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Winnie the Pooh Cake
Recipe & Design Ideas
Winnie the Pooh cake below was kindly submitted by one of our readers like yourself...
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Cake Submitted by Sheila D. from Dayton, Ohio.
I made this Winnie the Pooh cake for my daughter's second birthday – we hated to cut into it – it turned out so cute! You have to buy the special cake pan, and all instructions are included with it. It's really not as hard as it looks!
What You Need:
Wilton Winnie the Pooh Stand-Up cake pan
6 cups of pound cake or pudding-added cake mix batter (you will need to make 2 boxes of cake mix to get enough)
Buttercream Icing (recipe below)
Wilton Decorating Bags and Coupler or Parchment Paper Triangles
Icing Tips: #3 and #16
Wilton Icing Colors in Black, Royal Blue, Red, Golden Yellow, Pooh Icing Colors Set, Yellow Tube Decorating Gel
Cake Board or Plate
Baking Instructions:
Preheat oven to 350°F. Generously grease inside of both pan halves and lip with solid vegetable shortening. Sprinkle 2 tbsp flour inside each pan half and shake so flour covers all greased surfaces. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking (very important). Do not grease and flour outside of center baking core; it is left in Winnie the Pooh cake for support.
Fasten cake halves together with clips provided, making sure halves fit snugly together.
You will need 6 cups of batter. (Yellow, chocolate or firm pudding-added cake batters work best.) Do not use batters with nuts or raisins – they do not work well. Pour batter into open top of pan and insert center baking core. Place on baking sheet on bottom rack of preheated oven.Winnie the Pooh birthday cake fills out best when batter overflows slightly. The baking sheet will catch any batter that may seep through sides or overflow while baking.
Bake for 40-50 minutes until toothpick or skewer inserted in top of cake comes out clean. Do not over-bake.
Remove from oven and cool right side up on cake rack for 10 minutes. After 10 minutes remove clips, tip cake forward, loosen top edges of cake with spatula and remove back half of pan. Cool 5 more minutes. Tip cake backwards into back half of pan, loosen top edges with spatula and remove front half of pan. Let cake cool completely for at least 5 hours in back half of pan. Leave core inside cake for support. If prongs show at the bottom of cake, cover them with icing.
Making Buttercream Icing:
The thick but creamy texture of this flavorful icing makes it ideal for decorating. For best results, keep icing bowl in refrigerator when not in use. Icing can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. Yield: 3 cups.
- ½ cup solid vegetable shortening
- ½ cup butter or margarine
- 1 tsp clear vanilla extract
- 4 cups (1 lb) sifted confectioners sugar
- 2 tbsp milk
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Coloring Icing:
Wilton Icing Colors are best for decorating because they give deep colors. Use a toothpick to swirl color into icing, then mix well. Add color gradually until you get the shade you desire.
Tint 1 ¾ cups of icing Pooh Gold
Tint ¾ cups Red
Tint ¼ cups Royal Blue
Tint ¼ cups Golden Yellow
Tint 1 ¾ cups Black (thin with 1 ½ tbsp light corn syrup)
For Winnie the Pooh party ideas, click here...
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