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Stitched Teddy Bear Birthday Cake

 Stitched Teddy Bear Birthday Cake
Sure to appeal to crafters and bear lovers alike, this eye-catching confection will round out your party tastefully. Patty's mostly responsible for the innovative dessert here, thanks to the flavorful recipes for fudge cake and an edible concoction called chocolate clay she shared recently. In a way, so is Margaret Maddox, whose teddy bear crafts fill the previous pages. Our staff home economists
12 ServingsPrep: 1 hour + standing Bake: 30 min. + cooling


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 tablespoon vinegar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup water
  • 1 cup vanilla frosting
  • 1-1/4 cups white baking chips, melted
  • 1/4 cup plus1 tablespoon corn syrup
  • 3/4 cup milk chocolate or semisweet chocolate chips, melted
  • 2 tablespoons corn syrup
  • 2 pastry bags or heavy-duty resealable plastic bags
  • #3 round pastry tip
  • 4 tablespoons vanilla frosting, divided
  • Red liquid or paste food coloring

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Stitched Teddy Bear Birthday Cake (continued)


  • 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/; 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.