Formative Structural Cake System

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.

1 . 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.   
     
     
         2 . The method according to  claim 1 , comprising flowing the first flowable food product into an opening formed in an upper portion of the mold system. 
     
     
         3 . The method according to  claim 1 , comprising positioning the inner portion within the interior space using a securement device. 
     
     
         4 . The method according to  claim 3 , comprising inserting the securement device through an opening formed in an upper portion of the mold system and into the inner portion of the edible composition for securing the inner portion in position relative to the mold system. 
     
     
         5 . The method according to  claim 1 , comprising connecting the inner portion and the mold system to a base plate. 
     
     
         6 . The method according to  claim 5 , comprising inserting a base part of the inner portion into a recess formed in the base plate. 
     
     
         7 . The method according to  claim 1 , comprising supporting the edible composition on a support base, wherein a lateral extension of an upper mass of the edible composition is greater than a lateral extension of the support base. 
     
     
         8 . The method according to  claim 1 , comprising forming a cantilevered portion extending from the edible composition using the support hull to support the cantilevered portion or forming a vertical portion having a height greater than a width of the vertical portion so that the support hull supports the vertical portion. 
     
     
         9 . The method according to  claim 1 , further comprising applying a second flowable food product of the outer portion of the edible composition to the portion of the wall of the mold system before filling the portion of the cavity with the first flowable food product of the edible composition, the portion of the wall having a dimensional feature protruding from a main surface of the mold system. 
     
     
         10 . The method according to  claim 9 , comprising vacuum forming the second flowable food product to the portion of the wall. 
     
     
         11 . The method according to  claim 1 , wherein the first flowable food or the second flowable food product is selected from chocolate, fondant and icing. 
     
     
         12 . The method according to  claim 1 , wherein the inner portion of the edible composition comprises cake. 
     
     
         13 . The method according to  claim 1 , comprising cooling the edible composition before removing the edible composition from the mold system. 
     
     
         14 . The method according to  claim 1 , comprising positioning the inner portion in the mold system comprising a first portion and a second portion that are mateable together to form the interior space of the mold system. 
     
     
         15 . The method according to  claim 14 , wherein the first portion and the second portion are aligned with mating flanges. 
     
     
         16 . The method of  claim 1 , further comprising releasing air from the mold system through an aperture that extends from the cavity to an exterior of the mold system. 
     
     
         17 . 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.   
     
     
         18 . The method of  claim 17 , comprising releasing the support hull from the first mold portion. 
     
     
         19 . The method of  claim 17 , comprising placing an inner portion of an edible composition in an interior space formed by the fondant layer, the inner portion comprising cake or ice cream or cake and ice cream. 
     
     
         20 . The method of  claim 17 , wherein the interior surface is non-uniform and the first flowable food product conforms to the non-uniform interior surface.