Best Bear Cake Recipes

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.

CHOCOLATE FROSTING FOR BEAR CAKE

Steps:

• Beat together cream cheese and butter in a large bowl until smooth. Sift together confectioners' sugar, cocoa powder, and salt. Gradually beat sugar mixture into cream-cheese mixture, and beat until combined. Slowly pour in melted chocolate as you continue to beat. Add sour cream, and beat until smooth. Use immediately. Or refrigerate, covered, up to 3 days; bring to room temperature, and beat with a mixer on low speed until smooth before using.

STITCHED TEDDY BEAR BIRTHDAY CAKE

Steps:

• In a bowl, combine dry ingredients. Make three wells with a spoon; pour oil into one, vinegar into another and vanilla into the third. Slowly pour water over all. Mix on low speed until thoroughly combined (the batter will be thin). Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Place cake on a large platter or covered 12-in. board. Frost cake with 1 cup frosting to seal crumbs; let dry. For white clay, combine vanilla chips and the corn syrup just until blended. Spread on waxed paper to 1/4-in. thickness (about an 8-in. square). Let stand, uncovered, at room temperature for 2-3 hours or until dry to the touch. Wrap tightly with plastic wrap and let stand overnight. Use immediately to store up to 2 weeks. Prepare chocolate clay in the same manner. Knead each clay for 1-2 minutes or until glossy before using. Set aside 1 teaspoon of white clay. Place remaining clay between waxed paper and roll into a 13-in. circle. Remove top sheet of waxed paper. If scalloped edges are desired, place a 12-in. tart pan upside down over clay and press gently; remove scraps. Center clay circle over cake; remove waxed paper. Drape over cake edges to seal. Remove reserved white clay between waxed paper to form a 2-1/2x1-3/4-in. rectangle. Cut out tummy and muzzle using bear invitation pattern; set aside. With the scraps, form two 1/4-in. balls for ears and two 1/8-in. balls for eyes; set aside. Place 2 tablespoons chocolate clay between waxed paper; roll into a 5x4-in. rectangle. Remove top sheet and cut out bear using invitation patter. Center bear on cake; remove waxed paper. Place ears, eyes, muzzle and tummy on bear. With scraps, form a 2-in. needle, a 1/4-in. ball for nose, two 1/8-in. balls for sides of mouth, and two thin ropes to create mouth and line from nose to mouth. Place needle on cake. Place nose and mouth on muzzle. For hoop, roll remaining chocolate clay into a 30-in. rope. Cut 1/4 in from one end; set aside. Flatten rope with a rolling pin to form a 3/4-in. wide strip. Wrap around cake and overlap ends to secure. shape 1/4-in. piece into a 1/2-in.circle; place where ends overlap. Cut a small hole in the corner of a plastic or pastry bag; insert round tip. Add 1 tablespoon of frosting. Pipe eyebrows and stitching around bear's body. Tint remaining frosting red. Prepare a second bag and insert round tip fill with red frosting. Pipe stitching around tummy, "happy birthday" and thread going through eye of needle. Cut cake with a serrated knife.

TEDDY BEAR BEACH PARTY BIRTHDAY CAKE

Steps:

• 1. Prepare the cake according to package directions.. You can use any flavor cake. I did chocolate because it was her favorite. You want to have a 9 x 13 " cake when finished.
• 2. Cool the cake completely before decorating.
• 3. Take one graham cracker out of the package. carefully break it as follows.
• 4. break off one square piece (2 of the rectangle sections. This will be your picnic blanket.
• 5. Break off one single rectangle section. This will be your fishing pier
• 6. Set the "blanket" and "pier" aside.
• 7. Take the rest of the sleeve of grahm crackers and place them in a zipper bag.
• 8. Crush the crackers. This will be your sand.
• 9. Take the "blanket" cracker and frost one side with the white icing.
• 10. Next use the red gel icing to draw a checkered pattern on the blanket.Set aside.
• 11. Take the 2 wheat thin crackers and a small amount of the chocolate icing. Put the icing on the edge of one cracker in a thin line. attach the other cracker to the first using the icing like glue. leave the crackers at an angle to look like an open picnic basket.Place this picnic basket on the decorated "balnket.
• 12. Take one of the oval cookies and one teddy graham. Attach the bear to this "surfboard using a small amount of the white frosting. Set aside
• 13. Take the small rectangle graham cracker (pier) and one teddy graham. Uses a small amout of frosting to attach the bear to the pier.
• 14. Take the pier cracker and carefully use a toothpick to make a hole in the cracker in front of the bear. You are going to make it just big enough to place the end of the pretzel stick into the hole.
• 15. Cut a toothpick and cut a short piece off. Stick this piece into the top end of the pretzel stick and use it to attach the short piece of red licorice lace to the pretzel.
• 16. Cut another short piece of toothpick. Place it in the other end of the red lace. Use this to attach the goldfish to the lace. This will be the fishing pole.
• 17. Take the remaining white icing and add blue food coloring to it. Mix the frosting to turn it blue. **NOTE: I didn't mix it completely so that when you put it on the cake the white streaks make it look more like white caps on the waves.
• 18. Use the chocolate icing to frost roughly half of the cake but make sure to not do a straight line so it will look like the shore.
• 19. Frost the remaining part of the cake with the blue "water " icing.
• 20. Take the crushed graham crackers and carefully cover the chocolate frosting with them. This will make your beach.
• 21. Place the Pier at the edge of the beach and the water.
• 22. Place the surfer on the water.
• 23. Place the dolphin crackers in the water.
• 24. Place the sour apple ring on the water and place a teddy grahm in the center.
• 25. Place the 2 gum slices on the beach. Lay a teddy graham on each.
• 26. Place the cocktail umbrella over them.
• 27. Place the "blanket with the picnic basket on it onto the beach. Place two teddy grahams around it.
• 28. Place the other oval cookie on the beach by sticking one end into the sand to look like a surfboard stuck in the beach.
• 29. Place a surfer bear in a standing position near the board.
• 30. Place the gumball on the beach.
• 31. Place 2 bear by it to look like they are playing with the "beach ball"

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.

TEDDY BEAR CAKE

Steps:

• Prepare cake batter and bake as directed on package for 1 (9-inch) round pan and 1 (9-inch) square pan. Cool completely.
• Leave round cake whole; cut square cake as shown in diagram. Arrange cake pieces on cutting board, platter or tray as shown in photo.
• Beat pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Use a small amount of frosting to hold cake pieces together. Frost cake and decorate with candies and cookies as shown in photo.

GOLDY BEAR'S DREAM CAKE

Steps:

• Preheat oven to 350°F
• Grease two 9″ springform pans.
• Combine flour with 1 1/2 cups sugar, and cut in the butter until the mixture resembles coarse crumbs. Reserve two cups.
• To the remaining crumb mixture, add the first two eggs, sour cream, salt, baking powder, baking soda, and almond extract.
• Mix, and spread over the bottom and up the sides of the pans.
• Combine the cream cheese with the vanilla, the remaining eggs, and 1/2 cup sugar.
• Spread half of this mixture over the batter in each pan.
• Spread the raspberry preserves on top of the cream cheese mixture in each pan.
• Whirl the almonds in a food processor until chunky.
• Combine with the reserved crumb mixture and sprinkle over the preserves on each cake.
• Bake cakes 45 to 55 minutes, or until a toothpick tests clean.
• Cool the cakes at least half an hour before attempting to serve. Best if made the night before and refrigerated.

PANDA BEAR CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8-inch round cake pans and a 13x9-inch pan, or spray with baking spray with flour. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into round pans, dividing batter evenly. Bake as directed n box for 8-inch round pan. Cool cakes in pans 10 minutes; remove from pans to cooling racks. In large bowl, beat remaining cake mix, remaining 1 cup water, 1/2 cup oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, stirring occasionally. Pour into 13x9-inch pan. Bake as directed on box for 13x9-inch pan. Cool cake 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes about 1 hour or until firm.
• Meanwhile, in medium bowl, mix 1 container plus 1 cup chocolate frosting with food color to make black frosting. Cut marshmallow in half crosswise.
• Using serrated knife, cut off top rounded portion of each cake to level surface. Turn cakes cut sides down. Cut cakes as shown in template (template can be found under the Tips below). Place cake pieces on tray as directed in template, attaching to tray and to each other with small amount of frosting.
• Spread thin layer of vanilla frosting over head and thin layer of black frosting over ears, body and paws to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
• Frost head with some of remaining vanilla frosting. Frost rest of cake with some of remaining black frosting. To pipe on panda features, spoon vanilla and black frostings into separate resealable plastic freezer bags and cut small tip off 1 corner of each bag.
• Pipe or spread vanilla frosting on body to create chest. Pipe or spread black frosting on head for patches around eyes. Place marshmallow eyes on patches. For pupils, attach 1 mint to each marshmallow slice with frosting. Pipe or spread black frosting on snout for nose and mouth. Pipe or spread vanilla frosting on back paws to create paw prints. Pipe outline around body and front legs with black frosting. Fill in outline with additional black frosting so front legs have a thicker layer of frosting than white chest. Using metal spatula, create a different texture on the body and front legs to further define legs from chest and back paws. Store loosely covered.

BROWN BEAR CAKE

Steps:

• To prepare the frosting: Tint white or chocolate chip frosting with green food color until green. Cover and set aside until ready to use.To prepare the ears: Remove paper liners from two of the cupcakes. Cut off crowns (A).To prepare the nose: Remove paper liner from one cupcake. Cut off crown (A).To make the bow tie: Remove paper liners from remaining three cupcakes. Set one aside for center of bow tie. Cut a small slice from two sides of each remaining cupcake (B).To assemble the cakes: Brush loose crumbs from surface of round cake layer with a soft pastry brush. Place on cake board or baking sheet. Fasten ears to cake with chocolate frosting. Frost top and sides of face and ears with remaining chocolate frosting, reserving 1 tablespoon. Place nose, cut-side down, in center of face. Spread tip of nose with 2 teaspoons of the reserved chocolate frosting. Assemble bow tie by placing one of the cut cupcakes on each side of center cupcake. Fasten to each other with green frosting, then fasten bow tie to bottom of cake layer (C). Frost top and sides of bow tie with green frosting.To decorate the cake: Before the frosting sets, score bear's face and ears with a fork to make "fur". Place vanilla wafers on face for eyes. Using remaining 1 teaspoon chocolate frosting and brown jelly beans, fasten one to each vanilla wafer. Press white jelly bean into chocolate frosting on nose. Make mouth using 1/2 -inch and 2 1/2 -inch pieces of licorice. Make eyebrows with 1-inch pieces of licorice. Place 1 1/2 teaspoons coconut on each ear. Place pink jelly beans on bow tie.

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.

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.