- 250 g Renshaw Duck Egg Blue Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
- 250 g Renshaw Jet Black Ready to Roll Icing
- 400 g Renshaw Royal Icing (optional)
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Board or covered cake
Boiled and cooled water
Decorating Instructions - Preparing the board:
Knead the blue icing until soft and pliable and roll out on a surface dusted with icing sugar. Brush the board with water and cover the middle of the board.
Decorating Instructions - Making the body, legs and paws:
Take a golf ball sized piece of icing and shape into a cylinder at least 4" long. Cut this in half then cut each piece in half again at an angle. Attach the angled end to the body with a little water.
To create the paws, make 4 small balls the size of a small cherry tomato. Shape these into cones and flatten slightly. Create the paw markings using a Dresden tool. Attach to the end of legs with water.
Decorating Instructions - Making the head:
Place 2 pieces of spaghetti into the indentation on the body.
For the head make a medium sized ball and shape into an egg shape.
Make a small pea sized ball for the bottom lip. Press lightly to flatten. Attach to the bottom of the face with a little water. Press in middle with the ball tool.
Create the muzzle by shaping a small oval. Mark a line up the middle and attach to the face just at the top of the bottom lip.
Decorating Instructions - Making the face:
Roll a few strands of white icing for the hair and attach with water.
Knead a small amount of black icing and shape 2 small balls for the eyes and a larger one into a cone shape for the nose. Attach to the face with a little water.
Optional: Stipple around the Polar Bear with Renshaw Royal Icing to create a snowy effect.