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1
Butter and flour a 9-by-13-inch cake pan plus a 1-quart and 2 1/2-quart ovenproof bowl.
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2
Make both cake mixes; divide the batter among the pan and bowls.
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3
Bake at 350 degrees F until a toothpick comes out clean, about 35 minutes for the pan and small bowl, and 50 minutes for the large bowl.
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4
Let the cakes cool 15 minutes in the pan and bowls, then unmold onto racks to cool completely.
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5
Trim the flat sides of the bowl cakes with a serrated knife to make level.
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6
Using a chef's knife, cut the 4 corners off the rectangular cake, as shown; set aside 3 of the cake triangles for the tail and beak.
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7
Put the flat cake on a cake board or platter; use toothpicks to attach 2 cake triangles to a short end for the tail.
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8
Position the large bowl cake on the flat cake as shown, then top with the small bowl cake; insert a skewer through the cakes to secure.
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9
Trim another cake triangle to make a beak; attach to the small bowl cake with toothpicks.
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10
Make the frosting: Heat the sugar with the cream of tartar, salt and 2/3 cup water in a saucepan, stirring, until dissolved.
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11
Beat the egg whites with a mixer until frothy.
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12
Slowly beat in the hot sugar mixture, then increase the mixer speed and beat until stiff peaks form, about 7 minutes.
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13
Beat in the vanilla and almond extracts and the food coloring.
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14
Cover the cake with a thick layer of the yellow frosting, using the frosting to sculpt a rounded chick shape.
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15
With the edge of an offset spatula, use some frosting to extend the beak and tail.
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16
Coat the cake with yellow sanding sugar.
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17
Refrigerate, uncovered, 15 minutes.
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18
Press the chocolate disks into the frosting for eyes.
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19
Remove the skewer and toothpicks as you cut the cake.
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20
Photograph by Kat Teutsch
