Ballerina Bear Pan
Hula Bear Cake
Wouldn’t this be a fun addition to a backyard luau? Or a dancing-girl’s birthday party? Give a Ballerina Bear Pan cake a Hawaiian twist with creatively piped flower garlands and grass skirt.
Ingredients:
- Easy-Add Leaf Green Icing Color Add to shopping list Leaf Green Icing Color
- Easy-Add Brown Icing Color Add to shopping list Brown Icing Color
- Easy-Add Red-Red Icing Color Add to shopping list Red-Red Icing Color
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Lemon Yellow Icing Color Add to shopping list Lemon Yellow Icing Color
- Easy-Add Golden Yellow Icing Color Add to shopping list Golden Yellow Icing Color
- Easy-Add Black Icing Color Add to shopping list Black Icing Color
- Easy-Add Orange Icing Color Add to shopping list Orange Icing Color
- Easy-Add Violet Icing Color Add to shopping list Violet Icing Color
- light corn syrup
- cornstarch
Techniques Used:
Tools:
- Easy-Add Ballerina Bear Pan Add to shopping list Ballerina Bear Pan
- Easy-Add Tip: 2D Add to shopping list Tip: 2D
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Tip: 18 Add to shopping list Tip: 18
- Easy-Add Tip: 352 Add to shopping list Tip: 352
- Waxed paper
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
Instructions:
Step 1
Make 4 1/4 cups buttercream icing:
Tint 1 1/2 cups blue (thin 3/4 cup with 2 1/4teaspoons light corn syrup)
Tint 1 cup Brown/Red-Red combination
Tint 1/4 cup Lemon Yellow/Golden Yellow combination
Tint 1 cup green
Tint 1/4 cup black Reserve 1/4 cup white
Step 2
Make 2 3/4 cups royal icing:
Tint 1/2 cup orange
Tint 1/2 cup green
Tint 1/2 cup rose
Tint 1/2 cup Violet/Rose combination
Tint 1/2 cup Lemon Yellow/Golden Yellow combination
Reserve 1/4 cup white
Step 3
Decorate in Order:
1. One to two days in advance, make flowers. Use tip 2D and royal icing in orange, rose, Violet/Rose, Lemon Yellow/Golden Yellow to make 15 drop flowers in each color on waxed paper covered cake board. Add tip 5 white royal icing dot centers. Make extras to allow for breakage; let dry.
Step 4
Ice sides and background areas of cake smooth with thinned blue buttercream icing. Build up area between ears with icing to support flower wreath.
Step 5
Use tip 3 and Brown/Red-Red combination buttercream icing to outline face, ears, eyes, muzzle, mouth, arms, body and legs.
Step 6
Use tip 3 and Lemon Yellow/Golden Yellow combination buttercream icing to outline top.
Step 7
Use tip 3 and white buttercream icing to pipe-in whites of eyes, inside of ears and muzzle (smooth with finger dipped cornstarch).
Step 8
Use tip 3 and black buttercream icing to pipe-in pupils, nose and inside of mouth (smooth with fingers dipped in cornstarch).
Step 9
Use tip 3 and rose buttercream icing to pipe-in tongue (smooth with finger dipped in cornstarch).
Step 10
Use tip 16 and Brown/Red-Red combination buttercream icing to cover face, ears, arms, body and legs with stars.
Step 11
Use tip 16 and Lemon Yellow/Golden Yellow combination buttercream icing to cover top with stars.
Step 12
Use tip 16 and green buttercream icing to pipe pull-out star grass skirt.
Step 13
Use tip 352 and green buttercream icing to pipe leaves for wreath on head; position flowers.
Step 14
Position flowers to form lei around neck and use tip 352 and green buttercream icing to add leaves.
Step 15
Use tip 18 and blue buttercream icing to pipe shell bottom border; position flowers on top of shell border.
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