Instructions

Step 1: Make the Vanilla Cake Layers

1. Preheat the oven to 350°F/175°C. Grease and line six 6-inch cake pans, and one 4-inch cake pan and set aside.
2. Mix 3 cups cake flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
3. Then mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
4. Pour in 1 cup of egg whites and mix on low until fully incorporated. Mix in 1 1/2 cups of sour cream, 2 Tbsp of vegetable oil, and 1 Tbsp of vanilla extract and mix at a low speed until fully incorporated.
5. Scrape down the sides and bottom of the bowl with a rubber spatula, then beat on a medium speed for 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
6. Divide the batter evenly between the prepared cake pans. Bake for 32-35 minutes and rotate the layers halfway through to help them bake evenly. Test the center of each cake layer for doneness, and make sure that a toothpick inserted into the center of the layer comes out with a few moist crumbs - that's when you know it's done! If it comes out wet with batter, the layers need a bit more time to bake.
7. Once the cake layers are done baking, let the pans cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
8. Place the cake pans into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans, and remove the layers from the pans.
9. Once the cake layers have finished cooling, use a serrated knife to level the tops and trim the layers to look like a polar bear's body and head (see photos above). Set the cake layers aside.
10. If you make these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and let them thaw for about 20 minutes before you assemble the cake.

Step 2: Make the Vanilla Buttercream Frosting

1. While the cake layers bake and cool, make the vanilla buttercream frosting.
2. Beat 3 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
3. Add in 1 Tbsp of vanilla extract and 1 tsp of salt and mix on a low speed.
4. Slowly mix in 11 cups of powdered sugar on a low speed. Add 1/2 cup of heavy cream halfway through to make it easier to mix. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is getting mixed together properly.
5. Once the ingredients are fully combined and the frosting has reached the desired consistency, beat on low for a couple of extra minutes to make the frosting super smooth and push any extra air out of the frosting.
6. If the frosting seems too thick, add additional cream (1 Tablespoon at a time). If the frosting is too thin, add more powdered sugar (1/4 cup at a time).
7. Cover the buttercream with plastic wrap to prevent crusting, then set aside.

Step 3: Assemble the Polar Bear Cake

1. Before you make this cake, use the black, white, and pink fondant to create the polar bear's eyes, nose, ears, and foot pads. Make the pink fondant ears about 1/2 inch thick to allow you to press 2 toothpicks into each ear to make them easier to add to the cake.
2. Place the fondant pieces on a wire rack or piece of parchment paper to dry and firm up while you assemble the cake.
3. Stack and frost cake layers on a 10-inch greaseproof cake board or cake drum using a dab of frosting to help stick the first cake layer to the board.
4. Add an even layer of buttercream between each cake layer with a large offset spatula and stack them in the following order: 6-inch, 6-inch, 6-inch, 4-inch, 6-inch, 6-inch, 6-inch. If desired, add rainbow sprinkles on top of the frosting like I did in my video!
5. Insert either a thick plastic straw (like a bubble tea straw) or a wooden dowel through the center of the cake layers to help stabilize them.
6. Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using an acetate sheet or small offset spatula, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 4: Make the Arms & Legs with Rice Krispie Treats

1. Place 3 cups of mini marshmallows in a heatproof bowl and heat in the microwave for 45-60 seconds at full power. They should be melted at this point and easy to stir. If not, heat in additional 15-second intervals until melted.
2. Pour in 4 1/2 cups of rice krispies or puffed rice cereal and stir until the cereal is fully coated in melted marshmallows.
3. Grease your hands with cooking spray then shape two thin front legs and two thick hind legs with the rice krispie mixture like the picture shown in the post above. Then make a small round ball for the polar bear's tail.
4. Place the arms, legs, and tail next to your cake as you shape them to make sure they're proportionate and shaped properly.

Step 5: Decorate the Polar Bear Cake

1. Press the rice krispie arms, legs, and tail into place on the chilled cake. If they aren't staying in place, use a little buttercream to help them stay put.
2. Spread a thin, even layer of white buttercream over the rice krispies. Then smooth on a thick layer of white buttercream on the bottom half of the polar bear's face to look like a muzzle (like in the pictures above).
3. Next, press the ears, eyes, nose, and foot pads into place on the cake with small dabs of buttercream to help them stick.
4. Place the remaining buttercream in a large piping bag fitted with a small grass piping tip and cover the cake in buttercream "fur." Be sure to pipe around the fondant features and the muzzle.
5. Then enjoy! If you make this cake in advance, store the frosted cake in the fridge and let the cake sit at room temperature for 1-2 hours before serving to make it easier to cut.