HOW TO MAKE SUGAR SKULLS (CALAVERA DE AZúCAR)
Traditional Day of the Dead Sugar Skulls are decorated with a rainbow of colored royal icing.
Provided by Hungry Happenings
Categories Dessert
Time 4h
Yield 4
Number Of Ingredients 9
Steps:
- Mix the sugar, meringue powder and water together until all the granules of sugar are wet. Pick up a handful of the mixture and squeeze in your hand. If it holds together, its ready. If it falls apart, it will need a tiny bit more water.
- Fill your skull mold with the wet sugar, pressing down on the sugar, compacting it as you go. Fill both the front and back skull cavities with the sugar. Scrape off the excess sugar.
- Cut a piece of parchment paper and a piece of cardboard just a bit bigger than your mold. Set the parchment paper down on top of the mold. Set the cardboard on top of the paper. Grab onto the mold and cardboard, and carefully flip the whole thing upside down. Set it on the counter, then carefully lift the mold up off the sugar skulls. The mold should pop right off. If the sugar sticks, it's too wet. Scrape it out of the mold, clean the mold, and add some more dry sugar to the mixture and try molding it again. If your sugar skulls do not hold together, the mixtures needs more water.
- Your sugar skulls now need to dry. Midway through the drying cycle you need to carefully flip them over so the back sides can dry out at well. They should be ready to decorate in 12-24 hours.
- Make royal icing. Beat together powdered sugar, meringue powder, and water until its shiny and will hold stiff peaks.
- Once your skulls are dried, spread a thin layer of royal icing on the flat part of the back side of each skull. Press the front and back sides together. Use your finger to wipe off the icing that oozes out from in between the two pieces. Allow the skulls to dry for at least an hour.
- After your skulls are dry, they are ready to decorate. Color small bowls full of royal icing using food coloring. If you wont be using the icing right away, be sure to cover each bowl with plastic wrap.
- Pipe royal icing onto the skulls. Any simple or elaborate designs. Get as creative as youd like and use lots of bright colors on each skull for a dramatic appearance.
- Allow your sugar skulls to dry for several hours before using them as decorations for your Day of the Dead event.
Nutrition Facts : ServingSize 1 Serving
SUGAR SKULL
Colorful sugar skulls adorn alters to give thanks to the spirits during Day of the Dead celebrations in Mexico. A decorative sugar skull is easy to make with a skull mold. Tinted icing makes it festive.
Provided by Food Network Kitchen
Categories dessert
Time 12h40m
Yield 1 medium sugar skull
Number Of Ingredients 5
Steps:
- For the skull: Combine the granulated sugar and meringue powder in a bowl, then add 2 teaspoons water and mix by hand until it feels like moist sand. Check if there is enough moisture by squeezing some sugar paste in your hand; if it maintains its shape, it's ready to mold. If it falls apart, add more water until you reach the desired consistency.
- Continue to stir the sugar mixture as you mold the skull, to keep the moisture evenly distributed. Press the sugar paste into the front skull mold. Scrape off and clean the back of the mold with a bench scraper, then unmold the skull onto a piece of cardboard. Repeat with the back skull mold. Let the skull halves dry 8 hours or overnight.
- For the icing: Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until it forms stiff peaks; the icing should be pure white and thick, but not fluffy and bubbly. Apply a thin layer of icing to the flat side of one of the skull halves, then use it to "glue" the two halves together. Let sit until dry, about 1 hour.
- Add food coloring to the icing (divide into several colors, if desired) and mix with a rubber spatula until the color is uniform. Transfer icings to small piping bags fitted with decorating tips and decorate the skulls as desired. Let sit until dry, 3 to 4 hours.
MEXICAN CINNAMON COOKIES
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 dozen.
Number Of Ingredients 11
Steps:
- Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 10mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CALAVERAS DE DULCES ( MEXICAN SUGAR SKULLS)
Along with Halloween, I am fascinated with the Mexican holiday Day Of The Dead, which occurs on November 1 and 2 (the 1st to honor children who have passed, and the 2nd to honor adults). These colorful little sugar skulls are created to place at the traditional altars to honor and welcome the spirits of deceased loved ones. The altars include brightly colored paper tissue paper garlands called papel picado in colors of purple, white, and pink; purple candles; a towel, soap, and washcloth so the spirits may "clean up" a little after their journey; treats that the departed enjoyed while on earth; and among many more things, these little skulls are used in various representations on the altar. And while these are technically edible, I generally don't eat them; in fact, I like to apply a bit of clear coat on them to preserve them.
Provided by EdsGirlAngie
Categories Kid Friendly
Time P2D
Yield 8 skulls
Number Of Ingredients 7
Steps:
- You will also need sequins, for decorating the eyes.
- Combine the egg white and water until foamy.
- Add extract (if using) and corn syrup.
- Add confectioners sugar; you'll end up having to use your hands to incorporate all of it.
- Sprinkle 1 cup of the cornstarch on a work surface and knead the sugar paste in the cornstarch until it's smooth.
- Form a ball and wrap it up tightly in plastic wrap; chill in the refrigerator for a couple of hours.
- Pinch off some of the sugar paste to use with food coloring for decorations.
- With the rest of the paste you should have enough for about 8 skulls; they don't have to be very big, less than the size of a small fist.
- Sculpt the piece of sugar paste into a skull shape, smoothing the surface as you go and forming eye sockets, etc.
- (You can find some really good examples on various sites on the internet--).
- You'll find that the paste gets softer and softer the warmer it gets-- if it sticks too much, add more cornstarch.
- Add food colors (and extracts, if using) to the sugar paste that you set aside; generally the brighter the colors the better.
- If you wish, you can add enough water to form more of an icing and it can be squeezed onto the skulls, if not, forming decorations by hand is okay, too.
- The skulls are generally"cheery" looking and colorful, not particularly scary.
- Finish by using sequins in the eye sockets.
- Now your skull is ready to dry.
- Simply let it sit out in a dry, warm place for a few hours or up to a couple of days based on weather conditions.
- When dry, it's ready to display.
Nutrition Facts : Calories 562.7, Fat 0.1, Sodium 17.8, Carbohydrate 142, Fiber 0.3, Sugar 105.7, Protein 0.5
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- Lighthearted and Solemn: Skulls Made of Sugar. Both decorative and edible, sugar skulls, or Calaveras de azúcar, are one of the most iconic elements of Mexico’s Day of the Dead celebration.
- Assemble Your Supplies. Making sugar skulls is not difficult if you carefully follow each step and have everything you need. Having one or more skull-shaped molds is critical.
- Prepare the Sugar. The first step is to ready the sugar mixture to form the skulls. For every cup of sugar, mix in 1 teaspoon of meringue powder and sprinkle 1 teaspoon of water on top.
- Fill the Mold. Fill the mold with the sugar paste and press firmly with the palm of your hand. When the skull is full and pressed into the mold, use the back of a knife to scrape off excess sugar and then even off the surface.
- Remove From Mold and Let Dry. Place a piece of cardboard or flat plate over the sugar skull. Hold the skull mold tightly on the cardboard or plate and flip it over.
- Make the Icing. To make the icing you will need 2/3 cup water, 1/2 cup meringue powder, and 2 pounds powdered sugar. Beat the water, meringue powder, and powdered sugar with a large electric mixer until the icing peaks, about 9 minutes.
- Decorate the Skulls. Now you are ready to decorate your skulls however you like. Use the icing to create designs. If you're adding foil, beads, or feathers, use the icing as a glue to attach them.
- Tips for Sugar Skull Making. To achieve sugar skull success, you should keep a few tips in mind. It's best not to omit the meringue powder in the sugar; some people make their sugar skulls with egg white instead, but these may not solidify well when they dry.
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