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US 2019/0174770 A1Published application
Formative Structural Cake System
AssigneeCake Effects, LLC
InventorsRobert E. Townsend, JR., Elizabeth Townsend
Life of this patent
Estimating the term…
Abstract
Methods and mold systems for an edible composition that minimize both compression forces (weight of inner portion and/or covering acting upon itself) and lateral forces (relative to moving/handling an edible composition) are provided.
Claims20
A method of preparing an edible composition having an inner portion and an outer portion and forming a cantilevered portion extending from the edible composition using the outer portion as a support hull to support the cantilevered portion, the method comprising:
- placing the inner portion of the edible composition in a mold system, the mold system comprising an interior space, the interior space having a volume that is greater than a volume of the inner portion of the edible composition and positioning the inner portion in the interior space so that a cavity is formed between the inner portion and at least a portion of a wall of the mold system forming the interior space;
- filling at least a portion of the cavity with the outer portion of the edible composition, the outer portion comprising a first flowable food product;
- and
- solidifying the first flowable food product in the mold system so that the first flowable food product forms the support hull for the inner portion so that the support hull restricts lateral movement of the inner portion.
1 more element
A method of preparing an edible composition, the method comprising:
- filling at least a portion of a cavity formed in a first mold portion of a mold system with a pliable fondant layer;
- vacuum forming or pressing the fondant layer to conform to an interior surface of the first mold portion;
- coating at least a portion of the fondant layer with a chocolate coating;
- and
- solidifying the chocolate coating to form a support hull.
2 more elements
Dependencies are inferred from the claim text.