2 round cake layers (6-inch)
Buttercream frosting
White and black fondant
Gel food coloring (optional)
Cornstarch or powdered sugar (for dusting)
Edible glue or water
Even out the cake layers and sandwich them together with layers of buttercream icing. To seal in crumbs, spread a thin coating of buttercream over the entire cake and refrigerate for half an hour.
Roll out your 1/8-inch thick white fondant, cover the cake, and smooth it out.
For the ears, eyes, nose, limbs, and eyes, use black fondant; for the centers of the eyes, use white fondant. To adhere to the panda features on the cake, use edible glue or a small amount of water.
If you would like more detail, use a brush and a tiny bit of gel food coloring. Make sure all features are firmly fastened and smooth off any rough edges.