top of page
  • roxstarbakes

recipe: rainbow bite sized skull cakes

Halloween and Dia De Los Muertos can be even more fun with bite-size cakes shaped like grinning skulls. With that said, so excited to share these rainbow mini Bundt cakes that are in the form of bite sized skulls. I wanted to create something silly and happy so this rainbow bite sized skulls were created! For this project I share a Bundt recipe, how I create a rainbow using a (Nordic Ware skull bitelet cake pan 2.5 cup) Nordicware mold. I also include a cream cheese frosting recipe! #minibundt #bundtcake #surpriseinside  

Full video tutorial on my RoxStarBakes YouTube channel here:


• ½ C room temperature butter

• 1 ½ C sugar

• 4 eggs

• 1 TBS extract

• 1 ½ C all-purpose flour

• ¼ tsp baking soda

• 1 tsp baking powder

• ¼ tsp salt

• 2/3 C sour cream

· I cream the room temperature butter and sugar

· Then I incorporate the eggs one at a time with the extract on the last go

· I use a vanilla extract but feel free to replace this with any extract

· Sift in all of the dry ingredients in and mix a couple minutes

· I add sour cream that’s been microwaved for a minute in two increments until it’s completely smooth

· Divide the batter into 7 (or more) and color pink, red, orange, yellow, green, blue and purple

· Grease the pan with shortening and then refrigerate the pan until you’re ready to pour the batter

· Don’t flour – this makes the surface goopy

· I fill 1/2 way full with rainbow batter

· The batter will expand when baking

· This will make about 40 bitelets

· Tap on counter to release huge air bubbles

· bake for 20-25 minutes at the preheated 350 degrees Fahrenheit when on a tray or until skewer comes out clean. I always bake on the tray now so there is even heat distribution.

· Let cool for 5 minutes then slowly pull away from the sides slowly

· When baked, the skulls expand and sometimes exceed the pan – that’s ok!

· Let cool completely

· I use an angled spatula to remove the skulls gently so they don’t break since they’re so delicate

· Trim around the edges if they exceed the cake cavity

✨ Cream Cheese Frosting

• 8 oz cold cream cheese

• 4 TBS soft butter

• 2 1/4 C sifted powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

· Beat together cold cream cheese and room temperature butter until fluffy

· Gradually beat in the powdered sugar a little at a time

· Beat until fluffy and add vanilla and salt to taste

· I fill a piping bag with a number 5 piping tip (or just cut of the end just barely) - the cream cheese frosting should be cool, if it's not place it in the fridge for 5 minutes

· Pipe dots around the eyes and along the mouth or just use as a dip

Recent Posts

See All


bottom of page