Mexican Sugar Skulls
Don't miss out on something special! Seize the day and learn about Día de los Muertos with this Mexican sugar skulls recipe.
Equipment
- Large Bowl
- Stand Mixer or hand mixer
- Silicone Spatula
- Spoons
- Skull Molds
- Cardboard or parchment paper
- Gel Colors
- Piping Bags
- Decorating Coupler Sets
- Metal Piping Tips
- Robberbands or twist ties
- Damp Kitchen Towel
- Edible Ink Markers
- Edible Glitter
- 4mm Silver Dragées and 6mm White Dragées
Ingredients
Mexican Sugar Skulls
- 6 lbs sugar
- ⅓ cup meringue powder
- ¼ cup water
- 1 to 2 tablespoon orange blossom water
Royal Icing
- 1 to 2 lb confectioners' sugar sifted
- ½ cup meringue powder
- ½ cup water
- 3 tablespoon lemon juice
Instructions
- Make the Sugar Skull Mixture: Wash your hands with soap and water. Use a kitchen scale to weigh the sugar and meringue powder. Combine them in a large bowl. Use a measuring cup to measure the water and add it to the bowl. Use a measuring spoon to add the orange blossom water. Mix it with your hands until it resembles moist sand. Grab a handful of the sugar and squeeze it in your hand. If it holds the shape of your fingers and doesn't crumble easily, it's the correct consistency. If it doesn't hold its shape, add half a teaspoon at a time, mix with your hands and repeat the hand test until it does.
- Pack the Sugar Skull Mold: Use the corner of a cloth napkin or paper towel to oil the insides of the molds. Pack the sugar skull molds and press tightly as you pack. Use a piece of cardboard or anything firm and flat to scrape and level the back of the skulls.
- Release the Sugar Skulls from the Mold: Cover the back of the molds with cardboard and flip them over. Use your fingers to gently tap the eyes, forehead, and chin of the skulls until they release from the mold. Set the cardboard with the skulls aside in a warm, dry location. Use a sheet pan for added stability. For best results, let them air dry for 48 to 72 hours.
- Make the Royal Icing: Wash your hands with soap and water. Use a kitchen scale to weigh the powdered sugar and meringue powder as needed. Sift the powdered sugar and the meringue powder into a mixing bowl. (We did not do this.) Use a Measuring cup to add the water. Use a measuring spoon to add the lemon juice. Whip in a stand mixer or with a hand mixer until there are stiff peaks. Mariana says the icing should feel drier than toothpaste. Scrape the sides of the bowl with a spatula and gather the icing to the center. Cover the bowl with a damp cotton towel. Keep the icing covered or it will dry out.
- Mix the Gel Colors with the Royal Icing: When you're ready to make colored icing, transfer about ½ cup of royal icing to however many bowls you need for your chosen colors. Add a small amount of gel color to each bowl and mix.
- Fill the Piping Bags: Assemble your piping bag and transfer the icing to each bag, securing with a rubberband or twist tie as you go.
- Decorate the Mexican Sugar Skulls: Set your sugar skulls out to decorate and grab your piping bags, edible ink pens, and any other items you're using to decorate. Use an image as a guide or get creative and come up with your own.Mariana recommends using a fine tip no. 1, 2, or 3 for fine lines, dots, swirls, details, and writing; a petal tip no. 101 or 102 for teardrop shapes, petals, and small flowers, a star-shape tip no. 16 for drop flowers, borders, and stars; and finally, a nontoxic food-safe marker for shades, lines, and details.
Notes
- Do not leave food sitting out for extended periods
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/mexican-sugar-skulls
Nutrition
Calories: 437kcalCarbohydrates: 132gProtein: 0.01gFat: 0.4gSaturated Fat: 0.001gSodium: 2mgPotassium: 4mgFiber: 0.01gSugar: 113gVitamin A: 0.1IUVitamin C: 1mgCalcium: 1mgIron: 0.1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
