Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- Green food coloring
- Vanilla frosting
- Chocolate chips
- Candy eyes
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, until the batter is smooth.
7. Add a few drops of green food coloring to the batter and mix until the desired color is achieved.
8. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool completely before frosting.
10. To make the frog decorations, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until melted.
11. Transfer the melted chocolate to a piping bag and pipe frog shapes onto a piece of parchment paper. Add candy eyes to the frogs while the chocolate is still wet.
12. Allow the chocolate frogs to cool and harden before carefully peeling them off the parchment paper.
13. Frost the cooled cake with vanilla frosting.
14. Arrange the chocolate frogs on top of the cake.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk.
- Vanilla frosting can be substituted with any type of frosting.
Variations:
- Use different food coloring to make different colored frogs.
- Use different types of candy for the eyes.
Tips and tricks:
- Be careful when piping the chocolate frogs, as they can break easily.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Allow the cake to come to room temperature before serving.
Presentation ideas:
- Serve the cake on a platter decorated with green leaves and flowers.
Garnishes:
- Garnish the cake with fresh mint leaves.
Pairings:
- Serve the cake with a glass of cold milk.
Suggested side dishes:
- Serve the cake as a dessert after a meal.
Troubleshooting advice:
- If the cake is too dry, add more milk to the batter.
Food safety advice:
- Make sure to use clean and sanitized equipment when making the cake.
Food history:
- The origin of the frog cake is unclear, but it is believed to have originated in France.
Flavor profiles:
- The vanilla cake is sweet and buttery, while the chocolate frogs add a rich and slightly bitter flavor.
Serving suggestions:
- Serve the cake as a centerpiece at a birthday party or other celebration.
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