Winnie the Pooh Cake

Last week was a very special day in the Hunter household, our sweet baby girl turned 2. I cannot even begin to tell you how much joy this little girl has brought to our lives. It is amazing how much your life changes when you have kids. I always knew I wanted to be a mum and to be honest it is even better then I could have imagined. It is hard, harder then anyone could have ever prepared me for but it is so worth it. I know she won’t remember much of these early years so we didn’t plan a big party but I still wanted to make a special cake.

Right now she is going through a Winnie the Pooh stage, she is obsessed. So what is a mum to do but try and make her daughter’s day and create a Winnie the Pooh cake. I didn’t want to buy a cake tin because something like that is not likely to be used again so it seems a bit of a waste. So why not do a 3D cake? You might be thinking I was a bit mad for taking on such a big task, and you would be right. I had no idea what I was doing, I tried to give some step-by-step photos of the process but I won’t lie I can’t guarentee even I could do it again the same again.

But I am so proud of this cake, it was a lot of work but so worth it.

Winnie the Pooh Cake

250g (1 1/2 c.) butter, at room temperature
250g (2/3 c. + 2 Tbsp) caster sugar
6 eggs
500g (4 c.) self-raising flour
90mL (1/3 c. + 2 tsp) milk
2 tsp vanilla
Royal Icing
Honey Icing
Raspberry Icing

Pre-heat the oven to 180C (350 F). Grease two baking trays, I am not sure what the best shape tins would be for this is, I used a round tin as well as a rectangular one and it worked out for me. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.

Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

Cut out two circles the same size for the body and two smaller ones for the head. Use the royal icing to stick together.

Cut out semi-circles for the ears and nose sticking them with royal icing. I found it was easier to use toothpicks to stick it to the base until the icing hardens. Cut out pieces for the arms and legs, this will take some sculpting.

Mix up the Honey Icing you can add more yellow food colouring if you want it to be brighter.

Mix up the Raspberry Icing, to match the red colouring of Pooh’s t-shirt you might want to add red food colouring but you can skip this step if you want.

Start with the honey icing, add to a pipping bag and decorate all the bits of Pooh except where his shirt should be. This does take a while but the result is so worth it.

I used Silver Spoon Designer Icing black, for the outline work.

3 thoughts on “Winnie the Pooh Cake

  1. I love that you put honey icing on Pooh. He turned out beautifully and the honey icing puts him into epic Pooh-ness. Because Pooh himself would adore that icing. Well done, Laura, well done!

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