Things you’ll need
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups butter, room temperature
- 2 cups sugar
- 2 teaspoon cotton candy flavor
- 1 cup milk
- ¼ teaspoon pink gel color
- 5 large egg whites
- Large mixing bowl
- Medium mixing bowl
- Hand mixer
- Rubber spatula
- Egg silicone mold
- 6-inch cake pan
- Cake turntable
- Small offset spatula
- Small knife
- White buttercream frosting
- Pink frosting in a decorating bag fitted with a #12 tip
- Fondant: grey, light blue, light purple, white, and black
- Food coloring gel: pink, blue, and white
- Large fondant rolling pin
- Small fondant rolling pin
- Fondant veining tool
- 1 ⅛ inch round cookie cutter
- #12 decorating tip
- Edible disco dust
- White buttercream frosting
- Grey fondant (shell)
- Light purple fondant (horn)
- Purple fondant (eyes)
- Light blue fondant (beak)
- White fondant (whites of eyes)
- Black fondant (center of eyes)
- Pink gel color (speckle)
- Blue gel color (speckle)
- White gel color (speckle to mix with colors)
- Pink buttercream frosting (head)
- Edible Disco dust (shell)
Let’s get started!
- Preheat oven to 325ºF. Grease egg mold and grease and line 6-inch cake pan.
- In a medium bowl, whisk together the cake flour, baking powder and salt and set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- On low speed, alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
- In a large clean bowl, beat the egg whites to a soft peak.
- Fold the egg whites into the batter, 1/3 at a time until all the egg whites are added.
- Pour the batter into the prepared egg mold and the remaining batter into a 6 inch pan.
- Bake egg halves for 1 hour and 35 minutes. Bake the 6-inch cake for 30 minutes.
- Remove cake from the oven and cool to room temperature.
Time to decorate!
- Trim each egg half so the halves fit together. Pipe some white frosting in between each half and place together to make a round egg. Freeze for 15 minutes.
- Remove the bottom 1/6 of the cake to make a flat surface for the egg to sit upright. Cut the top of the cake to resemble a cracked egg. Remove a small amount of the cake from inside to create a place for the head to sit. Save all cake pieces.
- Crumb coat the cake and chill in the refrigerator for an additional 30 minutes.
- To make the egg shell: On a lightly powdered sugar surface, roll out grey fondant to a ¼-inch thick. Cut fondant into a large rectangle and wrap then smooth around cake.
- To speckle the egg shell: Mix in white food coloring into separate bowls of the pink and blue food coloring. Using a dry brush, splatter the pink and blue paint onto the grey fondant egg.
- To make the Hatchimal head: crumble the 6-inch cake and reserved cake pieces into a bowl and mix in 1 tablespoon of frosting. Work the frosting into the cake then shape into a large smooth cake ball. Place the cake ball onto the top opening of the egg shell.
- Shape a small unicorn horn with light purple fondant and a small beak with light blue fondant.
- To make the eyes: Use a small round cutter to make purple fondant irises. Use the smaller round cutter to make black pupils.
- Attach the eyes, horn and beak to the head. Pipe the entire head with pink frosting to look like fur.
- Brush the shell of the cake with edible disco dust to make it sparkle.
- TaDa! Our Hatchimals’ purple eyes means it’s hungry so it’s time to eat cake!