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Teddy Bear Cake You Will Need Wilton Icing Colors in Black, Brown, Red-Red, Rose; Tips Baking & Decorating 5, 18

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Teddy Bear Cake You Will Need Wilton Icing Colors in Black, Brown, Red-Red, Rose; Tips Baking & Decorating 5, 18 Instructions for To Decorate Teddy Bear Cake You will need Wilton Icing Colors in Black, Brown, Red-Red, Rose; tips Baking & Decorating 5, 18. We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use. 3 Teddy Bear Pan Make 3 ⁄4 cups buttercream icing: 1 • Tint 2 ⁄2 cups dark brown (combine Brown and Red-Red) 1 1 • Tint ⁄2 cup light brown (add white to Brown/Red combination); thin with 1 ⁄2 teaspoons light corn syrup 1 PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. • Tint ⁄4 cup rose 1 IN ADDITION, to decorate cakes you will need: • Tint ⁄4 cup black 1 • Reserve ⁄4 cup white • Wilton Decorating Bags, Couplers or Parchment Triangles • Tips 5, 18 (alternate designs use tips 3, 12, 104, 233) WITH LIGHT BROWN ICING WITH BLACK ICING • Wilton Icing Colors in Black, Brown, Red-Red, Rose (alternate designs use • Use spatula to ice paws and inside • Use tip 5 and “To Outline” Violet, Rose, Lemon Yellow, Golden Yellow, Black, Sky Blue) ears smooth (smooth with finger directions to outline mouth. dipped in cornstarch). • Use tip 5 and “To Outline and Pipe- • Cake Board, Fanci-Foil Wrap or serving tray In” directions to outline and pipe-in • One two-layer cake mix or ingredients to make favorite WITH ROSE ICING • Use tip 5 and “To Outline and Pipe- pupils and nose (smooth with layer cake In” directions to outline and pipe-in finger dipped in cornstarch). • Cornstarch, light corn syrup, vegetable pan spray heart (smooth with finger dipped in WITH LIGHT BROWN ICING • Alternate design uses White Cream Cheese Mousse cornstarch). • Use tip 18 and “To Make Stars” Recipe (included) WITH WHITE ICING directions to cover muzzle. • Buttercream Icing (recipe included). Alternate designs • Use tip 5 and “To Outline and Pipe- WITH DARK BROWN ICING In” directions to outline and pipe-in • Use tip 18 and “To Make Stars” use Wilton Vanilla Whipped Icing Mix and Roll-Out whites of eyes (smooth with finger directions to cover bear’s ears, Cookie Dough Recipe (included) dipped in cornstarch). arms, face, legs and tummy. • Alternate designs use Wilton Flowerful Medley Sprinkle Decorations, Wilton Shower Rattles Favor Accents, 6 in. Lollipop Sticks, party Tip 18 dark horn, candy-coated chocolates (brown and blue), black shoestring licorice, Iced smooth with brown stars large black gumdrop, chocolate nougat candies, cornstarch, knife, ruler thinned light brown icing Tip 5 white outline and pipe-in Wilton Method Cake Decorating Classes Call: 800-942-8881 © 2007 Wilton Industries, Inc. Tip 18 light Woodridge, Il. 60517 brown stars www.wilton.com Stock No. 2105-1193 Tip 5 black outline and pipe-in To Decorate Precious Panda Cake You will need Wilton Icing Colors in Brown, Red-Red; candy-coated chocolates (brown and blue), black shoestring licorice, large black gumdrop, chocolate nougat candies. Make 3 cups buttercream icing: 1 1 • Tint 1 ⁄2 cups Brown/Red-Red combination (thin with 4 ⁄2 teaspoons light corn syrup) Tip 5 rose 1 1 • Reserve 1 ⁄2 cups white (thin with 4 ⁄2 teaspoons light corn syrup) Tip 5 black outline and outline pipe-in Note: Wilton Chocolate Ready-to-Use Decorator Icing can be used in place of brown tinted icing. Rolled chocolate nougat candy Iced smooth with thinned Brown/Red-Red combination Iced smooth with thinned Brown/Red- Tip 18 Brown candy- Red dark coated combination chocolates brown stars Tip 18 dark Iced smooth with brown stars Black thinned light brown gumdrop icing Iced smooth with thinned white icing Black Cake Release shoestring Blue candy- licorice For perfect, crumb-free cakes! coated No need to grease and flour your chocolates baking pan – Cake Release coats in one step. Simply spread Cake Release lightly on pan bottom and sides with a pastry brush and fill with batter. Cakes release perfectly without crumbs every time, giving Iced smooth you the ideal surface for decorating. with thinned Now in convenient dispensing Brown/Red- bottle. Certified Kosher. 8 oz. Red 702-6016 combination To Decorate Birthday Bear Cake To Decorate Pastel Mousse You will need Wilton Icing Colors in Violet, Rose, Lemon Yellow, Golden You will need Wilton Icing Colors in Sky Blue, Rose, Lemon; tips 3, 5, Yellow, Black; tips 3, 5, 12, 18, 233; Roll-Out Cookie Dough (recipe 104; Wilton Vanilla Whipped Icing Mix, White Cream Cheese Mouse included); Wilton Flowerful Medley Sprinkle Decorations (confetti used); Recipe (included); Wilton Shower Rattles Favor Accents; candy-coated 6 in. Lollipop Sticks; party horn. We suggest that you tint all icings at chocolates (brown). one time while cake cools. Refrigerate tinted icings in covered Make entire package of Vanilla Whipped Icing Mix: containers until ready to use. 1 • Tint ⁄4 cup blue 1 Make 3 cups buttercream icing: • Tint ⁄2 cup rose 1 1 1 • Tint ⁄4 cup light Violet/Rose combination • Tint ⁄4 cup black • Tint ⁄4 cup yellow 1 1 1 • Tint ⁄4 cup dark Violet/Rose combination • Reserve ⁄2 cup white (thin ⁄4 cup White Cream Cheese Mousse 3 with ⁄4 teaspoon light corn syrup) 1 • Tint 2 cups Lemon Yellow/Golden 2 ⁄2 cups whipping cream 1 1 ⁄4 cups granulated sugar Yellow combination 3 packets unflavored gelatin (2 tablespoons) 1 2 ⁄2 tablespoons vanilla extract 2 Roll-Out Cookies ⁄3 cup cold water 1 1 ⁄4 cups milk 1 cup unsalted butter, softened 1 20 oz. cream cheese, softened 1 ⁄2 teaspoon No-Color Almond Extract 2 ⁄2 teaspoons lemon juice 1 1 ⁄2 cups granulated sugar 1 2 ⁄2 cups all-purpose flour With pastry brush, lightly oil pan with vegetable oil. The following 1 egg 2 teaspoons baking powder 1 mixture will set quickly after gelatin is added; be sure to assemble in 1 ⁄2 teaspoons Clear Vanilla Extract 1 teaspoon salt the following order. Whip cream until soft peaks form. Set aside. Soften Preheat oven to 400°F. In mixing bowl, cream butter with sugar until gelatin in cold water, heat in top of double boiler until dissolved; cool. light and fluffy. Beat in egg and extracts. Mix flour, baking powder and Beat cream cheese and sugar until light and fluffy. Add vanilla, milk and salt; add to butter mixture 1 cup at a time, mixing after each addition. lemon juice; mix. Add gelatin; stir. Immediately fold in whipped cream. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll Pour into prepared pan. Refrigerate until firm, at least 6 hours or 1 each ball into a circle approximately 12 in. wide and ⁄8 in. thick. Cut a overnight. To unmold, hold pan in warm water bath for 30 seconds. 1 triangle 2 ⁄2 in. wide at bottom and 3 in. high. Bake cookies on Place serving plate over top of pan and carefully invert. Makes 16 ungreased cookie sheet 7-8 minutes or until cookies are lightly servings. browned. Cool completely. Ice smooth with light Violet/Rose icing combination. Decorate cake with icing as directed below. Decorate with Vanilla Whipped Icing as directed below. Tip 3 dark Violet/Rose Tip 5 blue Tip 18 white pull- Tip 5 yellow pipe-in pipe-in Brown candy- out stars combination outline coated chocolates Cookie iced in light Violet/Rose combination 6 in. lollipop stick inserted under hat Tip 3 white for support outline and pipe-in Confetti Sprinkles Position Tip 3 black rattle Tip 3 rose outline and outline pipe-in Tip 12 white outline and pipe-in Tip 3 black outline Tip 5 yellow Iced smooth Confetti pipe-in with thinned Sprinkles white icing Party horn Tip 5 rose Tip 233 Lemon pipe-in Tip 104 Yellow/Golden rose Yellow combination ruffle pull-out fur Tip 12 white outline and Tip 5 light pipe-in Violet/Rose Tip 3 blue combination Mold White outline outline Cream Cheese Tip 5 yellow Iced smooth with Confetti Mousse in pan pipe-in white icing Sprinkles Baking Instructions Decorating With Wilton Icings Preheat oven to 350OF or temperature per recipe directions. Wilton Frosting Mix: You will need 2-3 packages of Creamy White Icing Mix. Your cake will unmold easily, without sticking, when you To prepare, follow package directions. Each package makes about 2 cups icing. prepare the pan properly. Grease the inside of pan using a Excellent for tinting any shade required. Do not refrigerate icing before pastry brush and solid vegetable shortening (do not use decorating. Cake may be refrigerated after it is iced. butter, margarine or liquid vegetable oil). Spread the Wilton Ready-to-Use Decorator Icing: You will need approximately 2-3 cans shortening so that all indentations are covered. Sprinkle of our delicious white icing. Each 16.5 oz. can holds about 2 cups. It's ideal for about 2 tablespoons flour inside pan and shake so that flour all of your decorating needs – icing, decorating and flower making. covers all greased surfaces. Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, Making Buttercream Icing touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable The thick, but creamy texture of this flavorful icing makes it ideal for oil pan spray with flour, in place of solid shortening and flour, decorating*. For best results, keep icing bowl in refrigerator when not in use. It or use Wilton Cake Release, for perfect, crumb-free cakes can be refrigerated in an airtight container for up to 2 weeks. Rewhip before or Bake Easy Non-Stick Spray for easy release).
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