Brown Bear Cake Recipes

BROWN BEAR CAKE

Steps:

• Prepare cake mixes according to package directions. Pour 3 cups batter into a greased and floured 2-qt. round baking dish. Pour 1-1/2 cups batter into a greased and floured 1-qt. ovenproof bowl. Using remaining batter, fill six greased jumbo muffin cups and four greased regular muffin cups two-thirds full., Bake cupcakes for 18-20 minutes and cakes for 40-45 minutes at 350° or until a toothpick inserted in the center comes out clean. Cool cupcakes for 5 minutes and cakes for 10 minutes before removing from pans to wire racks to cool completely., Level the top of the cakes, four jumbo cupcakes and two regular cupcakes. (Save the remaining cupcakes for another use.) Place large cake top side down on an 18x12-in. covered board. For teddy bear's head, place the small cake top side down above large cake. Position jumbo cupcake cut side up for arms and legs. Place regular cupcakes on top of head for ears., In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar, cocoa and milk; beat until smooth. Frost tops and sides of cakes and cupcakes. Tint 2-1/4 cups coconut dark brown; tint remaining coconut light brown., Sprinkle dark brown coconut over arms and legs. Leaving a 4-in. circle in center of bear's body, sprinkle dark brown coconut in a 1-in. circle around edge of cake. Sprinkle dark brown coconut in a 1/2-in. circle around edges of the head and ears. Press dark brown coconut into the sides of the body, head and ears. Sprinkle light brown coconut over the middle of the body, head and ears., Position one peppermint patty on face for nose. Place one peppermint patty and four M&M's on each paw. Insert chocolate kisses point side down for eyes. Cut one licorice piece into two 2-in. strips; shape to form a mouth. Cut two licorice pieces into a 7-in. strip; place around the neck. Shape the remaining licorice into a bow; place below neck. Store in the refrigerator.

COLORADO BLACK BEAR CAKE

Steps:

• Raspberry Ice Cream:;
• Chocolate Glaze:;
• Almond Honey Brittle:;
• Preheat oven to 350 degrees F.
• Combine and sift all of the dry ingredients, whisk in the buttermilk and creme fraiche, then the butter and the eggs.
• Bake in a 10-inch cake pan for 30 minutes.
• Blend the raspberries and strain out all of the seeds. Bring the milk and sugar to a boil. Temper in the egg yolks. Remove from the heat and add the cream and raspberry puree. Spin according to ice cream machine directions.;
• Place the water and corn syrup in a pot and bring to a boil. Remove from the heat, add the chocolate and whisk until smooth.;
• Place the sugar and honey in a pot and cook until the sugar has all melted, once melted add in the butter on tablespoon at a time. Once the mixture caramelizes add the nuts and baking soda and stir. Transfer to a silpat and once cool chop into pieces
• To assemble the cake, place the cake sponge into the bottom of a ring mold and top with bits of the toffee and raspberry ice cream. Fill the ring mold with enough ice cream that only 1/4 to 1/2-inch is left at the top of the ring mold. It is preferable to allow this to set in the freezer overnight. Once set, pour the room temp chocolate glaze on top and fill the remaining 1/4 to 1/2-inch of the mold. You may decorate the cake by wrapping it in chocolate, or simply garnish with fresh raspberries.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CELEBRATION SMASH CAKE

Steps:

• For the cake: Grease and flour 2 6-inch cake pans and 3 8-inch cake pans. Preheat the oven to 350 degrees F. Stir together the flour, baking powder, baking soda and salt in a large bowl.
• Beat the butter and granulated sugar together on medium speed with an electric mixer until creamy. Beat in the egg whites until fluffy. Add the sour cream and vanilla and beat until smooth. Add the flour mixture alternately with the milk in three additions, beginning and ending with the flour mixture. Fold in the sprinkles.
• Spoon the batter into the prepared pans. Bake the 6-inch pans for until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Bake the 8-inch pans until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove the cakes to wire racks to cool in the pans 5 minutes. Turn out onto wire racks to cool completely.
• For the vanilla buttercream: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, until combined. Add the cream, vanilla and salt and beat to a spreadable consistency. Tint some of the frosting with blue food coloring, if desired.
• Build the cake: Stack the 8-inch cakes with frosting spread between the layers. Stack the 6-inch cakes on top of the 8-inch ones and spread frosting between the layers. Frost the top and side of the cake. Decorate with confetti and/or blue sprinkles, if desired.

BEAR CAKE

Steps:

• Place templates on sheet cakes, and cut out with a paring knife. Discard scraps. Halve snout and belly pieces horizontally, discarding bottom halves.
• Arrange pieces into a bear shape, trimming sharp edges off shoulders, ears, and paws. Use chocolate frosting to attach pieces to one another.
• Coat entire cake with frosting, rounding over the tummy and snout. Refrigerate until frosting is firm, about 30 minutes to overnight. Add a second smooth coat to snout, ears, and front paws. Fill a pastry bag fitted with a multiopening grass tip (Ateco #233) with frosting. Pipe fur on bear, skipping center of ears and front paws and entire snout, refilling bag as necessary.
• Use licorice coins for the eyes, and licorice button for the nose.

BROWN BEARS

Steps:

• Mix cinnamon and sugar together in a bowl. Pour melted butter into another bowl. Separate biscuits and form each piece of dough into a rope 4 to 5 inches long. Wrap the dough pieces around sticks.
• Hold sticks over campfire and slowly turn until the biscuit dough is browned and set, 8 to 10 minutes. Dip biscuits into melted butter and then into cinnamon sugar. Eat biscuits from sticks.

BROWN BUTTER PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
• Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

BROWN BEAR CAKE

Steps:

• To prepare the frosting: Tint white or chocolate chip frosting with green food color until green. Cover and set aside until ready to use.To prepare the ears: Remove paper liners from two of the cupcakes. Cut off crowns (A).To prepare the nose: Remove paper liner from one cupcake. Cut off crown (A).To make the bow tie: Remove paper liners from remaining three cupcakes. Set one aside for center of bow tie. Cut a small slice from two sides of each remaining cupcake (B).To assemble the cakes: Brush loose crumbs from surface of round cake layer with a soft pastry brush. Place on cake board or baking sheet. Fasten ears to cake with chocolate frosting. Frost top and sides of face and ears with remaining chocolate frosting, reserving 1 tablespoon. Place nose, cut-side down, in center of face. Spread tip of nose with 2 teaspoons of the reserved chocolate frosting. Assemble bow tie by placing one of the cut cupcakes on each side of center cupcake. Fasten to each other with green frosting, then fasten bow tie to bottom of cake layer (C). Frost top and sides of bow tie with green frosting.To decorate the cake: Before the frosting sets, score bear's face and ears with a fork to make "fur". Place vanilla wafers on face for eyes. Using remaining 1 teaspoon chocolate frosting and brown jelly beans, fasten one to each vanilla wafer. Press white jelly bean into chocolate frosting on nose. Make mouth using 1/2 -inch and 2 1/2 -inch pieces of licorice. Make eyebrows with 1-inch pieces of licorice. Place 1 1/2 teaspoons coconut on each ear. Place pink jelly beans on bow tie.