All of my friends wished me luck. I started baking the cakes and was so nervous when it was time to shape it. Could I really make it look as good as the picture? I was going with no since the bowls I had were slightly smaller than the ones they used, but I have to say, he came out really close once I had him assembled.
For the Cake:
butter and flour for the pans
2 18.25 oz boxes of yellow cake mix, plus required ingredients
For the frosting and decorations:
1 1/2 cups sugar
1/2 tsp cream of tartar
pinch of salt
3 large egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract
1 tsp yellow food coloring
yellow sanding sugar, for coating
2 small chocolate disks (such as melting wafers)
- Butter and flour a 9x13 inch cake pan and a 1 quart and 2 1/2 quart ovenproof bowls. Make both cake mixes; divide the batter among the pan and bowls. Bake at 350 degrees until a toothpick comes out clean, about 35 minutes for the pan and small bowl, and 50 minutes for the large bowl.
- Let the cakes cool 15 minutes in the pan and bowls, then unmold onto racks to cool completely. Trim the flat sides of the bowl cakes with a serrated knife to make level. Using a chef's knife, cut the 4 corners off the rectangular cake; set aside 3 of the cake triangles for the tail and beak.
- Put the flat cake on a cake board or platter; use toothpicks to attach 2 cake triangles to a short end for the tail. Position the large bowl cake on the flat cake at opposite end of tail, then place small bowl on top; insert a skewer through the cakes to secure. Trim another cake triangle to make a beak; attach to the small bowl cake with a toothpick.
- Make the frosting: Heat the sugar with the cream of tartar, salt and 2/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then increase the mixer speed and beat until stiff peaks form, about 7 minutes. Beat in the vanilla and almond extracts and the food coloring.
- Cover the cake with a thick layer of the yellow frosting, using the frosting to sculpt a rounded chick shape. With the edge of an offset spatula, use some frosting to extend the beak and tail.
- Coat the cake with yellow sanding sugar. Refrigerate, uncovered, 15 minutes. Press the chocolate disks into the frosting for eyes. Remove the skewer and toothpicks as you cut the cake.