Teddy's Ready to Play! Cake
Additional Information
Step 1
Several days in advance: Make gum paste blocks.
Step 2
Place bear cake on foil-wrapped 6 in. cake circle. Ice paws and inside ears smooth. Cover bear except arms with tip 16 star fur. Pipe in tip 3 nose, eyes and mouth. Build up arms with tip 12; overpipe with tip 16 stars.
Step 3
Ice round cakes smooth; prepare 10 in. cake for Stacked Construction. Ice sides of both cakes white, top of 10 in. yellow, top of 14 in. rose. Position 10 in. cake on separator plate. Divide 10 in. cake into 10ths, 14 in. cake into 12ths.
Step 4
For quilted scallops, roll out blue fondant 1/8 in. thick; cut 11 circles with Comfort Grip cutter, then cut each in half to form scallops. Using ridged wheel of Cutter/Embosser, imprint scallops with criss-cross quilt lines, 1/2 in. apart. On 10 scallops, trim 1/8 in. off each side; these will be used for the 10 in. cake. Attach scallops at division points with dots of icing. Edge scallops with tip 2 dots. Pipe tip 1 dots where quilt lines meet.
Step 5
Roll out rose, green, yellow and blue fondant 1/8 in. thick; cut a variety of stars using small and medium Cut-Outs. Attach stars to cake sides with icing. Pipe tip 8 ball bottom borders. For buttons, roll 22 white fondant balls, 1/2 in. diameter; flatten to a 1 in. circle. Indent center of circles with flat end of craft knife. Use small opening of tip 1 to punch 2 holes in each button; attach at scallop points with icing.
Step 6
Attach ribbon around sides of silver base with tape; position 14 in. cake on base. Insert pillars into 14 in. cake; position blocks over pillars then position 10 in. cake and bear.
Products
2 packages - 48 oz. Ready-To-Use White Rolled Fondant
Variations
In Stock (ships in 1-2 business days)
Sky Blue Icing Color
Rose Icing Color
Lemon Yellow Icing Color
Kelly Green Icing Color
Black Icing Color
cornstarch
Products
10 x 2 in. Round Pan
14 x 2 in. Round Pan
Cake Circles
Fanci-Foil Wrap
Ruler
Craft knife
1 1/2 yards 5/8 in. wide ribbon
Cellophane Tape
Hollow blocks, constructed of 4 gum paste squares, are a fun way to camouflage pillars between tiers?the pillars bear the weight.
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.
Give your cake a great quilted look by embossing lines in a lattice pattern. Use the single-wheel Cutter/Embosser to create the imprinted lines. It?s a textured look that?s perfect for baby or garden-themed cakes.
