Day of the Dead muffin skulls

Day of the Dead muffin skulls

Celebrate Day of the Dead in style this November 2 with these colourful creations

By , 02 November 2017

(10 votes)

Day of the Dead muffin skulls

  • 1 Hour

  • Serves: 6

Nutritional Info
Each 152g serving contains

  • Energy

    2372KJ

    567KCAL

    28%

  • Fat

    18.2g

    med

    26%

  • Saturates

    3.8g

    med

    19%

  • Sugars

    80.6g

    high

    90%

  • Salt

    0.76g

    med

    13%
of your reference intake.
Typical energy values per 100g: 1561kJ/373kcal.
Ingredients
  • 6 chocolate muffins
  • 6 tbsp Betty Crocker Chocolate Fudge Icing
  • Icing sugar, for dusting
  • 75g purple ready-to-roll fondant icing
  • 75g blue ready-to-roll fondant icing
  • 75g pink ready-to-roll fondant icing
  • 75g yellow ready-to-roll fondant icing
  • 75g green ready-to-roll fondant icing
  • 75g orange ready-to-roll fondant icing
  • Dr. Oetker writing gels in assorted colours
Method

  • Trim the top off of each muffin to make it flat.

  • Spread a little fudge icing over the tops of 3 muffins. Sandwich each one with an un-iced muffin, top to top, then halve, top to bottom. (Laid flat, each one should be a long hexagon shape.)

  • On a surface dusted with icing sugar, roll out one piece of coloured fondant.

  • Spread fudge icing thinly all over one muffin pair and lay it flat side down on the fondant. Trim around the muffin. Moisten the edge of the fondant with water.

  • Roll a pair of 1.5cm fondant 'sausages'. Shape these into cheekbones on the muffin.

  • Knead and re-roll the fondant. Lay over the muffin and mould into a skull. Trim around the base.

  • Use the end of a wooden spoon to form eye sockets and a piping-nozzle tip to make the nose-hole.

  • Decorate with the writing gels and fondants in other colours. Repeat to make 6.