Patent Application
20060175527
There are no related applications.
The present invention relates generally to the field of cake baking and dessert molds. More particularly, the present invention concerns an apparatus for baking a log type cake or molded dessert having a shaped longitudinal cavity formed therein by a base pan and an insert member which is mounted in the cavity of the base pan.
The present invention is thus directed toward an apparatus for molding cake batter, ice creams, gelatins or other desserts into an outer cylindrical log shape with an inner separate shaped cavity running along the central longitudinal axis of the cylindrical log. The invention also includes a plurality of shaped central insert members having different cross sectional shapes such as a heart, star or circle.
Food molds have been used and are well known in the prior art. Historically, it was known in the prior art to bake bread bowls which were semi-spherical loaves of bread into which a cavity was carved for placement of salads or soups. A conventional bread bowl is typically made by forming raw bread dough on the top of a simple inverted bowl which is then placed into the oven for baking. A common baking pan is a food mold, with an open end, a closed end and a peripheral side wall. The closed end and side wall define a hollow volume that becomes the three-dimensional shape of a food product molded by the baking pan.
Some food molds have a centrally located indentation at the closed end. With a mold of this type, a first food composition may be placed and formed in the pan assembly and a second food composition may be placed in the shaped central aperture formed by removal of the central insert. This provides an accurate fit for the second filler food composition within the first surrounding food composition.
Other food pans, such as a baking pan for making angel food cake, have an annular ring shaped with an open end. The hollow volume of the ring is filled with a food composition and then baked. After baking, the pan is inverted to remove the shaped food composition from the open end. Thus, the open end is used to form the bottom of the final food product.
In all baking pans, it is desirable to facilitate the partial escape of moisture from the pans in order to develop a degree of porosity in the final baked product. At the same time, however, the batter must absorb some moisture to prevent excessive dehydration. It therefore becomes necessary to contain the batter at a pressure sufficient to limit the extent to which water is converted to steam, since the batter absorbs steam less easily than water, while allowing for a degree of conversion and escape. The batter must also be contained to prevent the escape of the cake itself due to its expansion during baking.
It can thus be seen that a number of devices have been used in the molding and baking of desserts to obtain molded desserts in a variety of shaped configurations as described in the prior art. However, dual composition desserts with a separate centrally located composition are rare because of the complexity in preparing same.
Many prior art devices and techniques mold and bake dough of breads, batters of cakes, cookies, and other baked goods into various shapes including containers which may be used to hold other foods. For example, U.S. Pat. No. 4,812,323, issued Mar. 14, 1989, discloses a method for molding and baking cookie dough into a cup shape which can then be used to hold ice cream or other fillings in a similar manner to U.S. Pat. No. 3,296,956, issued Jan. 10, 1967, which also discloses a molding and baking apparatus for the baking of bread dough into a cup-like shape.
In U.S. Pat. No. 3,141,400 issued Jul. 21, 1964 a telescoping cake apparatus is disclosed with a center cone assembly which moves upward when the cake batter is baked forming a frustrum conical cake with a conical center cavity. A one piece strip cross link handle is secured to the upper edge of top of the expendable baking section and the cone by staples or the like.
U.S. Pat. No. 1,487,906 issued Mar. 25, 1924 is directed toward two nesting rectangular baking pans, the inner pan having flange members adapted to sit on a shelf formed in the outer pan with the composite unit being held in place by a strip of sheet metal which engages an upwardly extending flange of the outer pan.
A baked layered product with an apparatus for making same is shown in U.S. Pat. No. 3,831,507, issued Aug. 27, 1974. This baking assembly uses three baking pans to form a cylindrical bunt bowl body and lid which is placed over the body to hold the filling therein.
Similarly U.S. Pat. No. 1,852,966 issued Apr. 5, 1932 is directed toward a baking pan used for baking a cake with a hollow center so that the same can have a filling placed therein. A tapered tubular outer member has a core mold mounted thereon attached to a cover over the top of the tubular outer member.
U.S. Pat. No. 5,948,313, issued Sep. 7, 1999 is directed toward a mold assembly for making a baked edible shell. The mold assembly is constructed of an outer mold shell and an associated inner mold shell, the outer mold shell having a curved main portion with a central opening and an outer rim extending in a plane. The inner mold shell has a curved main portion with a central chimney shaped to pass through the outer mold central opening. The outer mold opening comprises a raised circular rim with an inwardly directed flange. The outer edge of the outer mold shell is formed with a rolled-up rim.
Another reference, U.S. Pat. No. 5,226,352 issued Jul. 13, 1993 is directed toward a baking assembly which has an outer dome shaped member and an inner dome shaped member as shown in
U.S. Pat. No. 5,528,981 issued Jun. 25, 1996 is directed toward a baking mold for sandwich rolls having an interior sandwich component cavity constructed of a retaining member and a form member. The retaining member is of a generally hollow cylindrical shape having a closed end and a circumferential side wall extending from the closed end to form a generally open end opposite the closed end. The form member includes a cylindrical slug portion, a spacer rail and a support portion. In use the retaining member is partially filled with an appropriate dough mixture, the form member is inserted in the retaining member and the dough is allowed to rise at which time the entire assembly is then placed in an oven for baking. When baking is complete, the form member is extracted from the retaining member along with the baked roll. Extraction of the form member from the retaining member is facilitated by the use of an appropriate non-stick coating which may be applied to both the retaining member and the form member. The spacer rail positions the slug in proper spaced alignment within the retaining member and also provides a slot in the roll produced in the mold. Thus the mold serves to produce a generally cylindrical shaped sandwich roll which has a cylindrical interior cavity formed by the slug.
It has been found desirable to mold or form desserts or cake into a cylindrical log shape which can be baked and/or frozen and marketed as a specialized cake having a central longitudinal cavity running the length of the cake with a different component from the outer log shape.
The present invention is directed toward an assembly for producing a dual composition cylindrical dessert or cake using a semicircular base pan having a semicircular cover member removably mounted to the base pan. A central cavity producing insert member having a specific configured cross section is mounted within the cavity formed by the base pan so that its ends are positioned adjacent the ends of the base pan to form a shaped longitudinal cavity in a cake baked in the log pan. The cover member is provided with a curved flange extending away from the periphery of the side wall which is mounted on a flange formed on the ends of the side wall of the base pan. The top of the cover member is provided with a plurality of throughgoing holes to allow steam to escape during the baking process. A support wire assembly is secured to the bottom of the base pan to cradle the base pan and hold the same in an elevated position.
It is an object of the invention to prepare two different composition food products formed as a single dessert.
It is still another object of the invention to provide a dessert assembly which delivers heat energy evenly to all areas of a cake being baked therein.
Yet another object of the invention is to provide a dessert assembly that is easy to use, ruggedized and reliable.
It is a further object of the invention to mold multiple food products made of cake batter or a dessert composition in a desired shape and bake or set the compositions while maintaining heat and pressure at a precise desired level.
It is yet another object of the invention to provide a dessert assembly which is easily broken into individual components and is easy to clean.
Another object of the invention is to provide a dessert assembly which allows the formation of a longitudinal cavity with selectable shaped cross section formed during the baking process in the outer cake to produce a composition uniform cake that is predictable and reproducible without size variance.
Still another object of the invention is to provide a dessert assembly that has one or more of the characteristics discussed above but which is relatively simple to use and requires a minimum of cooking skills.
In the accompanying drawings, there is shown illustrative embodiments of the invention from which these and other objectives, novel features and advantages will be readily apparent.
These and other objects, advantages, and novel features of the present invention will become apparent when considered with the teachings contained in the detailed disclosure along with the accompanying drawings.
The preferred embodiment and best mode of the invention is shown in
Referring to the Figures, a log pan assembly 20 according to the invention is adapted to shape or mold batter for a composite cake or other multiple compositions of baked goods or complimentary desserts such as ice cream, gelatins, puddings into a loaf shaped dessert with cylindrical outer surface having a shaped longitudinal cavity.
The log pan assembly 20 is constructed with a substantially semi-cylindrical shaped base pan 22, having an outwardly extending side flange 24 and a locking end assembly 26 in the form of a sleeve mounted on one of the base pan 22. The sleeve 26 is shown in
The cover member 50 as seen in
The cover member 50 is preferably constructed of cold rolled steel has a smooth inner and outer surface and defines a plurality of throughgoing projections 52.
The base pan 22 is mounted on a support member 70 as seen in
Central cavity forming insert members 80 are mounted in the base pan cavity 23. The insert members 80 are formed with a central longitudinal shaped spacer member 82, a proximal circular end member 84 mounted on the end of the spacer member 82 and a distal circular end member 86 mounted on the other end of the spacer member 82. Each end member has planar sided circular body 88, an outer rim 89, and a substantially semi-cylindrical inwardly projecting hub 90 which engages a similarly configured blind bore 92 formed in the end walls 93 of the longitudinal shaped spacer member 82. The insert member 80 can be provided with a heart shaped cross section configuration 94 as seen in
The log base pan 22 and cover member 50 are preferably constructed of sheet steel or stainless steel but can be constructed of copper, aluminum, cast iron, pyrex, glass, porcelain, ceramic or any type of microwaveable material at a uniform desired thickness commonly used for baking pans and containers. If desired, the log pan body can have its external surface coated with a non-corroding material such as tin or chromium. The inside and outside surface of cover member 50, the log base pan 22 and the outside surface of insert member 80 are preferably coated with one or more nonstick coatings, such as for example TEFLON® (i.e., fluorocarbon polymers), (e.g., tetrafluroethlene and fluorinated ethylene propylene) in the preferred embodiment to ease the removal of the baked or chilled product from the bowl. It will be appreciated by those skilled in the art that the specifics of material of which it is made can be changed without departing from scope of the invention. The log base pan 22 and cover 50 can be stamped from a solid piece of material or spun from aluminum instead of formed from a sheet.
As previously noted, the interior surface and outside surface of the each component which contacts the batter or dessert composition is covered with TEFLON® in the preferred embodiment to ease the removal of the baked or chilled product from the bowl. The sloping of the inner wall of the log pan cavity and the cover member cavity further eases removal of the final dessert composition. The end members 84 and 86 are removed from the insert spacer member 82 and the insert member is pulled out from the center of the cake leaving a shaped cavity which can be filled with a separate dessert composition. In operation cake batter is poured into log base pan cavity 23 about ⅔ to ¾ full.
After the batter is molded and baked by the application of heat, the assembly is removed from the oven. The TEFLON® coating of the interior and exterior surface of the log assembly 22 and exterior surface of the central insert member 80 facilitates removal of the mold without tearing or damaging the final baked product located in cavity. The result is a dual composition cake or dessert which is log shaped with a central longitudinal shaped cavity running the length of the log which may be filled with ice cream, pudding, icing or other sweet filling for a dessert pastry.
Although aluminum, sheet steel and/or stainless steel is preferred for the base pan and cover bodies, any suitable structural material, as previously identified, could be used in its place. The inner bowl body has the same material as that of the outer body.
The principles, preferred embodiments and modes of operation of the present invention have been described in the foregoing specification. However; the invention should not be construed as limited to the particular embodiments which have been described above. Instead, the embodiments described here should be regarded as illustrative rather than restrictive. Variations and changes may be made by others without departing from the scope of the present inventions defined by the following claims.
