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Back to our Zanzibar Home Page Back to our Day of the Dead Pages Making Sugar Skulls
SAMPLE PICTURES OF DECORATED SUGAR SKULLS
Below, you'll see pictures of both traditional Mexican decorated sugar skulls as well as ones made by people in our classes and some found on the web. We provide these pictures as examples of the wide variety of craftsmanship that you can do with sugar skulls and we sincerely appreciate those artisans who crafted them. If you would like credit for your work, just contact us and we'll be happy to give you credit or a link! This site and these pictures are intended for education and examples only. Some sugar skulls depicted contain or are decorated with non edible items. Children should always be supervised when making or around sugar skulls and note that some decorations could be choking hazards to young children.
Traditional Mexican Sugar Skulls as you'd find in the markets just before dia de los Muertos
Modern Sugar Skulls decorated by both amateurs and professionals using the sugar skull molds that Zanzibar sells
Using a blow dryer to help quicken drying time of royal icing using a food safe marker to decorate a sugar skull Sometimes "less is more" - this skull has a lot of frosting!
proud makers of sugar skulls Optimus Prime Autobot Sugar Skull Royal Icing colors to decorate sugar skulls in piping bags You can make the icing up several days in advance - simply seal the bag with a zip tie and keep the bag cool (not refrigerated). When you're ready to decorate, simply cut the tip of the bag! Note, while the frosting will last for a long time in this manner, since it is edible, don't keep it for more than a few days to prevent bacteria from growing in it!
Some ceramic and paper mache skulls, plus some drawings, tattoos and other pictures that are of sugar skulls
This page is a work in progress! Thank you for your patience
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pannacotta surrounded with figs, raspberries and pomegranate seeds with a mint sugar sauce
Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian expression which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of Piemonte. It is eaten all over Italy where it is served with wild berries, caramel, chocolate sauce or fruit coulis.

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