How to make
Royal Icing Recipe
3 table spoons Wilton Meringue Powder
450g icing Sugar
6-7 tablespoons Water
Beat all ingredients in large bowl with electric mixer until icing forms peaks and loses its sheen: 7-10 mins for a stand mixer, 10-12 mins for a hand mixer.
Buttercream Icing recipe
140g solid vegetable shortening
150g butter, softened
800g sifted icing sugar
1 teaspoon Vanilla Essence
2 tablespoons water to achieve consistency (add more as needed)
Mix the butter, shortening and vanilla essence until fluffy. Add in the icing sugar 100g at a time, adding water to achieve desired consistency to spread onto the biscuits.
Make the cake. Heat oven to 180 degrees C. Coat the inside of the skull pan with Wilton Cake Release using a pastry brush. Mix the cake batter according to your recipe or packet instructions. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely. Once completely cooled transfer to the cake-board, adhering to the cake-board with a blob of buttercream.
Mix the royal icing according to the recipe below. Divide into 3 batches colours and mix 1 batch of black, violet and orange. Cover with a damp tea towel to prevent from crusting.
Crumb coat the sponge cake with a thin layer of buttercream icing. Dust a Wilton Roll ‘n’ Cut mat with corn flour. Knead the fondant Icing until pliable and then roll out big enough to cover the top and sides of the cakes. Place the icing over the cake – gently poking the icing into the hole – taking care not to split the icing. Carefully press the fondant onto the cake with your hands to adhere to the cake. Trim off any excess icing.
Prepare 3 disposable piping bags with No. 3 tips. Fill one bag each with black, violet and orange royal icing. Alternating with the three colours, pipe an array of swirls, dots and flowers around the skull shape, using the eyes, nose and mouth as a guide then adding details and definition to the rest of the face. Allow to dry.