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Teddy Bear Cake

Kenneth Chen

Ingredients:

  • 1 cake baked in a 1-1/2 quart Pyrex bowl
  • 1 cake baked in a 1 quart Pyrex bowl
  • 3 large chocolate frosted doughnuts
  • 1 mini chocolate frosted doughnut
  • 8 thin pretzel sticks
  • 1 can (16 ounces) plus 1 cup vanilla frosting
  • Green and blue food coloring (McCormick)
  • 2 black or brown M&M’s
  • 1 large pink jellybean
  • 3 pink fruit chews (Laffy Taffy or Jolly Rancher)
  • 2 tablespoons pink decorating sugar (Cake Mate)
  • 3 tablespoons large candy decors (like Wilton)
  • 6 Jordan almonds 

Tools:

  • A bread knife
  • Rolling pin

Trimming the cakes:

  1. Use the bread knife to trim the tops of the bowl cakes to make level. Place the cakes cut side down on a work surface. Cut a 1/2-inch piece from one edge of each cake.
  2. Cut one large chocolate frosted doughnut and the mini in half. Insert a thin pretzel stick halfway into each cut end of doughnuts.
  3. Arrange the cakes and doughnuts on a serving platter as shown in template, using some vanilla frosting to secure the doughnuts.

Frosting the cake:

  1. Tint the remaining frosting teal blue with the blue and green food coloring. Spread the frosting over the entire cake and make smooth.

To complete the cake:

  1. Press M&M’s as the eyes and the pink jellybean as the nose into the frosting, Add the candy decors as spots all over the cake. Press 3 Jordan almonds on each foot to look like the pads on the bear.
  2. Sprinkle the work surface with some of the pink sugar. Roll out the fruit chew in the sugar, adding more sugar to prevent sticking, to a 3 by 1-1/2-inch rectangle. Trim the fruit chew to make straight edges. Pinch the center to make the bow tie and press at the base of the small cake for the bow.

Serves 16

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