Teddy Bear Cake 

This is my 100th blog entry and I would like to thank my family, friends, followers for your encouragement. I could not have reached this far without your support 😊 My 100th blog entry is dedicated to my son’s second birthday 😊. I baked a teddy bear cake for his birthday, with lots of help from my husband and my friend Neha who helped me out with the decoration and made the teddy bear look so real 😊 My Mom made a teddy bear cake from  scratch for one of my teenage birthdays. I have used her recipe for the teddy bear cake but instead of constructing the teddy bear from scratch, I used the Wilton Teddy Bear Cake Pan. This blog entry will describe the detailed steps for baking the cake in the teddy bear pan and steps for decoration. If any of you is interested in the technique for making the teddy bear from scratch, leave a comment on this blog entry and I will share the steps from my Mom’s original recipe. 

Ingredients for the teddy bear cake

  • 225 gm butter
  • 420 gm powdered sugar
  • 3 eggs
  • 1 tsp. vinegar
  • 1 tsp. vanilla essence
  • ¼ tsp. salt
  • 270 gm all purpose flour
  • 1 tsp. baking soda
  • ¾ cup lukewarm water
  • 3 tbsp. cocoa

Buttercream Icing Ingredients Makes 6 cup icing ( You may only use 4 cups icing, but I always make extra to cover up any mistakes in decoration ). I followed the basic buttercream icing recipe from  : http://www.wilton.com/downloads/paninstructions/2105-1193teddybear.pdf. Instead of using shortening, I used butter White buttercream icing ( 3 cups)

  • 1 cup butter
  • 4 cups confectioner’s sugar (1 lb sugar)
  • 2 tbsp water
  • 1 tsp Vanilla extract

Chocolate buttercream icing ( 3 cups)

  • 1 cup butter
  • 3/4 cup cocoa
  • 4 cups confectioner’s sugar (1 lb sugar)
  • 3-4 tbsp water
  • 1 tsp Vanilla extract

For icing coloring

  • 1 1/2 tsp light corn syrup
  • Rose color icing

Baking accessories needed:

Method Basic Preparation

  • Preparing the Cake Tin
    • If your cake tin is new, wash well and wipe. After this, avoid washing the tin unless absolutely necessary. After use, just wipe and store.
    • Grease the tin with butter at the bottom and sides. Cut out parchment paper to fit the base of the tin, and grease it after putting it in the tin. Lightly dredge the tin with flour, turning the tin so that a light film of flour coats the entire inside of the tin. Turn the tin upside down, tap gently to remove excess flour.
    • Note: If you do not have parchment paper, then you can dust the tin with the flour until a light film of flour coats the inside of the tin
    • Note: You could also spray a cooking spray like the “Wilton Bake Easy Nonstick Spray” in the cake pan and spread it using a pastry brush
    • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the tin
  • Place the butter and eggs outside for 5-10 minutes so that they reach a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
  • Sift the flour with baking soda and salt
  • Mix cocoa powder with hot water and keep aside

I used the Kitchen Aid Stand Mixer for beating eggs, making the batter and the icing 

Beating Eggs

  • Separate the egg into egg whites and egg yellow
  • First beat the egg whites well adding 1 tbsp sugar until it is nice and frothy
  • Now, add the egg yellow and beat it lightly until the mixture is nice and frothy
  • Place the mixture in the refrigerator for 10-15 minutes and then beat it again. This step will give a creamy mixture and also enhance the texture of the final cake. This is my Mom’s tip and has also worked wonders in all cakes
  • The final mixture should look like this

IMG_0161 Making the cake batter

  • Place butter in a stand mixer or a large bowl, gradually add sugar and continue beating until mixture is light and fluffy
  • Slowly add beaten eggs to creamed mixture, beating well after each addition. If the eggs are added too quickly, the mixture will curdle. If this should occur, fold in a little of the measured flour and continue adding beaten eggs
  • Add vanilla essence and vinegar
  • Fold in sieved flour and cocoa mixture alternately into the creamed mixture, mixing gently until well combined. At this stage, make a smooth batter using a cut and fold movement to add the flour and blend it with the rest of the batter. Do not beat or stir at this stage as over-handling will make the cake tough in texture. If using your stand mixer use it in the lowest setting for a couple of minutes until everything is blended well

Pouring the batter in the tin

  • Preheat the oven at 350 degrees Fahrenheit for 10 minutes
  • Pour batter in the cake tin. The batter should fill up to 2/3rd of the tin, leaving enough room for the cake to rise.
  • Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven

Baking Instructions

  • Bake at 350 degrees until golden brown for approximately 40-45 minutes. This may vary depending on your oven settings
  • Bake immediately after mixing as close to the center of the oven as possible
  • Avoid opening the oven door for the first 20 minutes of baking

Testing Cake

  • The cake should pass the following tests :
    • Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
    • Pierce a fine skewer in the centre of cake, if it comes out clean, it is done

Turning out the cake

  • Before you attempt to turn the cake, let it cool on a cooling rack lined with parchment paper or wax paper. The paper prevents the cooling rack from breaking the crust or leaving imprints
  • Place a second cooling rack on top of the cake and invert the cake while sandwiched between two grids
  • Remove top grid and cake pan. Cool completely on grid

While the cake is baking and cooling, prepare the icing and tint it so that you are ready to decorate the cake For the white buttercream icing

  • In a large bowl, mix the butter and sugar first until it is nice and frothy
  • Add the water, vanilla essence and beat on medium speed until all ingredients have thoroughly blended. Blend until the mixture is creamy
  • If using a stand mixer, do not blend for more than 3-4 minutes
  • We need medium consistency icing to make the star pattern, so add around 25 ml of water to the mixture and mix well until blended. To test if you have the right consistency, place one cup of the icing in a tall container and insert a spatula at the center of the icing. For medium consistency icing, the spatula will move slightly and start to lean

For the chocolate icing

  • In large bowl, cream the butter
  • Add cocoa powder and vanilla
  • Gradually add sugar, one cup at a time, beating well on medium speed
  • Scrape sides and bottom of bowl often
  • When all sugar has been mixed in, add water and beat at medium speed until light and fluffy
  • If using a stand mixer, do not blend for more than 3-4 minutes
  • We need medium consistency icing to make the star pattern, so add around 25 ml of water to the mixture and mix well until blended. To test if you have the right consistency, place one cup of the icing in a tall container and insert a spatula at the center of the icing. For medium consistency icing, the spatula will move slightly and start to lean

Coloring the Icing  Use a toothpick to swirl icing color into icing, then mix well. Add color gradually until you get the icing color you desire

  • Light brown icing: To 1/2 cup of white buttercream icing, add 1 1/2 tsp of light corn syrup
  • Rose icing: Tint 1/4 cup of white buttercream icing with rose color to get a light pink icing

Decoration steps

    • Outline and pipe in heart using the gel pipe and then use tip 18 to make stars to cover the heart. The heart is on the top left corner just below the face. Follow these instructions to make the stars: http://www.wilton.com/technique/Star
    • Outline and color the eyes, outline and color the nose, outline the mouth

You can feel free to use your own ideas for the decoration. Above are just some tips/suggestions. You can follow this link for Wilton’s original decorations tips/guidelines: http://www.wilton.com/downloads/paninstructions/2105-1193teddybear.pdf Now it’s time to cut the cake and relish it

Note: I have noticed that the icing melts if the cake is out for a long time, so you can refrigerate the cake and place it outside 10-15 minutes before serving

Guidelines for making the cake without using the teddy bear cake pan:

The teddy bear without the cake pan would look different. The one that my mom baked for me years back was a pink teddy bear and it looked similar to this photo:

Screen Shot 2015-05-19 at 3.29.50 PM

Baking Guidelines

  • While baking the cake, pour cake batter into one round and one square cake tin (8 inch round and 8 inch square)
For decoration

You need:

  • Desiccated coconut
  • 4 round biscuits
  • One packet of gems
  • Red and green colouring

Butter icing:

  • Mix 400-500 gm. icing sugar into 250 gm. butter to get a good consistency for spreading on the cake. Tint icing with a few drops of red colouring.

To make teddy bear

  • Place round cake (head) above square cake (body). Cut sides of square cake to form arms  and legs. Shape two ears also from cut-out slice of cake
  • Spread pink butter icing on cake and dust with desiccated coconut
  • Place ears and cover with round biscuits covered with glace icing. Use iced biscuits for eyes. Fix “gems” with icing on eyes. Use a gem for the nose
  • Add a few drops of red colouring to icing and pipe through nozzle (You can make a minute cutting in the corner of a milk packet and pipe the icing through it.) to shape mouth
  • Use gems for teddy bear’s nails and waistcoat buttons. Colour desiccated coconut with green colouring to make waistcoat. Fix a red satin bow at neck

If you are looking to make a teddy bear cake without a pan, but with a similar icing and the same look and feel, you can make a round and square cake and follow the other instructions as given above. Once you assemble the teddy bear after cutting out the ears, arms and legs, you can follow the instructions under Decoration steps


8 thoughts on “Teddy Bear Cake 

  1. I tasted this cake. The best cake I have ever eaten in my life. The icing is also so tasty. Thanks for posting it

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