|This is Halloween, everybody make a scene!|
|Surprisingly, not dressing for turkey.|
|Also, not mayonnaise.|
|I also won't judge you for eating the cake pops in this form, either.|
|Take your fancy stick and dip it into the melted chocolate. |
Wonder if people will judge you for your slippers.
|Then skewer your pops. Give it a few minutes, |
and let the chocolate harden so it glues the stick in place.
|Repeat the process with the other colored chocolate melts, and set everything back on the Parchment-lined tray.|
|Spoooooky. Okay, more like, cuuuutttte.|
|"What's this? What's this? There's color everywhere!" (You're welcome for getting that song stuck in your head- now go watch Nightmare Before Christmas...but not until after you finish reading my blog, dammit.)|
Keep these refrigerated because they are way better cold. They can keep for up to two weeks in there- which is totally unnecessary because they won't last that long. I need to find some sort of container to house these in, as they will be traveling into the great state of Texas when we go visit Derek's family next week. I imagine their simply being in Texas will make them taste even better than they already were. Now, onto the advanced portion of today's blog... I realize this is hilarious because we're starting out with box cake and a pre-made decoration, but just go with me on this.
|As previously mentioned, you only need one cake for this. |
Also, depending on how you decorate your skull, pre-made roses are an awesome addition to the ojos.
|You will need a stupid amount of brightly-colored gel dye, multiple #3 tips, and one #6 tip.|
Make your cake in a 9x13 pan, and then let it cool. While cooling, make your life supremely easier by finding a sugar skull template online, printing it on heavy-stock paper, and cutting it out. I even colored in how I envisioned my skull. This makes the decorating process about one thousand times easier because you're not going in blind (This comes from a woman who plans her week several days in advance in a planner, and gets frustrated when things do not unfold as I told them to when I wrote them down. Life, what a rude jerk.).
|I realize it looks more like a Terminator right now, but just go with me here.|
|I may not be able to color inside the lines, but I can cut anything like a pro.|
CAREFULLY transfer your skull to a decorating board. I used a large spatula and a whole lot of prayer to get this part done. Thank you, 5 pound 6 ounce baby Jesus. Whip together a batch of white frosting. For this batch with the funfetti cake, I added lemon extract instead of almond and it was ah-mazing. I recommend placing your cake in the freezer while you make your frosting so that the crumbs aren't absolutely out of control when you try to frost the sides of the cake. A few extra minutes in the freezer will save you from a crumble-addled breakdown later. Firsthand knowledge is my gift to you.
|Post-breakdown, and many sighs of relief later.|
|Yea, I ran out of couplers, so the last bag I just snipped a tiny corner off of. Ghetto, but effective. Fit the black frosting with a #6 tip because you need it to be thicker to fill in the eyes and nose. Place a #3 tip on everything else.|
Now comes the fun part. I sincerely enjoy decorating this cake more than anything else I've done to this point because it allows for so much creativity and color. I have always loved the vibrancy of Dia de Los Muertos and the fact that it is a celebration of passed loved ones, so it was absolute kismet that Derek (I keep him around for infinite reasons!) suggested I make a sugar skull cake when I was contemplating what treat to make for Halloween. If you don't know much about the Day of the Dead, I recommend doing some reading over it because I feel like Mexico is doing their passed loved ones way better justice than we do with this holiday. It is simply amazing. PSA over, now back to making the sugar skull. You really can start with whatever part of the skull you like, but I went for the basics first- eyes, mouth, nose.
|Oh, you're welcome for not rotating this picture.|
|Yes, my sugar skull does have a bitchin' uni-brow.|
|Fill in the eyes and nose by just tracing them in and smoothing the frosting out with a small spatula.|
|Then come back in and start adding details! The more color, the better. Rarely does life present me an opportunity to say that. This mantra still does not apply to fashion- keep that shit simple, people. Don't go all clowny on me.|
|Don't mind me, still laughing at my Terminator template. What? I find me hilarious.|
|Once you've finished with your frosting, simply smoosh (very technical term) the roses into the eye sockets.|
|I wanted to spruce up the sides of the cake, so I added S-shaped designs with dots on to the sides.|
And there you have it! The hardest part of this cake really is probably mixing all the frosting. Scratch that- the hardest part of this cake is having to cut into it. I wouldn't let us touch the cake for a full 24 hours because I wanted to revel in its beauty before devouring it whole. That's the sad paradox with fancy cakes- I want to eat you because I know you will be delicious, but I don't want to eat you because you're so damned pretty. I think we all know which side of the paradox played out in this household.
|You are so beautiful, to meeeee. Until I literally cut your head off.|
I still have an extra skull cake in my freezer, whose face will be decorated at a date to be later determined by yours truly. I sincerely recommend making this skull cake to wow people and then make them feel bad about eating your work of art so they'll let you drink their booze for free at their party. Cake guilt. Its a thing now. This will wrap up my blogs for Foxtober (yes, that's also a thing). I'll be back with more tasty treats in early November, I promise! For now, we will be off enjoying a trip to Tejas and time with Derek's family. Enjoy your Halloween because it is the greatest holiday ever! Try not to steal any candy from kids, and be sure to dress up like an unabashed giant child. 'Til next time, my fellow eaters!