Every year I try to come up with new ideas for all of my holiday cookies. These cookies were made using my White Chocolate Roll Out Sugar Cookies
I used the below picture as a decorating guide for the skulls
A few years ago I was lucky enough to be in Puerto Vallarta, Mexico during Day of the Dead. It was fascinating to see the shrines around the towns, the festive colors and marigolds. My time there was brief and someday I would love to go back and be part of the celebration.
For this cake I used 1/2 of my Wilton 3D cake pan, black fondant, buttercream, and royal icing to decorate.
I think this is the coolest cake I’ve ever made. My Halloween Skull Cake series consists of two videos. The first is for someone who has had some cake decorating experience or a beginner who is willing to try this. In my opinion it is a great cake for a beginner to learn. You can’t really screw it up since it already looks ugly.
The second video is 2 minutes long and shows a quick and easy one dimensional cake using the same pan. Perfect for beginners and those who just want a quick but cool looking cake for Halloween. To make this cake, I only filled the one side of the pan.
Halloween only comes once a year so I don’t get much of a chance to use my favorite baking utensil, the Wilton 3D Skull pan. Unfortunately, the pan has been discontinued but I’ve seen similar pans made by Nordic Ware and a mini version of this pan by Wilton.
A few weeks ago I made a video about this pan
If you are lucky enough to get one then give this cake a try.
PUMPKIN SPICE POUND CAKE
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon 1⁄4 teaspoon salt
1⁄8 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
11⁄2 cups 100% pumpkin, (not pie filling) 1⁄4 cup Buttercream Icing
Heat oven to 325°F. Spray Skull Pan lightly with vegetable pan spray with flour. Place Skull Pan onto baking sheet.
In small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in vanilla. Add flour mixture alternately with pumpkin; mix well. Pour batter into prepared pan, dividing evenly between pan halves.
Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Turn onto cooling grid. Cool completely. Trim crowns from cake halves, using the cut-line baked into the back half of the Skull as a guide. Place back of skull on serving plate; spread with icing. Arrange front of skull on back of skull and decorate as desired.
Makes about 16 servings.
For a very good Buttercream Icing