Teddy Bear Cake

Serves 15

  • 250g butter, softened
    1¼ cups Bundaberg Caster Sugar
    2 teaspoons vanilla extract
    3 eggs
    2¼ cups self-raising flour
    ¾ cup milk
    frosting
    200g butter, softened
    200g Bundaberg Pure Icing Sugar
    1 teaspoon vanilla extract
    caramel food colouring*
     to decorate
    1 black jelly bean
    1 white marshmallow
    2 liquorice sticks
    strawberry sour straps

1. Preheat oven to 180ºC. Grease a 20cm round baking pan. Line base and sides with baking paper. Grease 3 holes of a Texas muffin pan and line the base of each hole with a circle of baking paper.
2. Place butter, caster sugar and vanilla in a medium bowl. Using an electric mixer, beat until light and fluffy. Beat in eggs, one at a time. Stir in half the sifted flour, then half the milk. Stir in remaining flour and milk and stir until smooth.
3. Fill each of the 3 prepared muffin holes two-thirds full of mixture. Spoon remaining mixture into prepared round pan. Place muffins and cake into oven. Bake muffins for 25 minutes. Test with a skewer – it should remove clean. Let muffins stand 10 minutes, then gently run a knife around the inner sides of each muffin hole and turn out onto a wire rack. Round cake will take about 50 minutes. Test with a skewer. Allow cake to stand 10 minutes, then turn out onto a wire rack. Allow muffins and cake to cool completely.
4. Make frosting. Place butter, sifted icing sugar and vanilla in a medium bowl. Using an electric mixer, beat on a low speed until combined. Increase speed and beat mixture for 2 minutes or until light and fluffy. Beat in a few drops of food colouring to achieve desired colour.
5. Place a teaspoon of frosting in the centre of a cake board (this will secure cake). Place round cake on board. Trim 2 muffins to ear shapes. Place a little frosting on base and secure in position. Place a little frosting on top of remaining muffin and place upside- down in muzzle position. Cover cake with remaining frosting, using a small spatula or butter knife for spreading. Make slight indentations in ears.
6. To decorate, use scissors to cut marshmallow in half. Place sticky side up in eye positions. Cut eyeballs, eyebrows and mouth shapes from liquorice sticks. Use jelly bean for nose. Place trimmed sour straps into position for scarf.

Notes:

- Parisienne essence can be used in place of caramel food colouring.
- use icing as soon as it is made – as it firms on standing.
- cake can be made and iced a day in advance. Store in a cool dark place. Do not refrigerate.