Baby Bear Cake
Make new arrivals and their parents feel appreciated! Decorated in sunshine-hued icings, this Huggable Teddy Bear Pan cake issues a warm piped-icing greeting.
- Easy-Add Lemon Yellow Icing Color Add to shopping list Lemon Yellow Icing Color
- Easy-Add Orange Icing Color Add to shopping list Orange Icing Color
- Easy-Add Pink Icing Color Add to shopping list Pink Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
Cake serves 12
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 3/4 cups buttercream icing:
Tint 1/4 cup orange
Tint 1 cups pink
Tint 2 1/2 cups yeallow
Decorate in Order
Use tip 4 and orange icing to outline ears, inside ears, center of head, eyes, eyelashes, around nose and mouth area, cleft in lip, mouth, chin, paws, bottom of paws, stomach, pads on paws and stitches in head and stomach.
Use tip 4 and orange icing to pipe in nose, eyes and pads on paws (smooth with finger dipped in cornstarch).
Use tip 18 and yellow icing to cover bear head and body with stars.
Use tip 18 and pink icing to cover inside ears, muzzle and paws with stars.
Use tip 4 and orange icing to print message on stomach.
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.