Shopping: Day of the Dead with Carole Middleton

    Introduce your children to the Mexican tradition by throwing a ghoulish gathering

    This time of year is often consumed by Halloween and Bonfire Night, but an ancient festival which is lesser known but also worthy of celebration is the Mexican Day of the Dead. This holiday is celebrated in the towns and countryside of central and southern Mexico throughout 1 and 2 November to remember family and friends who have departed.

    Throwing a Day of the Dead party not only gives plenty of scope for children to learn more about the cultural holiday, but it’s also the perfect chance to go to town with creepy cakes and sweets, devilish decorations and spooky skeletons.

    This theme is a great opportunity for face painting – get your little ones to come up with sugar skull designs then paint them on! Try setting up some craft activities, too; making your own floral headbands is always fun. And be sure to check out the Party Pieces blog for plenty more free inspiration and printables.


    1. Hanging glitter skull, £1.49, 2. Bow tie, £3, 3. 15-piece hair accessories set, £4, 4. ‘Day of the Dead’ piñata, £12.99, 5. Cotton shirt, £49, 6. Organza and tulle dress, £219, 7. Plastic straws (pack of six), £1.49, 8. Wilton cupcake cases (pack of 75), £1.99, 9. Paper cups (pack of 18), £3.79, 10. The Book of Life, £4.99, 11. Inflatable skeleton, £4.99, 12. Easy Peasy leather slippers, £27.95,


    Make Biscuiteers’ sugar skull biscuits

    Sugar Skulls are distinctive for being lavishly decorated with swirly illustrated designs, pretty embellishments and vibrant colours. The team at Biscuiteers has shared with us how to make these spookily scrumptious sugar skull treats.

    Ingredients (Makes 24)

    200g plain flour
    1/2 tsp baking power
    1/2 tsp ground ginger
    1/2 tsp cinnamon
    1/2 tsp mixed spice
    100g salted butter, diced
    50g muscovado dark brown sugar
    50g black treacle or molasses

    • Preheat the oven to 170°C.

    • Sift the flour, baking powder and all the spices into a mixing bowl. Add the sugar and combine well.

    • Add the butter. Using the tips of your fingers, rub together the ingredients until it resembles fine breadcrumbs.

    • When all the butter is evenly mixed through, make a well in the centre and add the treacle. Bring all together. You will know when it is all mixed in, as it will have an even colour all over without too many streaks of treacle.

    • Place the dough onto a clean worktop. Divide into two and squash the dough into two even-sized flat disks. Cover and chill until ready to use or roll out immediately.

    • Use a skull-shaped cookie cutter to shape the biscuits.

    • Evenly space on the tray and cook for around 14-18 minutes.

    If you’d like to learn more baking tips and tricks, visit the Biscuiteers boutique and Icing Café for an icing workshop. The two-hour Sugar Skulls class runs on Sunday 30th October.