1. Carving and Ganaching

Paul carves the bears head, body and legs. He then applies his first layer of ganache.

2. Covering the Cake

Paul now shows you how to cover the body of the bear using sugarpaste.

3. Icing the Board and Adding the Arms

Paul shows us how to ice the board and add the bears arms.

4. Adding the Features

Paul begins to add the features to the bear’s face.

NOTE: There was an issue with the volume on the main camera in this lesson, apologises any inconvenience caused.

5. Piping the Bear

Paul mixes up his buttercream and begins to pipe around the bear’s body to create a fur-like effect.

NOTE: There was an issue with the volume on the main camera in this lesson, apologises any inconvenience caused.

6. Making the Hat

Paul shows us how to make the rim of the hat. He also begins to cut his petals out for the bear’s  hat.

7. Lesson - 7 - Creating the Petals

In this lesson, Paul teaches us how to make the petals for the bears hat.

8. Finishing the Hat

In this lesson, Paul puts the finishing touches to the hat and touches up the eyes.

9. Adding Some Colour

Paul gets out his airbrush and starts to add some more colour to our bear.

10. Finishing Touches

Paul makes his bear a cute button nose and adds the final touches to his cake.

11. Other Ideas

Paul shares some suggestions for other designs and interpretations you can make with the techniques you’ve just learned.

12. Pro Lesson

Paul discusses the cost, time and selling price of a cake such as this.

13. Highlights

We take a look at some of the highlights from the vintage teddy bear cake tutorial.

Learn how to make this vintage teddy bear out of cake!!!

In this week's tutorial, Paul Bradford shows you how to make this vintage teddy bear cake.! So cute you'll be struggling to cut into it!

Full of a host of great tips and techniques, this cake tutorial really lets you use your imagination.

In this tutorial, you will learn how to:

  • Create edible flower petals
  • Use an airbrush effectively
  • Cake carve
  • Make fur using piping techniques
  • and much, much more

Don't forget to share your interpretations of this wonderful cake with Paul and rest of the Sugarcraft community on our Facebook group.

Who knows? You may even end up featured in one of our monthly members' cake blogs.

Cake

  • 10” sqaure by 3” deep chocolate cake

Buttercream

  • 750g butter
  • 1.5kg icing sugar

Ganache

  • 1.2kg

Cake Card and Drums

  • 10” square cake card
  • 12” round cake card (temporary)

Sugarpaste

  • 1.5 kg of white sugarpaste (Renshaws)
  • 500g of Lilac (Renshaws)
  • 50g Black sugarpaste
  • 150g Grey sugarpaste
  • 300g Pink sugarpaste

Paints and Dusts

  • Yellow, black, pink, green, purple and white airbrush food colour
  • Pink dust
  • Gold sparkle

Ribbon

  • Grey and white polka dot

Other

  • Bubble tea straws
  • Wafer paper A4 (pink and white)

 

Knives

  • Palette knife
  • Sharp cutting knife
  • Serrated knife

Cutters

  • Oval cutter
  • Large and medium size leaf cutter
  • Medium and small lily cutter

Paintbrushes

  • paintbrush

Modelling Tools

  • PME modelling tools

Cakey Tools

  • Rolling pin

Other

  • Scissors
  • No6 Star nozzle PME
  • Piping bag
  • Airbrush

 

Paul Bradford

Paul Bradford

Paul Bradford´s mission is to ‘Empower people to achieve their cake decorating dreams’ by providing a range of cake decorating courses and online tutorials through their website, which currently teaches 185,000+ students.  

Comments

  1. sallyb813

    Hi Paul, Love it!!! I was wondering why you need to cover the ganached bear with fondant before you add the buttercream? Does it attach better? Thanks again for all of your wonderful tutorials!! I never miss a week! Sally

    Reply
  2. Baking58

    HI Paul, Great tutorial. I am a beginner watching free tutorials, appreciate this weekend premium tutorials option )). Can you please mention the dimensions of the frozen square cake ?

    Reply
  3. Riana603

    The bear looks adorable. Instead of ganache, can I cover the cake with a thin layer of buttercream then pipe the buttercream fur?

    Reply
    • David Brice

      Yes, buttercream will work, but it’s a little more tricky. Best to refrigerate the cake once covered with buttercream to make sure it sets then cover with a think layer of sugarpaste.

      Reply
  4. jacko31

    Hi

    Really love this cake!What egg mix quantity of Paul’s chocolate cake does this cake use? How long does it need to cook?

    Thank you!

    Reply
  5. Baking58

    Paul has great staff working for him). Appreciate prompt answers. Have a question about buttercream. Do you think swiss meringue buttercream would work the same? The texture might be more fluffy and the fur coat would not look good? Health wise and taste wise it is supposed to be better. Less sweetness, more taste.
    I am watching Paul’s buttercream tutorial, he suggests whipping less to avoid extra air. Have never heard him mention SM buttercream.

    Reply
  6. Ting Ting

    Hi can I ask if can use cakes for the hand part instead of fondant? I planning to just using buttercream for the cake without covering with fondant.

    Reply

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