"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.""
"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"
Two types of Mexican sugar skulls exist: edible and decorative. Mini lemon sugar skull cakes function both as edible treats and as decorative Dia de los Muertos offerings. The cakes are described as bright, zesty and "almost too cute to eat." The recipe makes nine servings and requires a Lodge Mini Skull Cake Pan. Cake ingredients include flour, granulated sugar, baking powder, ground ginger, lemon zest, eggs, buttermilk, sour cream, lemon juice, oil and lemon extract. Topping options include powdered sugar, royal icing, edible writing gel, sprinkles and edible flowers. Baking instructions call for mixing dry and wet ingredients separately, filling pans three-quarters full, and tapping pans to release air bubbles.
Read at The Mercury News
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