Bear Bread in a Cone Cup

IMG_7613Bear Bread in a Cone Cup!

Aren’t these bear bread buns baked inside the ice cream cone cups the cutest? I am sure you have seen cone cupcakes or cakes in cone cups, but bread is such a brand new idea right? :)

So excited to be sharing this original recipe with you.

I am pretty sure this is the first, and my original! Decided to make them into cocoa flavour buns, very delicious.IMG_7628

And also sorry for the long break on my blog, I have been nursing a left fracture that happened end last year. Doing anything takes 3 times the time (HAHA).

Recovery is on the road but it will be probably be after CNY.

I have still been making some cute food and posting them on my Instagram (@littlemissbento) and Facebook page. So do follow me that for regular updates.

Here is the awesome recipe for making these cute Bear Bread in a Cone.

Recipe Bear Bread in Cone Cup

Bear Bread in a Cone 

*Makes 6


(A) 100g bread flour | 1 tsp Varlhona cocoa powder (sieved) | 2 tbsp sugar | 1 tsp instant dry yeast | 130ml milk (warmed to 37-39degrees)

(B) 100g bread flour | 20g unsalted butter | 1/3 tsp salt

6 cone cups

chocolate pens for decoration

pink icing for decoration

sprinkles for decoration


Pudding cups or canele tins or other suitable cylinder tins to help hold the cup cones in position. This is to prevent toppling as it is rather top heavy as it bakes.

Method/Recipe Steps:

1. In a mixing bowl, add all the dry ingredients (A). Then add in the warm milk and mix vigorously with a wooden spatula. This is to activate the yeast. Stop when you see little  tiny bubbles popping when you stop stirring.

2. Then add in the rest of (B) ingredients. and mix till most of them come together. Scrap everything to the worktop, including the sides of the bowl.

3. Knead the bread dough until smooth / window plane stage.

4. Shape into a bowl and place back in the mixing bowl. Cover with cling wrap. Let it rest 40mins for 1st fermentation. The dough will increase in size to about 1.5 – 2 times.

*Prepare the cone cups. Place them in holders or pudding/canele tins etc in baking tray. IMG_7615

5. Do the finger test for the bread dough. Once 1st fermentation is okay, degas the dough and remove from mixing bowl.

6. Divide the dough into 6 equal parts. Shape into balls. Cover and let it rest for 10mins (bench time).IMG_7614

7. After 10mins, flatten the dough and section out 2 small parts for the bear’s ears. Shape the larger dough into a small, and then using both palms, shape the dough into a teardrop shape. Insert into the cup cones. IMG_7616IMG_7617

8. Repeat for the rest of the bread dough. Then shape the smaller parts into ears and attach them on the bread. Use a tooth pick to gently poke the sides to keep the ears together. IMG_7618

9. Cover gently with cling wrap. Let it rest for 30mins for 2nd fermentation.

*Preheat oven to 180c

10. Lower the heat of the oven to 150C once you place the bread inside the oven. Bake for 10mins. Then cover with aluminum foil with shiny side facing up. And bake for another 20 mins.

11. Let the Bear bread in cone cool.

12. Decorate with chocolate pens for the bear’s eyes and nose. And icing sugar with sprinkles for the clever ice cream impersonation look. IMG_7612

This is the brand of wafer cone cups that I used in the recipe.


These bear bread bakes right inside the wafer cone cups!

Aside from the kawaii factor, this clever bread impersonating as ice cream cones are sure to delight at picnics and parties.

IMG_7626I hope you will have fun with this recipe.

Happy baking and enjoy the Bear Bread ‘ice-cream’!



Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.
More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!
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