Panda Brownie Cake
Brownie Cake:
- ¼ cup vegetable oil
- 2 pieces eggs
- ½ cup water
- 1 pack Celebrations by Sharon Fudge Brownie Mix 200g
- ½ cup cashew nuts, (chopped )
- ½ cup slivered almonds
Chocolate Ganache:
- 1 cup whipping cream
- 2 cups semi-sweet chocolate chips
Marshmallow Fondant:
- 225 g white marshmallows
- 1 ½ teaspoons water
- 350 g confectioners’ sugar
- ¼ cup shortening
- black and gray food gel
Prepare Brownie Cake:
- Preheat oven to 350ᵒF/177ᵒC. Grease and line a 5” round pan.
- Combine all ingredients in a bowl and mix until well blended.
- Pour mixture into the prepared pan and bake for 35-40 minutes until toothpick inserted comes out clean. Let it cool.
Prepare Chocolate Ganache:
- Heat whipping cream into the microwave for about 2 minutes
- Pour chocolate chips into the heated cream. Stir until melted. Let it cool completely.
Prepare Marshmallow Fondant:
- Combine marshmallows and water into a microwaveable bowl.
- Heat marshmallows in the microwave for 8 minutes. Take it out and stir every two minutes until melted.
- Add confectioners’ sugar and shortening gradually until it forms a dough. Allow it to rest for an hour.
- Get a small portion of the fondant and color it with gray and black.
Assemble:
- Spread ganache all over the cake.
- Cover cake with the white fondant and decorate into a panda bear.
