There are two types of Mexican sugar skulls: those made to eat and those made for decoration.

Thankfully, Mexican cookbook author Yvette Marquez-Sharpnack has offered a solution, mini lemon sugar skull cakes that can be used for both eating and decorating this year for Dia de los Muertos.

Marquez-Sharpnack has created cakes she calls bright, zesty and “almost too cute to eat.”

She offers great recipes like this and more in the newest of her Mexican cookbooks, “Muy Bueno: Fiestas: 100+ Delicious Mexican Recipes for Celebrating the Year.”

They can compliment her classic Mexican sugar skulls, which are made from pure sugar are for decoration only, on the ofrenda and provide some refreshing sweet treats. They’re also fun to decorate and share.

Makes nine servings.

Need one Lodge Mini Sku

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