Winter Cake with Polar Bear

Knead 250 grams of white modeling paste into a smooth dough for the polar bear. Shape a ball for the body then roll it into a cone. Place this cone on a cake board and stick a toothpick inside. Cut a little, but be sure to leave enough to add the head. For the head, shape a ball and flatten it slightly. Model the snout with a small ball and use a knife to draw the mouth. Make small holes in the snout using a toothpick. Press two black pearls into the head to make the eyes. Use some black fondant to create the eyebrows and nose, then stick them onto the head. Shape the ears with small balls that you flatten slightly using the bone tool. Stick them onto the head.

Take four equal pieces of modeling paste and roll them into long cones. Add the toes with a knife. Attach the front paws to the body. For the hind legs, make soles from black fondant and stick them to the back of the bear. Knead some modeling paste and color it blue. Roll it out very thinly and use it to make the scarf. You can also use a patterned rolling pin to texture the scarf.

For the hat, take a blue ball and fold it around the bulb cone. Move the tool to adjust the hat size. Stick the blue mimosa on the hat then fix it onto the head. Add the scarf on the body then fix the head onto the body. Tip: you can use edible glue.

Prepare 300 grams of FunCakes macaron mix according to the package instructions and color the dough blue. Place piping tip no. 12 into a piping bag and fill it with the dough. Lay the macaron mat on a baking sheet and fill the circles on the mat. Tap the baking sheet several times on the table to remove air bubbles and let the macarons air dry for 2 hours. Preheat the oven to 150 °C (130 °C fan) and bake the macarons for 15 minutes. Let them cool on the mat before peeling them off.

Preheat the oven to 180 °C (160 °C fan).

Prepare 550 grams of FunCakes sponge cake mix as indicated on the package. Grease the pans with Bake Release spray and divide the sponge batter between the two pans. Bake the sponges for 30-35 minutes then unmold onto a cooling rack immediately after baking.

Prepare 300 grams of FunCakes buttercream mix as indicated on the package and flavor the buttercream to your taste with the flavor paste.

Cut a cake board slightly smaller than the cake by 15 cm and place the cake on it. Then place the 20 cm cake on the cake stand. You can optionally put a little buttercream between the cakes and boards to prevent them from sliding.

Cut the cake twice using the Wilton leveler. Fill the layers with buttercream and stack them on top of each other. Cover the outside of the cake with a thin layer of buttercream to fill holes and smooth bumps. Put in the fridge for 30 minutes then apply another layer of buttercream. Use the spatula to smooth the buttercream layer then refrigerate again.

Knead the light blue fondant, roll it out on a work surface sprinkled with Magic Roll-Out powder and use it to cover the cakes. Smooth them with a smoother to make them neat and even. Stack the cakes using bamboo sticks. Add some buttercream between the cakes to prevent them from moving.

Fill a microwave-safe bowl with isomalt and melt it in the microwave, stirring regularly. When everything is melted, remove air bubbles by stirring and the isomalt is ready to use. Pour it onto parchment paper and smooth it with a spatula. Caution: this is very hot! Let it dry, then break it into large pieces.

Heat 200 grams of Dip ‘n Drip in the microwave for 10 seconds and pour it into a piping bag. Do not let the chocolate get too hot. Let it drip down the edges of the cake.

Stick the macarons against the cake with a little buttercream. Use a brush and royal icing to add a snowy effect. Put the remaining royal icing in a piping bag and pipe swirls on top of the cake. Add a snowy effect again with the brush. Place the isomalt into the swirls and set the polar bear on top.