Teddy Bear First Birthday Cake
Stack up some bowl-em-over fun! Top 7 in. and 11 in. Contour Pan cakes with a Mini Stand-Up Bear Pan cake. Arrange acrobatic figures from our Tumbling Bears Topper Set for a high-scoring twist.
Bake and cool bear cake and 1-layer 7 and 11 in. contour cakes.
To make bear: using tip 16, build up legs. Ice bottoms of feet and inside ears smooth. Cover with tip 16 stars.
Pipe in tip 10 dot muzzle (smooth with finger dipped in cornstarch). Add tip 5 dot nose, tip dot 10 eyes and tip 3 dot pupils. Add tip 1 string mouth. Pipe tip 3 teardrop paw prints.
For party hat: Cut sugar cone to measure 1 3/4 in. high. Ice smooth, add tip 3 dots. Position hat; add tip 3 pom-pom and pull-out fringe.
Pipe tip 18 bottom shell border; add tip 104 ruffle garland. Randomly pipe tip 3 hearts and dots on both cakes. For 7 in. cake, add tip 21 C-motion shell bottom border.
Position bear cake. Position toppers and #1 candle.
The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.
This is a great technique to use as waves on water or for beach scene cakes! For water, use blue colored icing, or try a two-tone look using blue and white icing in the same bag.