Wilton 3 D Bear Question

Decorating By AngiesIdea Updated 8 Jul 2014 , 11:10pm by jwzed

AngiesIdea Posted 17 Feb 2009 , 7:42am
post #1 of 16

Has anyone ever used the Wilton 3D pan? If so, did you use the heavy batter as described in the instructions. They specifically call for a regular mix with a pound cake mix as well to ensure that the cake will be durable enough. Is this really the case? Can I use the WASC recipe or the durable cake recipe on this site?

Angie

15 replies
artsywest Posted 17 Feb 2009 , 10:59am
post #2 of 16

I've made several 3D wilton bear mold cakes for my grandkids, and I've never used a "heavy" cake mix like they recommend. I have always used regular cake mixes and my cakes have always turned out great. It takes more than 1 mix, though. I use the recommeded amount of batter and then make another small cake with the leftover batter. Be sure you follow the directions with the timed cooling amounts; replacing the cake cone when it is still hot ensures that it will all hold together when it is cool. Good luck, and have fun!

AngiesIdea Posted 17 Feb 2009 , 5:58pm
post #3 of 16
Quote:
Originally Posted by artsywest

I've made several 3D wilton bear mold cakes for my grandkids, and I've never used a "heavy" cake mix like they recommend. I have always used regular cake mixes and my cakes have always turned out great. It takes more than 1 mix, though. I use the recommeded amount of batter and then make another small cake with the leftover batter. Be sure you follow the directions with the timed cooling amounts; replacing the cake cone when it is still hot ensures that it will all hold together when it is cool. Good luck, and have fun!





Thanks for the info!

aundrea Posted 17 Feb 2009 , 6:04pm
post #4 of 16

i have used both. reg. cake mixes and adding pound cake. i find adding the pound cake holds up better. makes the bear firmer and easier to work with. i also find that adding pound cake really didnt alter the cakes taste.
just be sure to only add the exact amount of mix into the bear or it will overflow (alot) in your oven. after 3 times of overflowing batter in my oven i finally got it right.
good luck!

pouchet82 Posted 17 Feb 2009 , 6:09pm
post #5 of 16

Put something under the bear the catch anything that drips! I almost had the fire department at my house....

AngiesIdea Posted 18 Feb 2009 , 9:01am
post #6 of 16
Quote:
Originally Posted by aundrea

i have used both. reg. cake mixes and adding pound cake. i find adding the pound cake holds up better. makes the bear firmer and easier to work with. i also find that adding pound cake really didnt alter the cakes taste.
just be sure to only add the exact amount of mix into the bear or it will overflow (alot) in your oven. after 3 times of overflowing batter in my oven i finally got it right.
good luck!




So how would I adjust the temp and cook time if I add a pound cake recipe to the regular batter? And should it be a store bought pound cake mix or family recipe?

Thanks!

2txmedics Posted 18 Feb 2009 , 3:48pm
post #7 of 16

Mine is missing the core, what can I use? I read in how do I...that you some cook without the core, just at a lower temp?

HELP here, wilton discontinued selling the core. Unless I can use the reg. core sold at michaels?

AngiesIdea Posted 20 Feb 2009 , 10:45pm
post #8 of 16
Quote:
Originally Posted by AngiesIdea

Quote:
Originally Posted by aundrea

i have used both. reg. cake mixes and adding pound cake. i find adding the pound cake holds up better. makes the bear firmer and easier to work with. i also find that adding pound cake really didnt alter the cakes taste.
just be sure to only add the exact amount of mix into the bear or it will overflow (alot) in your oven. after 3 times of overflowing batter in my oven i finally got it right.
good luck!



So how would I adjust the temp and cook time if I add a pound cake recipe to the regular batter? And should it be a store bought pound cake mix or family recipe?

Thanks!





Any help on the temp and cook time questions?

Thanks
Angie

2txmedics Posted 20 Feb 2009 , 10:48pm
post #9 of 16

Ok, I contacted Wilton, asking on where and how I could get the core for my pan. I told them I bought it in a resale shop.

Wilton contacted me back immediately!!! Said we have it, and are shipping it to you...FREE....that was yesterday, today I got another email said: YOUR HEATING CORE HAS SHIPPED....
Wow....now, once bear is baked, when and how long after do I remove the core out of the bear?

CookieMeister Posted 20 Feb 2009 , 11:47pm
post #10 of 16
Quote:
Originally Posted by 2txmedics

Ok, I contacted Wilton, asking on where and how I could get the core for my pan. I told them I bought it in a resale shop.

Wilton contacted me back immediately!!! Said we have it, and are shipping it to you...FREE....that was yesterday, today I got another email said: YOUR HEATING CORE HAS SHIPPED....
Wow....now, once bear is baked, when and how long after do I remove the core out of the bear?




I've not used the bear pan but want to so I'm reading this with great interest.

SIDETRACK - I am not always a fan of Wilton products, but their customer service department is top notch. In my first fondant class, something was really wrong with the Wilton fondant I used -even my teacher couldn't believe the issues I was having with it. I e-mailed them and they sent me out *2* new fondant boxes ASAP. Now, I make my own but . . . I thought how they responded was great.

***SIDETRACK OVER***

tracey1970 Posted 21 Feb 2009 , 2:58am
post #11 of 16

I have made this pan with both the WASC and a doctored box mix. Both turned out well. However, when I have used the core, I get the same large hole in the throat area of the bear - I think it's where the core touches the pan. Anyhow, I posted on here and on the Wilton site, asking if anyone makes this cake without the core. I was amazed at how many people do not even use it. They said it made a more solid cake. I haven't tried it without the core myself, but when I make it again, I definitely plan to do it. They bake it at 325 and bake it for longer.

Just something to think about?

aundrea Posted 21 Feb 2009 , 3:12am
post #12 of 16

sorry for the delay in reply.
i used store bought pound cake. i baked at 325 and after i started smelling the cake, which is usually how i know to begin testing my cakes, i would test for doneness. i dont remember off hand how long it took to bake but i know it was awhile longer than usual.
with the extra batter i would make cupcakes or a smaller cake.
i hope this makes sense.
i also used the same method for making my wilton house cakes and other stand up wilton (or 3D) wilton cake pans.
good luck.

AngiesIdea Posted 21 Feb 2009 , 3:43pm
post #13 of 16

Thanks to all of you!

jwzed Posted 8 Jul 2014 , 11:18am
post #14 of 16

ACan anyone help me? I have bought the Wilton 3D teddy bear cake tin and after 8 attempts am getting nowhere. I find the most success using a Madeira cake recipe which probably most like the American pound cake. However, I cannot stop the cake sticking to the pan. I have tried greasing it with butter, margarine, Trex and a cake release spray. I sieve flour on as well but to no avail. I am ready to give up. Please help!!!!

jwzed Posted 8 Jul 2014 , 3:09pm
post #15 of 16

ACan anyone help me? I have tried making the Wilton 3d teddy bear cake 8 times now without success. The best mix seems to be a Madeira cake recipe which I believe is similar to an American pound cake. I have thankfully overcome underdone cakes and burnt ears but my main problem is the cake sticking to the tin and its face being wrecked. I have greased the tin using butter, margarine, cake release spray and trex all with a dusting of flour none of which work. Any good advice?

jwzed Posted 8 Jul 2014 , 11:10pm
post #16 of 16

AHas anyone made the Wilton 3d stand up teddy bear? I need help.

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