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Bear Cupcakes
You will Need:
Color:
Black
Light Cocoa Candy Melts (brand of confectionery coating)
Tips: 3,5,12
Bake and cool cupcakes. Use chocolate
frosting and with a spatula ice the cupcake smooth.
Use a tip 12 and pipe a mound of icing to form the muzzle from
chocolate icing.
Using tip 5 pipe dots for eyes with black frosting, then use tip 3 to pipe the outline of the mouth.
Insert Candy Melts wafers or small cookies for ears.
Bear Cake
Materials
1 (18.25-oz.)
pkg. Cake Mix
1 cup water
1/3 cup oil
3 eggs
1 (16-oz.) can Creamy Vanilla Frosting
Brown, yellow and
pink paste or gel icing colors (not liquid food color)
Toothpicks
Pink decorator sugar (pink for collar and hair bow)
3 round chocolate jelly candies (for eyes & nose)
1-1/2-quart round casserole (for head)
one 10-oz. custard
cup (for muzzle of bear)
two 6-oz. custard cups (bear ears)
Step 1:
Heat
oven 350F. Grease and flour 1 1/2-quart casserole, one 10-oz. custard cup and two 6-oz. custard cups.
Step 2:
In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2
minutes at high speed. Pour 1/3 cup batter into each greased and floured 6-oz. custard cup, 1/2 cup batter into 10-oz. custard
cup and remaining batter into 1 1/2-quart casserole.
Step 3:
Bake at 350F.
until toothpick inserted in center comes out clean. Bake cakes in custard cups for 18 to 22 minutes; bake cake in casserole
for 45 to 55 minutes. Cool cakes in cups and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until
completely cooled.
Step 4:
In small bowl, tint 1 1/4 cups of the frosting
with brown and yellow icing colors to make desired brown color for bear; blend well. Tint remaining frosting with pink icing
color to make desired shade of pink for collar and hair bow; blend well.
Step 5:
With serrated knife, trim 1/2 inch off top of casserole cake to level; set trimmings aside. Place casserole cake, cut
side down, on platter or foil-covered cardboard. Trim tops of custard cup cakes to level; set trimmings aside. Cut 1/2 inch
off one side of each 6-oz. cake; set 1/2-inch pieces aside.
Step 6:
With
small amount of brown frosting, attach trimmed 6-oz. cakes to top edge of casserole cake for bear ears, securing with toothpicks.
With small amount of brown frosting, set the 10-oz. cake on top of casserole cake towards the bottom edge , setting off center,
for muzzle of bear (opposite side from ears). Frost entire cake with brown frosting.
Step 7:
With trimmings from casserole cake, cut ruffled collar. Attach collar to bear, securing with toothpicks.
For hair bow, use any remaining trimmings and attach to bear with toothpicks. Frost collar and bow with pink frosting. Sprinkle
with pink sugar.
Step 8:
Place 2 chocolate candies on bear for eyes. Cut
remaining chocolate candy and place on cake for nose and eyebrows. Remove toothpicks before serving. Serves 12.
Prep Time: 1 hour (Ready in 3 hours, 10 minutes)
HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup
flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above.
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