...At its core, the frog cake consists of two pieces of sponge cake joined by a thin layer of jam and topped with a scoop of buttercream. To transform this pastry into a frog, bakers coat everything with green fondant icing, add a slit in the creamy “head” to create a mouth, and top it off with two tiny fondant eyes.
The frog cake was first created by the Adelaide-based Balfours Bakery in 1922. Legend has it that Gordon Balfour was inspired by the fanciful confectionery he came across during a trip to Europe. At first, Balfours made exclusively green frog cakes, but they later ventured into pink and brown varieties, as well as customized colors for local soccer teams...
Source: mudwerks