This festive snowbear cake is cute and definitely a great winter treat, it is a perfect cake for fun holiday celebration.

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0:30 strawberry & white chocolate crispearl filling
3:00 Whipped cream frosting
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Strawberry Snowbear (5-inch)

Cake:
Chiffon cake (5 inch) 2

Strawberry & White Chocolate Crispearl Filling:
Dairy whipping cream 220g
Icing sugar 13g
Fresh strawberry (cut into cubes) 125g
White chocolate crispearl 6g

Whipped Cream Frosting:
Dairy whipping cream 180g
Icing sugar 11g

Buttercream:
Red color 35g
Black color 10g
White 10g
Pink 10g

Cake:
1. Bake two 5-inch chiffon cake in advance.
2. Slice the cake into layers (about 1.5 cm in thickness).
3. Stack 5 layers of the cake together and trim it into a rounded top cylinder.
4. Slice a piece into 0.5cm thick, use a 2.5cm diameter round cookie cutter to cut out 2 round pieces, trim off the edge of the round shape to half sphere.
5. Wrap with cling wrap and set aside.

Strawberry and White Chocolate Crispearl Filling:
1. Cut strawberry into small cubes.
2. Add icing sugar to whipping cream, whisk with medium speed until stiff.
3. Sandwich the cakes with strawberry cubes and white chocolate crispearls, repeat the process of adding cake layers, frosting and fillings.
4. For the last layer of filling, just spread a thin layer of whipped cream and top it with the last layer of cake.
5. Crumb coat the cake with remaining cream.
6. Freeze the cake for 1 hour.

Whipped Cream Frosting:
1. Add icing sugar to whipping cream, whisk with medium speed until 70%-80%.
2. Remove the cake from freezer, frost the cake with whipped cream.
3. Secure the half sphere cake pieces onto the cake with toothpicks (the ears of the bear).
4. Cover them with whipped cream and smooth surface.
5. Pipe the bear muzzle, paws and tail.
6. Freeze for 1 hour.

Buttercream:
1. Prepare buttercream color them with oil-based color powder.

Decoration:
1. Pipe the nose, mouth, blusher, and Christmas hat onto the snowbear cake with buttercream.
2. Refrigerate for 30 minutes to let the buttercream set and harden.
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草莓雪熊 (5寸)

蛋糕:
戚风蛋糕 (5 寸) 2个

草莓白巧克力脆珠夹心:
淡奶油 220g
糖粉 13g
新鲜草莓 (切丁) 125g
白巧克力脆珠 6g

奶油抹面:
淡奶油 180g
糖粉 11g

奶油霜:
红色 35g
黑色 10g
白色 10g
粉色 10g

蛋糕:
1. 提前烤两个5寸戚风。
2. 把蛋糕切成1.5厘米薄片。
3. 把5片蛋糕叠起来，削成圆顶的圆柱形。
4. 把一片蛋糕切成0.5厘米薄片，用2.5厘米圆形曲奇切模切出两个圆形，把一边切出，呈半圆形。
5. 蛋糕用保鲜膜包起来备用。

草莓白巧克力脆珠夹心:
1. 草莓切丁。
2. 糖粉加入淡奶油中，中速打发至9分发。
3. 用草莓丁和白巧脆珠夹馅，重复叠加蛋糕片，抹奶油和加馅料的步骤。
4. 最后一层夹馅只需涂一层薄薄的奶油，叠上最后一片蛋糕。
5. 把蛋糕表面涂上薄薄的奶油打底。
6. 冷冻一小时。

奶油抹面:
1. 糖粉加入奶油中，中速打发至7-8分发。
2. 蛋糕从冷冻库取出，用打发的淡奶油抹面。
3. 半圆蛋糕片用牙签固定到蛋糕顶上（小熊的耳朵）。
4. 挤上奶油，抹平表面。
5. 挤上小熊的鼻嘴凸起部分，掌和尾巴。
6. 冷冻一小时。

奶油霜:
1. 准备奶油霜，用巧克力专用色粉调色。

装饰:
1. 用奶油霜挤上鼻子，嘴巴，腮红和圣诞帽。
2. 冷藏30分钟让奶油霜凝固。
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BGM: O Come All Ye Faithful by DJ Williams

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#Christmascake #polarbearcake #北极熊蛋糕 #圣诞蛋糕 #奶油蛋糕