Norma's version of a Sugar Skull dough recipe from Puebla, Mexico:

1 packet prepared unflavored gelatin
5 - 6 cups powdered sugar

Prepare gelatin per directions. Let sit in refrigerator for about a half hour, or until it just begins to thicken. Pour gelatin into a large mixing bowl. Add sugar and stir like crazy to blend. As sugar mixture becomes more clay-like, use your hands to complete the mixing process.

Use within one day, or refrigerate. If refrigerated, let dough return to room temperature before using. Dough can be re-softened with a drop or two of water.

Skull can be molded by hand, or created by pressing into plastic candy molds. Rub corn starch on your hands to keep the dough from sticking.

Icing recipe:

1 egg white
1 - 1 1/2 cup powdered sugar
food coloring

Blend ingredients together into thick paste consistency. Bright colors are traditional. Put icing into a stiff plastic baggie and cut a small opening in one corner of the baggie to make a pastry-bag-like applicator.

Decorate skull with food coloring.