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Sugar Skull Making |
Decorated sugar skull (see more)
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You don't have to be a child or even have children to enjoy this wonderful
Mexican tradition. Making sugar skulls is just part of the Dias de Los Muertos (Days
of the Dead) celebration. November 2nd is the day that loved ones return from the
dead and are greeted with alters covered with foods, sugar skulls and other offerings. In
Mexico, death is not the end but in fact the beginning of life.
The skulls are very easy to make. Just follow these simple instructions.
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Preparation and Materials -
Available at GourmetSleuth.com
- We carry all the supplies you need to make your own sugar skulls at
home. You may want to purchase our Day of
The Dead Sugar Skull Kit which includes everything (but the sugar)
or items sold separately as well.
Sugar Skull Molds
Meringue Powder
Paste Food Coloring
Foil Sheets for
Decoration
Complete Sugar Skull Kit
More Day Of
The Dead
Sugar Skull Decorating - see
some examples of decorated sugar skulls
Day of the dead recipes - see
traditional recipes for day of the dead
Day of the dead - learn about the holiday
tradition
Sugar Skull Directions
Assemble your ingredients. You will need about 1 pound of sugar per large skull.
Skull molds
Cut small cardboard drying platforms for each skull
The skulls need about 8 hours to dry before decorating
Make a test skull (optional)
Basic
Sugar Skull Recipe - (1 large skull)
2 1/8 cups (452 g) granulated sugar
2 rounded teaspoons meringue powder
2+ teaspoons of water
Place the meringue powder and the sugar in a bowl large enough to allow you to mix
the ingredients by hand and stir until well blended.
Mixing
Add the water and mix with your fingers until all the sugar mixture is moistened.
Once the mixture is about the texture of "moist beach sand" it is ready to
mold. You may need a bit of extra water if so just add a few drops at a time.
Pack The Molds
Once the sugar is moist pack it into the molds. Our large mold has 2 pieces so pack
sugar into both sides. Make sure to pack the mold firmly, scrape the mold with a
straight edge (use a ruler or the back of a straight kitchen spatula or knife), then pack
again. Check the mold to make sure all the indentations are smoothly filled.
| Sugar Skull Mold Yields |
| Mold Size |
# of
Skulls |
Sugar
(pounds) |
Meringue
Powder |
Water
tbsps |
| Large |
10 |
10 |
1/2 cup |
7 |
| Medium |
40 |
10 |
1/2 cup |
7 |
| Mini |
200 |
10 |
1/2 cup |
7 |
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| Large |
5* |
5 |
1/4 cup |
3 |
| Medium |
20 |
5 |
1/4 cup |
3 |
| Mini |
100 |
5 |
1/4 cup |
3 |
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| Meringue Powder Conversion
Table |
| Weight |
Cups (approx.) |
Tablespoons |
Teaspoons |
| 4 oz. Jar |
1 |
16 |
48 |
| 8 oz. Jar |
2 |
32 |
96 |
| 1 lb. Bag |
4 |
64 |
192 |
| **Conversions for meringue
powder are based on 21 teaspoons of powder = 1/2 cup (rather than the cooking
standard). |
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Unmold Skull onto Drying
Platform
Lay your cardboard on top of the skull mold and invert onto the platform as you would a
cake layer on a plate.
Remove the Mold
Gently lift the mold away from the sugar skull. **Note: Hand wash the mold after every 5
skulls to prevent sticking.
Allow Skulls To Dry
Your skulls should now be placed aside to partially harden -- about 4 hours.
They need to be hard enough to hold in your hand without falling apart but
firm enough to scoop. You may have to sacrifice one for testing. Now, if you are
impatient like we were and you try to move the skull before it dries, it will fall apart.
If this happens just place the sugar mixture back in the bowl, add additional
moisture if needed and remold the skull.
Hollow and Complete Drying
Once the skulls are dry enough to handle (around 4 hours) then they can be hollowed out.
This time will vary depending on room temperature and humidity. If
they over-dry they will be very hard to scoop. Hold the skull carefully in your hand and scoop the insides out with a spoon until
it is about 1/2" thick. Don't scoop around the neck area which is too narrow and may
break. **Use the "scoopings" for making more skulls.
Allow the hollowed skulls to dry upside down on their platforms at least a full 12 hours.
Assemble Skulls
When the skulls are completely dry dust them off and assemble. Make a batch of Royal
Icing (recipe below).
Use an icing bag and pipe a 1/4" bead of icing around the back of one half of the
skull then press the two sides of the skull together to fuse. Use your finger to smooth
the icing over the seam. Set the skull aside to dry.
Decorating
Once the seam dries you can decorate the skulls with colored royal icing, sequins,
feathers, beads, earrings and colored foils.
See More Decorated Skulls
Click to view page
Royal Icing
Royal icing makes a very strong, colorful icing and is frequently used for gingerbread
houses. One 2 -LB batch of icing is enough for 5 - lbs. of sugar skulls (5 large skulls).
Ingredients
2 pounds powdered sugar
1/2 cup meringue powder
2/3 cup water
paste food coloring
Mix sugar, meringue powder and water and beat
using an electric stand mixer for about 9 minutes or until peaks form.
Place icing in disposable cups, mix with your
choice of colors. Place about 1/4 cup colored frosting in a disposable icing bag
fitted with metal decorative tip. Squeeze to decorate. Left Over Materials
Moistened Sugar Mixture - Place in airtight containers and refrigerate up
to 2 days.
Royal Icing - Store in an airtight container but do NOT refrigerate. |
