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Calaveritas: Step by Step

  • Prep 45 min
  • Total 5 hr 0 min
  • Ingredients 9
  • Servings 1

Ingredients

For the batter

1
cup granulated sugar
1
tablespoon water

For the icing

2
cups icing sugar
1/4
cup meringue powder
1/3
cup water (approximately)
Flavoring to taste

Materials

molds
Decorator bags
Food coloring

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Making little sugar skulls is actually very quick. What takes longer is the drying. But, if you don’t count that time, they can be ready in 45 minutes, although it all depends on how much you decorate them. Have fun!

In Mexico, deaths are mourned, but later celebrated with colors and sweet treats, at least on November 1st and 2nd. Little sugar skulls are one of the most recognized symbols of El Día de los Muertos (Day of the Dead). To learn how to make them, I met the well-known Mexican pastry chef Lourdes Reyes, who says the origins of this tradition are traced to Mesoamerican cultures, a tradition that comes to life every year to remember the dead and their friends. Making this classic culinary craft can be something fun to enjoy doing with your family, in addition to knowing they’re freshly made. And if you don’t have the recipe, pay close attention. Here’s a quick way to make them. Are you up for it?

Directions

  • 1 To make the skulls, use a measuring cup to measure the amount of sugar that will fit into the mold and make that same amount. Mix sugar and water and stir well. It should feel like damp sand.
  • 2 Then fill the mold and press with a spatula. Immediately flip it over a plastic-wrapped cardboard. Let dry for 4-5 hours or until completely dry if the cast is not hollow. If it is, follow the instructions below. Once the drying time is up, put it back in the mold and scoop out with a spoon. Then let it dry.
  • 3 Prepare the icing. Whisk the icing sugar, the meringue powder, the water and the flavoring for 10 minutes at medium mixer speed. If necessary, add drops of water until you get the desired consistency.
  • 4 Color with food coloring.
  • 5 Once decorated, attach the pieces of sugar and let them dry.

In Mexico, deaths are mourned, but later celebrated with colors and sweet treats, at least on November 1st and 2nd. Little sugar skulls are one of the most recognized symbols of El Día de los Muertos (Day of the Dead). To learn how to make them, I met the well-known Mexican pastry chef Lourdes Reyes, who says the origins of this tradition are traced to Mesoamerican cultures, a tradition that comes to life every year to remember the dead and their friends. Making this classic culinary craft can be something fun to enjoy doing with your family, in addition to knowing they’re freshly made. And if you don’t have the recipe, pay close attention. Here’s a quick way to make them. Are you up for it?

Rate and Comment

Greyza Baptista Greyza Baptista
October 4, 2016

In Mexico, deaths are mourned, but later celebrated with colors and sweet treats, at least on November 1st and 2nd. Little sugar skulls are one of the most recognized symbols of El Día de los Muertos (Day of the Dead). To learn how to make them, I met the well-known Mexican pastry chef Lourdes Reyes, who says the origins of this tradition are traced to Mesoamerican cultures, a tradition that comes to life every year to remember the dead and their friends. Making this classic culinary craft can be something fun to enjoy doing with your family, in addition to knowing they’re freshly made. And if you don’t have the recipe, pay close attention. Here’s a quick way to make them. Are you up for it?