How to make the Women’s Weekly Teddy Bear Cake

My little girl’s third birthday was the perfect excuse to bust out the vintage Women’s Weekly Children’s Birthday Cake book.  I tackled the number one cake for her first birthday and strayed from the book for a caterpillar cake for her second birthday but this year it was back to the kitsch but delightful cook book.  

The finished teddy bear cake
The finished teddy bear cake

For her third birthday we organised a little party which was a teddy bear’s picnic so the teddy bear cake it was.  The cake is made from two round cakes cut into shapes to form a teddy bear shape.  You need two sturdy round chocolate sponge cakes as the base.  

This is how you cut the chocolate cakes up to make the teddy shape.
This is how you cut the chocolate cakes up to make the teddy shape.

Once the cakes were cooked and completely cool I did a layer of crumb coating to make sure the icing was crumb free.  Essentially crumb coating is the equivalent of doing an undercoat of paint before the top coat.  It gives a nice, smooth base to then ice over the top.  While the Women’s Weekly teddy bear cake is a yellow colour, Miss Three wanted chocolate icing so this version is a brown colour.  

Ta dah! A teddy bear shape
Ta dah! A teddy bear shape

I guess the cake got a thumbs up as I got lots of cuddles as a thank you and a request from the birthday girl to eat the teddy bear’s head!  

Putting the second layer of icing on the teddy bear
Putting the second layer of icing on the teddy bear
Chocolate Teddy Bear Cake
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7396 calories
962 g
1456 g
382 g
77 g
231 g
1721 g
3226 g
715 g
11 g
93 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 7396
Calories from Fat 3373
% Daily Value *
Total Fat 382g
Saturated Fat 231g
Trans Fat 11g
Polyunsaturated Fat 15g
Monounsaturated Fat 78g
Cholesterol 1456mg
Sodium 3226mg
Total Carbohydrates 962g
Dietary Fiber 46g
Sugars 715g
Protein 77g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 225g butter
  2. 225g self raising flour
  3. 225g caster sugar
  4. 2 tbs cocoa powder
  5. 4 eggs
  1. 300g icing sugar
  2. 100g unsalted butter
  3. 40g cocoa powder
  4. 40ml milk
  5. 2 crown mints
  6. 1 chocolate freckle
  7. 1 piece of liquorice
  8. 1 tbsp chocolate sprinkles.
  1. 1. Preheat the oven to 180c.
  2. 2. Cream the butter and sugar together until light and fluffy.
  3. 3. In a separate bowl beat the eggs together and then add them gradually to the creamed butter and sugar, mixing well as you go.
  4. 4. Before adding the flour remove 2 tbs of flour and replace with the 2 tbs of cocoa powder. If you want to make a plain vanilla Victoria sponge omit this step and the cocoa powder.
  5. 5. Add the flour and cocoa mix and mix together well then divide the mixture equally into two baking paper lined and greased cake tins and make sure the mixture is level.
  6. 6. Bake for 25 – 30 mins or until a skewer pressed into the cake comes out clean. Turn the cakes out of the tins and leave to cool on a wire rack.
  7. 7. Put the cakes in the fridge or if you want to make them ahead of time you can freeze the cakes. Once firm cut the cakes as shown using one cake to form the arms and head and the other to form the body and legs. Arrange on a board into a teddy bear shape.
  8. 8. For the frosting beat the icing sugar, butter and cocoa powder together using an electric mixer on slow speed. Once it comes together add the milk slowly then turn the mixer up high. The longer you beat the fluffier the frosting will be.
  9. 9. Do one layer of crumb coating then once it is dry do another layer using a spatula to create rough edges which look like the teddy bear's fur.
  10. 10. Use the crown mints to make eyes, a freckle for the nose, liquorice for the mouth, chocolate sprinkles for the ears and a fabric bow to decorate.
Gourmet Chick
Teddy bear cake ready to be devoured by three year olds
Teddy bear cake ready to be devoured by three year olds

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