Papaya client, El Topo Cantina’s head chef George Sideris created sugar skulls with Kylie and Larry on The Channel 7 Morning Show to celebrate the Day of the Dead. To try Mexican food as authentic as the Mexican Day of the Dead celebration, visit El Topo Cantina in Warwick Farm.
Get yourself into the Day of the Dead spirit by trying the sugar skull recipe below:
- 4 cups sugar
- 6 teaspoons meringue powder
- 6 teaspoons water
- Mix dry ingredients. Slowly add water and mix until sugar has a crumbly, wet beach sand consistency.
- Fill your skull moulds, pressing tightly into the mould.
- Flip the moulds onto a flat surface and allow to dry 8 hours or overnight.
- Once dried, brush the excess sugar away and then use royal icing to cement the front and backs of the sugar skull together, and coloured royal icing to decorate.