strings. Cover body, legs, arms and fingers with tip 16 stars.

Step 9

For bottom border, pipe tip 70 leaves and tip 75 thick grass. Position flowers.

Step 10

Just before serving, position