Stand-Up Cuddly Bear Cake
This so-sweet teddy makes a standout addition to kids’ birthday party buffets. Creatively spread and piped icing turns a Stand-Up Cuddly Bear Pan cake into a cherished friend.
- Easy-Add Black Icing Color Add to shopping list Black Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
Cake serves 12.
- Easy-Add Stand-Up Cuddly Bear Pan Set Add to shopping list Stand-Up Cuddly Bear Pan Set
- Easy-Add Tip: 4 Add to shopping list Tip: 4
- Easy-Add 8 in. Spatula Add to shopping list 8 in. Spatula
- Easy-Add Tip: 233 Add to shopping list Tip: 233
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
- Curling ribbon
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 Chocolate buttercream icing:
Tint 1/4 cup red
Reserve 1/4 cup chocolate, tint black
Decorate in Order
Use tip 4 and black icing to outline and pipe-in eyes, nose and outline mouth (smooth with finger dipped in cornstarch).
Use spatula and chocolate icing to ice insides of ears and bottoms of feet smooth.
Use tip 233 and chocolate icing top cover bear with pull-out fur.
Tie ribbon to balloon and position in hand.
Preheat oven to 350F. You will need approximately 6 2/3 cups batter. This Stand-Up Cuddly Bear cake bakes best using a batter that is firm, but not too heavy. We recommend using a pound cake mix and a 2-layer cake mix combined. Place mixes in a bowl, add all the ingredients specified on the boxes and mix. Measure batter and place in bear pan. Use any remaining batter to bake cupcakes. Note: some bakers prefer leaving the baking core inside the cake. If you choose to do this, do not grease the inside of the baking core and do not bake any batter in the core. Once the cake is cool, cover the metal tabs with icing when decorating.
Generously coat the inside of both pan halves and both the inside and outside of the baking core using Wilton Cake Release. Fasten pan halves together with clips, making sure the halves fit snugly together. Place pan on cookie sheet. Pour 6 cups of cake batter into pan. Cake fills out best when batter rises and overflows slightly while baking. Insert baking core into center. Secure core by slipping tabs of longer prongs under the sides of the pan. Pour 2/3 cup batter into core. Bake 50-60 minutes. Do not overbake.
Remove from oven. Cool upside down on rack 5-10 minutes. Trim excess cake level with bottom of pan.Lie cake pan on cooling rack. Remove clips and remove front of pan to release steam. Replace front of pan. Flip over and remove back of pan to release steam. Stand cake and pans upright and cool 15 minutes. Remove pans; gently remove the baking core and the baked cake center. Set cake upright and cool 1 additional hour.
Place the cake center inside the bear, filling any empty areas with buttercream icing. Position cake upright on plate and secure to plate with icing or melted candy. Your bear cake is now ready to decorate