This is my contribution to the Sugar Skull Bakers collaboration this year. I didn’t think I was going to make it in, but then luckily I had a client change their order to a sugar skull at the last minute! So I made it extra special, and was able to squeeze in right under the wire.

The cake is cream cheese vanilla pound cake with white chocolate buttercream filling & white chocolate ganache.

I especially love the roses! It was my first time doing pulled sugar roses. I used isomalt. I just love the iridescent glimmering look of them. I molded the isomalt leaves in a veining press.