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Bear-in-the-Box First Birthday Cake Zoom

Bear-in-the-Box First Birthday Cake


The Joy Of A Toy! Start planning your scrapbook! You?ll be taking lots of pictures of the first birthday boy or girl with this showstopping bear-in-the-box cake. With a candy bear and fun fondant details, it makes a memory to treasure forever.
Makes: Cake serves 30.

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Step 1

2 DAYS IN ADVANCE

Make fondant ruffles. Tint 30 oz. white fondant light sky blue; 1 oz. each golden yellow/lemon yellow combination (for yellow), leaf green/lemon yellow combination (for green), violet/rose combination (for violet) and orange; and 1/2 oz. black. Reserve remaining white. Cover all until needed.

Knead 1/2 teaspoon Gum-Tex into 9 oz. light sky blue fondant. Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick in a long, narrow strip.

For outer ruffle, use fondant trimmer to cut a strip, 3 in. wide x 36 in. long. Fold accordion style with soft pleats, 1 in. deep. Mark a circle, 9 in. dia., on a 10 in. cake circle. Place ruffle inside marking on cornstarch-dusted circle. Spread pleats near edge to form circle; use damp brush to join slightly overlapped ends. Use crumpled paper napkin pieces to support ruffles. For inner ruffle, repeat process using a strip, 2 in. wide x 22 in. long, and placing on an unmarked 6 in. cake circle. Let dry 48 hours.

Step 2

Make fondant handle. Roll 1 oz. of reserved light sky blue fondant into a log, 3/8 in. dia. x 6 in. long. Bend to form three zigzag sections, each 2 in. long; trim off excess. Insert 4 in. lollipop stick into one end, leaving 3 in. extended to insert into cake. For knob, roll a blue fondant ball, 3/4 in. dia. Flatten one side slightly. Let dry 48 hours on cornstarch-dusted board.

Step 3

Make fondant lid. Use scissors to cut a 10 in. x 14 in. cake board into a 10 in. x 10 in. square. Use 20 in. fondant roller with orange guide rings to roll out 15 oz. of blue fondant 1/8 in. thick. Brush back of board with piping gel. Wrap with fondant, trimming as needed. Let dry 24 hours.

Step 4

Make fondant party hat. Use scissors and hat pattern to cut out a paper support. Roll into party hat shape and tape. Dust with cornstarch. Set aside a 1/2 in. ball of blue fondant for eye detail. For hat, knead together 5 oz. reserved blue fondant and 1 oz. white fondant to make light blue. Roll out fondant 1/8 in. thick. Use pattern to cut out hat. Form hat into cone shape, overlapping ends. Use brush and piping gel to attach ends. Position over paper support.

For pompom, roll out yellow fondant 1/8 in. thick. Use knife to cut a strip, 1 in. wide x 4 in. long. Cut slits along one edge, 1/8 in. wide x 3/4 in. deep. Roll up strip. Use piping gel to attach uncut end to top of hat. Fan out cut ends.

For number, use 9 in. fondant roller with pink guide rings to roll out black fondant 1/16 in. thick. Use craft knife to cut out number. Use damp brush to attach to hat. Let dry 24 hours. Reserve remaining tinted fondant.

Step 5

Make fondant spring. Let dry 24 hours.

Mark pillar. Use ruler and black fine tip FoodWriter edible color marker to divide 4.25 in. pillar from Towering Tiers cake stand set into five 1 in. wide sections (one on collar, three on pillar and one on threads).

Make thread rings around pillar. Roll a 1 in. ball of white fondant into a log, 3/8 in. dia. x 6 in. long. Place on Roll-N-Cut Mat. Pinch at top to create a triangle shape to attach to pillar. Trim log to 51/2 in. long. Make five rings.

Attach rings around pillar. Melt white Candy Melts candy according to package directions. Use melted candy in cut parchment bag to pipe a line on each pillar marking. Beginning at bottom collar of pillar, attach bottom of triangle shape, then wrap ring around pillar. Let dry 1 to 2 hours. Reserve remaining melted candy.

Wrap pillar with fondant. Use 9 in. fondant roller with purple guide rings to roll out 3 oz. white fondant 1/8 in. thick. Cut a rectangle, 7 in. wide x 4 1/2 in. high. Brush exposed areas of pillar with piping gel. Wrap fondant rectangle around base.

Smooth and trim fondant. Use hands to smooth fondant over thread rings. Trim as needed, keeping thread areas clear. Let dry 24 hours.

Step 6

1 DAY IN ADVANCE

Make candy base for bear head. Use reserved melted white candy and primary and garden candy color sets to tint 22 oz. green/yellow combination (for green) and 1 oz. blue. Reserve blue candy for attaching knob to handle.

Pour 7 oz. melted green candy, 3/8 in. deep, into 6 in. x 2 in. round pan. Tap to settle. Insert top nut from towering tiers cake stand set flat end down into center of candy. Push down until lip is covered. Chill until firm, 20 to 30 minutes.

Step 7

Make candy bear head. Use remaining melted green candy and 3-D sports ball pan halves to make two candy shells, 1/4 in. thick, for head. Reserve excess candy.

Use a hot knife or warming tray to smooth shell edges. Place small amount of melted green candy in a cut parchment bag. Pipe line of candy over edge of one half then join halves to form ball. Hold until set. Smooth seams using hot knife. Position seams vertically. Run bottom over warming tray to flatten slightly. Let set on parchment papercovered board.

For ears, place largest Cut-Out from rounds Cut-Outs fondant cutters set on 6 in. round pan. Fill 1/4 in. deep with melted green candy. Tap to settle; chill until firm. Make two ears. Use hot knife to trim 1/4 in. off bottom of circles where ears attach to head; curve cut to match head for best fit. Use melted green candy to attach to head; hold until set, 1 to 2 minutes.

Step 8

Bake and cool 10 in. square cake. Cake is three layers, 5 in. high (two 2 in. layers, one 1 in. layer). Prepare cake and a 12 in. x 12 in. foil-wrapped cake board for towering tiers cake & dessert stand construction.

Step 9

Decorate cake. Prepare buttercream icing following recipe directions. Tint portions golden yellow/lemon yellow combination (for yellow) and dark sky blue. Reserve remaining white.

Use spatula and yellow icing to ice cake top and sides smooth. Use tip 16 and dark blue icing to pipe three rows of stars around all edges to create borders, 3/4 in. wide.

Step 10

Make fondant cake side trims. Roll out reserved green, orange, violet and light blue fondant 1/16 in. thick. Use smallest star (1 3/4 in.) and desired alphabet cutters from 101 cookie cutters set to cut name and 12 stars in various colors. Use tip 2 and yellow icing to attach to cake sides.

Step 11

Complete bear head. Roll out reserved yellow fondant 1/16 in. thick. Use knife and pattern to cut out muzzle. Use medium Cut- Out from rounds Cut-Outs fondant cutter set to cut two inner ears. Use piping gel to attach pieces. Use black fondant to roll two oval eyes, 1/2 in. x 3/4 in., and an oval nose, 3/4 in. x 1 in. Use melted green candy in cut disposable bag to attach to head. For eye detail, roll out the reserved 1/2 in. ball of blue fondant 1/16 in. thick. Use knife to cut eight strips, 1/8 in. wide x 1 in. long. Fold to form V-shape. Use piping gel to attach around eyes. Let set 1 hour.

Use black fine tip FoodWriter edible color marker to draw outline smile and stitch marks around muzzle and between smile and nose.

Step 12

DAY OF CELEBRATION

Assemble cake. Use reserved melted blue candy to attach flat side of knob to handle. Chill until firm, 3 to 5 minutes.

Attach 5.5 in. pillar to 10 in. plate from towering tiers set. Slide cake over pillar and onto plate. Screw on fondant spring. Screw on green candy base. Secure with melted green candy if necessary.

Slide 9 in. ruffle onto base, then 6 in. ruffle. Use melted blue candy to secure. Position candy head. Use melted green candy to secure. Attach hat. Position box lid at an angle from cake top border to back of ruffles. Use a little melted blue candy to attach to ruffle.

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Primary Candy Colors Set ((blue, yellow used))

$4.49

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$4.49

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Gum-Tex?

Gum-Tex?

White Candy Melts® Candy

24 ounces White Candy Melts® Candy

Sky Blue Icing Color

Sky Blue Icing Color

Golden Yellow Icing Color

Golden Yellow Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Orange Icing Color

Orange Icing Color

Violet Icing Color

Violet Icing Color

Rose Icing Color

Rose Icing Color

Black Icing Color

Black Icing Color

Leaf Green Icing Color

Leaf Green Icing Color

Favorite cake recipe or mix

Favorite cake recipe or mix

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101 Cookie Cutter Set (smallest [1 3/4 in.] star, alphabet used)

$14.99

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10 x 2 in. Square Pan

10 x 2 in. Square Pan

6 x 2 in. Round Pan

6 x 2 in. Round Pan

Towering Tiers Cake Stand

Towering Tiers Cake Stand (10 in. plate, 5.5 in. and 4.25 in. pillars, screw on feet, top nut, center post foot and cake corer)

4 in. Lollipop Sticks

4 in. Lollipop Sticks

6 in. Cake Circles

6 in. Cake Circles

10 in. Cake Circles

10 in. Cake Circles

10 x 14 in. Cake Boards

10 x 14 in. Cake Boards

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