Directions

• In a bowl, combine dry ingredients. Make three wells with a spoon;
• pour oil into one, vinegar into another and vanilla into the third.
• Slowly pour water over all. Mix on low speed until thoroughly
• combined (the batter will be thin). Pour into a greased and floured
• 9-in. round baking pan. Bake at 350° for 30-35 minutes or until
• a toothpick inserted near the center comes out clean. Cool in pan
• for 10 minutes; remove to a wire rack to cool completely. Place cake
• on a large platter or covered 12-in. board. Frost cake with 1 cup
• frosting to seal crumbs; let dry. For white clay, combine vanilla
• chips and the corn syrup just until blended. Spread on waxed paper
• to 1/4-in. thickness (about an 8-in. square). Let stand, uncovered,
• at room temperature for 2-3 hours or until dry to the touch. Wrap
• tightly with plastic wrap and let stand overnight. Use immediately
• to store up to 2 weeks. Prepare chocolate clay in the same manner.
• Knead each clay for 1-2 minutes or until glossy before using. Set
• aside 1 teaspoon of white clay. Place remaining clay between waxed
• paper and roll into a 13-in. circle. Remove top sheet of waxed
• paper. If scalloped edges are desired, place a 12-in. tart pan
• upside down over clay and press gently; remove scraps. Center clay
• circle over cake; remove waxed paper. Drape over cake edges to seal.
• Remove reserved white clay between waxed paper to form a 2-1/2-in. x
• 1-3/4-in. rectangle. Cut out tummy and muzzle using bear invitation
• pattern; set aside. With the scraps, form two 1/4-in. balls for ears
• and two 1/8-in. balls for eyes; set aside. Place 2 tablespoons
• chocolate clay between waxed paper; roll into a 5-in. x 4-in.
• rectangle. Remove top sheet and cut out bear using invitation
• patter. Center bear on cake; remove waxed paper. Place ears, eyes,
• muzzle and tummy on bear. With scraps, form a 2-in. needle, a
• 1/4-in. ball for nose, two 1/8-in. balls for sides of mouth, and two
• thin ropes to create mouth and line from nose to mouth. Place needle
• on cake. Place nose and mouth on muzzle. For hoop, roll remaining
• chocolate clay into a 30-in. rope. Cut 1/4 in from one end; set
• aside. Flatten rope with a rolling pin to form a 3/4-in. wide strip.
• Wrap around cake and overlap ends to secure. shape 1/4-in. piece
• into a 1/2-in.circle; place where ends overlap. Cut a small hole in
• the corner of a plastic or pastry bag; insert round tip. Add 1
• tablespoon of frosting. Pipe eyebrows and stitching around bear's
• body. Tint remaining frosting red. Prepare a second bag and insert
• round tip fill with red frosting. Pipe stitching around tummy,
• "happy birthday" and thread going through eye of needle. Cut cake
• with a serrated knife. Yield: 12 servings.