Friday, 4 May 2012

Bear Cake

This is my first "official" post since school's over, since I started my internship working 9-5, and since I ended my 3-year relationship. I'm still in the process of finding a new camera but for the time being, I'm borrowing one from a friend.

This cake was SO last minute. I was marking exams when Tyler told me that it was Jordon's birthday. Obviously I had to make a cake. Jordon is a big, big guy so Tyler suggested making a bear cake just to be funny. Another frustrating baking event because I had no idea what I was doing, and had to figure it out along the way.

I left all my baking stuff in Toronto so I had to improvise. First mistake, baking a HUGE cake in a 9 by 13 inch pan. The outside was almost crispy and the middle was still in liquid form. I think the cake took something like 90 minutes to bake I'm extremely impatient.

6 large eggs
3 1/2 cups sugar
1 cup of hot coffee
1 cup cocoa powder
4 1/4 cups flour
1/2 tbsp baking powder
1/2 tbsp baking soda
1/2 tsp salt
1 1/2 cup milk
1 cup butter melted

The recipe is adapted from my chocolate cake recipe and the vanilla cake recipe from crumb boss (also on the blog). I didn't like the instructions for the chocolate recipe I used before so I just made it as if it were the vanilla recipe, except I added in the coffee and cocoa after the eggs and sugar, before the dry mixture.

Beat the eggs until they are pale and fluffy. Tap the bowl of sugar on the side of the mixing bowl so they are added little by little. Add in the coffee and cocoa powder mixture, mix well. Add in the flour mixture and switch to a hand whisk.

Heat the milk and butter in the microwave until the butter has melted. Mix some of the batter into the milk to get it closer to the consistency of the batter. Dump all the milk mixture into the batter and mix well. Pour it into a well greased and floured  baking dish and put it into a 325 degrees oven until the cake is cooked through. It took 90 minutes for me.

Because I didn't use parchment paper, The cake took a while to come out. I had to let it cool down a little so it pulled away from the sides. 

I cut the top off to make it even.

Put some frosting in a ziplock bag and pipe on the shape you want before trimming it. I thought it looked horrible at this point and I was praying that it would somehow work out.

The one leg on the left looks like it's broken, and it is, but I just fixed it by gluing more cake to it with frosting. Freeze it for 20 minutes.

Chocolate frosting:
1 cup butter
2 cups shortening
6 cups icing sugar
1 1/2 cup cocoa powder
1/4 cup warm milk

Make 2 shades of chocolate frosting for the bear. Add about 1/2 cup of cocoa powder to a big bowl of frosting to get the lighter shade. Scoop some out and reserve. Add another cup of cocoa powder to the rest of the frosting to make it a darker brown.

I crumb coated the cake and then covered it again with a thick layer of dark frosting. Then I took some light brown frosting and made a round shape for the belly and the paws. It didn't look right at that point so I put some more dark frosting in a zip lock bag and piped on frosting to make it look furry. 

I didn't like the way I frosted the cake cause there was a huge layer of frosting on top and none in between the cake. If I had time I would have sliced the cake in half, put a layer of frosting in between and then move onto the other steps.

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