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Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of one 8-inch round pan and one 9-inch round pan. Make cake batter as directed on box. Pour into pans. 2. Bake and cool as directed on box. Cut 9-inch round as shown in diagram. Arrange pieces on tray to make panda as shown in diagram.
Using your hands, crumble up the cake until no large pieces remain. Add frosting, mixing with fingers until well combined. Form into cake balls and chill until set, about 2 hours. Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.
Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops. Medium cake pops: 2 tablespoons-sized cake balls (each about 1 1/2 inch diameter) makes about 24 cake pops. Large cake pops: 3 tablespoons-sized cake balls (each about 1 3/4 inch diameter) makes about 16 cake pops.
And when you do, the frosting will spread out and cover most of the top. Like so. Then you can start making panda faces. Insert a chocolate chip sideways and towards the bottom for a nose. Then press two chips pointed side down into the frosting to start on the eyes and two more in position for the ears.
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