Baking

Edward bear

edward bear
12
30M
1H
1H 30M

Ingredients

Butter cream

Method

1.Preheat oven to 180°C (160°C fan-forced); grease two deep 25cm-round cake pans, line bases with baking paper. Make cakes according to directions on packets; divide mixture evenly between prepared pans. Bake about 1 hour. Stand cakes in pans 5 minutes; turn onto wire racks to cool.
2.Using paper pattern from pattern sheet, cut out bear’s face and paws from one cake.
3.Horizontally slice one-third of the cake from each paw, discard slices. Shape the paws by slicing the cake on an angle, removing about one-third of the cake, as pictured. Discard the top slices.
4.Cut a rounded shape out of remaining cake where head joins body. Position head, body and paws on prepared board.
5.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
6.Tint one-third of the butter cream light brown. Divide remaining butter cream into 3 portions: tint 1 portion dark brown; another portion red; and remaining butter cream ivory.
7.Using a small sharp knife, mark out trouser line on cake. Spread top and side of cake with butter creams, making nose and tummy slightly rounded, and blending in ivory butter cream. Spread paws with butter cream, position on cake with the thin end of the cake wedge towards the bottom of the cake. Run a fork through brown butter cream to give a textured effect.
8.Cut 1 milk chocolate Melt into a triangle, place on face for nose. Position brown Smarties for eyes. Position chocolate hearts and a red Smartie for bowtie. Make braces from strips of licourice; position Smarties in between each pair of braces. Place snowflakes on trousers. Spoon dark brown butter cream into a piping bag fitted with a small plain tube; pipe mouth and front paws. Run a fork gently through butter cream on paws to give textured effect.

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