Today’s recipe looks perfect for Halloween, but it’s actually in celebration of Dia de los Muertos, the Mexican holiday translated to Day of the Dead.
I first learned about Dia de los Muertos when my kids took Spanish class. It was shortly after the stillbirth of my daughter and I took solace in the whole idea of Dia de los Muertos, which is a time of celebration and remembrance. I’ve always appreciated the celebration aspect since so often we remember our loved ones who have passed on with sadness. I cherish the idea of remembering the good times and thinking of those loved ones who have passed on with a smile.
So what to make for this year’s Dia de los Muertos? We’ve two more loved ones to remember and honor this year.
In my research, I found references to many foods I’ve already made on this blog: Conchas, Chicken Mole, Pan de Muerto, Churro Cookies, Mexican Hot Chocolate Cookies, Mexican Hot Chocolate, Guacamole Skull…
As it so happened, one of my friends ordered cupcakes from me and I had just enough batter left over for a chocolate cake with chocolate frosting (our favorite!)
I decided to roll out a spare piece of fondant and make a glamorous sugar skull topper for my cake in remembrance of all the loved ones we’ve lost this year (plus my daughter - who would’ve already been 8 this year!)
Look here for more Dia de los Muertos inspiration: