3-D skull cakes make a great presentation at your Day of the Dead celebration. They are easy to create using the Wilton Dimensions 3-D Mini Skull Pan. The seasonally designed special colors of teal, orange, purple, gray, green, blue and black from the Wilton Color Right Performance Color System make them fun to decorate!
1. Use ultra-concentrated Color Right base colors and QuickCount color formulas to tint royal icing in the following shades:
? Teal Green: 1/4 cup white royal icing + 23 B + 7 Y + 6 BR
? Halloween Orange: 1/4 cup white royal icing + 14 O + 2 P + 4 C
? Halloween Purple: 1/4 cup white royal icing + 35 P + 7 B + 8 C + 2 BK
? Halloween Gray: 1/4 cup white royal icing + 7 BK + 1 P + 1 B
? Halloween Green: 1/4 cup white royal icing + 25 Y + 1 B + 1 BR
? Halloween Blue: 1/4 cup white royal icing + 17 B + 6 C + 4 P
? Neutral Black: 1/4 cup white royal icing + 70 BK
2. Mix ultra-concentrated royal icing with white royal icing.
? For all shades, mix 4-6 teaspoons of each ultra-concentrated icing with 1/2 cup white royal icing.
Make skull cakes.
Bake and cool cake halves.
Use decorator icing to attach cake halves. Use fondant roller with pink guide rings to roll out fondant 1/16 in. thick. Ice cakes in decorator icing and cover cakes with fondant.
Prepare royal icing for decorating.
Tint royal icing following color formula above. Place icings in disposable decorating bags fitted with couplers.
Use tip 4 and various icing colors to pipe in areas at top of head, eyes, nose and lips; pat smooth with finger dipped in cornstarch. Use tip 2 and various icing colors to pipe forehead, chin and cheek scrolls; hearts on eyes and dots on cheeks and head. Use tip 1 and various icing colors to pipe strings on eyes and mouth, outlines on head. Use tip 8 and various icing colors to pipe large bead and dot flowers; use tip 2 to pipe small flowers.
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.
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.