Pink Panda cake

Materials:

  • 400 gram FunCakes Mix for Sponge Cake
  • 200 gram FunCakes Mix for Buttercream
  • FunCakes flavour paste of your choice
  • 750 gram FunCakes fondant – Bright White
  • 500 gram FunCakes fondant – Raven Black
  • 250 gram FunCakes fondant – Pretty Pink
  • Little bit of FunCakes fondant – Spring Green
  • FunCakes Magic Roll-Out Powder
  • Bit of pre-made FunCakes royal icing
  • 6 eggs
  • 240 ml water
  • 250 gram soft unsalted butter
  • FunCakes Bake Release spray
  • FunCakes round drum Ø 25cm
  • FunCakes Tylo powder
  • FunCakes cake carton gold/sillver Ø 16 cm
  • FunCakes edible glue
  • FunCakes disposable decorating bag – 30 cm
  • Wilton –Decorator Preferred- round baking pan Ø15cm
  • Wilton –Decorator Preferred- round baking pan Ø20cm
  • Wilton cake leveler
  • Wilton cooling grid
  • Wilton -Perfect Height- rolling pin
  • Wilton -Wide Glide- rolling pin
  • Wilton piping gel
  • PME Mini Heart Shape Plunger Cutter Set/3
  • PME cutting wheels
  • PME plungers oval set/3
  • PME Blade and Shell modelling tool
  • FMM Impression Mat – Vintage Lace
  • FMM Multi Ribbon cutter
  • Plastic hollow dowels
  • Image of a panda (found on Google)
  • Round cutter Ø1,5 cm
  • Black ribbon for around the edge of the drum
  • Paper towel

Preparation:
Ideally you make the panda and the bow 2 days earlier. For the panda proceed as follows: 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 and let it dry for 2 days so that it can stand upright against the cake.
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 and let it 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 the Mix for Sponge Cake and the Mix for Buttercream as indicated on the package or in the basic recipes for sponge cake and buttercream. Divide the Mix for Sponge Cake into the two baking pans and bake for 30-35 minutes. After baking, release them on a cooling grid and allow to cool completely. 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 gold/silver cardboard 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 cake board 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 cake. Also cut the smallest size hearts out of very thinly rolled black fondant. Roll out the pink fondant thinly and make rounds and the ribbons for the bow (use the lace mat again). Glue the circles and hearts on the cake. Put a little bit of royal icing in a piping bag and glue the bow, loops and the panda on/against the cake.

Tip! Go for an entire panda sweet table and combine this recipe with the bamboo-panda cake, the panda candy bark, panda cookies and the panda marshmallows!