Colorado Black Bear Cake Recipes

POLAR BEAR

Steps:

• 1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions. Cool completely. For one paw, use frosting to attach 3 chocolate morsels to edge of one of the waffles. Repeat 3 more times for remaining paws. Set aside.
• 2. Place the ½-cup scoop of ice cream in center of serving plate. Working quickly, arrange large marshmallow pieces around ice cream for legs.
• 3. Place the remaining waffle above the scoop of ice cream for head. Top waffle with the 3-tablespoon scoop of ice cream. On small ice cream scoop, arrange small chocolate morsels for eyes, large chocolate morsel for nose and miniature marshmallow pieces for ears. Prop waffle paws against regular marshmallow pieces for feet. Place strips of candy on ice cream for scarf. Serve immediately.

BIG BEAR STEW

Steps:

• In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
• Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
• Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

PANDA BEAR CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8-inch round cake pans and a 13x9-inch pan, or spray with baking spray with flour. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into round pans, dividing batter evenly. Bake as directed n box for 8-inch round pan. Cool cakes in pans 10 minutes; remove from pans to cooling racks. In large bowl, beat remaining cake mix, remaining 1 cup water, 1/2 cup oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, stirring occasionally. Pour into 13x9-inch pan. Bake as directed on box for 13x9-inch pan. Cool cake 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes about 1 hour or until firm.
• Meanwhile, in medium bowl, mix 1 container plus 1 cup chocolate frosting with food color to make black frosting. Cut marshmallow in half crosswise.
• Using serrated knife, cut off top rounded portion of each cake to level surface. Turn cakes cut sides down. Cut cakes as shown in template (template can be found under the Tips below). Place cake pieces on tray as directed in template, attaching to tray and to each other with small amount of frosting.
• Spread thin layer of vanilla frosting over head and thin layer of black frosting over ears, body and paws to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
• Frost head with some of remaining vanilla frosting. Frost rest of cake with some of remaining black frosting. To pipe on panda features, spoon vanilla and black frostings into separate resealable plastic freezer bags and cut small tip off 1 corner of each bag.
• Pipe or spread vanilla frosting on body to create chest. Pipe or spread black frosting on head for patches around eyes. Place marshmallow eyes on patches. For pupils, attach 1 mint to each marshmallow slice with frosting. Pipe or spread black frosting on snout for nose and mouth. Pipe or spread vanilla frosting on back paws to create paw prints. Pipe outline around body and front legs with black frosting. Fill in outline with additional black frosting so front legs have a thicker layer of frosting than white chest. Using metal spatula, create a different texture on the body and front legs to further define legs from chest and back paws. Store loosely covered.

BEAR CLAWS

Steps:

• In a large bowl, dissolve yeast in warm milk. Stir in sugar, salt and egg; mix well. Add the flour all at once, stirring until mixed. Set aside., For butter mixture, sprinkle 1 tablespoon flour on a work surface; place butter on surface and sprinkle with 1 teaspoon flour. Press and roll out with a rolling pin. Scrape butter from rolling pin and continue to work the butter until it forms a smooth mass without any hard lumps. Knead in remaining flour, working quickly to keep butter cold. , Place butter mixture on a sheet of plastic wrap and shape into a small rectangle. Cover with another sheet of plastic wrap; roll into a 9x6-in. rectangle. Set aside., Turn dough onto a floured work surface; roll into a 14x10-in. rectangle, with a 10-in. side toward the bottom. Unwrap butter mixture; place on dough 1 in. above bottom edge and 1/2 in. from each side edge. Fold top half of dough over butter and pinch edges to seal., Turn dough a quarter turn to the right; sprinkle lightly with additional flour. Lightly roll into a 16x8-in. rectangle. Fold bottom third of rectangle up and top third down, as when folding a business letter, making a 5-1/2x8-in. rectangle (this is called one turn). Rotate dough a quarter turn to the right. Lightly roll into a 16x8-in. rectangle and again fold into thirds, finishing the second turn. Repeat rotating, rolling and folding two more times for a total of four times. Wrap loosely in plastic wrap; refrigerate for 30 minutes., Roll dough into a 12-in. square; cut square into three 12x4-in. strips. Spread 2 tablespoons filling down the center of each strip to within 1 in. of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into three pieces. With scissors, cut each piece four times from pinched seam to about 1/2 in. from folded side. Place 2 in. apart on greased baking sheets. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 400°. Brush bear clasws with egg. Bake 10-14 minutes or until puffy and golden brown. Remove from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Cool.