Brown Bear Cake Recipes

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.
• Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.
• With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.
• Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
• Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it's ready.
• Whisk in brown sugar until it dissolves. Whisk in confectioners' sugar, cream, vanilla and salt until you've got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.

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.

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.

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.