Product Highlights: Food Grade Silicone with Cute Design

This factory-customized food-grade silicone cat claw cake mold has won wide acclaim for its unique design and high quality materials. The food-grade silicone material ensures the safety of the product, and both adults and babies can use it with confidence. The cute cat's claw shape design not only adds fun, but also adds a touch of warmth to your kitchen. This mold is not only suitable for making cakes, but also for rice cakes, puddings and other delicacies. It is an ideal choice for family kitchens.

Design intention: parent-child interaction and safety first

The mold is designed to provide a safe and fun cooking environment for parents and children to spend fun time together in the kitchen. Food-grade silicone material is chosen because it is non-toxic and harmless, high temperature resistant, easy to clean, and very suitable for children. The cat's paw shape is designed to stimulate children's interest and make them feel happy and fulfilled in the cooking process.

Usage: easy to understand, easy to operate

To ensure that everyone can get started easily, we have provided detailed usage guidelines. First, clean the mold thoroughly to ensure that there is no residue. Next, prepare the required ingredients and pour the batter evenly into the mold. Finally, cook in a steamer or oven for the desired time. The whole process is simple and straightforward, and even first-time users can quickly grasp it.

Recipe Sharing: Choose from a variety of foods

Next, we will share several recipes suitable for making with this cat's claw cake mold. Each recipe is equipped with detailed methods and finished products, so you can easily try it.

Mini Cat Claw Cake

materials: 3 eggs, 60g fine granulated sugar, 60g low gluten flour, 30 ml milk and 30 ml vegetable oil.
practice:
1. egg protein and egg yolk separation, were placed in two clean bowl.
2. egg yolk in half of the fine sugar, stir well after adding milk and vegetable oil, continue to stir until mixed evenly.
3. sift into the low gluten flour, turn evenly until no particles.
4. Add the remaining fine granulated sugar to the egg white and beat it with an electric whisk until it is hard to foam.
5. add the egg whites to the egg yolk paste three times and gently stir evenly.
6. Pour the batter into the mold and vibrate a few times to discharge the bubbles.
7. Place in an oven preheated to 170°C and bake for about 15 minutes until the surface is golden.
8. slightly cool after discharge, demoulding can be.

Rice Cake

materials: 100g glutinous rice flour, 120 ml water, 50g fine granulated sugar and 50 ml coconut milk.
Practice:
1. Mix glutinous rice flour, fine granulated sugar and water evenly and stir until there are no particles.
2. add coconut milk, continue to stir well.
3. pour the batter into the mold and vibrate a few times to discharge the bubbles.
4. Put in a steamer and steam over high heat for 20 minutes until cooked.
5. cool down slightly after turning off the fire, and demould.

Pudding

material: milk 200 ml, 50 grams of fine granulated sugar, 10 grams of gilatine tablets, vanilla extract right amount.
practice:
1. Gelatin tablets soak in cold water in advance to soften.
2. Heat the milk and sugar until the sugar is completely dissolved.
3. Add softened gilatine tablets and stir until completely melted.
4. Drop appropriate amount of vanilla extract and stir well.
5. pour the liquid into the mold and vibrate a few times to discharge the bubbles.
6. Refrigerate for more than 4 hours until solidified.