Mix the dry ingredients together in the bowl. Sprinkle the water in and continue to mix until the sugar is completely moistened and becomes the consistency of moist sand. Scoop some of the mixture into the mold and pack it evenly and firmly. Place the piece of cardboard on top of the mold and quickly flip it over so the sugar skull pops out. Very carefully slide it onto a flat surface.

Continue making the rest of the skulls. Let them dry for twenty-four hours in a dry place.

  • 2/3 cup of water
  • 1/2 cup meringue powder
  • Two pounds of powdered sugar
  • Electric mixer
  • Concentrated food coloring (professionals use)
  • One pastry or Ziploc bag
  • Plastic cups
  • One spoon

Blend the ingredients with an electric mixer until the peaks form in the icing. If assorted colors, scoop the white icing into seperate bowls and add a dab of different colored food coloring in each one. Mix again. Scoop the icing into the pastry or Ziploc bag. Continue until you have several bags of different colors. Keep sealed and refrigerate until use.

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