Día de los Muertos recipe: Mini lemon sugar skull cakes to decorate and eat

There are two types of Mexican sugar skulls those made to eat and those made for decoration Thankfully Mexican cookbook author Yvette Marquez-Sharpnack has offered a key mini lemon sugar skull cakes that can be used for both eating and decorating this year for Dia de los Muertos Marquez-Sharpnack has created cakes she calls bright zesty and almost too cute to eat She offers great recipes like this and more in the newest of her Mexican cookbooks Muy Bueno Fiestas Delicious Mexican Recipes for Celebrating the Year They can compliment her classic Mexican sugar skulls which are made from pure sugar are for decoration only on the ofrenda and provide specific refreshing sweet treats They re also fun to decorate and share Mini Lemon Sugar Skull Cakes by Yvette Marquez-Sharpnack Makes nine servings Yvette Marquez-Sharpnack the author of Fiestas came up with mini lemon sugar skull cakes an edible D a de los Muertos treat Photo by Jenna Sparks INGREDIENTS Need one Lodge Mini Skull Cake Pan Cake cups all-purpose flour cups granulated sugar teaspoons baking powder teaspoon ground ginger Pinch salt optional and to taste tablespoons lemon zest large eggs cup buttermilk see notes cups sour cream cup lemon juice tablespoons canola or vegetable oil teaspoons lemon extract vanilla or almond extract may be substituted Toppings Powdered sugar Royal icing Edible writing gel Sprinkles Cupcake toppers Edible fresh flowers optional Lemon cake batter is poured into a skull cake pan to make edible calaveras Photo by Jenna Sparks DIRECTIONS Preheat oven to degrees F Grease a skull cake pan In a large bowl whisk together flour granulated sugar baking powder ground ginger and salt if using Whisk in lemon zest set aside In a separate small bowl whisk together the eggs buttermilk sour cream lemon juice oil and lemon extract Add the wet mixture to the dry mixing lightly with a spoon or folding with a spatula until just combined Small lumps will be present don t overmix or try to stir them smooth Fill each well of the skull cake pan no more than full about cup of batter each Gently tap the pan on top of the counter to evenly distribute batter and eliminate air bubbles Bake for about minutes Allow the cakes to cool in the pan to minutes before inverting onto a cooling rack Repeat with remaining batter Decorate with royal icing writing gel little candies or sprinkles These mini lemon cakes are a way to make an edible D a de los Muertos treat with a sugar skull mold Photo by Jenna Sparks Related Articles Word Contest Oct Horoscopes Oct Jeff Goldblum only disclose what s necessary Asking Eric My rituals to keep my loved ones alive have taken over my life Harriette Cole My boss follows my social media and I don t know what to do Miss Manners I d been growing my hair out and the barber blithely chopped it off NOTES Spray molds I prefer and highly recommend Baker s Satisfaction Cake Pan Spray to grease baking pan Chill the batter For sharper details in the skull molds refrigerate the batter for minutes before baking Make-ahead Bake cool wrap tightly and freeze for up to month Thaw before decorating Decorating Keep it simple with powdered sugar or go all out with sprinkles writing gel and edible flowers Serving These cakes are perfect for D a de los Muertos altars Halloween parties or as edible gifts in mini cake boxes Storage Undecorated cakes can be stored in an airtight container at room temperature for up to days Decorated cakes are best enjoyed within - days Give them as gifts in these mini cake boxes with windows Courtesy of Muy Bueno Fiestas Delicious Mexican Recipes for Celebrating the Year by Yvette Marquez-Sharpnack Weldon Owen Yvette Marquez-Sharpnack author of Fiestas honors her late family members with a D a de los Muertos altar Photo by Jenna Sparks