I wanted to make a teddy bear cake for Lilah’s 2nd birthday. When she was born she had to wear leg braces for 6 months, which pushed her legs out so that she looked like a little teddy. We’ve called her Lilah bear ever since, silly as it may sound – it’s just stuck. So it had to be a bear cake. She likes dinosaurs more but I wasn’t about to attempt that!
As you may have seen from previous posts, I am the less-good baker of the two of us here at Little Button Diaries. I often have baking mishaps (like using cornflour instead of icing for Laura’s birthday cake. Whoopsie) and my cakes tend not to be the most beautiful of creations. But this one turned out pretty damn good, because it was ridiculously easy. Here’s how:
- 2 (20cm) vanilla sponge cakes (about 20cm diameter) – I used this recipe from Charlotte’s Lovely Kitchen.
- 600g icing sugar
- 25og softened butter
- 2-3 tbsp milk
- brown food colouring
- 1 x 9cm round cookie cutter
- small amount of white ready roll icing
- chocolate buttons
- chocolate piping tubes (like these ones)
- To make the buttercream, sift the icing sugar, then mix well with the butter. Beat in the milk, a little at a time until it is light and fluffy. Mix in brown food colouring until the mixture is cream coloured.
- Remove 1/3 of the mixture and set aside. Add more food colouring to the remaining buttercream until it is light brown. You could also use cocoa for this – my little girl doesn’t seem to like chocolate cake (whaaa?!) so I opted for colouring instead. Set the buttercream aside (but not in the fridge!)
Cut one of the cakes in half horizontally. Add jam to one side and add about 1/4 of the brown buttercream to the other side. Reassemble the cake.
- Use the cookie cutter to cut three circles from the other cake. One will be for the nose, the other two will be ears. Cut a little away from the ears so that they line up round the top of the cake.
- Remove the nose and ears and cover the main cake in brown buttercream. Add some to the the edge of the ears too. Cover the nose and inner ears with the paler buttercream.
- Attach to the face and join any gaps with more icing.
- Use a fork to mark fur onto the bear. Start from the outside of the cake and work your way in.
- Use a 4cm cookie cutter to cut 2 circles from rolled white icing. Place onto the face for eyes. Use a little buttercream to attach chocolate buttons to each white circle.
- Finally, using a tube of piping chocolate to add a little happy smile.
All done! The hard part is now where to stick the candles… I ended up with horns, which wasn’t ideal. You could make the bear a bow or bow-tie I guess and pop them in that. If you can be bothered!