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Teddy Bear Cake Project

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Lessons

This Cake Project shows you how to make a fluffy chocolate and buttercream teddy bear. All our Projects are broken into sections so you can follow each stage in bite size pieces. To watch a section, click on the Video below and it will move to the top video screen.

Lesson 1

Length:

10:50

Creating the gingham cover for the board and creating an internal support

Lesson 2

Length:

14:51

Carving and stacking the cake in the shape of the Teddy Bear's body.

Lesson 3

Length:

14:38

Creating the Teddy's arms, legs and ears out of fondant.

Lesson 4

Length:

08:28

Piping on the Teddy's fur and creating the face

Overview

In this Project, Pretty Witty Cakes' tutor Grace Stevens shows you how to make super cute fluffy chocolate teddy bear with a buttercream piped frosting.

Grace shows you how to construct this cake and decorate it from beginning to end. The videos will cover everything you need to know about making this teddy cake which can be made from different flavoured cakes. This is a great cake for beginners.

What you will learn

This Project is all about learning to make a chocolate teddy bear cake. You will learn:

How to create a gingham patterned board
How to carve a teddy body and head
How to create the teddy ears
How to sculpt the arms and legs
How to pipe over the teddy body in buttercream
How to secure the ears to the head
How to create a cute teddy face

In this video Grace sometimes using toothpicks for support. With edible cakes you should use spaghetti pasta instead or disclose to the consumer that there are toothpicks being used.

How do the Projects work?

All our Projects are divided into Lessons so you can watch each section when you need to (there is no need to watch everything in one go). To see the list of Lessons, click on the Lessons tab. Each Lesson has a brief description in the blue box with the screen image.

Materials

We sell much of the equipment you use in the Project in the Pretty Witty Cakes' online shop . To see a full list of materials used including quantities of fondant and cake sizes, click on the Materials tab.

Buying from Pretty Witty Cakes

To buy products used in this Tutorial, see the shop menu to the right.

Templates

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Materials

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Questions

Comments

Tuesday, June 10, 2014 - 12:39

Hi Grace! What a cutie this little guy is! I have a few questions for you, if you don't mind...the first, how much would you charge for something like this? 2) which recipe did you use for the sponge? 3) you mentioned a few times about using cling film to keep it moist, would sugar syrup do the same job? 4) and is do ell past he same as tylose? And if not, where would I get it from?

Tuesday, June 10, 2014 - 15:27

Hi Baked with Love. This cake will feed between 25 and 30 dessert servings (bigger than party servings) and you can get an idea of how much cake that would be. Pricing is different in South Africa, but I would charge the equivalent of GPB 66. I'm not sure what your costs would involve and to make the direct conversion is not really appropriate. I use a hot milk sponge when I make this cake. It remains moist really well, using sugar syrup would definitely do the trick. Remember that when you leave a cake out, even with sugar syrup, it could dry out, butter cream will struggle to stick to the dry outside of the cake and could begin falling off, that's why I labour the point about clingfilm. DYACEL is not the same as tylose. It adds a little more stretch to your paste. You can use a modelling paste made form tylose with the same effect. I'm sure Suzi will stock DYACEL soon! Hope that puts you in teh right direction. Happy decorating!! Grace

Friday, September 26, 2014 - 07:35

Hi Grace, enjoyed watching your tutorials. just one question, can i use rice krispies for th hands and legs instead of fondant?

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Presented By

Grace Stevens

Grace Stevens is the founder and owner of Cupcakes by Design in Cape Town, South Africa. She is also a Guest Tutor at Pretty more...

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