Ann Reardon

Teddy Bear Cake

teddy bear cake video ann reardon

 

Only one of my boys ever got attached to a particular teddy… Godfrey was teddy’s name. He has to come with us on every trip and once he nearly got lost at a US airport. The other two kids just love all teddies equally and will easily swap which one, if any, is on their bed. This teddy bear cake would be suitable for a baby shower, first birthday or well beyond if you have a special teddy.

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To make this teddy bear cake you will need

Teddy Bear Template

 

Chocolate Cake Recipe
This makes a lighter chocolate cake than I usually use for carving, for my favourite dense one use two of this recipe

170g (6 ounces) dark chocolate
3 cups or 750millilitres (25.36 fluid ounces) hot brewed coffee
6 cups or 1308g (46.14 ounces) sugar
5 cups or 800g (28.22 ounces) plain all-purpose flour
3 cups or 360g (12.7 ounces) cocoa powder
6 tsp baking powder
2 1/2 tsp salt
6 large eggs
1 1/2 cups or 276g (9.74 ounces) vegetable oil
3 cups or 750millilitres (25.36 fluid ounces) of milk (4% fat)
2 tsp vanilla

teddy bear cake how to cook that video

Combine the chocolate and hot coffee. Once the chocolate is melted mix until smooth. Add in the oil and milk. Beat the eggs until foamy and add into the chocolate mixture. Sift together all of the dry ingredients and then mix into the wet mix.
Bake at 180C (356 degrees Fahrenheit) in:
* 2 x round 20cm (7.87 inches) cake tins
* 2 x 500ml pyrex bowls (add 2 cups into each)
* 2 x 1L (0.26 gallons) pyrex bowls (add 3 cups to each one)

30g (1.06 ounces) light blue fondant
50g (1.76 ounces) white fondant
20g (0.71 ounces) black fondant
50g (1.76 ounces) pale grey fondant

4 x american buttercream recipe mixed with
ganache made from 200g (7.05 ounces) white chocolate and 60millilitres (2.03 fluid ounces) cream (35% fat)

Supports and a small round cake board for inside the cake.
grass piping tip and piping bag
This cake will provide 30 generous serves.

3d teddy bear cake ann reardon

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

171 Comments View Comments

  1. Rating: 4

    Hi Ann.
    I tried making this cake over December – in HOT South Africa.
    The cake came our nicely, the teddy was rather cute, except that the frosting started melting in the heat. Even when I was still busy frosting the cake, it already started melting.
    How do I prevent the frosting from melting?

    • Hi Natalie, this is so hard to do in hot ot humid weather. It is best to work in air conditioning and keep the room cool. Make your frosting very firm (less butter, more sugar) and chill it a little before you start.

  2. Rating: 5

    Hi Ann…..I love your site and your cakes are amazing. I am making teddy cake for my friends christening. First time fir such a cake. Please can you help me. I would like to know approximate cooking times for bowl cakes and also I use fan assisted oven so would 160° be ok. Thankyou x

    • Rating: 5

      Hello Ann…. the day fast approaches for this cake. Can you please give approx cooking times and temp for bear cake please, please, pretty please x

    • Hi Jane, Ann’s oven is fan assisted so you can use her temperature guides. If you feel that your oven runs a little hotter (mine does) then adjust the temperature as you would normally. Ann prefers not to give an exact time for cooking as when she does and people stick to it, you find that some cakes are undercooked or overcooked or unevenly cooked. It all comes down to your oven and how accurate and even its temperature is PLUS the size and shape of the container you are baking in. As a rough guide when Ann makes tray cakes she starts checking them from around 15mins. The deeper the container the longer it will take. The best option is to check using the knife or skewer method. For the smaller bowl it would be good to check it around the 15 minute mark. The larger bowl usually takes around 10 minutes longer.

  3. I have used this buttercream recipe with the white chocolate for a different cake. I have never used cream before in the buttercream, only water and am worried it might go off? The cake was put together on a wednesday and will be eaten on friday. Should it be ok? I know my sponge is perfect but am scared the filling will be sour!

    • Hi Lisa, I am guessing you know the answer to this by now. Use cream for cakes you intend to serve the same day. Otherwise opt for a frosting or filling which will keep for a few days.

  4. Rating: 5

    Hola Ann,
    Me parece Espectacular!!!
    Quiero realizarla pero me gustaría que por favor me aconsejarás una receta con macadamia… sí quedaría bien o definitivamente debe ir solo de chocolate por la firmeza?
    De antemano mil gracias por tu ayuda

    • Hola Johana,
      Usted necesitará un pastel que es lo suficientemente denso para hacer frente a la formación necesaria para hacer la forma de osito de peluche.

  5. Rating: 5

    I did not have the pyrex bowls so instead baked 5inches and a 4inches cake snd carved it out.. the cake turned out amazingly amazing @howtocookthat .thankyou for your tutorials

    Regards,
    Sana

    • Hi Sana Raja, He looks like a real teddy bear! Well done!

  6. How much of the vanilla recipe will you need to make this cake ?

    • Hi Faye, This cake requires quite a bit of carving, so will work best with a denser cake. You could replace the chocolate cake with Ann’s sponge recipe, though you will find the texture of the chocolate cake MUCH more stable for shaping etc. https://www.howtocookthat.net/public_html/sponge-cake-recipe/. The quantities would be the same.

  7. Rating: 5

    Loved making my cake – I did everything from scratch including my own fondant (this worked ok but was not good enough for the small details).

    Loved the instructions and found them very useful

    • Rating: 5

      I also used a the vanilla sponge recipe that you provided – delicious

    • Looks fabulous!

  8. Hey Ann! I was wondering if you could do a cornucopia cake with fruit and vegetables inside for Thanksgiving?

  9. Rating: 4.5

    Hi ann,

    Can you cut the chocolate cake in to two levels so u get more frosting between all the layers? Is that still going to be stabil?

    Thank you,
    Amanda from Sweden

    • Hi Amanda, You could make more layers but it will still need support to keep it stable.

  10. Hi Ann, my sun is getting 2 years old in few days and I would really want to make this teddy bear cake for him, but 30 generous pieces are more that I need, so my question is – would it be OK if I make the recipe in half and, ofcourse, use smaller baking bowls. And if this won’t be a problem should I use just 2 doses for the buttercream, or I better make the whole quantetee to make sure it’s enough to fill in, and to cover the whole cake. Thank you so much in advance.

  11. Rating: 4.5

    Hi Ann. My sun is getting two years old in few days, so I would like to make this teddy bear cake for him, but in smaller sizes. Would it be OK if I make the recipe using half of the ingredience and, ofcourse, using smaller bowls for baking. If this will turn OK, do you suggest to make just half of the dose( in this case 2 doses) of butter cream. Will this be enough to fill in my cake and cover it all over, or you advise to do the 4 doses butter cream. Thank you in advance.

    • Hi Tania, When you try to adjust the size of the cake you are reducing the volume. This cake is not huge so if you halve the quantity it will be quite small. Sometimes going small works well, other times it makes it harder to complete the details well. If you halve the volume of cake then half the volume of frosting should be sufficient in this case.

  12. Rating: 5

    Hi Ann,
    Thanks so much for your tutorial, I made this cake for my little girl’s first birthday and it turned out a treat! Not perfect, but that’s ok. Here’s a pic 🙂

    • Hi Bronwyn, Your cake looks gorgeous! Well done.

  13. Please could you give me the recipe for the tatty teddy cake, but in vanilla as my daughter does not like chocolate, many thanks

  14. Rating: 5

    Hi Ann,
    Could you please tell me what you used to grease the pyrex bowls (if anything)?
    Thanks!

    • Hi Bronwyn, Ann lightly wiped the bowl with vegetable oil.

  15. Rating: 5

    Hi Ann,
    You have a lovely manner and are clearly very talented! Thanks for sharing.
    Can you please tell me what size pyrex bowls you use to get the right proportions for head and body?
    Thanks so much,
    Kathryn

    • Hi Kathryn, Ann has provided the dimensions in the recipe above.

  16. Rating: 4.5

    I made this cake for my daughter’s second birthday and I was very happy with how it turned out! I changed some small details on the cake to suit a girl’s birthday but otherwise followed all of your instructions. I’ve included a picture…thank you for the recipe and the video, it was very helpful!

    • Hi Janine, your bear looks amazing! well done!

  17. Hi Ann how far in advance can you make the you to me bear cake please . Thanks

    • Hi Julie, Cakes are always best fresh, so Ann recommends making them only a before required.

  18. Rating: 5

    Hay ann can you make a kwebbelkop cake please and if you don’t know how it looks like just search up the name

  19. Hi Ann your recipe for teddy cake says 6 eggs but on the video it only shows 3 eggs in the bowl

    • Hi Anne. There are definitely 6 eggs required for the recipe.

  20. Rating: 5

    Hi Ann, fantastic cake, can I please ask what recipe do I use for vanilla cake, I have been asked to make this and I want to make sure it’s dense enough
    thanks x

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