This ursine chocolate cake gets its soft and fuzzy look from icing piped on with a grass tip. With his chubby belly, constructed from a mound of cake, he's almost too cute to eat.

Martha Stewart Living, May 2012


Read the full recipe after the video.

Recipe Summary

Makes 1


Ingredient Checklist


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

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

  • 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.

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

Cook's Notes

Licorice coins are available at and licorice buttons at