Chidren's Teddy Bear Cake
1 hr 50 min.
- For the cake
- 1 ¼ cups
- 1 ¼ cups
superfine caster sugar
- 1 ⅔ cups
self-rising flour (sifted)
- 1 cup
All purpose flour (heaped)
unwaxed lemon (finely grated zest and juice)
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease a teddy bear-shaped cake tin or mould and lightly dust with flour.
Beat the butter and sugar in a mixing bowl until light and pale. Sift in both flours, gradually stirring in alternately with the eggs.
Stir in the lemon zest and juice until smooth.
Put into the tin and smooth the top. Bake for 60-75 minutes until risen and golden brown. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
To decorate; sift the icing sugar into a bowl and beat in the lemon juice. Gradually beat in enough water to make a smooth icing.
Pour the icing over the cake and quickly spread it over the top and sides of the cake.
Press the sugar strands into the sides of the cake and the sugar sprinkles into the centre of the cake.
Shape the pink sugarpaste into a mouth and place on the cake. Roll 2 small balls from the blue sugarpaste and place on the cake for the eyes. Leave to set.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to cool and thicken slightly.
Put the chocolate into a piping bag and pipe the hair, eyeballs, nose, the outlines of the ears, mouth, whiskers, paws and tummy on the set icing, as in the photo' and leave to set.