5 years ago

Fondness for cute is alive and well in this Asian girl. I totally squealed with delight when I saw a set of Hello Kitty silicone baking mould at the store last night. Of course I bought them and gave them a test run immediately after dinner. So much for not playing the typecast Asian. I’ll tell you more about this pet peeve some other day. I have Hello Kitty cakes to show off!

Anyway, this is how the baking went.

Hello Kitty Silicone Baking Mold

The silicone moulds were appropriately in pink. They felt no different than all other silicone moulds I own. Pretty well-made.

Hello Kitty Cupcake: fresh out of oven


I used a classic French yogurt cake recipe from Dorie Greenspan's Around My French Table. You can find the recipe here. I know the cake would be sturdy enough to show off the details of the mould. Good thing I was right.

Hello Kitty Cupcake: fresh out of oven

Here you get a closer look at the details. There are grooves for the whiskers too! Like most silicone bakeware, it doesn’t brown very much. I’m okay with it because I don’t want a tanned Hello Kitty anyway.

Hello Kitty Cupcake: Surgery

Once the cakes cooled, I did a bit of surgery. Homemade strawberry jam with pieces of candied strawberries was the perfect choice. You can probably guess where this is going.

Hello Kitty Cupcake: Decorated

I used a bit of melted chocolate and melted lemon baking chips to highlight the details. It was a little fussy to fill a miniature parchment cornet and pipe out the whiskers, eyes, and nose. But just looking at the finished cupcakes convinced me the extra work was worthwhile.

Hello Kitty Cupcake: with flower Hello Kitty Cupcake: with bow

OMG, aren’t they, like, the cutest???? I love the one with the classic bow just a little more. Alright, time to take a taste test.

Hello Kitty Cupcake: innard

Umm, that strawberry jam looked awfully red. And the pieces of strawberries made me think of innards (*cough* cat brains).

Hello Kitty Cupcake: innard

I think I picked the wrong mould for my first attempt at making jam-filled cupcakes. Oops.

The end.

This is an article written by one of the incredible members of the SheKnows Community. The SheKnows editorial team has not edited, vetted or endorsed the content of this post. Want to join our amazing community and share your own story? Sign up here.

More from food

by Justina Huddleston
| 6 days ago
by Justina Huddleston
| 7 days ago
by Justina Huddleston
| 10 days ago
by Justina Huddleston
| 13 days ago