Hatchimals Cotton Candy Cake Yields one 9-inch tall Hatchimals cakeThe things you’ll need In

Hatchimals Cotton Candy Cake Yields one 9-inch tall Hatchimals cake The things you’ll need Ingredients 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 white eggs Equipment Large mixing bowl Medium mixing bowl Hand mixer Whisk 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 veining tool 1 1/8-inch round cookie cutter #12 decorating tip Edible disco dust Decoration 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! -- source link

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