The frog cake is an Australian dessert in the shape of a frog's head, composed of sponge cake and cream covered with fondant. It was created by the Balfours bakery circa 1923, and soon became a popular treat in South Australia. Originally frog cakes were available exclusively in green, but later brown and pink were added to the range. Since then other variations have been developed, including seasonal varieties (such as snowmen and Easter "chicks"). The frog cake has been called "uniquely South Australian", and has been employed in promoting the state. 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.