Hi there. Just wanted to add this. I made this cake and tried to make it using the egg pan for the head. I levelled the bottom, I dowelled the two halves of the egg cake together, horizontally, used a good icing to make sure the two halves would stay together, boarded the egg head, dowelled the cake well underneath, used a centre dowel one on either half of the egg going through to the board and as soon as I put it together I could see the vertical seam was going to come apart and split. So my advice to you would be to use a styrofoam egg or a wig head covered with icing as the head. And use a centre dowel through the head and into the bottom layer cakes.
Incidentally I used 2, 10 inch by 3 inch deep rounds to make the cake base. I used one 6 inch, 3 inch deep round cake cut in half down the centre for the shoulders. You could use the 2 inch deep pans instead, but the round dimensions are what you will need. Most folks use the 2 inch deep pans. So with each half up against the 10 inch round double layer cake, you are going to measure for the height and cut off the bottoms so that each shoulder is the same height as the centre cakes. Now you are going to put icing on these to adhere them to your round cakes. I found that I also needed to pipe icing into the crack where the shoulders met the round cake. You can either ice your round cakes completely, then add the shoulders and ice them, or just use icing on the inside where the shoulders will meet butt up against the rounds and then proceed to ice the whole thing at once.
Double board at least for this cake as it is quite heavy. Also, you will need about 1.5 to 2 jars of red to get your red icing. If you have any other questions I can help you with, please post.
Just wanted to mention that because I didn't trust the egg head that I had made our of cake, I instead used half an egg pan cake and lay it flat on top of the centre of the round cakes.