Wilton® Birthday Bear Cake
- Wilton® Teddy Bear Pan
- Wilton® Tips – 3, 5, 12, 18 and 233
- Wilton® Lollipop Sticks, 6"
- Wilton® Rolling Pin
- Wilton® Cake Board
- Wilton® Fanci-Foil Wrap
- Wilon® Spatula
- Party Horn
- Wilton® Icing Colors – Violet, Lemon Yellow, Golden Yellow and Black
- Wilton® Flowerful Medley 6-Mix Sprinkle Assortment
- Wilton® Cake Release
- Wilton® Butter Cream Icing Recipe
- Wilton® Roll-Out Cookie Dough Recipe
- Light Corn Syrup
Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about two tablespoons flour inside pan and shake so that flour covers all greased surfaces.
Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour, or use Wilton® Cake Release, for perfect, crumb-free cakes!).
Make one two-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.
Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.
Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit level and helps prevent cracking.
To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.
To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.
Make 3 cups butter cream icing as follows: tint ¼ cup light violet/rose combination, tint ¼ cup dark violet/rose combination, tint two cups lemon yellow/golden yellow combination and tint ¼ cup black. Reserve ¼ cup white (thin ¼ cup with ¾ teaspoon light corn syrup). Prepare icing at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Bake and cool cookie cut in shape of party hat. Ice smooth with light violet/rose combination butter cream. Set aside.
Ice feet and paws with thinned white icing.
Use tip 3 and white icing to outline and pipe in inside of ears and whites of eyes (smooth with finger dipped in cornstarch).
Use tip 12 and white icing to outline and pipe in tummy and muzzle (smooth with finger dipped in cornstarch).
Color icing with lemon yellow/golden yellow, using tip 233 in a pull up motion, cover head and arms.
Use tip 3 and black icing to outline mouth.
Use tip 3 and black icing to outline and pipe in nose and pupils (smooth with finger dipped in cornstarch).
Position confetti sprinkles on paws, feet, tummy and inside ears.
Insert lollipop stick into top of head for hat support. Insert hat cookie in top of head and resting on lollipop stick.
Use tip 3 and dark violet icing to pipe number on hat.
Use tip 18 and white icing to pipe pull-out star hat pom pom and fringe on hat.
Position party horn on cake.
We recommend hand washing pan in hot, soapy water.
Combine Lemon Yellow and Golden Yellow for yellow shown. Combine Violet and Rose for violet shown.