Panda Cake Food

PANDA BEAR CAKE

Steps:

• 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 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric 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 cake mix, remaining 1 cup water, 1/2 cup oil and 3 eggs with electric 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.
• Meanwhile, in medium bowl, mix 1 container plus 1 cup chocolate frosting with food color to make black frosting. Cut marshmallow in half crosswise.
• Using serrated knife, cut off top rounded portion of each cake to level surface. Turn cakes cut sides down. Cut cakes as shown in template (template can be found under the Tips below). Place cake pieces on tray as directed in template, attaching to tray and to each other with small amount of frosting.
• Spread thin layer of vanilla frosting over head and thin layer of black frosting over ears, body and paws to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
• Frost head with some of remaining vanilla frosting. Frost rest of cake with some of remaining black frosting. To pipe on panda features, spoon vanilla and black frostings into separate resealable plastic freezer bags and cut small tip off 1 corner of each bag.
• Pipe or spread vanilla frosting on body to create chest. Pipe or spread black frosting on head for patches around eyes. Place marshmallow eyes on patches. For pupils, attach 1 mint to each marshmallow slice with frosting. Pipe or spread black frosting on snout for nose and mouth. Pipe or spread vanilla frosting on back paws to create 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 different texture on the body and front legs to further define legs from chest and back paws. Store loosely covered.

PANDA DONUTS

Steps:

• Preheat oven to 325 degrees F. Spray two donut pans with nonstick cooking spray; set aside. Prepare cake batter according to package directions.
• Spoon batter into prepared pans, filling only about 1/2 way up the sides the wells. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely. Repeat process with remaining batter.
• Melt the white and black candy melts according to instructions. Dip each donut into the melted white chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Sprinkle the bottom 3rd of the donut with confetti sprinkles. Let set completely.
• Transfer melted black candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe chocolate onto each cookie half, place on rack and chocolate let set.
• Pipe the eyes and mouth of the panda onto the donut. Use a sharp pairing knife and make 2 cuts along the sides for the ears, then insert the chocolate covered Oreos into the cuts.

PANDA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of one 8-inch round pan and one 9-inch round pan. Make cake batter as directed on box. Pour into pans.
• Bake and cool as directed on box. Cut 9-inch round as shown in diagram. Arrange pieces on tray to make panda as shown in diagram.
• Frost cake, attaching pieces with small amount of frosting. Sprinkle body with 1/2 cup flaked coconut, pressing gently to stick. Press 2 cookies into top of head at 45-degree angle for ears. Place 2 cookies for background of eyes and 4 on body for paws, placing bottom 2 cookies at 45-degree angle on bottom edge of cake.
• Cut marshmallow crosswise in half; place each half on a cookie for eyes. Place chocolate candies on marshmallow halves for pupils; fasten with small dab of frosting if necessary. Use small gumdrop for nose and shoestring licorice for mouth and outline of legs. Toss 1/3 cup coconut and the cocoa; carefully sprinkle within outlines of legs and on bottom portion of body. Store loosely covered.