Teddy Bear Cake

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Baking The Cake:

Yo’s Ultimate Vanilla Cake

Pink Food Colouring

Icing The Cake:

Simple Syrup

2 lbs of Chocolate Ganache

1 batch of Italian Meringue Buttercream

Decorating The Cake:

Brown Fondant

Pink Fondant

Red Fondant

Clear Piping Gel

Royal Icing

1 batch of Yo’s Sculpting Rice Krispies Mixture

Pink Compound Chocolate

Cinnamon Hearts

Item Name:	Availability:
3x 7” Round Cake Pans
3x 7” Round Cake Pans 2x 6” Round Cake Pans
3x 5” Round Cake Pans
2x 4” Round Cake Pans
Circle Cutter Set	Add to Cart - $24.99
Sir Squeeze A-Lot	Add to Cart -
Funnel	Add to Cart -
Serrated knife
Fondant Rolling Pin	Add to Cart -
French Rolling Pin
Brushes
Mixing Bowl
Wooden Dowels
Heart Molds
Clay Extruder	Add to Cart -
Paring Knife
Sculpting Tool

Preparation

Bake Cakes

Prepare 12 lbs of of my Ultimate Vanilla Cake batter and add pink food colouring to give the cake a light pink hue. You will be baking the cakes at 350 degrees so pour 2 ¼ lbs of batter into three 7” inch round pans and bake for 1 hour and 10 minutes. Pour 1 ¼ lbs of batter into two 6” inch round pans and bake for 55 minutes. Pour 1 lb of batter into three 5” inch round pan and bake for 55 minutes. Pour ½ lb of batter into two 4” round pans and bake for 40 minutes.

Note: When you’re making novelty cakes, it’s always a good idea to bake more cake than you think you’ll need and save your cake humps in case you need to redo or fix a part of the cake.

Level Cakes

Once the cakes have cooled, level them and remove the caramelization bottom.

Layer Cakes

Layer the 7” cakes into 2 layers. These layers will make up the teddy bear’s body.

Simple Syrup

Pour simple syrup on all the cakes with Sir Squeeze A-Lot.

Stack Cake Layers

Fill and stack the six 7” inch cake layers with chocolate ganache. Once they are stack place them in the fridge to chill before moving on to carve the body.

Note: With large novelty cakes, I like to use chocolate ganache because it is more sturdy than buttercream.

Create Base Of The Head

To create the head, cut a side off of two 5” cakes. Glue those straight edges together with chocolate ganache to create a cake layer that resembles the shape of the number 8. Then build up the head by

Note: To see how I did this step, please see the video here.

Create The Head

Build up the head by adding a 2 6” round cake layers to the base with chocolate ganache. Then add a 5” layer of cake on top. Then chill the cake so that it can be carved.

Carve The Body

Carve the body into a dome shape two thirds of the way down with a serrated knife. Then turn the cake over and carve a dome one third of the way down.

Note: Use a circle cutter or circle template to help ensure the body is being carved evenly. During this step, I found that my the Teddy Bear’s body was too short. So I used my cake rounds to add two layers to the top of the body. Remember when I said to make more cake than you think you’ll need and to save your cake rounds? Well this was a perfect example of why. To see how I did this step, please see the video here.

Carve The Head

Carve the head in a round shape using a serrated knife.

Note: Make sure that the bottom of the head is the same size as the top of the body. Use the same circle cutter or template that was use for the body to make sure they match. To see how I did this step, please see the video here.

Crumb Coat & Chill

Crumb coat and chill the cakes that make up the head and the body with Italian meringue buttercream.

Create The Feet

Cut three straight sides on the 4” round cakes and leave one side round. The round side will be the front of the feet. Use a serrated knife to round out the edges and remove the caramelization. Once the cakes are carved to the desired shape, add a layer of crumb coat and chill.

Note: To see how I did this step, please see the video here.

Sculpt The Arms And Ears

Prepare a batch of Yo’s Rice Krispies Sculpting Mixture. Create the arms and ears by taking mixture into the desired shape.

Note: Make your right and left arms and the same time they can be as similar as possible. Do the same for the ears. To see how I did this step, please see the video here.

Create The Nose

Press the Rice Krispies Mixture into a bowl to create the nose.

Crumb Coat & Chill

Crumb coat and chill the Rice Krispie parts.

Ice, Ice, Baby

Ice the cakes and the Rice Krispies sculptures with Italian meringue buttercream.

Fondant Time

Roll out layer of chocolate fondant a bit bigger than the size of the cake, drape it over the cake that makes up the body and quickly smooth it onto the cake. Repeat the same process for the head of the teddy bear.

Cover The Feet, Arms And Ears In Fondant

Cover the feet with chocolate fondant. Place the fondant around and down the back. Leave a round opening at the front of each foot. Use an oval cutter to cut a piece of brown fondant the same size as the opening. Place this piece of fondant on the front of the feet. Repeat the process for the arms. Cover the ears in chocolate fondant as well.

Note: To see how I did this step please see the video here.

Cover The Nose

Cover the nose in tan colour fondant and leave extra fondant around the nose. This will be used to help you secure the nose to the cake later.

Insert Dowels

Measure and cut wooden dowels to match the length of the cake that makes up the body and insert them in a circular formation. Then insert a longer dowel in the centre of the bottom cake.

Secure the Head

Lower the head onto the body by sliding the cake onto the dowel and securing the two cakes together with royal icing sugar.

Add The Feet

To add the feet to the body, shave away some of the fondant on the feet using a sharp paring knife. Carve away enough fondant so that the foot fits snug against the body.

Note: I didn’t glue the feet to the body just yet because I will be adding decorative details later and may need to move the feet. To see how I did this step, please see the video here.

Add Decorative Details

Create an oval-shaped template to create the teddy bear’s belly. Roll out a sheet of light pink fondant use the tip of a paring knife to cut out an oval shape. Glue the belly to the cake with clear piping gel. Cut small circles and oval of pink fondant to cover the ends of the arms and feet. Add pink fondant to the inside of the ears as well.

Add Stitching

Cut out circular paper templates to match the hands and feet. Fold the templates into 8 equal parts and mark a dot on each part with a pencil. Hold the template up to the feet and punch a hole into the pink fondant using a pin. To create the actual stitches use clay extruder to make cords out of red fondant. Cut the cords into short equal parts. Then glue the short cords to the feet using clear piping gel. Use a sculpting tool to press the cords into the holes to make the stitching look realistic.

Note: To see how I did this step, see the video here.

Add The Arms

Insert dowels into the body of the cake where you would like the arms to rest. Attach the arms onto the body with a bit of royal icing.

Add A Ribbon

Roll out a rectangle of red fondant. Use a ruler and a sharp knife to cut even strips of fondant. Roll an overstitch tool over the strips to embellish the ribbon. Wrap one of the ribbons around the neck of the bear. Cut the excess away at the front of the bear.

Note: The seam will be hidden by a bow later on. To see how I did this step, please see the video here.

Make A Tail

Roll of ball of chocolate fondant in the shape of a round tail. Use a sculpting tool to make indents that look like fur. Glue the tail to the body with a little bit of piping gel.

Add The Nose

Hold the nose up to the face to determine where it will go. Then trim the excess fondant leaving about a ¼ extra around the base. Flip the nose over onto a sponge and insert a dowel into the back of the nose. Add the nose to the face. Use the extra fondant that was left to smooth the nose onto the face. Extrude a thin cord tan fondant that has been softened with shortening. Glue the cord around the nose to hide the seam.

Note: To see how I did this step, please see the video here.

Add A Bow

Cut two even rectangles from the strips of red fondant that were previously prepared. Loop each strip onto itself and then glue the loops together. Cut a third rectangle and add it the middle of the bow. Glue the bow to the teddy bear’s neck with clear piping gel.

Note: To see how I did this step, please see the video here.

Create The Face

Create a small heart out of red fondant and add then glue it to the nose using piping gel. To create the mouth extrude a cord of red fondant. Then glue the cord in the shape of the mouth below the heart-shaped nose. To create the dome shaped eyes, press the black fondant into scoop spoons. Glue then to the eyes just above the snout using clear piping gel.

Note: To see how I did this step, please see the video here.

Add The Ears

Add the ears to the head by inserting toothpicks into the cake as support. Use a little bit of royal icing to secure the ears onto the cake.

Note: You want to add enough royal icing to act as glue, but not so much that it oozes out from under the ears. If this happens, use a brush to wipe away the excess royal icing.

Make Adjustments

Cake decorating is a creative process and you can make adjustments as you go along. After looking at the face, I decided I wanted to brighten up the teddy bear’s face. To do this, you can remove the eyes from the face, cut out a heart-shaped layer of tan fondant and glue it to the face. Then glue the eyes back onto the face.

Note: To see how I did this step, please see the video here.

Make Heart-Shaped Patches

Make heart-shaped paper templates use them to cut out light pink hearts. Add stitching to the hearts in a similar fashion to the teddy bear’s hands and feet. Glue the hearts to the teddy bear as desired with clear piping gel. Once the hearts are in place use a sculpting tool to press the stitching into the chocolate fondant to make the hearts look like they have been sewn on.

Note: To see how I did this step, please see the video here.

Create a Giant Chocolate Heart

Pour melted pink chocolate into a heart-shaped mould to create a top and a bottom. Once the chocolate has set carefully pop them out of the mould. Fill the bottom with cinnamon hearts and add a trim of melted chocolate around the border. Close the heart by adding the top half of the mould.

Congratulations!

If all went well, you should see something that looks like this...

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