YOU’LL ALSO NEED
- Wilton® Royal Icing Recipe
- Wilton® Decorator Tip – #12 (sku 10123587)
- Wilton® Color Right™ Performance Color (sku 10404796)
- Wilton® Cake Mold – Sugar Skull (sku 10426475)
- Wilton® Meringue Powder (sku 10051317)
Icing Colors = Tinted
Tint ultra-concentrated color icing. Use Color Right™ base colors and Quick Count color formulas to tint icing in the following shades:
Red (Formula 199): ¼ Cup Icing + 60 R + 15 P
Black (Formula 433): ¼ Cup Icing + 70 K
Pink (Formula 224): ¼ Cup Icing + 23 P + 1 K
Yellow (Formula 114): ¼ Cup Icing + 16 Y + 1 O
Teal (Formula 319): ¼ Cup Icing + 6 B + 1 Y
Orange (Formula 166): ¼ Cup Icing + 35 O + 1 C
Green (Formula 802): ¼ Cup Icing + 25 Y + 3 B
Mix ultra-concentrated color icing with white icing. For each color, stir 3 to 5 teaspoons of ultra-concentrated icing, separately, into 1/2 cup of white icing to achieve shades needed.
Prepare sugar mixture following recipe on package. Mold and let dry 24 to 48 hours.
Use white icing to join skull halves together.
Prepare royal icing. Reserve a small amount of white icing. Tint icing following formulas above. Use the prepared tinted icings and add 3 to 5 teaspoons of tinted icing to ½ cup of white icing to achieve final colors.
Use black icing and tip 4 to fill in eye sockets. Smooth with finger dipped in cornstarch.
Use black icing and tip 4 to fill in nose cavity and teeth.
Use tips 4 and 10 and various colored icings to add elongated bead flowers, dots and scrolls to skull. Let dry two to three hours.
Tip: Add color and fun to sugar skulls by tinting the sugar mixture before molding. Use Wilton® Color Right™ colors; the white sugar will lighten the color, so add enough color to tint water a bit darker.
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