Teddy Bear Cake

1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature

3 large eggs, room temperature

3 tablespoons milk, room temperature

method..

Preheat oven to 350 degrees F (177 degrees C) ...
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. 

 Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces. Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking.......To bake, position teddy bear mold bottom side up in stand. Clip mold halves together.Pour 1 cup of cake batter into mold and position on cookie sheet in oven to catch any overflow. Bake 20-25 minutes or until toothpick inserted in center comes out clean. 

Remove from oven and cool on wire rack for 10 minutes. Remove clips and gently lift off top half of mold. Let cool 5 minutes and remove back half. Place cake back into top half of mold to cool completely

Make 2 cups buttercream icing: 

Ingredients

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 
   clear vanilla extract 1tspAdd to shopping list clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk (use only if it needed)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Decorate in Order

instructions.

Tint 1 ¼ cups brown
Tint 1/4 cup light brown
Tint 1/4 cup black
Reserve 1/4 cup white

Use tip 7 and light brown icing to pipe-in bottom of paws, inside ears and muzzle (smooth with finger dipped in cornstarch).

Use tip 2 and white icing tip pipe whites of eyes.

Use tip 4 and black icing to pipe in nose and pupils (smooth finger dipped in cornstarch).

Use tip 2 and brown icing to outline mouth.

Use tip 2 and brown icing to pipe paw pads.

Use tip 16 and brown icing top cover bear with stars.
now let see ur teddybear cake is ready :