Frog Cakes from South Australia

Frog Cakes from South Australia



I have made easier cakes. What a kerfuffle!!!

They are very very sweet !!!

Shopping List:

For the Genoise sponge:

150 gr Cake flour
125 gr cornstarch
10 eggs, free range
340 gr white sugar, fine
150 gr butter, melted but cooled
2 teaspoons vanilla extract

To put it together:

4 tablespoons of raspberry glaze or jam
4.5 cups vanilla butter cream

or make the butter cream yourself:
75 gr butter, softened
2 tablespoons milk
1 teaspoon vanilla extract
225 gr sifted icing sugar
green fondant

Or to assemble another way:

1 1/4 cup raspberry glaze
2 cups vanilla icing
green or pink food colouring
4.5 cups vanilla buttercream
2 tablespoons black icing or small round candies




Preheat your oven to 180C. Grease or spray and line the bottom of an 18 cm square cake tin.

For the sponge:
Put the dry ingredients in a bowl and mix.
Mix the eggs with the melted butter, the vanilla extract and gently mix it with the dry ingredients until well blended. To avoid egg shell in the mixture, break them up in a seperate bowl and pick out egg shell with an egg shell if need be.

Pour this mixture into your prepared tin, scrape the bowl with your silicon spatula and level it all in the tin. Don't forget to put a oventray underneath as it leaks a little.
Bake in your preheated oven for about 35-45 minutes until your skewer comes out clean.

Leave to cool in the tin for 5 minutes then turn out, gently removing the baking paper from the bottom and leave to cool completely on your wire rack.
You can use two wire racks to turn the cake upside down to take the paper off.
Make sure the cake is cooled down enough for it to be able to slice it in half horizontally with a breadknife and spread the raspberry glaze on the two sides before sandwiching it back together.

Cut the cake into 5 cm squares.

Use an ice cream scooper to put a ball of buttercream on top. Lay green fondant over it and use chocolate icing or sweeties as eyes.


To assemble the other way:
Divide the vanilla icing in half. Add green foor colouring to one batc and if you are also using pink, use that for the other. The icing should be of a consistency that you can pour it and you can use warm water to thin it if need be. Set the cakes on wire racks and put either paper towel or a tray with paper towel in it, undrneathe your wire racks. Use a small ice cream scooper to put a dome shaped dollo of buttercream on each little cake. Pour the icing over the cakes to coat them completely. Set aside.  Pour a second coating on after 30 minutes. Set aside to dry completely. Warm up a knife in boiling water, dry it and use it to slice through the icing to shape a frogs mouth. Make sure to reveal a little of the butter cream. You can also use writing icing to make the eyes. ( the ones that come in little tubes) Ofcourse you can use any colour to make your frogs.




                                                                  "Enjoy"