Panda cake

Method

1. Put a sponge on your serving plate, then use a palette knife to spread a little buttercream over the top. Add another sponge, cover that with a little more buttercream, then place the final sponge on top. Use a little more buttercream to completely cover the cake in a very thin layer to create a crumb coat, then put it in the fridge for 15 minutes to firm up.
2. Spread a thicker layer of buttercream all over the cake, making it as smooth as possible.
3. Put 5 of the Oreos in a food processor and whizz into a crumb (or put in a strong clean plastic bag and bash them with a rolling pin). Use these crumbs to create a ring around the very bottom of the cake by pressing them into the buttercream – you want it about 5cm high. Cover the rest of the cake with the coconut, being careful not to let any of it knock off the biscuit crumbs.
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4. Split the remaining Oreo in half and scrape off the cream. Stick them into the top of the cake to create ears.
5. Roll out the black fondant icing on a surface dusted with icing sugar until around 2-3mm thick. Cut out 2 patches for the eyes and put them on top of the cake. Cut out a triangle shape for the nose, then roll out 2 very thin lines for the mouth. Put these on the cake too.
6. Top the eye patches with the chocolate truffle halves, then top each half with a small disc of black fondant and a tiny ball of white fondant.