Ewok Cake

Last Friday was “May the Fourth Be With You,” aka Star Wars Day. My boyfriend, his roommate, and I threw an awesome movie-watching party on Friday night to celebrate! We watched the original trilogy, switching to the Spanish subtitles at midnight to celebrate Cinco de Mayo! Of course, I decided that our celebration of May the Fourth would not be complete without some tasty Star Wars themed baked goods… Today, I’m posting the first thing I made: the Ewok Cake! (And, of course he’s wearing a sombrero cause we also celebrated Cinco de Mayo…)

Like I said in the Penguin Cake post, I hate investing in mono-taskers. However, I made an exception for the mini stand-up teddy bear pan because I can use it to make many different animal-shaped cakes! I decided to use the same pan to make an Ewok Cake cause they’re just so darn cute…

For the cake:

First, assemble your ingredients.

You are going to need:

  • Your favorite heavy cake recipe (something like a thick devil’s food, pound, or pudding cake)
  • Wilton’s Mini Stand-Up Bear Pan Set
  • 8-inch brownie pan for the excess cake batter
  • Cooking spray (for baking, I am a big fan of PAM’s Baking spray)
You are also going to need:
  • A cookie sheet
  • Tinfoil

Begin by pre-heating your oven to 350°.

Next, lay out the teddy bear pan. Spray the inside of the pan with the baking spray, making sure to fill all the little crevices. Also, spray the 8-inch pan with baking spray.

Next, assemble the teddy bear pan. Hold the two pieces of the mold together, and secure with the included clips.

Stand the pan upside-down in the included holder, and fill with approximately 1 cup of batter. It should not fill up the entire pan since your batter will expand. (I filled mine up a little too much, so I had a good amount of batter over flow…)

Pour the remaining batter in the 8-inch pan. Alternatively, save the batter to make another teddy bear mold or cupcakes. (I used the excess to make Cake Pops!)

Cover a cookie sheet with tin foil. Place the teddy bear pan in the oven with the cookie sheet underneath to catch any overflow. Also place the 8-inch pan in the oven.

Bake for approximately 20-25 minutes or until a cake tester inserted comes out clean. (The 8-inch cake will take approximately 20 minutes, while the teddy bear cake will take slightly longer.) Let the 8-inch cake cool in the pan for approximately 5 minutes, and then remove to a wire rack to cool completely.

Once the teddy bear cake is finished (mine too about 30 minutes), let it cool in the pan for approximately 10 minutes.

After 10 minutes, remove one side of the mold and let cool for approximately 5 minutes. Repeat with the other side of the mold, letting cool for approximately 5 more minutes.

Remove the teddy bear from the mold, and place upright on a wire rack to cool completely.

To decorate:

First, assemble your ingredients.

You are going to need:

  • Your cooled cakes
  • Your favorite recipe for chocolate buttercream icing (You will need approximately 2 cups. If using pre-made frosting, you will need about 1 tub.)
  • Black icing in an icing bag fitted with a small round tip (I use a Wilton #3 tip) or a black gel food writer
  • 1 12-inch icing bag
  • A “grass” tip (I use Wilton’s #233 tip, which is designed for piping grass.)

You are also going to need:

  • A very sharp knife
  • A cutting board
  • Cornstarch

Begin by placing the teddy bear cake on a cutting surface.

Using a sharp knife, carve off the bottom of the teddy bear to make sure he has a flat bottom.

Next, to decorate the Ewok, begin by placing the cake on a small plate or 6-inch cake circle.

Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the tip and cut the end of the bag off. Place the tip back in to the bag, narrow end first.

Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with icing.

Unfold the top of the bag, and lift it out of the glass. Squeeze the top of the bag and twist it closed.

Use the chocolate icing to cover the cake. To do this, squeeze bag to form “grass”. Pull up and away. When icing strand is long enough (about 1/2 inch), stop pressure and pull tip away. Keep clusters close together, so the cake does not show through.

For the feet, pipe a blog of chocolate icing on the foot pads. To smooth them, dip your finger in cornstarch and pat gently.

Use the black icing to pipe his eyes and nose.

(I had a small amount of pink icing left over from another project, so I used it to add a smile. You can also do this with a red gel icing writer.)

Enjoy! 😀

Any questions?? Feel free to ask in the comments below! And thanks for reading! 🙂


One thought on “Ewok Cake

  1. Pingback: Wookie Cupcakes « Pie With Sparkles!

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