We’ve got a few events coming up where it would be nice to take a cake along, so we’ve been experimenting with different novelty patterns, and this panda is one of our favourites.
It’s simply a vanilla sponge, covered with white icing, with the black icing providing the features.
Click on the image below to download a printable PDF template in a range of sizes, from huge cake, to tiny cupcake. Or read on for the full panda cake recipe. Enjoy!
How to make the panda cake from scratch.
Ingredients
For the sponge
- 200 g (7.1 oz) margarine plus some for greasing
- 200 g (7.1 oz) caster sugar
- 3 free range medium eggs
- 1 tsp vanilla essence
- 200 g (7.1 oz) self raising flour
- 1 tsp baking powder
For the decoration
- 1 tsp cornflour for dusting
- 1 tbsp apricot jam
- 1/2 tbsp boiling water
- 250 g (8.8 oz) white ready to roll icing
- 250 g (8.8 oz) black ready to roll icing
Equipment
Instructions
- Preheat the oven to 200C (180C fan, 400F)
- Grease the tin and line with greaseproof paper
- In a bowl, cream the sugar and margarine together until fluffy, then beat in the eggs and vanilla
- Fold in the flour and baking powder until fully combined, then pour into the tin and level off
- Bake for approximately 20 minutes until golden brown and springy in the centre
- Leave to cool until firm enough to handle, then remove from the tin and paper and leave on a wire rack to cool completely
- Mix the water and marmalade together then brush all over the cake
- Roll out the white icing on a clean surface, lightly dusted with cornflour until it is big enough to cover the cake
- Lift over and smooth around the sides gently, then trim off the excess with a sharp knife
- Wipe down your work surface then dust with cornflour
- Roll out the black icing to approx 3mm thick and then cut out your shapes, using the template or your own design
- Wash your brush and dab a little water onto the white icing wherever your shapes are going to go – be very sparing. If the black mixes with the water and runs, you’ll end up with a soggy, grey panda
- To keep the ears in place, either simply rest on the plate, or support from behind each ear with a cocktail stick
- Using a very, very slightly wet brush, sweep away and white cornflour smears on the black parts of the panda and you’re done!
What do you think of this fun panda cake recipe?
Here’s the panda cake recipe again in an easy to print format.
Panda cake recipe
We’ve got a few events coming up where it would be nice to take a cake along, so we’ve been experimenting with different novelty patterns, and this panda is one of our favourites. It’s simply a vanilla sponge, covered with white icing, with the black icing providing the features.
Servings: 12 slices
Calories: 428kcal
Ingredients
For the sponge
- 200 g (7.1 oz) margarine plus some for greasing
- 200 g (7.1 oz) caster sugar
- 3 free range medium eggs
- 1 tsp vanilla essence
- 200 g (7.1 oz) self raising flour
- 1 tsp baking powder
For the decoration
- 1 tsp cornflour for dusting
- 1 tbsp apricot jam
- 1/2 tbsp boiling water
- 250 g (8.8 oz) white ready to roll icing
- 250 g (8.8 oz) black ready to roll icing
Instructions
- Preheat the oven to 200C (180C fan, 400F)
- Grease the tin and line with greaseproof paper
- In a bowl, cream the sugar and margarine together until fluffy, then beat in the eggs and vanilla
- Fold in the flour and baking powder until fully combined, then pour into the tin and level off
- Bake for approximately 20 minutes until golden brown and springy in the centre
- Leave to cool until firm enough to handle, then remove from the tin and paper and leave on a wire rack to cool completely
- Mix the water and marmalade together then brush all over the cake
- Roll out the white icing on a clean surface, lightly dusted with cornflour until it is big enough to cover the cake
- Lift over and smooth around the sides gently, then trim off the excess with a sharp knife
- Wipe down your work surface then dust with cornflour
- Roll out the black icing to approx 3mm thick and then cut out your shapes, using the template or your own design
- Wash your brush and dab a little water onto the white icing wherever your shapes are going to go – be very sparing. If the black mixes with the water and runs, you’ll end up with a soggy, grey panda
- To keep the ears in place, either simply rest on the plate, or support from behind each ear with a cocktail stick
- Using a very, very slightly wet brush, sweep away and white cornflour smears on the black parts of the panda and you’re done!
Nutrition
Calories: 428kcal | Carbohydrates: 72g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 175mg | Potassium: 81mg | Fiber: 1g | Sugar: 58g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!
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