This fun mold makes 6 fetching skulls for your Day of the Dead Festivities. Shapes are approximately 2.7"w x .6" thick. This mold can be used to make the traditional Dia de los Muertos sugar skulls or chocolate ones. The mold comes with complete instructions, recipes and helpful tips. Sugar Skulls are a traditional folk art from Southern Mexico used to celebrate Day of the Dead. Spirits of the dead are welcomed back to their homes with beautifully decorated altars made by their loved ones. Sugar skulls, marigolds, candles, incense and special foods adorn home altars. Families take the flowers and sugar skulls to the cemetery to decorate the tombs on November 2. Sugar skulls are colorfully decorated with icing, pieces of bright foil, colored sugars and usually bear the name of the deceased loved one being honored. They are easy to make by children and adults, and if kept dry, they can last a year. Make sugar skulls as part of your family tradition to remember your dear, departed loved ones. 
Sugar Skull Mold^TM is a registered trademark of the Mexican Sugar Skull.
For other Day of the Dead folk art, visit www.MexicanSugarSkull.com

SUGAR SKULLS Recipe from www.MexicanSugarSkull.com CAUTION: Do not make sugar skulls on a rainy or high humidity day. They will not turn out. Mix together well in large bowl: 1 teaspoon Meringue Powder (SKU Number: 6550-FE-MP-1) for every cup of granulated sugar used. Meringue Powder is a "Must" and cannot be omitted as it is what makes the sugar and the icing hard. The main ingredient in meringue powder is powdered dry egg whites & starch, but it also includes vegetable gum, cream of tarter, calcium lactate, malic acid & sodium aluminum sulfate. It's totally edible. Step 1: Mix dry ingredients well. Step 2: Sprinkle sugar mixture with 1 teaspoon water per cup of sugar used.Most people prefer white skulls the first time they make them, but if you'd like colored sugar skulls, add paste food coloring TO THE WATER. For a 5 pound bag of sugar, use 1/4 cup meringue powder and 10 teaspoons of water. Yield 5 large skulls or 20 medium skulls or 100 mini skulls or any combination. For a 10 pound bag of sugar, use 1/2 cup meringue powder and 7 Tablespoons water. Yield 10 large skulls or 40 medium skulls or 200 mini skulls or any combination. Mix well with hands until every bit of sugar is moistened. If your fingerprints remain when you squeeze the sugar in your hand, it is ready to mold. If it doesn't hold together, mixture is too dry. Water sinks, so keep the sugar mixture mixed up frequently as you make your sugar skulls. To Mold: Pack sugar mixture FIRMLY into mold with special attention to chins & edges. Use a straight edge to scrape the back of the mold flat. Pack down some more until perfectly tight. Place a stiff cardboard square (approx. 5" x 6") over mold and invert immediately. Lift mold off carefully. Air dry for approximately 8 hours. When completely dry, continue decorating your skulls with colored Royal Icing (SKU Number: 6750-IC-RI-1), sequins, glitter and colored foils.