Panda Bear Cake for happy birthday

Panda Bear Cake 

Create a sweet panda-shaped cake to celebrate a birthday, or any special day . 

Ingredients:

2 > boxes Betty Crocker™ Super Moist™ devil’s food or yellow ready-mix 

2 > cups water

1 > cup oil 

6 > eggs

1 1/2 > containers Betty Crocker™ Rich & Creamy chocolate frosting

Black coloring 

1 > large marshmallow

2 > small round chocolate-covered creamy mints

Tray or cardboard (20x18 inches), covered with paper and plastic food wrap or foil

1 1/2 > containers Betty Crocker™ Rich & Creamy vanilla frosting 

Steps: 

1 > Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8-inch round cake pans and a 13x9-inch pan, or spray with baking spray with flour. In large bowl, beat 1 ready-mix , 1 cup of the water, 1/2 cup of the oil and three eggs with mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into round pans, dividing batter evenly. Bake as directed n box for 8-inch round pan. Cool cakes in pans 10 minutes; remove from pans to cooling racks. In large bowl, beat remaining ready-mix , remaining 1 cup water, 1/2 cup oil and three eggs with mixer on low speed 30 seconds, then on medium speed 2 minutes, stirring occasionally. Pour into 13x9-inch pan. Bake as directed on box for 13x9-inch pan. Cool cake 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes about 1 hour or until firm. 

2 > Meanwhile, in medium bowl, mix 1 container plus 1 cup chocolate frosting with coloring to form black frosting. Cut marshmallow in half crosswise. 

3 > Using serrated knife, stop top rounded portion of every cake to level surface. Turn cakes cut sides down. Cut cakes as shown in template (template are often found under the ideas below). Place cake pieces on tray as directed in template, attaching to tray and to every other with bit of frosting. 

4 > Spread thin layer of vanilla frosting over head and thin layer of black frosting over ears, body and paws to lock in crumbs. Refrigerate or freeze cake 30 to hour to line frosting. 

5 > Frost head with a number of remaining vanilla frosting. Frost remainder of cake with a number of remaining black frosting. To pipe on panda features, spoon vanilla and black frostings into separate resealable plastic freezer bags and cut small tip 1 corner of every bag. 

6 > Pipe or spread vanilla frosting on body to make chest. Pipe or spread black frosting on head for patches around eyes. Place marshmallow eyes on patches. For pupils, attach 1 mint to every marshmallow slice with frosting. Pipe or spread black frosting on snout for nose and mouth. Pipe or spread vanilla frosting on back paws to make paw prints. Pipe outline around body and front legs with black frosting. Fill in outline with additional black frosting so front legs have a thicker layer of frosting than white chest. Using metal spatula, create a special texture on the body and front legs to further define legs from chest and back paws. Store loosely covered.