Pâté Kibble Cat Cake
The Goal is the right texture and taste Wet Food is between 70% and 80% moisture.Dry Kibble is between 6% and 12% moisture.
Totally Feline ™ Cooking With My Cat is going to bring these two together to create the perfect texture. After months of researching Totally Feline ™ Cooking With My Cat is going to try a new method of achieving the perfect cat cake texture. Even though this isn't the first time we're presenting a cat cake, we are going to go through this process together to see if we can achieve the perfect cat cake texture.
- Use pâté-style wet food. Smooth pâté holds its shape much better than shredded or gravy-style foods.
- Drain excess moisture. If the food seems wet, gently press it between paper towels or in a fine mesh strainer for a minute to remove some liquid.
- Crush dry kibbles and/or freeze dried food into a powder. It absorbs moisture and makes the mixture noticeable firmer.
- Compress it firmly. Pack the cat food tightly into a silicone mold, or measuring cup, pressing down with the back of a spoon to eliminate air pockets.
- Refrigerate. Chill the molded cake for 2–4 hours before unmolding. The colder it is, the better it will hold together.
- Freeze briefly. Place it in the freezer for 15–20 minutes right before serving. This firms it up without freezing it solid.
Recommend to use your cat’s favorite wet and dry food