Wilton Cheer Bear User Manual

Instructions for

Baking & Decorating

Cheer Bear™ Cake

PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN.
IN ADDITION, to decorate cakes you will need:

• Wilton Decorating Bags and Couplers or
Parchment Triangles (instructions included
with all bags)

• Decorating tips 3, 16, 21

• Wilton Care Bears Icing Color Kit (includes
Blue, Yellow, Pink and Black) and Orange,
Leaf Green Icing Colors

• Wilton Cake Board, Fanci-Foil Wrap

• Cornstarch

USE & CARE: Before the first and after each use, we
recommend hand washing pan in hot soapy water.

Used under license by Wilton Industries,
Woodridge, IL. 60517
www.wilton.com

Care Bears™ and related trademarks © 2008 Those Characters From Cleveland, Inc. Used under
license by Wilton Industries, Inc. American Greetings with rose logo is a trademark of AGC, LLC.

Stock No. 2105-5555

To Decorate Cheer Bear™ Cake

Make 6 cups of buttercream icing:

• Tint 1 cup pink

• Tint ¾ cup dark pink

• Tint ¼ cup blue

• Tint ¼ cup black

• Tint ¼ cup yellow

Decorate in Order:

1. Ice cake sides and background areas smooth with thinned white icing.

2. Use tip 3 and white icing to outline muzzle and pipe in ears, eyes, and
belly. Smooth with finger dipped in cornstarch.

3. Use tip 3 and pink icing to pipe in hearts on paws, nose and back, and
partial bow. Smooth with finger dipped in cornstarch.

4. Use tip 3 and dark pink icing to outline bear. Pipe inside mouth,
smooth with finger dipped in cornstarch.

5. Use tip 3 and pink icing to pipe in tongue.

6. Use tip 3 and black icing to outline and pipe in eyes. Smooth with
finger dipped in cornstarch.

7. Use tip 3 and white icing to add dots to eyes for highlight.

8. Use tip 3 and pink, orange, yellow, green, and blue icings to pipe
rainbow on belly and pipe bow. Smooth with finger dipped in
cornstarch.

9. Use tip 16 and pink icing to cover body with stars.

10. Use tip 16 and white icing to cover muzzle with stars.

11. Use tip 21 and white icing to pipe shell bottom border.

• Tint ¼ cup green

• Tint ¼ cup orange

• Reserve 3 cups white (thin 1½ cups
with 4½ teaspoons light corn syrup)

Wilton Method Cake Decorating Classes

Call: 800-942-8881

Bake EasyTM

Convenient Non-Stick Spray!

For cakes that turn out beautifully
every time, start by spraying pans
with Bake Easy. This non-stick spray
helps your cakes release perfectly
with fewer crumbs for easier icing
and a flawless decorated cake. Just
a light, even coating does the job.
Use Bake Easy for all mixes and
recipes—cupcakes, brownies, breads
and more. Versatile for all types of
baking and cooking. 6 oz.

702-6018

Wilton

Method

Decorating

Classes

Discover

The Fun of

Cake

Decorating!

Find Classes Near You!

In U.S.A., Call

In Canada, call [phone] x200 Or E-mail: [e-mail]

800-942-8881

Or visit our website at

www.wilton.com

Cake Release

For perfect, crumb-free cakes!

No need to grease and flour your baking
pan – Cake Release coats in one step.
Simply spread Cake Release lightly on
pan bottom and sides with a pastry brush
and fill with batter. Cakes release perfectly
without crumbs every time, giving you
the ideal surface for decorating. Now in
convenient dispensing bottle. Certified

Kosher. 8 oz. 702-6016

Baking Instructions

Preheat oven to 350°F or temperature per recipe
directions. Before first and after each use, we
recommend hand washing pan in warm soapy water.
Your cake will unmold easily, without sticking, when
you prepare the pan properly. Grease the inside of pan
using a pastry brush and solid vegetable shortening
(do not use butter, margarine or liquid vegetable
oil). Spread the shortening so that all indentations
are covered. Sprinkle about 2 tablespoons flour
inside pan and shake so that flour covers all greased
surfaces. Turn pan upside down and tap lightly to
remove excess flour. If any shiny spots remain, touch
up with more shortening and flour to prevent cake
from sticking. (You can use vegetable oil pan spray or

Wilton Cake Release or Wilton Bake Easy™
Non-Stick Spray, in place of solid shortening and

flour).
Make one 2-layer cake mix according to package or
recipe directions. Pour the cake batter into pan, and if
necessary, spread the batter around with a spatula to
fill all areas of the pan evenly. Be careful not to touch
sides or bottom of pan. Bake cake on middle rack of
350°F oven for 40-45 minutes or until cake tests done
according to recipe directions.
Remove cake from oven and cool on cake rack for
10 minutes. While the cake is still in the pan, carefully
slice off the raised center portion of the cake. This
allows the cake to sit more level and helps prevent
cracking. To remove cake from pan, place cooling
rack against cake and turn both cake rack and pan
over. Lift pan off carefully. Cool cake at least one hour.
Brush loose crumbs off cake.
To transfer cake to serving board, hold a cake board
against cake and turn both cake and rack over. Lift off
rack. Hold another board against bottom of cake and
turn cake over. Be sure to hold cake, rack and board close together while turning
to prevent cake from cracking.

Using Your Decorating Bag and Coupler

You can make many different designs with just one decorating bagful of icing by
using the Wilton Featherweight or Disposable Decorating Bags and Coupler and
changing decorating tips.

Just follow these steps:

1. Screw ring off coupler to expose series of tiny
threads ½ in. above coupler base.

2. Force coupler base as far down into decorating bag
as it will go. Then mark where bottom thread of
coupler shows through bag; remove coupler and
trim bag at pencil mark with a pair of scissors.

3. Reposition coupler in bag and push end through
opening to expose bottom two threads.

4. Position decorating tip over coupler and screw ring
in place to secure. To change tips, unscrew ring,
replace tip and replace ring.

5. To fill, cuff open end of bag over your hand and
insert icing with a spatula. Fill bag no more than
half full.

6. To close, unfold cuff and twist top of bag shut. Hold
twist between your thumb and forefinger. Note: You
can eliminate any air bubbles that may have have
formed by squeezing bag gently over icing bowl
until air is released. Important: Be sure to wash the
Featherweight bag in hot soapy water, then rinse and dry after every use. A
degreaser can make clean-up easier.

Making Buttercream Icing

The thick, but creamy texture of this flavorful icing makes it ideal for decorating.
For best results, keep icing bowl in refrigerator when not in use. It can be
refrigerated in an airtight container for up to 2 weeks. Rewhip before using.
½ cup solid vegetable shortening 4 cups (1 lb.) sifted confectioners' sugar
½ cup butter or margarine, softened 2 tablespoons milk
1 teaspoon Wilton Clear Vanilla Extract

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar,
one cup at a time, beating well on medium speed. Scrape sides and bottom of
bowl often. When all sugar has been mixed in, icing will appear dry. Add milk
and beat at medium speed until light and fluffy. To thin for icing cake, add a small

amount of light corn syrup. For Chocolate Buttercream: Add ¾ cup cocoa or
three 1 oz. unsweetened chocolate squares, melted, and an additional
1 to 2 tablespoons milk to recipe. Mix until well blended. Yield: 3 cups.

Decorating With Wilton Icings

Wilton Icing Mix: You will need 2-3 packages of Creamy White Icing Mix. To
prepare, follow package directions. Each package makes about 2 cups icing.
Excellent for tinting any shade required. Do not refrigerate icing before decorating.
Cake may be refrigerated after it is iced.
Wilton Ready-to-Use Decorator Icing: You will need approximately 2-3
cans of our delicious white icing. Each 16.5 oz. can holds about 2 cups. It's ideal
for all of your decorating needs – frosting, decorating and flower making.

Coloring Your Icing

Wilton Icing Colors are best for decorating because they are concentrated and
give the deepest, most vivid icing colors. Use a toothpick to swirl icing color into
icing, then mix well. Add color gradually until you get the icing color you desire.

Let’s Practice Decorating

Use decorating bag and coupler as directed in this booklet. Practice
each of the following techniques on the back of a cookie sheet with
white icing. The practice decorations can be scraped off the cookie
sheet back into the mixing bowl and rewhipped for use again. To
hold bag while decorating, curl fingers around bag with the end
twist locked between your thumb and index finger. This forces
the icing down into the tip each time you squeeze. Apply even pressure with all
four fingers and icing will come out of the tip until you stop squeezing. As you
decorate, periodically twist the bag down further, forcing the icing down into the
tip. Use fingers of other hand to guide as you decorate.
For more about decorating, refer to the Wilton Yearbook of Cake Decorating or
visit www.wilton.com.

Icing Smooth With A Spatula

With a spatula, place icing on cake. Spread icing over area to be
covered. For a smooth effect, run spatula lightly over the icing in the
same direction, blending it in for an even look. For a fluffy effect,
swirl icing into peaks using the edge of the spatula.

To Make Outlines

Use tip 3. Hold bag at a 45° angle and touch tip to surface.
Squeeze at starting point so that icing sticks to surface. Now
raise the tip slightly and continue to squeeze. The icing will
flow out of the tip while you direct it along surface. To end
an outline, touch tip back to surface, stop squeezing and pull
away. If icing ripples, you are squeezing bag too hard. If icing outline breaks, you
are moving bag too quickly or icing is too thick.

To Outline & Pipe-In

After outlining, using the same tip, squeeze out rows of lines to fill area. Pat icing
down with fingertip dipped in cornstarch or smooth with dampened art brush.

To Make Stars

Use tip 16. Hold bag straight up and down with tip 1/8 in.
above surface. Squeeze until a star is formed, then stop
pressure and pull tip away. Stars will be neatly formed only if
you stop squeezing before tips is pulled away. To make pull-out
stars, lift tip as you squeeze, stop pressure, pull tip away.

To Make Dots

Use tip 3. Hold bag at 90° angle with tip almost touching surface.
Steadily squeeze out a dot of icing, lifting the bag slightly and
keeping tip in icing as it builds up into a small mound. Then stop
pressure and pull tip away. Vary size of dots by lengthening the
amount of time you apply pressure to the bag.

To Make Shells

Use tip 21. Hold decorating bag at a 45° angle, slightly above
surface with end of bag pointing towards you. Squeeze until icing
builds up and fans out into a base as you lift tip slightly. Relax
pressure as you lower tip until it touches surface. Stop pressure
and pull tip away without lifting tip off surface to draw shell to
a point. Practice this procedure until you can produce a clean
shell shape. To make a row of shells, rest head of one on tail of
preceding shell. For larger shells, increase pressure; for smaller
shells, decrease pressure.

For more Decorating Techniques & Tips

Visit our website at www.wilton.com -

Learn To Decorate - Basic Decorating Lessons