Ever since I made my Alpaca Macaron Cake, I've been in love with the idea of baking extra large macarons as cakes. This time round, I baked a character from the ultra cute and popular We Bare Bears series - Ice Bear Macaron Cake. 

Ice Bear is a bear of few words, but he is not emotionless and definitely loves his 2 brothers, Pan Pan and Grizz. When Ice Bear does speak, he tends to speak in the third person, like "Ice Bear finds that fascinating" instead of "I find that fascinating". He is my favourite character from the cartoon simply because he reminds me so much of my hubby 😂

I based the design of the cake from this image, and swopped the donuts for cake and ice cream. I also added a little speech bubble to add more character to the design. If you are interested, leave a comment or drop me an email for the macaron template.

ICE BEAR MACARON CAKE RECIPE
by Sumopocky

Yield
1 Large Macaron Cake (and 1 macaron for decor)
Approximately 4 inch width x 6.5 inch length

Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring to get the batter colours in Step 4
[For Filling]
Click here to fill with your desired flavour!

Directions
[For Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. [Basic Macaron Tutorial Video]
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue till the ingredients just start to combine.
4. Then, split the batter and continue to macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.

Colour of Batter	Portion	Piping Tip
Brown Pink Yellow Black White	1 tbsp 2.5 tbsp 1 tsp 1 tsp Remaining batter	Small Small Small Small Medium + Small

5. Pipe out batter onto parchment paper. You can make a template to ensure the shells match (remember to flip the image for the back shell!) Pipe on the other details with the relevant batter colours. Please watch my video for the full demonstration of how to pipe the shell. *Note: I forgot to pipe the tongue on Ice Bear, so I used chocolate to add it on after baking. I also used chocolate to accentuate the pattern of the ice cream cone. Please feel free to pipe Ice Bear's tongue and the ice cream cone pattern using macaron batter. 
6. Let the shells dry in a non humid place or in an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
7. Bake in a preheated oven at 150°C for approximately 20 to 25 minutes (keep an eye on the macaron shells, as it depends on your oven and size of the macaron). I placed an opaque oven tray on the top-most shelf in the oven to prevent my macarons from browning.
8. Let shells cool before removing from parchment paper. Then, pipe with filling and chill for at least 3 hours (best to leave overnight). Enjoy!