Day of the Dead muffin skulls

Day of the Dead muffin skulls

These Day of the Dead-inspired muffin skulls will add a burst of creepy colour to your Halloween party.

By , 11 October 2016
Day of the Dead muffin skulls
  • Ready in: 60 mins
  • Serves: 6
  • Price: £1.20 per serving
Nutritional Info
Each 152g serving contains
  • Fat 18.2
    26%
  • Sat Fat 3.8
    19%
  • Sugar 80.6
    90%
  • Salt 0.76
    13%
  • Cals 28
    567%
of your reference intake.
Typical energy values per 100g: 77kJ/18kcal.
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.