Birthday Bearhug Cake Zoom

Birthday Bearhug Cake

Practice your piping techniques when decorating this cheerfully detailed Teddy Bear with Block Pan cake. Turn the cake?s block shape into a cupcake by mounding and piping icing and sprinkling with Rainbow Jimmies Sprinkle Decorations.
Makes: Cake serves 12.

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Step 1

Ice cake sides and background areas smooth. Mound a small mound of icing on bottom of block area for dimension.

Step 2

Outline bear using tip 4. Pipe tip 3 zig zags for bottom of foot, smooth with spatula. Pipe tip 98 vertical lines for bottom half of cupcake. Pipe in tip 4 facial features.

Step 3

Pipe tip 4 dot foot pads (flatten and smooth with finger dipped in cornstarch). Pipe tip 16 stars on bear. Using tip 12 and heavy pressure, pipe swirls of icing on cupcake top, pat with linger dipped in cornstarch. Add sprinkles.

Step 4

Pipe tip 3 message. Pipe tip 18 rosette bottom border. Cut gum drops in half and position on alternating rosettes. Position candle in cake.

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Kelly Green Icing Color

Creamy Peach Icing Color

Lemon Yellow Icing Color

Black Icing Color

Rainbow Jimmies Sprinkle Decorations




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Cake Board

Fanci-Foil Wrap

The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.

Add that special touch to your cake with your special someone´s name.

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.

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