- 5 eggs, at room temperature
- 1 c sugar
- 1 c sifted flour
- 1/4 c butter, melted, cooled slightly
- 1 tsp almond extract
- Confectioners' sugar
Frosting and Filling
- 1 1/2 c butter, at room temperature
- 1 1/2 c white chocolate chips, melted, cooled slightly
- 3 c confectioners' sugar
- 1/4 c sour cream, at room temperature
- 1 tbsp vanilla extract
- Royal blue concentrated food coloring
- 1/4 c seedless raspberry jam
- Marshmallows, regular and mini
- 1 tube (4.25 oz.) black decorating icing
- Black food writer edible color marker
- White Mentos candies
- Vanilla wafer cookies
- Wilton pearlized snowflake sprinkles
Preheat oven to 375 degrees Fahrenheit. Coat 15 1/4-inch x 10 1/4-inch x 3/4-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper; coat with cooking spray. On medium-high speed, beat eggs and sugar until ribbons form, 4 to 5 minutes. Gently fold in flour, 1/3 cup at a time. In separate bowl, combine butter and almond extract; fold half of batter into butter. Gently fold butter mixture back into remaining batter. Working quickly, gently spread batter in pan. Bake 9 to 10 minutes or until golden and springy to touch. With knife, immediately loosen cake edges from pan.
Sprinkle clean kitchen towel with confectioners’ sugar; invert hot cake onto towel. Gently peel off parchment paper; using sieve, sprinkle cake with confectioners’ sugar. Starting from short side, roll up cake with towel, as shown. Cool completely in towel on rack.
On medium-high, beat butter until fluffy. On low, beat in melted white chocolate chips until combined. Gradually beat in confectioners’ sugar, then sour cream and vanilla. On medium-high, beat until light and fluffy, 2 minutes. Transfer 2 1/2 cups frosting to separate bowl; tint light blue with food coloring.
Unroll cake; transfer to sheet of wax paper. Spread top with jam, as shown, then 1 1/2 cups of remaining untinted frosting.
Starting with short side, re-roll cake using wax paper to help lift, as shown (do not roll up with wax paper inside cake). Transfer to serving plate. Spread blue frosting over cake to cover. Refrigerate until set, 30 minutes.
For each polar bear, slightly flatten 1 regular size marshmallow for head and 1 mini marshmallow for muzzle. For each set of ears, cut 1 mini marshmallow in half crosswise; flatten each half slightly. Attach ears and muzzle to head with dots of remaining frosting. Refrigerate until set, 15 minutes. Pipe on black icing eyes and nose.
For each polar bear lying down, attach marshmallow, curved side down, to cake with some of reserved frosting. For sitting up bears, attach marshmallow to cake, flat end down. Spread some of reserved frosting over each marshmallow to cover. Press on heads. Using food marker, draw paws on Mentos; place on bears.
For each freestanding bear (not on cake), attach 1 marshmallow to 1 cookie with frosting; transfer to sheet of wax paper. Spread frosting over marshmallow and cookie to cover, inserting toothpick into top of marshmallow to hold body in place. Gently remove toothpick. Make and attach head and paws as directed left. Refrigerate until set, 15 minutes.