BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a top perspective view of a first embodiment of the baking cup of the present invention;
FIG. 2 is a bottom perspective view of the baking cup of FIG. 1;
FIG. 3 is a side elevational view of the baking cup of FIGS. 1 and 2;
FIG. 4 is a top plan view of the baking cup of FIGS. 1-3;
FIG. 5 is a cross sectional view of the baking cup of FIGS. 1-4 taken along line 5-5 of FIG. 4;
FIG. 6 is a top perspective view of a second embodiment of the baking cup of the present invention;
FIG. 7 is a bottom perspective view of the baking cup of FIG. 6;
FIG. 8 is a top perspective view of a third embodiment of the baking cup of the present invention;
FIG. 9 is a bottom perspective view of the baking cup of FIG. 8;
FIG. 10 is a top perspective view of a fourth embodiment of the baking cup of the present invention;
FIG. 11 is a bottom perspective view of the baking cup of FIG. 10;
FIG. 12 is a top perspective view of a fifth embodiment of the baking cup of the present invention;
FIG. 13 is a bottom perspective view of the baking cup of FIG. 12;
FIG. 14 is a top perspective view of a sixth embodiment of the baking cup of the present invention;
FIG. 15 is a bottom perspective view of the cup of FIG. 14.
DETAILED DESCRIPTION OF EMBODIMENTS
An embodiment of the baking cup of the present invention is indicated in general at 20 in FIGS. 1-3. While the baking cup 20 of FIGS. 1-3 is for baking cupcakes, it is to be understood that the present invention could be used for baking other food items.
As illustrated in FIGS. 1-3, the baking cup 20 features a corrugated sidewall having a top edge 24 and a bottom edge 26 that terminates in base 28. As is illustrated in FIGS. 1, 4 and 5, the interior surface 32 of sidewall 22 is provided with a fill line 34. Fill line 34 is spaced from the top edge 24 of the sidewall so that when cupcake batter is poured into the baking cup to the level of the fill line, the top of the baked cupcake will be even with or slightly above the top edge 24 of the sidewall. In other words, filling the baking cup with batter to the level of the fill line results in the baked cupcake having a desired predetermined height or thickness. As a result, the fill line permits a baker to easily and consistently fill the baking cups of the present invention with the proper amount of cupcake batter.
The fill line 34 may be marked on the interior surface 32 of the baking cup sidewall. Alternatively, as illustrated in FIGS. 1, 4 and 5, the fill line may be molded onto or into the interior surface.
The corrugated sidewall 22 allows the baked cupcake to be easily removed from the baking cup.
The baking cup of the present invention may be constructed from virtually any high temperature and flexible material. These materials include, but are not limited to, silicone, paper and foil.
While the baking cup of FIGS. 1-5 is of the typical inverted frusto-conical shape, having a round base, baking cups of alternative shapes may be constructed in accordance with the present invention. These include baking cups having a square base, as illustrated in FIGS. 6 and 7, diamond base, as illustrated in FIGS. 8 and 9, triangular base, as illustrated in FIGS. 10 and 11, heart-shaped base, as illustrated in FIGS. 12 and 18 and novelty shapes, such as the football of FIGS. 14 and 15. The fill lines for these embodiments are illustrated at 42, 44, 46, 48 and 52 in FIGS. 6, 8, 10, 12 and 14, respectively.
As indicated at 54 in FIG. 7, each baking cup preferably includes text on the base reminding the baker to fill the cup to the fill line.
While embodiments of the invention have been shown and described, it will be apparent to those skilled in the art that changes and modifications may be made therein without departing from the spirit of the invention.
Patent Application
20080095908
