PUDSEY BEAR CAKE
Try making our Pudsey cake for a bake sale and raise money for BBC Children in Need. It's easy and fun to decorate, so you can get the kids involved as well
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 629 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 77 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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PUDSEY BEAR CUPCAKES RECIPE - BBC FOOD
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Servings 14Category Cakes And Baking
- Preheat the oven to 180C/160C Fan/Gas 4. Line a cupcake tin with paper cases.
- Put the butter or baking spread into a bowl with the caster sugar. Use an electric handheld mixer to cream the butter and sugar together until light and fluffy.
- Add the beaten egg to the creamed butter and sugar a little at a time, beating well after each addition.
- Beat in the self-raising flour and add the milk to slightly loosen the mixture. Stir in the lemon zest, if using.
- Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and springy to the touch.
- For the decoration, make a simple buttercream icing by beating together the softened butter with the sifted icing sugar until light and fluffy.
- Spread a very thin layer of buttercream over each cooled cupcake. This will smooth out lumps and bumps and allow you to level any uneven cupcakes. Reserve some buttercream for the eyes and nose.
- Dust the work surface lightly with icing sugar, then roll out the yellow fondant icing to a thickness of 3mm. Use a 6cm round plain cookie cutter to cut out 14 discs, re-rolling the trimmings as necessary.
- Use the remaining yellow fondant to make 28 marble-sized balls. Use the end of a small, clean paintbrush or chopstick to indent the centre of the ball and pull down to flatten the bottom, creating a bear ear shape.
- Roll out the white fondant icing to a thickness of 2mm. Use the cookie cutter to cut out a disc, then use it to cut a quarter of the circle off on the left-hand side.
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