Hey there, fellow baking enthusiasts and proud parents! If you’ve got your daughter’s birthday coming up, it’s time to whip up a delightful homemade birthday cake that’ll make her day extra special. Get the kids involved in the cake making process, so they can get a sense of "helping" you. Allow kids to try some tasks themselves, even if it means the finished product won't look perfect.
For many girls, Hello Kitty represents their dreams. If you don't have a hello Kitty cake mold yet, you can purchase our items--They are made of Food-grade Silicone, BPA free. In addition to making cakes, you can also use them to make ice cream, jelly, yogurt and so on. They are suitable for a variety of equipment, such as ovens, refrigerators, Instant Pot, etc.
The chiffon cake baked with Hello Kitty silicone mold cannot use the usual temperature and method of baking chiffon, and some small adjustments need to be made.
Meringue ingredients: 5 egg whites, 60g powdered sugar (or caster sugar), 5g cornstarch, a few drops of white vinegar
Other ingredients: A dash of dark chocolate, a hint of red food coloring
Tools: 8 inch Hello Kitty silicone mold, oven
Production process:
Prepare ingredients, all ingredients are at room temperature. The oven starts to preheatabout 302℉.
Stir the corn oil and milk until it is fully integrated and emulsified
Sift the cake mix into the milk&corn oil, mix well with the "zigzag" method, and stir in 5 egg yolks.
When the batter is smooth and drips like satin, do not stir too much and cover the container with plastic wrap or other tools to avoid crusting.
Add a few drops of white vinegar to the egg whites, use a whisk to make bubbles and add half the powdered sugar or caster sugar.
Continue to stir the egg white until it is wet and add the remaining powdered sugar. Continue to stir untillifting the head of the whisk to create ashape of a small hook.
Take 1/3 of the meringue and yolk paste mix well, pour back into the remaining meringue continue to mix well, mix the batter smooth, delicate and glossy state.
Dig out a tablespoon of batter and mix it witha hint of red food coloring. Put the batter into a piping bag and squeeze it into the mold where the bow and mouth are, don't squeeze too much, too much will run down.
Put the mold intothepreheated oven and lower the temperature to 284℉, bake for 1~2 minutes.
After 1 minute, take out the mold, scoop a few spoonfuls of batter to cover the bow and mouth, then pour the batter into the mold, and Shake on the table to eliminate large air bubbles.
Put the mold into the oven, replace the baking net with a baking pan, reduce the oven temperature to 266℉, and set the baking time to 59 minutes.
To the end of the baking time,take out the mold and shake it hard on the table, invert on the baking net to cool, and thoroughly cool before good demoulding.
Place the chocolate in apiping bag over hot water, heating until melted. Squeeze it over the eyes and whiskers. Be careful not too much on the beard, just squeeze a little bit from the top down, the chocolate will run down by itself.
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