Panda cake with pink ribbon

Ideally make the panda and the bow 2 days earlier. For the panda you can print an image of a panda (found via Google) and cut out all parts. The easiest way is to have multiple copies. Knead some tylo powder through the black fondant to make it firmer. Do the same with a piece of white fondant. Roll out the black fondant and cut the entire circumference of the panda and the eyes with the cutting wheel. Roll out the white fondant, cut out all parts that should be white and attach them with some edible glue on the black surface. Take two small pieces of white for the eyes and two small pieces of black for the pupils; also use a little black ball for the nose. Make a bamboo stick and some leaves from a small piece of spring green fondant. Glue this onto the panda.

For the bow knead some tylo powder through the pink fondant. Roll it out to a thickness of about 2 mm and press the lace mat on it. Cut two rectangular pieces, put some glue along the long side, fold them with a roll of kitchen paper in between and squeeze the edges together lightly. Place a small rectangular piece inverted on your work surface and place the two bow loops on it. Fold the piece around it with glue. Let the panda and the bow dry for two days so that it can stand upright on the cake.

Preheat the oven to 180°C (convection oven 160°C) and grease the baking pans with Bake Release Sray.

Prepare 450 gram FunCakes Mix for Sponge Cake as indicated on the package. Divide the batter into the two baking pans and bake for 30-35 minutes. After baking, release them on a cooling grid and allow to cool completely.

Prepare 200 grams FunCakes Mix for Buttercream as indicated on the package and add to taste the flavour paste of your choice to the buttercream.

Cut the sponge cakes twice with the cake leveler and fill and cover with buttercream. Let them stiffen in the refrigerator. Lubricate the drum with piping gel and cover it with black fondant. Finish with a black ribbon. Cut a cake carton slightly smaller than the smallest cake. Roll out the white fondant and cover the two cakes. Carefully place the bottom cake on the drum, insert 4 dowels and cut to size. Put the smallest cake with the cake carton on top. If necessary, add a bit of buttercream in between to prevent it from moving. Roll out black fondant in the length and use the multi ribbon cutter to make large strips and glue them along the edge of the cakes. Also cut the smallest size hearts out of very thinly rolled black fondant. Roll out the pink fondant thinly and cut out circles, save some fondant for the ribbons for the bow. Glue the circles and hearts on the cake. Then cut out the ribbons for the bow with the lace mat. Put a little bit of royal icing in a piping bag and glue the bow, loops and the panda on/against the cake.