Tutorials

3D Teddy Bear Cake Tutorial

This is my first tutorial, so please feel free to feedback any issues or comments. 
I was aiming to do a tatty teddy bear, I do think the shape isnt quite their yet but it makes a cute teddy for any occasion.
Enjoy....

Equipment

Tools

Grass nozzle – either 233 or 234
Litre Pyrex Bowls x 2
½ Litre Pyrex Bowls x 2
Piping Bags
3-4 Dowels
Cocktail sticks
10" Cake Board
Ribbon

Fondant

Grey Fondant (or whatever colour you want for the bear)
White Fondant
Blue Fondant
Pink/yellow/purple fondant for flowers
Black fondant

Butter Cream

 Green Butter Cream
Grey Butter cream (or whatever colour you want for the bear)
White Butter cream

Other

Jam/Chocolate spread
Royal Icing
RKT
Cake mix – Madeira or pound cake Butter and flour

Method

Cake
 Mix up your favourite recipe, I usually use a Madeira cake recipe or a pound cake recipe.

1.       Butter your pyrex bowls, and then apply a thin coat of flour so the cake doesn’t get stuck when you take it out of the oven.

2.       Fill the pyrex bowl to just over 3/4 full.
3.       Bake the cake in the oven, different mixtures will take different lengths of time, so ensure to check it is cooked by putting a sharp knife into the cake.
4.       Allow cake to cool, ideally over night so it is stable.
5.       Remove any crust of the top of the cake so it is flat and remove from the bowl.



Base/Belly of bear
1.       Take the 2 x 1litre size cakes – Butter cream the base on one and place on cake board.
2.       Butter cream and jam the bottom tier and place the top tier on the top.
3.       Crumb coat the cake and cover in a thin layer of fondant.
Top/Head of bear
1.       Take one of the smaller cakes, and carve some of the top of to give a lower head, it needs to be cut to give a more rounded look, you may need to put this on top of the other smaller cake so you can check you have the right shape.
2.       Take the other  smaller cakes, butter cream and Jam and placed the carved one on top.
3.       Crumb coat the cake and cover in a thin layer of fondant
Assembly
1.       Put some royal icing or buttercream on the top of the belly and place the head on the top.
2.       Use a dowel right through the middle of the bear
3.       Add 2-3 further dowels around the middle one and ensure they all go through the full face and body
Legs
1.       Take some RKT and shape into a thick sausage, you want these to be around half the thickness, of the belly of the cake,
2.       Stick to the cake and board with buttercream or royal icing.
3.       Take a circle of coloured fondant and place on the end of the foot


with the above the legs are too small and i needed to added more RKT....but i ate it so i had to use some cake mix!

(excuse the mess)
Arms
1.       Take some RKT and shape into a long sausage shape.  Give the sausage a little curve so it represent the bend in an arm.  Make another the same size.
2.       Take some royal icing and glue to the body of the cake so just above the legs.  Use the cocktail sticks to help keep it in place.
Face
1.       Use coloured fondant to make some ears, and a nose and glue to the cake with royal icing and use cocktail sticks where needed to keep things in place.
2.       You now have a built bear and it is time to give this bear some fur.

Fur
1.       Mix up some coloured buttercream in the colour which you want, i have used grey, you could do brown and white and make gizmo or pink or whatever colour you like.
2.       For thick fur use a Wilton 234 for thinner fur use 233.
3.       Fill your piping bag and start piping.  Remember as you pipe the colour will darker a the heat of your hand will melt the butter so i would recommend only filling a little bit at a time.
4.       Start at the bottom of the bear and start piping a fur effect.  Different lengths and angles will give a ruffled effect making the bear more realistic.  Take the buttercream up the back of the ears, and infront so a small amount of fondant is exposed.  Pipe around the nose and foot patches bringing the nozzle inwards so it over laps and covers the edges.



5.       Once the fur is finished, add some black fondant eyes on top of the fur above the nose and some stitching around the foot, and a little blue nose.


The board
1.       Using the wilton 234 nozzle and some green buttercream, cover the board in grass.
2.       Use a blossom cutter to create and some coloured flowers and decorate them on the board.
3.       Add some ribbon to the board if required.
 

Pound Cake Recipe
Ingredients
32oz butter
32oz sugar
32oz self raising flour
16 eggs 
16oz plain flour 
1 tblsp Vanilla essence 
2 tblsp milk 
Preheat your oven at 140oc 

Method
1/. Cream the butter and sugar together until light and fluffy,
2/. Lightly whisk your eggs
3/. Slowly add the eggs to the creamed butter and sugar.  When you add the eggs add a table spoon of flour.
4/. Once all the eggs have been added add the milk and vanilla essence.
5/. Once completely folded and mixed in place in your bowls.
6/. Place in over for around 1 and half hours, or until cooked.

Butter Cream recipe

Ingredients
500g Butter
1kg Icing sugar
Splash of milk
Vanilla Flavouring

Method
1/. Whisk butter for around 2 mins until soft
2/. Add small amounts of icing at a time until around ¼ has been added
3/. Add splash of milk and vanilla
4/. Continue to add the icing sugar until all has been used.
5/. Leave to mix for around 15-20mins until light fluffy and smooth.

RKT
Ingredients

1 Pkt Mini Marshmallows
Rice Krispies
2 tblsp Oil (vegetable)

Method

1/. Pour mini marshmallows into a bowl, add oil.. melt in microwave (about a  minute)
2/. Add Rice Krispies (the amount you would as if you  were making chocolate rice Krispie treats) and stair.
3/. Pour mix on to a greaseproof lined tray. 
4/. Leave to set for few hours overnight is best in the fridge .  Once this is set you can use to mould, carve and ice.
 
If you have any issues following this guide please email me on Info@lacocoacouture.com

Have fun

Gen
x

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