Sugar Skull

I love this design because it is so intricate. I also am a fan of dias de los muertos, despite the fact that I do not have an ounce of Hispanic blood!

This design took the weekend to create (with some breaks in between). It is a white chocolate cake with chambord buttercream filling and a brushing of chambord simple syrup, with white chocolate buttercream frosting.

Following the photographs, there is one base layer cake, then the skull is formed out of one more layer of white chocolate cake. I first had a very square shaped skull, then remembered that skulls and people's heads are much more round. Then I shaved off the squareness and made the skull more rounded. To create the intricate pattern I used a number 1 frosting tip, and the purple/pink frosting, then used t he same number 1 tip, with the white frosting for the white vines and flowers. I did the design freehand. However, after trying to make the tiny dots around the teeth, I realized that to copy the design exactly would not look as good. So I erased as much of my tiny dots that I made, and kept on piping the flowers, and the vines everywhere I could! The vines and flowers of course flow from the skull on to the first layer of cake. After completing the design I decided to frost the cake board, and add the flower and vine motif. I really am happy I made that choice--it adds to the complete cake. It also hides those yucky grease spots that I forget to prevent when I make cakes.

I invited friends over for cake night, and we all enjoyed the cake. One of my friends is a huge Threadless fan, and just happened to have the "Sugar Skull" tee-shirt. He also just happened to wear it the same night as cake night! We did not plan it! Honest!

This cake was fun to make but a challenge. I always love challenges, and I am realizing that I still have a lot more to learn when it comes to cake decorating.