1. Place templates on sheet cakes, and cut out with a paring knife. Discard scraps. Halve snout and belly pieces horizontally, discarding bottom halves.

2. Arrange pieces into a bear shape, trimming sharp edges off shoulders, ears, and paws. Use chocolate frosting to attach pieces to one another.

3. Coat entire cake with frosting, rounding over the tummy and snout. Refrigerate until frosting is firm, about 30 minutes to overnight. Add a second smooth coat to snout, ears, and front paws. Fill a pastry bag fitted with a multiopening grass tip (Ateco #233) with frosting. Pipe fur on bear, skipping center of ears and front paws and entire snout, refilling bag as necessary.

4. Use licorice coins for the eyes, and licorice button for the nose.