In advance: Make candy chick and eggshell. For Chick: Melt yellow candy. Pour into one Sport Ball pan half. Rotate to cover all of inside; pour out and reserve excess candy. Clean edges with knife. Set on ring and chill for 20-30 minutes, positioning slightly tilted so more candy settles on what will become bottom of front half of head. Repeat two or three more times until 1/4 in. thick. Unmold when completely chilled. Repeat for back half. Smooth edges by running halves over warm surface. Attach with melted candy. Clean and smooth seam.
For Eggshell: Melt white candy. Pour into one half of Sports Ball pan. Follow same procedure as described above for chick to complete front and back of eggshell. Let egg come to room temperature before cutting. Tape pattern to shell, 2 3/4 in. from top edge; use knife to mark cracked shell pattern on top edge of front half; reverse pattern and repeat for back half. Use heated knife to cut away border. Smooth seam edges by running halves over warm surface. Attach with melted candy; add 2-3 tablespoons of extra candy to inside bottom for added weight. Clean and smooth outside seam. Brush Pearl Dust over entire eggshell.
Also in advance: Make fondant beak. Tint
1 oz. fondant orange. Roll into a ball. Use
fingers and thumb to pinch sides and shape
1 1/2 in. high middle peaks on 1 1/4 in. x 3 1/4 in.
wide beak. Use knife to cut slit for mouth;
adjust opening. Use back of brush to indent
nostrils. Curve back slightly to follow curve
of ball pan. Let dry on cornstarch-dusted
Finally in advance: Make round candy base. Tint
10 oz. yellow candy green using candy color.
Pour into round pan to 1/4 in. deep. Tap to
settle; chill until firm.
Assemble pieces using melted candy. Attach
base to center of 10 in. wrapped Cake Circle.
Use warming tray or warm pan to slightly
flatten bottom of eggshell. Attach to base;
hold until set. Twist dowel rod on bottom of
chick to make an indentation. Cut Dowel Rod
to 3 in. long; attach at indentation. Position
chick in eggshell, so that chick rests on
both rod and edges of eggshell. Secure
with melted candy.
Tint fondant: 1 oz. yellow, 1/4 oz. black. Roll
out 1/8 in. thick. Cut cheeks using wide end
of tip 1A; cut eyes using narrow end of tip
12. For hair, reroll yellow to 1/4 in. thick. Cut
three rectangles, 1 x 1 1/2 in. Cut three or four
slits across 1 in. long edge. Layer together
and shape. Use melted candy to attach beak
and fondant trims.
* Combine Lemon Yellow with Golden Yellow for