Panda Bear Cake

Preheat oven to 325 degrees. Grease and flour 8" round, 6" round, small oven-proof bowl, plus 8 cupcakes, set aside. Combine all cake ingredients, first on low for one minute; scrape bowl. Mix on medium for two minutes, until thick and smooth. Pour batter into prepared pans (may have batter left, just make more cupcakes), and bake until cake tester comes out clean. (Bake in shifts if oven is not big enough to hold all pans.) Remove from pans onto cooling racks. Once cool, cover and place cakes in freezer until hard.

Prepare frosting. Beat butter and 1C p.sugar until combined; continue to add sugar, alternating with milk. Add vanilla. Repeat 2 more times. Divide frosting in half; color half with black food color paste.

Prepare chosen cake board. Place 8" cake on back 1/3 of board; place 6" on top and slightly to the back. Cut small ovals from back of bottom cake to fit edges of cupcakes snugly. Stack two cupcakes for each back leg. Frost securely with white and black buttercreams. (Use skewers in legs if desired.) Stack two cupcakes for each front leg; place in front of body; frost. Position head (bowl) leaning against the body and resting on front cupcakes.

Frost head. (Place cake in refrigerator to firm up frosting periodically during decorating.) Make rice crispy ears. Melt butter and marshmallows in microwave-safe bowl; stir in crispy rice cereal. Grease hands; form rice into two ear shapes; let cool to firm. (Will have leftovers.) Once firm, frost bottoms, insert skewers and position on head. Frost ears completely. Pipe on face.

Spray pirouette cookies with green food color spray for bamboo stalks, if desired. Refrigerate cake or store in a cool, covered location.