I can’t count how many times I’ve said that Halloween is my favorite occasion to bake goodies for. There’s nothing like ghouls and ghosts, pumpkins and witches to bring out my creativity and humor.
One of the newer ones I’ve added to my designs is the Dias de los Muerto (Day of the Dead) theme of skulls but with a Mexican Fiesta flair. I thought to add purple flair and green goo to the tombstone cupcakes, which makes for a lively graveyard. Funfetti cakes are popular for birthdays, and I thought it would be a fun when you slice into a white-as-a-sheet-ghost and get the most colorful slice!
Skull Cake
- 370g all purpose flour
- 1 tbsp baking powder
- 90g cocoa
- 1 tsp coffee powder
- 1/2 tsp salt
- 1 pack 225g butter
- 350g sugar
- 4 pcs eggs (large)
- 1 tsp vanilla
- 1 cup evaporated milk
1 Pre-heat oven at 350˚F.
2 In a bowl, sift together flour,cocoa, baking powder, coffee powder & salt. Set aside.
3 In a mixer, cream the butter & sugar until light and fluffy for 5 to 6 minutes.
4 Add eggs one at a time, beating after each addition. Add vanilla.
5 Alternately add the flour mixture with the milk.
Beat until well combined.
6 Pour into prepared pans and bake for 30-45 minutes or until done.
Image credits: Chef Dino Datu