Flowers are thought to attract souls on this ritual holiday, celebrated October 31 through November 2. Here, Wilton Roses in five shades crown a stand-up skull cake baked in our Dimensions 3-D Mini Skull Pan.
Make roses. Prepare buttercream icing following recipe directions. Tint portions teal, blue, deep yellow, yellow and green. Reserve some white icing. Use icing in cut decorating bag to make six tip 104 roses with tip 12 bases for each treat: two teal, two yellow, and one each green and blue. Make extras to allow for breakage and chill to set, about 1 hour. Reserve remaining icing.
Make cakes. Prepare batter following recipe directions. Bake and cool front and back skull cakes for each treat according to pan directions.
Decorate cakes. Use tip 2 and blue icing in cut decorating bag to outline eyes, teeth, nose, cheek and forehead markings. Use tip 3 and green icing in cut decorating bag to fill in teeth, nose and forehead (pat smooth with finger dipped in cornstarch). Use tip 5 and teal icing in cut decorating bag to pipe petals over eyes (pat smooth). Use tips 2 and 3 and blue, yellow and teal icing to pipe dot, scroll, outline and bead details. Use tip 3 dots of icing to attach roses to top of skull.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.