The Joy Of A Toy!
Start planning your scrapbook!
You?ll be taking lots of pictures of
the first birthday boy or girl with
this showstopping bear-in-the-box
cake. With a candy bear and fun
fondant details, it makes a memory
to treasure forever.
Make fondant ruffles. Tint 30 oz.
white fondant light sky blue; 1 oz. each
golden yellow/lemon yellow combination
(for yellow), leaf green/lemon yellow
combination (for green), violet/rose
combination (for violet) and orange; and
1/2 oz. black. Reserve remaining white. Cover
all until needed.
Knead 1/2 teaspoon Gum-Tex into 9 oz. light
sky blue fondant. Use 9 in. fondant roller with purple guide rings to roll out fondant
1/8 in. thick in a long, narrow strip.
For outer ruffle, use fondant trimmer to cut a
strip, 3 in. wide x 36 in. long. Fold accordion
style with soft pleats, 1 in. deep. Mark a
circle, 9 in. dia., on a 10 in. cake circle. Place
ruffle inside marking on cornstarch-dusted
circle. Spread pleats near edge to form circle;
use damp brush to join slightly overlapped
ends. Use crumpled paper napkin pieces
to support ruffles. For inner ruffle, repeat
process using a strip, 2 in. wide x 22 in. long,
and placing on an unmarked 6 in. cake circle.
Let dry 48 hours.
Make fondant handle. Roll 1 oz. of
reserved light sky blue fondant into a log,
3/8 in. dia. x 6 in. long. Bend to form three
zigzag sections, each 2 in. long; trim off
excess. Insert 4 in. lollipop stick into one end,
leaving 3 in. extended to insert into cake.
For knob, roll a blue fondant ball, 3/4 in. dia.
Flatten one side slightly. Let dry 48 hours on
Make fondant lid. Use scissors to cut a
10 in. x 14 in. cake board into a 10 in. x 10 in.
square. Use 20 in. fondant roller with orange
guide rings to roll out 15 oz. of blue fondant
1/8 in. thick. Brush back of board with piping
gel. Wrap with fondant, trimming as
needed. Let dry 24 hours.
Make fondant party hat. Use scissors
and hat pattern to cut out a paper support.
Roll into party hat shape and tape. Dust
with cornstarch. Set aside a 1/2 in. ball of
blue fondant for eye detail. For hat, knead
together 5 oz. reserved blue fondant and
1 oz. white fondant to make light blue.
Roll out fondant 1/8 in. thick. Use pattern
to cut out hat. Form hat into cone shape,
overlapping ends. Use brush and piping gel
to attach ends. Position over paper support.
For pompom, roll out yellow fondant
1/8 in. thick. Use knife to cut a strip,
1 in. wide x 4 in. long. Cut slits along one
edge, 1/8 in. wide x 3/4 in. deep. Roll up strip.
Use piping gel to attach uncut end to top of
hat. Fan out cut ends.
For number, use 9 in. fondant roller
with pink guide rings to roll out black
fondant 1/16 in. thick. Use craft knife to cut
out number. Use damp brush to attach to
hat. Let dry 24 hours. Reserve remaining
Make fondant spring. Let dry
Mark pillar. Use ruler and
black fine tip FoodWriter
edible color marker to divide 4.25 in. pillar from Towering Tiers cake stand set into five 1 in. wide sections (one on collar, three on pillar and one on threads).
Make thread rings around pillar. Roll a 1 in. ball of
white fondant into a log,
3/8 in. dia. x 6 in. long. Place on Roll-N-Cut Mat. Pinch at top to create a triangle shape to attach to pillar. Trim log to 51/2 in. long. Make five rings.
Attach rings around pillar. Melt white Candy Melts candy according to package directions. Use melted candy in cut parchment bag to pipe a line on each pillar marking. Beginning at bottom collar of pillar, attach bottom of triangle shape, then wrap ring around pillar. Let dry 1 to 2 hours. Reserve remaining melted candy.
Wrap pillar with fondant. Use 9 in. fondant roller with purple guide rings to roll out
3 oz. white fondant 1/8 in. thick. Cut a rectangle, 7 in. wide x 4 1/2 in. high. Brush exposed areas of pillar with piping gel. Wrap fondant rectangle around base.
Smooth and trim fondant. Use hands to smooth fondant over thread rings. Trim as needed, keeping thread areas clear. Let dry 24 hours.
1 DAY IN ADVANCE
Make candy base for bear head. Use
reserved melted white candy and primary
and garden candy color sets to tint 22 oz.
green/yellow combination (for green) and
1 oz. blue. Reserve blue candy for attaching
knob to handle.
Pour 7 oz. melted green candy, 3/8 in. deep,
into 6 in. x 2 in. round pan. Tap to settle.
Insert top nut from towering tiers cake
stand set flat end down into center of candy.
Push down until lip is covered. Chill until
firm, 20 to 30 minutes.
Make candy bear head. Use remaining
melted green candy and 3-D sports ball pan
halves to make two candy shells,
1/4 in. thick, for head. Reserve excess candy.
Use a hot knife or warming tray to smooth
shell edges. Place small amount of melted
green candy in a cut parchment bag. Pipe
line of candy over edge of one half then join
halves to form ball. Hold until set. Smooth
seams using hot knife. Position seams
vertically. Run bottom over warming tray to
flatten slightly. Let set on parchment papercovered
For ears, place largest Cut-Out from rounds
Cut-Outs fondant cutters set on 6 in. round
pan. Fill 1/4 in. deep with melted green candy.
Tap to settle; chill until firm. Make two ears.
Use hot knife to trim 1/4 in. off bottom of
circles where ears attach to head; curve cut
to match head for best fit. Use melted green
candy to attach to head; hold until set, 1 to
Decorate cake. Prepare buttercream icing
following recipe directions. Tint portions
golden yellow/lemon yellow combination
(for yellow) and dark sky blue. Reserve
Use spatula and yellow icing to ice cake top
and sides smooth. Use tip 16 and dark blue
icing to pipe three rows of stars around all
edges to create borders, 3/4 in. wide.
Make fondant cake side trims. Roll out
reserved green, orange, violet and light blue
fondant 1/16 in. thick. Use smallest star
(1 3/4 in.) and desired alphabet cutters from
101 cookie cutters set to cut name and 12
stars in various colors. Use tip 2 and yellow
icing to attach to cake sides.
Complete bear head. Roll out reserved
yellow fondant 1/16 in. thick. Use knife and
pattern to cut out muzzle. Use medium Cut-
Out from rounds Cut-Outs fondant cutter
set to cut two inner ears. Use piping gel to
attach pieces. Use black fondant to roll two
oval eyes, 1/2 in. x 3/4 in., and an oval nose,
3/4 in. x 1 in. Use melted green candy in cut
disposable bag to attach to head. For eye
detail, roll out the reserved 1/2 in. ball of blue
fondant 1/16 in. thick. Use knife to cut eight
strips, 1/8 in. wide x 1 in. long. Fold to form
V-shape. Use piping gel to attach around
eyes. Let set 1 hour.
Use black fine tip FoodWriter edible color
marker to draw outline smile and stitch
marks around muzzle and between smile
DAY OF CELEBRATION
Assemble cake. Use reserved melted
blue candy to attach flat side of knob to
handle. Chill until firm, 3 to 5 minutes.
Attach 5.5 in. pillar to 10 in. plate from
towering tiers set. Slide cake over pillar and
onto plate. Screw on fondant spring. Screw
on green candy base. Secure with melted
green candy if necessary.
Slide 9 in. ruffle onto base, then 6 in. ruffle.
Use melted blue candy to secure. Position
candy head. Use melted green candy to
secure. Attach hat. Position box lid at an
angle from cake top border to back of
ruffles. Use a little melted blue candy to
attach to ruffle.