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Teddy with a big blue bow

The cakes are baked in pudding basins to give the teddy his rounded shape. Madeira cake is best for this recipe because it holds up well to shaping and moulding. The stitching is piped black royal icing, although you could use fine strips of black sugarpaste.

Ingredients

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  • 2 quantities cake mixture for 20 cm
  • (8 inch) round Madeira cake
  • 375 g (12 oz) buttercream
  • 1.5 kg (3 lb) sugarpaste
  • brown and black paste food colourings
  • 2 tablespoons royal icing
  • peach dusting powder

Equipment

  • two 15 cm (6 inch) diameter pudding bowls
  • two 13 cm (5 inch) diameter pudding bowls
  • 1 wooden cake dowel
  • 30 × 25 cm (12 × 10 inch) oval cake board
  • number 2 piping tube
  • 1 large ribbon bow

Method

Baking the cake

Preheat the oven to 160°C (315°F/Gas 2–3). Grease the base of the pudding bowls and line with circles of non-stick baking paper. Spoon the cake mixture into the bowls and level the surface. Bake the small bowls for 50 minutes or until firm, and the large bowls for 1 hour, or until firm. Turn out onto a wire rack and leave to cool.

Trim the domed top off the cakes and turn the cakes upside down to give a flat surface.

Shaping the cakes

Slice the cakes in half and then sandwich together with buttercream. Then use the buttercream to join the two larger cakes and the two smaller cakes to make two ball shapes. The smaller cake may be left round, or you may prefer to sculpt it to more of an oval shape for the head. (Use a sharp knife dipped in warm water to make clean cuts. Chilling or part-freezing the cake prior to shaping makes the task easier.) Cover the cakes with buttercream.

Covering the cakes

Colour 1.375 kg (2¾ lb) sugarpaste light brown. Roll out separate circles and cover the cakes, easing the icing around the cakes carefully to prevent the icing pleating. Attach the head to the body by inserting the wooden dowel into the body and then pushing the head onto the dowel and securing with a little royal icing. Place the teddy on the board, securing with royal icing.

Arms and legs

Shape two arms and two legs from the remaining sugarpaste and stick to the body with royal icing (you can support them with foam until dry). Colour 30 g (1 oz) sugarpaste dark brown, roll out and cut out two small circles. Attach to the ends of the legs with royal icing.

Thickly roll out some more light brown paste and cut out a circle. Cut the circle in half and indent each with your thumb to form two ears. Stick them onto the head with royal icing.

Finishing touches

Apply a light blush of dusting powder to the cheeks with a large brush. It is a good idea to make a temporary ‘bib’ of paper towels to catch any falling powder that may otherwise stain the body.

Make two small flat circles of black sugarpaste for the eyes and a small oval for the nose and attach to the face. Pipe the mouth and stitching on the teddy's tummy with a number 2 piping tube and black royal icing. Attach the bow to the teddy's neck with a dab of royal icing.

Course:
Dessert
Occasion:
Birthday, Children's Party

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