We’ve just completed Thanksgiving–and Polar Pete is already psyched for Christmas 2016!! Our cuddly, coconut-covered concoction is set to climb right up and take his place at the center of your holiday dessert table.
Here’s how it all comes together:
Bake four cakes in Pyrex bowls, two 12 ounce and two 1 quart bowls. Level the cakes and then using frosting, we glue the two smaller cakes (12 ounce) together to make the head and the two larger cakes (1 quart) together to make the body.
Use one Twinkie for each arm, removing 1 inch from one end, cut on a diagonal. For the feet use Ring Dings, and for the ears use Mini Golden Oreos.
Coat each of the parts with a thick coating of frosting and smooth. Press chopped sweetened coconut into the frosting to make a smooth fur coat. Place the coated pieces in the freezer for 15 minutes to chill.
Place the head on the body cake using frosting to hold it in place. Insert a plastic straw through the center of the head and down through the body to hold it in place. Use frosting to attach the arms and legs, and secure each with a thin pretzel stick pushed through the part and into the cake. Press the ears into the frosting at the top of the head, using a dot of frosting if necessary, to secure.
The following parts are attached using frosting as the glue. The nose is a chocolate candy melt and the eyes are Mini Kisses inserted pointed end first. The pads on the feet are chocolate candy melts and the toes are mini Kisses inserted pointed end first. The fingernails are chocolate M&Ms pushed into the frosting on their sides. The buttons are green striped starlight mints. And the ribbon is cut from Fruit by the Foot that has been rolled out in red decorating sugar to adhere the sugar to the candy strip.
And there you have it. Of course, by changing the colors of his buttons and tie, Polar Pete works any time of year. He’s a bear for all seasons.
Alan and Karen