1-Getting started with this Dia De Los Muertos mini cakes recipe is as easy as turning on your oven, and the results are worth every minute. Begin by preheating your oven to 350°F and greasing a cake pan to ensure your cakes release smoothly. In a small bowl, mix 6 tablespoons chickpea flour with 6 tablespoons water until well combined to create a simple binder.

2-Next, in a larger bowl, combine the cake mix with the chickpea flour mixture, 1/3 cup vegetable oil, and 1 1/4 cups water; whisk until the batter is smooth and lump-free. Pour the batter into your prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 5 minutes in the pan before inverting it onto a rack to cool completely, which helps maintain that perfect texture.

3-Once cooled, divide the 1 pound vanilla rolled fondant into six balls about 3 inches in diameter. Dust a clean surface with 1/2 cup cornstarch and roll out each ball to about 1/4 inch thickness for easy handling. Spread a thin layer of icing on each cake, then place the rolled fondant on top, smoothing it out and tucking the edges underneath for a neat finish.

4-For the fun part, dilute gel food coloring in small bowls with 1 to 2 teaspoons of water and use a paintbrush or gel writing icing pens to add skull designs. Allow the decorations to dry completely before serving to keep everything looking vibrant. This step-by-step process, including prep time of 10 minutes and cook time of 20 minutes for a total of 1 hour, makes it a breeze for working professionals or seniors to enjoy.