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 solution, 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: 100+ 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 some 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 Día de los Muertos treat. (Photo by Jenna Sparks)
INGREDIENTS
Need one Lodge Mini Skull Cake Pan
Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon ground ginger
Pinch salt optional and to taste
2 tablespoons lemon zest
2 large eggs
1 cup buttermilk (see notes)
2/3 cups sour cream
1/2 cup lemon juice
6 tablespoons canola or vegetable oil
4 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 350 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 ¾ full—about ½ cup of batter each. Gently tap the pan on top of the counter to evenly distribute batter and eliminate air bubbles.
Bake for about 25 minutes. Allow the cakes to cool in the pan 15 to 20 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 Día de los Muertos treat with a sugar skull mold. (Photo by Jenna Sparks)
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NOTES
Spray molds: I prefer and highly recommend Baker’s Joy Cake Pan Spray to grease baking pan.
Chill the batter: For sharper details in the skull molds, refrigerate the batter for 30 minutes before baking.
Make-ahead: Bake, cool, wrap tightly and freeze for up to 1 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 Día 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 2 days. Decorated cakes are best enjoyed within 1-2 days. Give them as gifts in these mini cake boxes with windows.
— Courtesy of “Muy Bueno: Fiestas: 100+ Delicious Mexican Recipes for Celebrating the Year,” by Yvette Marquez-Sharpnack (Weldon Owen, $37).
Yvette Marquez-Sharpnack, author of “Fiestas,” honors her late family members with a Día de los Muertos altar. (Photo by Jenna Sparks)