(click on the text to highlight each stage):

1. Heat the oven to 180°C, 160°C fan, gas 4. Line 2x7 in – 18cm round sponge cake tins with baking parchment. Place 2 cup cake cases into a cupcake tray.
2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
3. Stir in the flour, baking powder and vanilla extract until smooth.
4. Place 1 heaped dessertspoon full in each cupcake case and divide the remaining mixture between the 2 sponge tins. Bake the cupcakes and sponge mixtures bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.
5. To make the buttercream, place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth. Place 1/3 of the mixture in another bowl and beat in the cocoa powder adding a drop of water if necessary.
6. Cut one of the sponges into a smaller 5in circle using a plate or saucer as a guide. The remaining cake will form the arms.
7. Cut a crescent shape from the smaller circle so that this forms the head and sits tightly against the body of the panda. the piece you have trimmed off can be used as one foot, cut another foot from the trimmings of the other sponge. Assemble the panda onto the cake board as shown, together with the 2 cupcakes as ears.
8. Spread the head and body of the cake all over with vanilla butter cream. Spread the feet with chocolate butter cream, spreading the icing onto the body a little to make oval feet. cover the arms with chocolate butter cream.
9. Place the cupcakes as ears and cover with chocolate butter cream.
10. Take the top off the black decoration icing and without using a nozzle, pipe the eyes, nose, and paws. Place the plain piping nozzle on the tube of decoration icing and pipe detail on the ears and mouth.