Bear Cake Food

SUPER-CUTE AND ADORABLE TEDDY BEAR CAKE

Steps:

• Bake cake. Prepare cake mix following recipe instructions. Bake and cool cake in teddy bear pan.
• Tint icing. Tint 2 cups icing light brown, ¼ cup icing medium brown and ¼ cup icing dark brown using color combinations provided.
• Combine Brown and Red-Red icing colors to get light brown color shown.
• Combine Brown, Red-Red and a touch of Black icing colors to get medium brown color shown.
• Combine Brown, Red-Red and Black icing colors to get dark brown color shown.
• Using Black icing color, tint 1/8 cup icing black. Using Rose icing color, tint 1/8 cup icing rose.
• Reserve 1/8 cup icing white.
• Decorate cake. Prepare decorating bags with tips and icing as follows:
• Using medium brown bag with tip 5, pipe pads, inner ear and muzzle; smooth using tapered spatula.
• Using dark brown bag with tip 4, pipe eyes, nose and mouth; smooth using tapered spatula.
• Using black bag with tip 3, pipe pupils. Using white bag with tip 2, pipe highlights in eyes.
• Using rose bag with tip 5, pipe heart; smooth using tapered spatula.
• Using light brown bag with tip 233, use pull-out grass technique to cover body with fur.
• Serve and enjoy!

COLORADO BLACK BEAR CAKE

Steps:

• Raspberry Ice Cream:;
• Chocolate Glaze:;
• Almond Honey Brittle:;
• Preheat oven to 350 degrees F.
• Combine and sift all of the dry ingredients, whisk in the buttermilk and creme fraiche, then the butter and the eggs.
• Bake in a 10-inch cake pan for 30 minutes.
• Blend the raspberries and strain out all of the seeds. Bring the milk and sugar to a boil. Temper in the egg yolks. Remove from the heat and add the cream and raspberry puree. Spin according to ice cream machine directions.;
• Place the water and corn syrup in a pot and bring to a boil. Remove from the heat, add the chocolate and whisk until smooth.;
• Place the sugar and honey in a pot and cook until the sugar has all melted, once melted add in the butter on tablespoon at a time. Once the mixture caramelizes add the nuts and baking soda and stir. Transfer to a silpat and once cool chop into pieces
• To assemble the cake, place the cake sponge into the bottom of a ring mold and top with bits of the toffee and raspberry ice cream. Fill the ring mold with enough ice cream that only 1/4 to 1/2-inch is left at the top of the ring mold. It is preferable to allow this to set in the freezer overnight. Once set, pour the room temp chocolate glaze on top and fill the remaining 1/4 to 1/2-inch of the mold. You may decorate the cake by wrapping it in chocolate, or simply garnish with fresh raspberries.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BROWN BEAR CAKE

Steps:

• Prepare cake mixes according to package directions. Pour 3 cups batter into a greased and floured 2-qt. round baking dish. Pour 1-1/2 cups batter into a greased and floured 1-qt. ovenproof bowl. Using remaining batter, fill six greased jumbo muffin cups and four greased regular muffin cups two-thirds full., Bake cupcakes for 18-20 minutes and cakes for 40-45 minutes at 350° or until a toothpick inserted in the center comes out clean. Cool cupcakes for 5 minutes and cakes for 10 minutes before removing from pans to wire racks to cool completely., Level the top of the cakes, four jumbo cupcakes and two regular cupcakes. (Save the remaining cupcakes for another use.) Place large cake top side down on an 18x12-in. covered board. For teddy bear's head, place the small cake top side down above large cake. Position jumbo cupcake cut side up for arms and legs. Place regular cupcakes on top of head for ears., In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar, cocoa and milk; beat until smooth. Frost tops and sides of cakes and cupcakes. Tint 2-1/4 cups coconut dark brown; tint remaining coconut light brown., Sprinkle dark brown coconut over arms and legs. Leaving a 4-in. circle in center of bear's body, sprinkle dark brown coconut in a 1-in. circle around edge of cake. Sprinkle dark brown coconut in a 1/2-in. circle around edges of the head and ears. Press dark brown coconut into the sides of the body, head and ears. Sprinkle light brown coconut over the middle of the body, head and ears., Position one peppermint patty on face for nose. Place one peppermint patty and four M&M's on each paw. Insert chocolate kisses point side down for eyes. Cut one licorice piece into two 2-in. strips; shape to form a mouth. Cut two licorice pieces into a 7-in. strip; place around the neck. Shape the remaining licorice into a bow; place below neck. Store in the refrigerator.

PUDSEY BEAR CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
• Using an electric whisk, beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
• Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack.
• While the cakes cool, stir together the icing sugar, butter and milk for the filling. Once roughly mixed switch to using electric beaters until smooth and pale. When the cake is cold spread one third of the buttercream over one of the sponges and top with the jam. Smooth it over evenly then top with the other sponge. Spread the buttercream all over the outside of the sandwiched cake in an even thin layer and chill in the fridge until needed.
• Dust your work surface with icing sugar and roll out 250g white fondant so that it is big enough to cover the cake. Lay it over the chilled cake, smooth down the surface and trim off any excess. Now roll out the black sugar paste so it's approx. 5mm thick then cut into the shape of Pudsey's head (it's easier to do this if you draw a template first then draw around it). Use a little buttercream or water to stick this on top of the cake. Roll out the yellow sugar paste and cut a slightly smaller version of Pudsey's head to stick on top in the same way so that the black sugar paste becomes the outline.
• Roll out the remaining fondant to make the eyepatch, nose, mouth and eye and eyebrow and stick all the pieces on with a little bit of water. Use coloured sugar paste or writing icing to create polka dots on the eye patch. Use a clean paintbrush dipped in water to remove any excess icing sugar from your design. Will keep covered for 2-3 days in a cool place.

BEAR CAKE

Steps:

• Place templates on sheet cakes, and cut out with a paring knife. Discard scraps. Halve snout and belly pieces horizontally, discarding bottom halves.
• Arrange pieces into a bear shape, trimming sharp edges off shoulders, ears, and paws. Use chocolate frosting to attach pieces to one another.
• Coat entire cake with frosting, rounding over the tummy and snout. Refrigerate until frosting is firm, about 30 minutes to overnight. Add a second smooth coat to snout, ears, and front paws. Fill a pastry bag fitted with a multiopening grass tip (Ateco #233) with frosting. Pipe fur on bear, skipping center of ears and front paws and entire snout, refilling bag as necessary.
• Use licorice coins for the eyes, and licorice button for the nose.