I've really started

I have decided to make sugar skulls as cake toppers, but I'm not making it easy for myself. There are no moulds to be found on this side of the Atlantic and we don't have meringue powder either. While trying to figure out just what meringue powder is I stumbled over some sites (selling products naturally) stating using caps lock, YOU CANNOT MAKE SUGAR SKULLS WITHOUT MERINGUE POWDER. Fine, I get it, you need something to bind the sugar.

However, there are other things you can use to bind sugar so meringue powder isn't necessary. It's one thing to want to do it the way they're made in Mexico, and another thing to make a sugar paste so you can make a sugar skull. The key is the sugar and the skull shape, the rest is just... superficial. I'm going to make a sugar paste the way we make it here in this nook of the world and use it to make the skulls. No one's going to eat them or notice the difference anyway. It's going to be interesting.

I've started the cooking as well. The gumbo can be pre-made and kept in the freezer for up to three months, so it's time to start. I'm going to cook another 5 batches the coming weeks and then I'm done with the gumbo. Next thing is the tortilla bread. In July I'm going to make the meringue for the Pavlova cakes we're having and freeze them. The rest is going to be cooked the day before the wedding. It's not that much cooking to be honest, but a lot of dicing, cutting and mashing. In the morning on the wedding day cream will be whipped up for the Pavlova and we're also be making the drinks for the day.

I'm contemplating getting large plastic containers to keep the drinks in until it's supposed to be poured in to the dispensers. They are easier to store that way until it's time to drink them.

Well, it's slowly coming together with two months to go.