How to make Sugar Skulls

Sugar Skulls are A Day of the Dead Tradition. They are placed on decorated and placed on altars.

Sugar art was brought to the New World by Italian missionaries in the 17th century. The first Church mention of sugar art was from Palermo at Easter time when little sugar lambs and angels were made to adorn the side altars in the Catholic Church.

Mexico, abundant in sugar production and too poor to buy fancy imported European church decorations, learned quickly from the friars how to make sugar art for their religious festivals. Clay molded sugar figures of angels, sheep and sugar skulls go back to the Colonial Period 18th century. Sugar skulls represented a departed soul, had the name written on the forehead and was placed in the home or on the gravestone to honor the return of a particular spirit. Sugar skull art reflects the folk art style of big happy smiles, colorful icing and sparkly tin and glittery adornments. Sugar skulls are labor intensive and made in very small batches in the homes of sugar skull makers. These wonderful artisans are disappearing as fabricated and imported candy skulls take their place.

Here are the steps to create your very own sugar skulls...

Supplies:
1 set of plastic skull molds
Mixing bowl and spoon
2 cups of granulated sugar
2 teaspoons of meringue powder
2 teaspoons of water
1 piece of cardboard, approximately 5" x 5"

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.

Let them dry for 24 hours in a dry place.

Icing:
2/3 cup of water
1/2 cup meringue powder
2 pounds of powdered sugar
Electric mixer
Concentrated food coloring (the kind professional cake bakers use)
1 pastry or Ziploc bag
Plastic cups
Spoon

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

*Makes four small skulls

Sugar skulls are one of the most colorful and festive traditions of the Day of the Dead. Here is a little more info on this form of art.