Does anyone out there remember these cupcake frogs
Used to get them at a grocery store probably 30 years ago or more, and they were not only cute but tasty. I wish I knew what they used as filling. They were fairly
simple in construction.
They were covered with bright green coating (about 1/8” thick) that was probably poured fondant. Inside, on the bottom, was white cake, which formed the body. On top
of that was a mound of sort of fluffy yet creamy pink filling, similar to what
you might find in Twinkies as far as texture and flavor, but thicker, sweeter, more
yummy. (This is a childhood memory, and adequate words are hard to find to
describe what I mean.)
The whole business was then covered – poured or rolled? – in the green fondant stuff to make a tall, dome-shaped frog. I’m curious as to how they got the
fondant to make a nice dome shape without the pink filling getting mooshed or
falling apart. After they were coated, a cutout was made revealing the pink
gooey stuff; this formed the “mouth,” then two eyes were piped above that of
white icing with black icing “pupils.”
They were cute, fun, and delicious. I’m sure I can duplicate them and come close to the originals, but if anyone knows the ingredients, recipes, techniques, secret
flavorings, etc. firsthand, please share your knowledge, OK? Thanks!
Replies to This Discussion
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Permalink Reply by Bunny Flowers on
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Danielle - yes - would love the recipe and I bet others would, too. Why don't you post it here on this thread? :) That'd be great! Thanks!
Laura - I don't know what a neenish tart is but I'll look it up - any recipes you have for that or the mock cream (is that like Cool Whip or something else?) - post any recipes if you would! Thanks!
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Permalink Reply by Danielle on
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FROG CAKE RECIPE
Genoise Sponge Cake
1.5 cups cake flour
1 cup cornstarch
12 eggs
1.5 cups superfine sugar
2/3 cup unsalted butter, melted and cooled
2 tsp vanilla extract
Assembly
1 1/4 cups raspberry glaze
2 cups vanilla icing
green and pink food coloring
4.5 cups vanilla buttercream
2 tbsp black icing or small round black candies
To make the cake
Prepare the cake Bake in a 10 inch square pan 35 to 45 minutes until cake is golden brown and shrinks away from the sides of the pan. let cool in it's pan.
To form the bases
Remove the cake from its pan. Cut the cake in half crosswise, forming two layers. Spread the raspberry glaze on the bottom later. Place the two halves back together. Cut the cake into 2 inch squares.
To assemble
Divide the vanilla icing in half. Add green food coloring to one batch and pink to the other, dyeing each a pastel. The icing should be think so that it can be poured. Use warm water to thin it if necessary.
Set the cakes on two wire racks, with an equal number on each rack. Set rimmed baking trays below each rack. Use a small ice cream scoop to top each cake with a dollop of buttercream in a dome shape. Pour the icing over the cakes to coat them entirely, using the pink icing for one set and the green icing for the other set. The icing will drip through the rack into the baking trays below. Collect the dripped icing, set in containers (keeping the colors seperate) and cover. Let the cakes set for 30 minutes, then pour a second caot and let set for another 30 minutes.
Heat a knife by dipping it in boiling water, and use it to slive through the icing to shape the mouth. Press the knife slightly up and down to open the mouth, revealing the buttercream. Add tiny dots of black icing or the black candies for the eyes.
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Permalink Reply by Rima on
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I think I'd try using a doughnut hole like the Alien cupcakes in Hello Cupcake book.
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Permalink Reply by Janet S on
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Hi there, I am the owner of the www.followyourfrog.com website that someone above mentioned (glad you enjoyed it!), and I too share your fond childhood memories. My sister and I did try to make these frogs last year for our FrogFest... and created an epic disaster... (we're more Eaters than Bakers) - but I can give you a few tips I've learned from talking to the bakeries. It is definitely poured fondant as opposed to rolled... First they top the cupcake with the buttercream icing, and then the stick it in the freezer to set it. Once its set, they hold the bottom of the cake and dip the whole thing into the green fondant (like when you get a soft ice cream cone dipped in magic shell chocolate). Also, the ones I fantasize about from childhood had a slight hint of marshmallow taste to the creamy buttercream, and I have been told that an Italian Buttercream would have that kind of flavor. Hope this helps!
Oh and I absolutely LOVE your diagram of the anatomy... would it be OK for me to link to your picture from the FollowYourFrog website?
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Janet, the recipe for these frog cakes( see recipe above) is in "A world of Cake" by Krystina Castella. .. it's a fantastic book to have in your colection!!
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Yes, Danielle - would you post the recipe? That'd be so cool! Thanks! :)
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Permalink Reply by Jeannette on
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I have never heard of these. Don't remember these in South Carolina. Where'd you see them in the grocery store?
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