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Pudsey bear cake New-recipe-icon

Try making our Pudsey cake for a bake sale and raise money for BBC Children in Need. It's easy and fun to decorate, so you can get the kids involved as well

  • Prep: 1 hrs 15 mins
    Cook: 30 mins
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 629
  • Carbohydrates 94
  • Saturated Fat 16
  • Sugar 77
  • Protein 5
  • Fat 25
  • Fibre 2
  • Salt 0.8

Nutrition per serving

  • Calories 629
  • Carbohydrates 94
  • Saturated Fat 16
  • Sugar 77
  • Protein 5
  • Fat 25
  • Fibre 2
  • Salt 0.8

Ingredients

  • 225g softened butter
  • 225g golden caster sugar
  • 4 large eggs
  • ½ lemon, zested
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • splash of milk
  • 200g icing sugar
  • 100g butter, softened
  • 2 tsp milk
  • 50g raspberry jam or strawberry jam, plus extra for sticking
  • icing sugar for dusting
  • 250g white fondant
  • 100g black sugar paste
  • 200g yellow sugar paste
  • 25g white fondant
  • red, green and blue, fondant or coloured icing pens

Method

  1. Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.

  2. Using an electric whisk, beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

  3. Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack.

  4. While the cakes cool, stir together the icing sugar, butter and milk for the filling. Once roughly mixed switch to using electric beaters until smooth and pale. When the cake is cold spread one third of the buttercream over one of the sponges and top with the jam. Smooth it over evenly then top with the other sponge. Spread the buttercream all over the outside of the sandwiched cake in an even thin layer and chill in the fridge until needed.

  5. Dust your work surface with icing sugar and roll out 250g white fondant so that it is big enough to cover the cake. Lay it over the chilled cake, smooth down the surface and trim off any excess. Now roll out the black sugar paste so it’s approx. 5mm thick then cut into the shape of Pudsey’s head (it’s easier to do this if you draw a template first then draw around it). Use a little buttercream or water to stick this on top of the cake. Roll out the yellow sugar paste and cut a slightly smaller version of Pudsey’s head to stick on top in the same way so that the black sugar paste becomes the outline.

  6. Roll out the remaining fondant to make the eyepatch, nose, mouth and eye and eyebrow and stick all the pieces on with a little bit of water. Use coloured sugar paste or writing icing to create polka dots on the eye patch. Use a clean paintbrush dipped in water to remove any excess icing sugar from your design. Will keep covered for 2-3 days in a cool place.