IES84396Y1 - A method of producing a baked cake product - Google Patents

Abstract

ABSTRACT A cake baking apparatus suitable for producing ring-shaped cakes comprises two batter depositing devices (2, 2a) for depositing chocolate batter and plain batter into a ring—shaped baking tin (1), and a batter blending device (20) for blending the two batters together to form a swirled base product. A crumble topping (35) is deposited on the top surface of the swirled base product and a water mist is sprayed over the crumble topping (35) to stabilise the crumble topping (35) in position on the swirled base product. After baking icing is drizzled over the ring cake.

Description

“A method of producing a baked cake product” This invention relates to a cake baking apparatus and to a method of producing a baked cake product. mmm According to the invention there is provided a method of producing a baked cake product, the method comprising the steps of:- providing a first cake batter; providing absecondcake batter; depositing a quantity of the first cake batter into a baking receptacle. and depositing a quantity of the second cake batter into the baking receptacle: blending the first and second cake batters together to form a swirled base product having the second cake batter randomly swirled through the first cake batter; providing a cake topping in the form of a plurality of crumbs; after blending of the first and second cake batters together, depositing a quantity of the cake topping on the swirled base product; applying a water mist to the cake topping to stabilise the cake topping in position on the swirled base product; and baking the product thus formed to produce the baked cake product.

The water mist acts to stabilise the crumbs of the cake topping on the swirled base product. The water mist thus assists in keeping the crumbs of the cake topping in place as a topping on the swirled base product.

In the case where the cake topping includes sugar, the water mist acts to prolong caramelisation of the sugar in the cake topping.

In one embodiment the first and second cake batters are blended together in the baking receptacle. Preferably during an initial operating period, the first cake batter and the second cake batter are deposited into the baking receptacle at a depositing stage, and the first and second cake batters are simultaneously blended together in the baking receptacle at a blending stage. Ideally during a subsequent operating period, the first and second cake batters continue to be blended together at the blending stage after depositing has ceased. Most preferably during the initial operating period and during the subsequent operating period, the method comprises the step of rotating the baking receptacle to pass through the depositing stage and through the blending stage. By rotating the receptacle, this ensures that the cake batters are deposited into the receptacle in a ring-shape. The method may comprise the step of inserting a blending instrument into the baking receptacle to blend the first and second cake batters together by rotating the blending instrument.

In one case the first cake batter and the second cake batter are deposited into the baking receptacle in a ring-shape. Preferably the baking receptacle comprises a ring- shaped baking tin. Ideally the cake topping is deposited on the swirled base product in a ring-shape. Most preferably the method comprises the step of directing the cake topping away form the central opening in the ring.

In one embodiment of the invention the first cake batter and the second cake batter are deposited substantially simultaneously into the baking receptacle. The apparatus and method of the invention are particularly suitable for producing a ring-shaped cake.

The cake topping may be deposited on a top surface of the swirled base product.

In another embodiment of the invention the first and second cake batters are blended together externally of the baking receptacle. Preferably the first cake batter and the second cake batter are deposited into the baking receptacle from a batter container through an outlet tube, and the first and second cake batters are blended together upon passage through the outlet tube. Ideally the baking receptacle comprises an indented recess in a baking tray.

In one case the method comprises the steps of: providing a cake intermediate layer; and depositing a quantity of the cake intemiediate layer on a top surface of the swirled base product; the cake topping being subsequently deposited on the swirled base product with the cake intermediate layer between the cake topping and the top surface of the swirled base product.

In another case individual quantities of cake topping are simultaneously deposited on a plurality of corresponding swirled base products. Preferably the method comprises the step of aligning each quantity of cake topping with the corresponding swirled base product before depositing.

In another embodiment the method comprises the steps of providing an icing; and including a quantity of the icing with the baked cake product. Preferably the icing is deposited on an external surface of the baked cake product. The icing may be injected into an interior of the baked cake product.

Ideally the method comprises the step of conveying the baked cake product from a baking stage to an icing stage.

In one case the method comprises the step of breaking-up the cake topping into the plurality of crumbs.

The water mist is preferably applied by spraying the water mist onto the cake topping.

The first cake foodstuff and/or the second cake foodstuff may comprise one or more pieces of fruit. The cake topping may comprise a streuzel.

In one embodiment the method comprises the step of mixing the quantity of the first cake batter before depositing into the receptacle. The method may comprise the step of mixing the quantity of the second cake batter before depositing into the receptacle.

Preferably the method comprises the step of conveying the mixed quantity of the cake batter from a mixing stage to a depositing stage.

The method may comprise the step of greasing the receptacle before depositing the cake batters into the receptacle. By greasing the receptacle, this helps to prevent the baked cake product from sticking to the receptacle. Preferably the method comprises the step of conveying the greased receptacle from a greasing stage to a depositing stage.

The method may comprise the step of conveying the receptacle from a swirling stage to a depositing stage. The method may comprise the step of conveying the receptacle from a depositing stage to a water mist application stage. The method may comprise the step of conveying the receptacle from a water mist application stage to a baking stage.

Preferably the method comprises the step of removing the baked cake product from the receptacle. The method may comprise the step of conveying the receptacle from a baking stage to a removal stage.

By automatically conveying the batter(s)/receptacle between the different stages of the process, this provides for a highly automated system. Thus the baked cake product may be produced with a minimum of labour being required in a fast. efficient manner. Alternatively one or more of the conveying steps may be manually perfonned.

The apparatus and method of the invention are suitable for producing a plurality of small/mini round cakes, and are also suitable for producing a plurality of small/mini loaf cakes.

The invention also provides a baked cake product produced by performing the method of the invention.

The invention also provides in another aspect a cake baking apparatus comprising: a first means to deposit a quantity of a first cake batter into a baking receptacle, and a second means to deposit a quantity of a second cake batter into the baking receptacle; a means to blend the first and second cake batters together to form a swirled base product having the second cake batter randomly swirled through the first cake batter; a third means to deposit, after the first and second cake batters have been blended together, a quantity of a cake topping in the fonn of a plurality of crumbs on the swirled base product; a means to apply a water mist to the cake topping to stabilise the cake topping in position on the swirled base product; and a means to bake the product thus formed to produce a baked cake product.

In one embodiment the apparatus comprises means to mix a quantity of a cake batter.

The apparatus may comprise means to convey a quantity of a mixed cake batter from the mixing means to the first depositing means and/or to the second depositing means.

Preferably the apparatus comprises means to grease a receptacle. The apparatus may comprise means to convey a greased receptacle from the greasing means to the first depositing means and/or to the second depositing means.

In a preferred embodiment the first depositing means and the second depositing means are configured to simultaneously deposit a quantity of a first cake batter and a quantity of a second cake batter into a receptacle.

In one embodiment the first depositing means is separate from the second depositing means. In one case the first depositing means comprises a first reservoir to store a quantity of a first cake batter. The second depositing means may comprise a second reservoir to store a quantity of a second cake batter. Preferably the blending means is configured to blend first and second cake batters together in a baking receptacle.

Ideally during an initial operating period, the first depositing means is configured to deposit a first cake batter into a baking receptacle at a depositing stage, the second depositing means is configured to deposit a second cake batter into the baking receptacle at the depositing stage, and the blending means is configured to simultaneously blend the first and second cake batters together in the baking receptacle at a blending stage. Most preferably during a subsequent operating period, the blending means is configured to continue to blend first and second cake batters together at the blending stage after depositing has ceased. The baking receptacle may be rotatable through the depositing stage and through the blending stage.

In one case the blending means comprises a rotatable blending instrument insertable into a baking receptacle. Preferably the first depositing means is configured to deposit a first cake batter into a baking receptacle in a ring-shape, and the second depositing means is configured to deposit a second cake batter into the baking receptacle in a ring-shape. Ideally the baking receptacle comprises a ring-shaped baking tin. Most preferably the third depositing means is configured to deposit a cake topping on a swirled base product in a ring-shape. The apparatus may comprise means to direct a cake topping away from a central opening in the ring.

In another case the third depositing means is configured to deposit a cake topping on a top surface of a swirled base product.

In another embodiment the first depositing means and the second depositing means are provided by a single depositing device having a single batter container for both a first cake batter and a second cake batter, and having a single outlet tube for depositing both the first cake batter and the second cake batter therethrough.

Preferably the blending means is configured to blend the first and second cake batters together externally of a baking receptacle. Ideally the blending means is provided by the outlet tube which is configured to blend first and second cake batters together upon passage through the outlet tube. Most preferably the baking receptacle comprises an indented recess in a baking tray.

In a further embodiment the apparatus comprises a fourth means to deposit a quantity of a cake intermediate layer on a top surface of a swirled base product, the third depositing means being configured to subsequently deposit a cake topping on the swirled base product with the cake intennediate layer between the cake topping and the top surface of the swirled base product.

In a preferred case the third depositing means is configured to simultaneously deposit individual quantities of cake topping on a plurality of corresponding swirled base products. Ideally the third depositing means is configured to align each quantity of cake topping with the corresponding swirled base product before depositing. Most preferably the third depositing means comprises an upper sheet having a plurality of openings for receiving the individual quantities of cake topping, and a lower sheet which is movable relative to the upper sheet to enable the cake topping to fall through the openings and be deposited on the swirled base products.

In one embodiment the apparatus comprises means to include a quantity of icing with a baked cake product. The means to include a quantity of icing may comprise a fifth means to deposit a quantity of icing on an external surface of a baked cake product. The means to include a quantity of icing may comprise a means to inject a quantity of icing into an interior of a baked cake product. Preferably the injection means comprises a needle. The apparatus preferably comprises means to convey a baked cake product from the baking means to the icing means.

The apparatus preferably comprises means to convey a receptacle from the means to blend to the third depositing means.

The apparatus may comprise means to break-up a quantity of a cake topping into a plurality of crumbs.

The apparatus may comprise means to convey a receptacle from the third depositing means to the means to apply a water mist. Preferably the means to apply a water mist comprises means to spray a water mist. The apparatus preferably comprises means to convey a receptacle from the means to apply a water mist to the baking means.

The apparatus may comprise means to remove a baked cake product from a receptacle. The apparatus preferably comprises means to convey a receptacle from the baking means to the removal means.

The first cake foodstuff and/or the second cake foodstuff may comprise one or more pieces of fruit. The cake topping may comprise a streuzel.

The baking apparatus of the invention is also suitable for producing a plurality of baked cake products.

The invention further provides a baked cake product produced using the baking apparatus of the invention.

FEE .i “E.

The invention will be more clearly understood from the following description of some embodiments thereof. given by way of example only, with reference to the accompanying drawings, in which:- Fig. 1 is a perspective view of a cake batter depositing and blending device of a cake baking apparatus according to the invention; Fig. 1(a) is an enlarged, perspective view of a part of the cake batter depositing and blending device of Fig. 1; Fig. 2 is a plan view of the cake batter depositing and blending device of Fig. 1; Fig. 3 is a cross-sectional, side view of a baking receptacle containing a swirled base product; Fig. 4 is a perspective view illustrating depositing of a cake topping on the swirled base product of Fig. 3; Fig. 5 is a cross-sectional, side view of the swirled base product of Fig. 3 with the cake topping deposited thereon; Fig. 6 is a perspective view illustrating application of a water mist to the cake topping of Fig. 5; Fig. 7 is a cross—sectional, side view illustrating application of the water mist to the cake topping of Fig. 5; Fig. 8 is a perspective view of a cake batter depositing and blending device of another cake baking apparatus according to the invention; Fig. 9 is an enlarged, cut—away, perspective view of an outlet tube of the cake batter depositing and blending device of Fig. 8; Fig. 10 is a perspective view of a cake topping depositing device of the cake baking apparatus of Fig. 8; Fig. 11 is a perspective view illustrating application of a water mist to cake toppings; and Fig. 12 is a perspective view illustrating injection of icing into baked cake products.

Referring to Figs. 1 to 7, there are illustrated three stages of a cake baking apparatus according to the invention, which is particularly suitable for producing a ring-shaped cake.

The cake baking apparatus comprises a mixing device for mixing quantities of cake foodstuffs, in this case quantities of cake batter, and a greasing device for greasing a baking receptacle 1, in this case a cake baking tin.

Alternatively the cake batters may be manually mixed, and the receptacle 1 may be manually greased.

The baking apparatus also comprises two separate cake batter depositing devices 2, 2a (Figs. 1, 1(a) and 2). Each depositing device 2, 2a is provided in the form of a hopper 3, 3a which forms a batter reservoir. The first reservoir 3 may be used to temporarily store a quantity of a first cake batter, for example a plain cake batter, and the second reservoir 3a may be used to temporarily store a quantity of a second cake batter, for example a chocolate cake batter.

The first depositing device 2 comprises a first outlet 7 for depositing a quantity of the plain batter from the first reservoir 3 into the receptacle 1, and the second depositing device 2a comprising a second outlet 7a, for depositing a quantity of the chocolate batter from the second reservoir 3a into the receptacle 1. By depositing the plain batter and the chocolate batter into the receptacle 1, a base product is formed. The plain batter may exit from the first outlet 7 at a location, which in this case is below the location from which the chocolate batter exits from the second outlet 7a. As a result, the chocolate batter may be deposited in the receptacle 1 above the plain batter.

However it will be appreciated that the batters may be deposited into the receptacle 1 in any suitable arrangement. For example the plain batter may be deposited above the chocolate batter, or both batters may be deposited side-by-side. It is not essential that the batters are deposited into the receptacle 1 in a particular orientation relative to one another.

The batter depositing devices 2, 2a are configured to simultaneously deposit the plain batter and the chocolate batter into the receptacle 1.

As illustrated in Figs. 1, 1(a) and 3, the receptacle 1 is substantially ring—shaped, with an upstanding central part 11. The cake baking apparatus comprises a rotator device 12 for rotating the receptacle 1 as the two batters are deposited from the outlets 7. 7a.

In this manner, the batter depositing devices 2, 2a deposit each batter into the receptacle 1 in a ring-shape.

Guide rails may be provided on a top surface of the rotator device 12 to guide location of the receptacle 1 relative to the outlets 7, 7a.

It will be appreciated that the number of outlets used to deposit the plain batter into the receptacle 1 and the number of outlets used to deposit the chocolate batter into the receptacle 1 may be varied to suit particular requirements.

In addition, the cake baking apparatus comprises a batter blending device 20 (Figs. 1, 1(a)) for blending the chocolate batter and the plain batter together. By blending the batters together, the blending device 20 forms a swirled base product having the chocolate batter 71 randomly swirled through the plain batter 70. It is noted that this blending does not result in a thorough mixing of the batters. After the blending step is perfonned, it is still possible to distinguish the chocolate batter 71 from the plain batter 70, and it is possible to see the darker chocolate batter 71 randomly swirling through the lighter plain batter 70 in a swirled pattern, as illustrated in Fig. 3.

The blending device 20 comprises a blending instrument 22 which is extendable into the receptacle 1 (Fig. 1(a)). The blending instrument 22 is rotatable about its longitudinal axis to blend the batters 70, 71 together in the receptacle.

The blending device 20 is pivotable through 909 between a stowed configuration moved back from the receptacle 1 (Fig. 1), and an in-use configuration in which the blending instrument 22 is inserted into the receptacle 1 (Fig. 1(a)).

The cake baking apparatus further comprises a device for breaking-up a quantity of a cake topping, such as a streuzel, into a plurality of crumbs. Alternatively the cake topping may be manually broken up into crumbs.

The cake baking apparatus further comprises a crumble depositing device for depositing a quantity of the crumbled streuzel 35 on a top surface of the swirled base product, after the chocolate batter and the plain batter have been blended together.

The crumble depositing device may be provided by an open—topped container. By manually tipping the container and shaking the container, the crumbled streuzel 35 is deposited on the top surface of the swirled base product in the receptacle 1 (Fig. 4).

The crumble depositing device also comprises a downwardly extending cone-shaped shield element 36, which is aligned with the upstanding central part 11 of the receptacle 1. In this manner, the crumble depositing device 30 deposits the quantity of the crumbled streuzel 35 on the top surface of the swirled base product in a ring- shape, as illustrated in Fig. 4. The shield element 36 directs the crumble streuzel 35 away from the central part 11 of the receptacle 1.

The cake baking apparatus also comprises a spraying device 75 for applying a water mist 76 to the quantity of crumbled streuzel 35 on the top surface of the swirled base product by spraying the water mist 76 over the crumbled streuzel 35, as illustrated in Figs. 6 and 7. By applying the water mist to the cake topping 35, it has been found that the water mist acts to stabilise the crumbled streuzel 35 in position on the swirled base product. The baking apparatus further comprises an oven to bake the swirled base product and the streuzel 35 together to produce a cake, in this case a ring cake.

The baking apparatus further comprises a cake removal device for removing the baked ring cake from the receptacle 1 after baking, and an icing drizzle head for depositing a quantity of icing on an external surface of the ring cake by drizzling the icing over the ring cake.

Instead of employing a particular cake removal device to remove the baked ring cake from the receptacle 1, the cake may be manually removed by simply inverting the receptacle 1 to enable the baked ring cake to slide out of the receptacle 1 under gravitational force. If necessary the receptacle 1 may be gently tapped to prevent the baked ring cake from sticking to the receptacle 1.

It will be appreciated that one or more conveying devices may be employed to convey the mixed batters from the mixing device to the batter depositing devices 2, 2a, and to convey the receptacle 1 from the greasing device to the batter depositing devices 2, 2a, and from the batter swirling device 20 to the crumble depositing device, and from the crumble depositing device to the spraying device 75, and from the spraying device 75 to the oven, and from the oven to the cake removal stage, and from the cake removal stage to the icing drizzle head.

Alternatively the mixed cake batters and/or the receptacle 1 may be manually conveyed between any of the stages of the process.

In use, a quantity of the plain cake batter is manually mixed or automatically mixed using the mixing device, and is then manually conveyed or automatically conveyed using a conveying device from the mixing stage into the first reservoir 3. A quantity of the chocolate cake batter is also manually mixed or automatically mixed using the mixing device, and manually conveyed or automatically conveyed using a conveying device from the mixing stage into the second reservoir 3a. At the same time, the receptacle 1 is manually greased or automatically greased using the greasing device, and is then manually conveyed or automatically conveyed using a conveying device to a position beneath the batter outlets 7, 7a of the batter depositing devices 2, 2a.

Guide rails may assist in guiding the location of the receptacle 1 beneath the batter outlets 7, 7a. The blending device 20 is pivoted to insert the blending instrument 22 into the receptacle 1.

Next the rotator device 12 rotates the receptacle 1, and the blending instrument 22 automatically rotates about its longitudinal axis. As the receptacle 1 is rotating, the batter depositing devices 2, 2a automatically deposit the plain batter from the first reservoir 3 into the receptacle 1 in the ring-shape, and simultaneously deposit the chocolate batter from the second reservoir 3a into the receptacle 1 in the ring—shape.

This combined rotation of the swirling instrument 22 about its longitudinal axis and movement of the receptacle 1 relative to the swirling instrument 22 blends the batters , 71 together to form the randomly swirled base product (Fig. 3).

During an initial depositing and blending stage, the two cake batters are deposited into the receptacle 1 beneath the two outlets 7, 7a, and the cake batters are simultaneously blended together in the receptacle 1 at the blending instrument 22.

This initial stage continues until the receptacle 1 has completed a 360° revolution. In a subsequent blending stage, the depositing ceases and the two cake batters continue to be blended together for a further 180° revolution of the receptacle 1. The rotation of the receptacle 1 and the rotation of the blending instrument 22 then cease.

Operation of the depositing and blending device may be controlled by means of a footpedal 100.

Upon depressing footpedal 100 depositors 2, 2a deposit two different cake batters simultaneously into the tin 1 as it revolves through 5409. Pre-determined amounts of batter are deposited, eg. 90% plain batter/10% chocolate batter. At the same time mixing arm 22 is rotated through 909 putting the mixing arm 22 into the tin 1 and blending the two batters to give the swirl effect. After a revolution of 360° the depositing ceases, with a further 180° revolution to finish blending.

While the two batters are being blended. the quantity of the streuzel may be broken up into the plurality of crumbs either manually or automatically using the breaking- up device, and the crumbs of streuzel are manually conveyed or automatically conveyed using a conveying device to the crumble depositing stage.

When the two batters 70, 71 have been blended together, the receptacle 1 with the swirled base product therein is manually conveyed or automatically conveyed using a conveying device to the crumble depositing stage. The crumbs of streuzel 35 are manually deposited on the top surface of the swirled base product in a ring shape (Fig. 4) by tipping and shaking the open-topped container over the swirled base product. The cone/funnel 36 is placed over the centre 11 of the tin 1 to help evenly distribute streuzel crumble over the top of the cake in a manual step.

The receptacle 1 is then manually conveyed or automatically conveyed using a conveying device to the spraying device 75, and the fine water mist 76 is manually or automatically sprayed over the crumbled streuzel 35 (Figs. 6 and 7). Next the receptacle 1 is manually conveyed or automatically conveyed using a conveying device to the oven, and the swirled base product and the streuzel 35 are automatically baked together to produce the ring cake.

Alter baking, the receptacle 1 is manually conveyed or automatically conveyed to the cake removal device using a conveying device, and the baked ring cake is manually or automatically removed from the receptacle 1. The ring cake is then manually conveyed or automatically conveyed using a conveying device to the icing drizzle head, and the quantity of icing is manually or automatically drizzled on an external surface of the ring cake.

Referring to Figs. 8 to 12 there is illustrated another cake baking apparatus according to the invention, which is similar to the cake baking apparatus of Figs. 1 to 7. and similar elements in Figs. 8 to 12 are assigned the same reference numerals. The cake baking apparatus of Figs. 8 to 12 is particularly suitable for producing a plurality of small/mini round cakes.

In this case the chocolate batter and the plain batter are deposited into a single hopper 100. The hopper 100 is divided into two separate batter reservoirs 101, 102 by means of a vertical divider 107. The ratio of chocolate batter to the plain batter may be chosen to suit the particular requirements. In this case the ratio of chocolate batter to plain batter is 10%/90%, with the chocolate batter being stored in batter reservoir 101 and the plain batter being stored in batter reservoir 102.

The receptacle 105 is provided in the form of a stainless steel indented baking tin tray. The batter depositing device 106 deposits a small dollop into each indentation 300 in the tin tray 105.

For each small dollop, the batter depositing device 106 deposits the plain batter and chocolate batter into an indentation 300 in the tin tray 105.

For each dollop, both batters are deposited through a single nozzle outlet 107. The batter depositing device 106 is configured to blend the two batters together as they pass through the nozzle outlet 107 and are deposited onto the indented tin tray 105. and thus form the swirled base product. Each deposited dollop fomis a swirled base product. A separate blending instrument is therefore not required.

Two arms 150, 151 fixed to the inner wall of the nozzle outlet 107 protrude radially inwardly from the inner wall of the nozzle outlet 107. As the batters pass through the nozzle outlet 107 and engage against the arms 150, 151, the batters are blended together to form the swirled base product. The arms 150, 151 extend along the inner wall of the nozzle outlet 107 in a helical manner. Upon getting a signal, the depositor 106 takes the correct set amount of batter from the hopper 100 (90% plain batter/10% chocolate batter approximately). As this batter is pushed down to the nozzle 107, spread inserts 150, 151 in the stainless steel pipe 107 swirl the two batters together.

The two batters are blended together externally of the tray 105, in this case.

The tin tray 105 is not rotated during depositing of the batters, and the batters are not deposited in a ring-shape.

The tin tray 105 with the swirled base product dollops is conveyed directly from the batter depositing device 106 to a crumble depositing station. The crumbs of streuzel are not deposited in a ring-shape in this case. Instead a streuzel depositing template sheet 110 is used to deposit the crumbs of streuzel. The template sheet 110 comprises a nylon portioning block 310 with an upstanding crumb barrier 311 on three sides of the block 310 to keep the crumble topping 35 from falling off the sides of the block 310. The block 310 has a series of openings 111 through the block 310 spaced around the block 310 in a pattern matching the pattern of the indentations 300 in the receptacle 105.

The receptacle 105 is placed in a holder 315 beneath the block 310 with the openings 11] aligned with the indentations 300. An intermediate solid sheet 112 is placed between the template sheet 110 and the tin tray 105, so that the bottom of each opening 111 is closed off. Crumbs of streuzel are then filled into each opening 111 of the template sheet 110. When all of the openings 111 have been filled, the intennediate sheet 112 is removed, thereby enabling the streuzel to fall through the openings 111 and to be deposited on each base product dollop. The tray 105 may then be removed from the holder 315 for baking. In this manner, the crumble topping may be simultaneously deposited on a plurality of swirled base products.

In the case of the crumble portioning tray 110, by filling the inserts 111 to the same level, this ensures the correct amount of streuzel is deposited onto each swirled dollop. The stainless steel movable insert 111 is movable between an in-position in which the crumble stays above. and an out—position in which the holes 111 line up and crumble falls through and onto the tray 105 in exactly the correct locations.

Water mist 76 is sprayed onto the crumble topping on the swirled base products using the spraying device 75 (Fig. 11), in a manner similar to that described above.

A quantity of icing is injected into the interior of each of the baked mini round cakes after baking using an appropriate icing needle. In use, the icing is injected into the mini cakes before the mini cakes are removed from the indented tin tray 105. A number of mini cakes may be simultaneously injecting with icing using an appropriate icing device 120 (Fig. 12). The tray 105 is elevated to inject the mini cakes with icing needles 121. A fixed deposit of filling is then injected through the needles.

To remove the plurality of mini round cakes from the receptacle 105, the receptacle 105 may be placed over a removal sheet having a series of upstanding protrusions.

The protrusions protrude up through aligned openings in the base of each indentation 300 to force each baked mini round cake up out of the indentation 300. The mini round cakes may then by easily picked out of the indentations 300.

Another cake baking apparatus according to the invention, which is similar to the cake baking apparatus described previously with reference to Figs. 8 to 12. is particularly suitable for simultaneously producing a plurality of small/mini loaf cakes.

In this case, a quantity of a third foodstuff, such as an apple topping, is deposited on the top surface of each swirled base product dollop. The crumble is then deposited on to each base product dollop and apple topping. This creates a sandwich-effect of the apple topping being at least partially sandwiched between the swirled base product dollop and the crumble. In this case the apple topping forms an intermediate layer on the swirled base product between the crumble topping and the top surface of the swirled base product.

It will be appreciated that other foodstuffs may be used in addition to or as an alternative to the plain cake batter and the chocolate cake batter described above.

For example, one or both of the cake foodstuffs may comprise one or more pieces of fruit, and/or seeds, and/or nuts, and/or toffee, and/or chocolate chips, and/or chocolate shavings, and/or toppings.

It will also be appreciated that some or all of the steps of conveying, such as conveying the receptacle, and/or conveying the mixed batters, may be performed manually, instead of performing the steps automatically using conveying devices.

The method and apparatus of the invention are suitable for producing a wide variety of baked cake products. For example the method and apparatus may be employed to produce a ring-shaped cake, and/or a plurality of small/mini round cakes, and/or a plurality of small/mini loaf cakes, as well as other shaped cakes.

The invention is not limited to the embodiments hereinbefore described, with reference to the accompanying drawings, which may be varied in construction and detail.

Claims (2)

Claims

1. A method of producing a baked cake product, the method comprising the steps of:- providing a first cake batter; providing a second cake batter; blending the first and second cake batters together externally of a baking receptacle to form a swirled base product having the second cake batter randomly swirled through the first cake batter; depositing a quantity of the blended first and second,,_cakl§’£':l batters” into providing a cake topping in the form of a plurality of crumbs; the baking receptacle; after blending of the first and second cake batters together. depositing a quantity of the cake topping on the swirled base product; applying a water mist to the cake topping to stabilise the cake topping in position on the swirled base product; and baking the product thus formed to produce the baked cake product.

2. A method as claimed in claim 1 wherein the first cake batter and the second cake batter are deposited into the bakingireceptacle from a batter container through an outlet tube, and the first and second cake batters are blended together upon passage through the outlet tube, the baking receptacle may 22 comprise an indented recess in a baking tray, the method may comprise the steps of: providing a cake intermediate layer; and depositing a quantity of the cake intermediate layer on a top surface of the swirled base product; the cake topping being subsequently deposited on the swirled base product with the cake intermediate layer between the cake topping and the top surface of the swirled base product. A method as claimed in claim 1 or 2 wherein individual quantities of cake topping are simultaneously deposited on a plurality of corresponding swirled base products, the method may comprise the step of aligning each quantity of cake topping with the corresponding swirled base product before depositing. A method as claimed in any of claims 1 to 3 wherein the method comprises the steps of providing an icing; and including a quantity ofthe icing with the baked cake product, wherein the icing may be deposited on an external surface of the baked cake product, or the icing may be injccted into an interior of the baked cake product. A method of producing a baked cake product substantially as hereinbefore described with reference to the accompanying drawings.