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Huggable Teddy Bear Cake Zoom

Huggable Teddy Bear Cake


Huggable Teddy Bear pan bakes a ?beary? nice cake for kids birthdays. It ?s easy to do using just 2 different tips. Use chocolate icing for the darker brown areas then mix a little of that with regular buttercream to make tan.
Makes: Cake serves 12.
Skill Level: Easy

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Additional Information

Step 1

Prepare Icing
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.

Make 3 1/2 cups buttercream icing (if using brown icing color):
Tint 1/2 cup pink
Tint 3/4 cups light brown (or use chocolate icing)
Tint 2 1/4 cups brown (or use chocolate icing)

Step 2

Decorate in Order

Use tip 4 and brown icing to outline ears, inside ears, nose, chin, eyes, area around mouth and nose, cleft in lip, mouth, paws, stomach and bottom of paws.

Step 3

Use tip 18 and brown icing to cover head, ears, body and sides of cake with stars.

Step 4

Use tip 4 and brown icing to pipe dot pupils (smooth with finger dipped in cornstarch).

Step 5

Use tip 4 and brown icing to overpipe mouth and cleft in lip.

Step 6

Use tip 18 and light brown icing to cover muzzle and stomach with stars.

Step 7

Use tip 4 and light brown icing to pipe in eyeball (smooth with finger dipped in cornstarch).

Step 8

Use tip 18 and pink icing to cover bottom of paws and inside ears with stars.

Step 9

Use tip 4 and pink icing to pipe in nose (smooth with finger dipped in cornstarch).

Step 10

Use tip 18 and pink icing to pipe bow.

Step 11

Use tip 4 and brown icing to print message.

Step 12

Use tip 4 and brown icing to overpipe mouth and cleft in lip.

Step 13

Baking Instructions

Preheat oven to 350 For temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces.

Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour, or use Wilton Cake Release, for perfect, crumb-free cakes!).

Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.

Bake cake on middle rack of 350 F oven for 30-40 minutes or until cake tests done according to recipe directions.

Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking. To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.

To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.

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Chocolate Buttercream Icing (if not using brown icing color)

Brown Icing Color

Brown Icing Color

Pink Icing Color

Pink Icing Color

cornstarch

cornstarch

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Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

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