These were the first jellied Danish made in a press mold which had been made from a real Danish. I mixed a shallow pan of plaster of Paris and when it had stiffened a bit, I pressed the Danish into it, upside down. Later, when the plaster had set, I washed out the now limp and wilted Danish. I could make as many as I wanted by pressing a slab of clay it.

The first batch of bagels, not press molded, but made painstakingly by hand! After the bagel got leather hard, I would slice it and then spread on more clay to make the creme cheese (yes creme, not cream). These, like the donuts, would fool people all the time. Even I have been fooled repeatedly by them when coming upon them in some one else's house.

The first of the cookies. In the FrogWorld, sandwich cookies functioned as a medium of exchange.

In the FrogWorld, if you had large enough pockets, you could carry these around and buy things with them. They were the larger denomination of the sandwich cookie.

These are the original donuts as first shown on FrogFred's Frog and Vegetable Stand in Nathan Phillip's Square in downtown Toronto at an outdoor art fair.

Victorias are a wonderful pastry I discovered when I moved to Ontario. I am sure that they are the English answer to the Napoleon. They are custard filled between thin layers of dough and look like little crowns. I made a few of them and one of them I put on a Limoges Plate that I had found in an antique shop and had drawn a portrait of FrogVictoria on.

Press mold made rolls, with real poppy and sesame seeds. Can you believe it? I have actually been criticised for not making all those poppy and sesame seeds! Are some poeple nuts?

This was one of the ideas in making food art. You could get the initial enjoyment from a luscious piece of food but then not be able to eat it. I figured I could lose weight this way and did. These loaves of bread were made in press molds. I liked to go out and scout out interesting loaves of bread in ethnic bakeries in the Toronto area.

Made for a government building in downtown Calgary, Alberta, it is composed of 400 bigger than life loaves of bread. They were pinned and mortared to a concrete block wall, 10 ft. high and 40 ft. long. Certain giant loaves spell out the word "BREAD". Every few years, they threaten to remove this piece, but as of today, it's still there.

These too, like the Danish and later the oreos, were made in press molds. By this time, I had discovered Mayco's African Brown glaze which was the perfect milk chocolate glaze. I still use it because even though the glaze was discontinued years ago, I saved two cases.

Naturally, the creme is plaster into which frogs are stuck and the same plaster holds the two parts of the eclair together. The glaze that I used for all my breads was another perfectly colored glaze that I could stain with paints to get different degrees of toastiness. Happily it is still available, but has to be imported from the Far North.

Each was made in a press mold of a cupcake cup.