"There are two types of Mexican sugar skulls: those made to eat and those made for decoration. Thankfully, Mexican cookbook author Yvette Marquez-Sharpnack has offered a solution, mini lemon sugar skull cakes that can be used for both eating and decorating this year for Dia de los Muertos. Marquez-Sharpnack has created cakes she calls bright, zesty and almost too cute to eat. She offers great recipes like this and more in the newest of her Mexican cookbooks, Muy Bueno: Fiestas: 100+ Delicious Mexican Recipes for Celebrating the Year."
"Preheat oven to 350 degrees F. Grease a skull cake pan.In a large bowl, whisk together flour, granulated sugar, baking powder, ground ginger and salt, if using.Whisk in lemon zest; set aside.In a separate small bowl, whisk together the eggs, buttermilk, sour cream, lemon juice, oil and lemon extract.Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until"
Mini Lemon Sugar Skull Cakes yield nine servings and use a Lodge Mini Skull Cake Pan. The batter combines all-purpose flour, granulated sugar, baking powder, ground ginger, salt, lemon zest, eggs, buttermilk, sour cream, lemon juice, canola or vegetable oil, and lemon extract. Bake at 350°F after greasing the pan and fill skull cavities as directed. Top with powdered sugar, royal icing, edible writing gel, sprinkles, cupcake toppers, or edible flowers. These edible calaveras complement decorative pure-sugar skulls on an ofrenda and provide bright, zesty treats that are fun to decorate and share.
Read at www.mercurynews.com
Unable to calculate read time
Collection
[
|
...
]