Tenderheart Bear Cupcake Cake

“In brightest day, in blackest night, I’ll hug ya ’til you feel alright!” – Tenderheart Bear – Care Bear. Care Bears, who doesn’t love them, right? This cake was for a very special little friend, who is still too small to taste it himself 😉 from his cuddly care bear auntie with love. 

I’ve vouched for cupcake cakes before, they are pretty quick and effortless cakes! Simple piping techniques take long way and as long as your cakes and frosting are delicious, you are on to a winner! In the easiest form it’s the best type of cake to serve on the go or to crowds, as it’s a pull-apart cake with the cupcakes nicely sitting in their cases.

Instead of sharing the cupcakes recipe, as you can find my chocolate cupcakes and many other at cupcake recipes, I’m listing the steps of how a number of cupcakes come into a fluffy bear with a large red heart with pink outline in his belly badge. Unlike with some of my previous cupcake cakes that are fully decorated with frosting, in this one I’ve used sugar modelling paste and toffifees in the decorative details. Scroll down for the steps and should you have any additional questions, please feel free to reach out. x

Care Bear Cupcake Cake
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Servings
21cupcakes
Servings
21cupcakes
Care Bear Cupcake Cake
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
21cupcakes
Servings
21cupcakes
Ingredients
  • 21 chocolate cupcakes
  • 350 grams chocolate buttercream frosting
  • 65 grams modelling paste/ fondant white
  • 1/8 tsp copper food coloring diluted in water
  • 1/8 tsp pink food coloring diluted in water
  • 1/4 tsp red food coloring diluted in water
  • edible color marker black
  • 8 toffifee cups
  • 2 white rounds sugar sprinkles
Servings: cupcakes
Units:
Instructions
  1. Arrange the cupcakes on a serving plate large enough to fit the bear figure. You need 4 cupcakes for the head + 2 for the ears, 7 cupcakes for the body, 2 for each hands and 2 for each legs.
  2. Roll out the fondant and using cookie/pastry cutters cut out a round shape large enough to cover the belly, two half round pieces for the ears, two oval shapes slightly larger than toffifee cups to hold the eyes and crescent shaped pieces for the eye lids, another two crescent shaped pieces for the eye brows, a round piece for the nose and finally a small heart shaped piece for the nose tip. By using diluted food coloring, dye the brows, nose tip and a few freckles on the nose in copper, a large red heart in the belly bagde and draw some eye lashes with edible marker on the eye lids.
  3. Paint a pink outer line for the red heart on the badge.
  4. Attach a grass/fur nozzle in your piping bag and fill it no more than half way at time for easier piping.
  5. Start by piping the frosting on the head and ears then attach the half round shaped pieces on the ears.
  6. Then attach the nose and with a drop of frosting attach the nose tip, position the eyes close to the nose and eye brows slightly higher on top.
  7. Continue to pipe frosting over the body, applying a more generous amount of frosting over the belly to support the badge.
  8. Go on and continue piping frosting as a fur onto the arms and legs.
  9. Then attach the belly badge and pipe frosting around the edges. Do the same for the ears and nose so that the fondant does not stick out and place toffifee cups on the paws and pipe some frosting on top.
  10. Finally add a white sugar sprinkle in each eye as a dot in the pupil and you are done!
  11. Refrigerate up to 20 minutes before serving.

 

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