Teddy Bears’ Christmas
Kerry Hemms is an awardwinning cake artist based in North Somerset and also the owner of Angel’s Kitchen. She divides her time between creating showstopping wedding cakes and instructing, more recently moving into online cake classes teaching everything from macarons and doughnuts to sugar flowers and pretty wedding cakes. As a Cake Stuff Ambassador, she has also educated on platform at Cake International at Birmingham. In this tutorial, Kerry has accommodated one of her popular online courses and shows us how to make this adorable Christmas scene.
•Cakes: 8” round x 5” high, 6” round x 5” high
•12” round cake drum
•Colour Mill oil based colours: Navy, Forest, Black, White, Purple, Chocolate, Caramel, Raspberry, Yellow
•Snow White Chocolate Drip
•Fractal Colors Brown Calligra Brush Pen
•Fractal Colors Sparkling Dark Silver
•Katy Sue Designs Fir Trees Silhouettes
•FPC Tiny Decorations mould
•Large black sugar pearls
•Star plunger cutter
•Holly leaf plunger cutter
•Medium and small angled spatula
Slice, fill and crumb coat cakes. The leveller will ensure even and level cakes.
Knead 200g of white sugarpaste and roll out. Add edible glue to the drum and cover using the smoother to ensure even paste. Run the back of the knife around the edge to cut. Roll out 500g of white paste to cover the 6” cake. Lay over and smooth with your hand pulling outwards with the other to avoid pleating. Trim edges 1cm from the base and flip onto a parchment sheet. Using the smoother, go around the edge until no gap is visible and the top is flush with the parchment. Turn back over and smooth until happy.
Roll out 750g of sugarpaste coloured using 4-5 drops of navy food colouring and repeat Step 2 for the 8” cake.
Lay parchment and spread a thin layer of royal icing to 30x20cm. Let dry preferably overnight, you can speed up by placing in a low oven for a couple of hours.
Mix 100g of icing sugar with a pinch or two of silver dust and mix. Brush over the dry royal icing. Scrunch the sheet of parchment to break the icing into pieces.
Using royal icing, glue the 8” cake to the centre of the drum. Using the medium spatula, spread a thin layer of royal icing over the exposed edge and stick down the pieces of royal icing. Work in small sections to avoid the icing drying quickly.
Cut enough parchment to wrap around the top tier. Lay out and tip the royal icing shards onto it along with the silver icing sugar mix. Spread along the sheet. Steam the 6” tier to make damp all over.
Steps 8a & b.
Roll the 6” cake along the parchment wrapping around the tier and pressing the royal icing into the cake. Once unwrapped, use a fluffy brush to spread the mix to cover the whole tier.
Paint small white dots over the blue cake to represent snowflakes.
Heat the Chocolate Drip as per instructions and squeeze a drip all around the outside edge of the blue cake. Using a little more drip, smooth towards the centre of the cake using the medium spatula so when you place the 6” cake on top, there will be no gap or any blue showing. Using drip or royal icing, stack the 6” cake on top of the 8” cake.
Place dowels into the 8” cake to provide support then trim flush with the top of the cake.
Colour modelling paste using chocolate and caramel food colouring to create a darker and lighter shade of both colours.
Make a 3x4cm pear shape and flatten slightly. Repeat with a 3x2cm oval. Roll two snakes. Cut both down the centre to form two arms and two legs.
Make ears by rolling four balls, two in one shade and two smaller ones in the other. Place the smallest two on top of the larger two and indent with the end of a brush. Cut across the centre of each.
Make two flat ovals in the contrasting colour and using edible glue, stick one to the bear’s head and one to the tummy.
Attach ears with edible glue. Use the quilting tool to add a line down the centre of the tummy and face.
Using the end of a brush, make two indents for eyes and add black pearls. Stick in place with edible glue if needed.
Using a brush and the dresden tool, make a mouth either in a surprised O shape or with upturned corners in a large smile.
Repeat with other colourways and expressions. The sleeping bear has downturned curves made with the dresden tool to show his closed eyelids.
To make the backwards facing bear, form the back with your fingertips so it curves upwards at the rump. Add a small patch. Make the head and face on an angle so it looks like he is looking over his shoulder.
Steps 15a & b.
Colour modelling paste with green food colouring and make one whole and one lower half of a Christmas tree using the mould. Pull the half tree apart slightly with your fingers to make wider. This will be used underneath the whole tree to make it taller. Use a piece of chocolate paste to make the trunk using the mould.
Steps 16a & b.
Colour modelling paste using green, navy, red, purple and yellow food colourings. Roll teardrops to form fairy lights. Colour modelling paste with black food colouring to make a dark grey and roll the string.
Using yellow paste, roll out and cut a star using the plunger cutter. Flatten slightly with your finger to soften the edges.
Using green paste, roll out and cut holly leaves using the plunger cutter. Roll small balls of red paste for the berries.
Roll out and cut three 3cm tall triangles 4cm wide. Roll two snakes from white modelling paste 5cm and 9cm long.
Gather four holly leaves and two berries.
To make the wreath, form green paste into a circle. Make a red bow in the mould. Stick eight holly leaves, three berries and the bow onto the circle.
Gather decorations and prepare to
assemble with royal icing and the spatula.
Stick the two parts of the tree and the trunk to the front of the 6” cake. Position the backwards facing bear reaching up to place a star on top. Finish with stitching around his patch using the brush pen.
Position a seated bear on top of the cake placing a skewer inside its body where the backbone would be.
Position the remaining bears and drape the grey rope, sticking with edible glue in places. Add the lights along the rope and stick with royal icing. Paint small reflective white dots on all bulbs.
Steps 25a & b.
Paint white dots onto the baby bear’s eyes (his eyes are smaller and made from rolled black paste). Position the hats onto two bears; half a hat onto the sleeping bear and a hat made from two triangles onto the seated bear, one behind the ear and the other in front. Wrap the snake around the bottom edge and texture using the dresden tool. Stick the white pom poms in place on both hats. Glue the wreath in position onto the baby bear.
Add a rope and stars to the feet of the upside down bear. Glue a ribbon around the edges of the drum and stand back and admire your masterpiece!
TIP: To keep the bears and decorations flexible until ready to place on the cake, place a layer of cling film over them to keep the air from them.