Teddy bear

  • 30 mins preparation
  • 35 mins cooking
  • Serves 12
  • Print


Teddy bear
  • 3 x 340g packets buttercake mix
  • 38 centimetre x 47cm prepared rectangular board
  • 1 tablespoon cocoa powder
  • brown colouring
  • 22 smarties
  • 2 dairy milk rounds
  • 1 white marshmallow
  • 1 black licourice strap
Butter cream
  • 125 gram (4 ounces) butter
  • 1 1/2 cup (240g) confectioner's sugar
  • 2 tablespoon milk


Teddy bear
  • 1
    Preheat oven to 180°C (160°C fan-forced); grease and line two 20cm x 30cm lamington pans. Make cakes according to directions on packets, divide mixture into prepared pans; bake about 35 minutes. Stand in pans 5 minutes; turn onto wire racks to cool. Using serrated knife, level cake tops so they are the same height.
  • 2
    Turn cakes cut-side down. Place cakes side by side; using paper pattern from pattern sheet, cut out bear.
  • 3
    Assemble cake pieces on prepared board, cut-side down, as shown.
  • 4
    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.
  • 5
    Use a quarter of the butter cream for paws, face and tummy.
  • 6
    Stir sifted cocoa powder into remaining butter cream, tint with brown colouring. Spread brown butter cream over cake; roughen with fork.
  • 7
    Using a little of the butter cream, secure two blue Smarties onto the dairy milk rounds and position on face for eyes. Cut marshmallow in half, position on ears. Position a black Smartie for nose. Place Smarties on bear for bowtie, as shown.
  • 8
    Cut licourice strap into thin strips, position on face for mouth and around bowtie.

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