TWM614141U - Artistic cake structure - Google Patents

Abstract

This model relates to the structure of an artistic cake. The main structure includes a cake body, an edible decoration structure, a natural food coloring layer, and at least one powder layer. With the above structure, when the user combines the natural food coloring layer and the powder After the body layers are combined with each other, they can become the above-mentioned edible decoration structure. With the combination of the natural food coloring layer and the powder layer, the edible decoration structure itself can be made sticky, so that the edible decoration structure can be directly arranged on the upper side of the cake body And the side, and the user can also knead the edible decoration structure to produce different shapes, thereby achieving the purpose of DIY.

Description

The structure of art cake

The present invention provides a structure of an artistic cake, especially a structure of an artistic cake that can be kneaded by users to achieve the purpose of DIY and has viscosity at the same time.

Press, cake, is one of the dessert choices for formal dining, wedding or birthday party. Cakes on the market are generally coated with ingredients such as cream, chocolate, jam, honey or ice cream to form a variety of patterns or shapes (for example: text, patterns, geometric figures, animal and plant graphics, cartoon patterns), not only in the original The monotonous cake body shows special beauty and interest. It can also enhance the taste of the cake and make the cake more delicious through the combination of various ingredients and the cake.

In the early days, most of the pattern making methods on the surface of the cake were based on the skills of the makers themselves, by manually applying various ingredients or coloring materials one by one on the surface of the cake to form patterns, so as to make the overall appearance of the cake more varied and varied.

However, the above conventional cakes have the following problems and deficiencies when they are made and used, which need to be improved:

First, the ingredients currently available for arrangement on the cake, such as cream, chocolate, jam, honey, or ice cream, cannot be changed by kneading their shape. They can only be arranged on the cake by means of squeezing and spreading. Unable to draw more complicated patterns.

Second, skilled skills are required to arrange the ingredients beautifully on the surface of the cake. However, it is difficult for ordinary people who have not learned this skill to DIY the layout of the cake on their own.

Third, the ingredients commonly used to arrange cakes have low viscosity, and most of them can only be arranged on the upper side of the cake. If they are arranged on the side of the cake, they will easily fall off.

Therefore, how to solve the above-mentioned conventional problems and deficiencies is the direction that the applicants of this new model and related manufacturers engaged in this industry urgently want to study and improve.

Therefore, in view of the above-mentioned deficiencies, the applicant of the present model has collected relevant information, evaluated and considered by multiple parties, and has accumulated years of experience in this industry, through continuous trials and revisions, to design such a user-friendly design. It is a new patent for the structure of a sticky artistic cake to achieve the purpose of DIY.

The main purpose of this model is to make the edible decoration structure sticky and plastic through the structure matching of the natural edible coloring layer and the powder layer, so that the user can arrange the edible decoration structure around the cake body and achieve self-DIY DIY purpose.

To achieve the above purpose, the main structure of the present invention includes: a cake body, a plurality of edible decoration structures are arranged on the surface of the cake body, and each edible decoration structure is formed with a natural food coloring layer and at least one powder layer, and the powder body The layer system is located on one side of the natural food coloring layer.

Through the above structure, the natural food coloring layer and the powder layer are combined with each other first, and the edible decoration structure of the present invention will be formed after heating and solidification. At this time, the food decoration structure will be matched by the structure of the natural food coloring layer and the powder layer. A certain degree of adhesiveness and plasticity is produced. At this time, the user can directly stick the edible decoration structure on the surface of the cake body, such as the upper side or the side of the cake body. Among them, the edible decoration structure on the side will be affected by the It has strong adhesiveness and is firmly attached to the sides of the cake body and will not fall off easily.

When the user wants to knead the shape, he can select an appropriate amount of edible decoration structure according to the size to be kneaded, knead and combine each edible decoration structure, and then knead it into the desired shape, and finally set it on the cake body , And then achieve the purpose of DIY self-sculpting.

With the above technology, it is possible to overcome the problems of conventional cakes that cannot be changed by kneading in shape, cannot easily DIY to make exquisite patterns, and have poor adhesion, so as to achieve the practical advancement of the above advantages.

1, 1a: cake body

2, 2a, 2b: Edible decoration structure

21: Natural food coloring layer

22: Powder layer

3a, 3b: Edible adhesive layer

4a, 4b: decorative parts

The first figure is a three-dimensional view of the preferred embodiment of the new model.

The second figure is a cross-sectional view of the preferred embodiment of the new model.

The third figure is a schematic diagram of the kneading of the preferred embodiment of the new type.

The fourth figure is a schematic diagram of the layout of the preferred embodiment of the new type.

The fifth figure is a three-dimensional view of another preferred embodiment of the present invention.

The sixth figure is a schematic diagram of the layout of yet another preferred embodiment of the present invention.

The seventh figure is a three-dimensional view of another preferred embodiment of the present invention.

In order to achieve the above-mentioned purpose and effect, the technical means and structure adopted by the present invention are drawn to illustrate the characteristics and functions of the preferred embodiment of the present invention in detail as follows, so as to fully understand.

Please refer to the first and second figures, which are the three-dimensional and cross-sectional views of the preferred embodiment of the present invention. From the figures, it can be clearly seen that the present invention includes:

A cake body 1;

A plurality of edible decorative structures 2, each of the edible decorative structures 2 is set on the surface of the cake body 1;

A natural food coloring layer 21, the natural food coloring layer 21 is formed in each of the food decoration structures 2; and

At least one powder layer 22 is formed in each of the edible decoration structures 2 and is located on one side of the natural food coloring layer 21.

Preferably, the powder layer 22 is one of potato flour, cornstarch, starch, or wheat flour.

Preferably, the edible decoration structure 2 is in the shape of a round bead, and its diameter is between 0.1 cm and 0.3 cm.

Preferably, the natural food coloring layer 21 is extracted from fruits, vegetables, or plants, and may be lycopene, β-carotene, lutein, zeaxanthin, capsaicin, astaxanthin, or turmeric One of them.

Through the above description, we can understand the structure of this technology, and according to the corresponding cooperation of this structure, it can be molded by the user to achieve the purpose of DIY, and it has a certain degree of adhesion. The detailed explanation will be as follows Description.

Please also refer to Figures 1 to 4 at the same time, which are the three-dimensional view to the layout diagram of the preferred embodiment of the new model. When the above-mentioned components are assembled, it can be clearly seen from the figures that Structure 2 is a combination of natural food coloring layer 21 and powder layer 22. Among them, the powder layer 22 uses one of potato flour, cornstarch, starch, or wheat flour, which can not only give the edible decorative structure 2 a gel function, but also increase the moistness of the edible decorative structure 2, while natural food coloring Layer 21 uses one of lycopene, β-carotene, lutein, zeaxanthin, capsaicin, astaxanthin, or curcumin, which can produce antioxidant, anti-cancer, enhance immunity, and reduce The effect of improving blood lipids, lowering blood pressure and other physiological functions.

Therefore, the structure of the natural edible coloring layer 21 and the powder layer 22 can not only make the edible decorative structure 2 a healthy food, but also improve the overall adhesiveness and plasticity at the same time, so as to facilitate the user to combine the edible decorative structure 2 On the cake body 1.

In the process, only the natural food coloring layer 21 and the powder layer 22 need to be combined and heated. After cooling, they will solidify into an edible decorative structure 2 with adhesiveness and plasticity, and the user can arrange the edible decorative structure 2 on The upper side or the side of the cake body 1, at this time, because the edible decoration structure 2 has a certain adhesive name, the edible decoration structure 2 attached to the side of the cake body 1 will not easily fall off the cake body 1 and use it The edible decoration structure 2 of different colors, sizes, and shapes can be matched to arrange the shape pattern of the cake body 1. At the same time, multiple edible decoration structures 2 can be combined and kneaded to form a special shape ( As shown in the third and fourth figures, a plurality of edible decoration structures 2 are kneaded into the shape of ears), so as to achieve the effect of the DIY cake body 1.

Please also refer to the fifth and sixth figures, which are a three-dimensional view and a schematic layout diagram of another preferred embodiment of the new invention. When the above-mentioned components are assembled, it can be clearly seen from the figure that this embodiment Similar to the above embodiment, in this embodiment, the cake body 1a is provided with at least one edible adhesive layer 3a, and the edible decoration structure 2a is provided on the edible adhesive layer 3a, and the cake body 1a is also provided with at least one decoration Piece 4a.

Preferably, the edible adhesive layer 3a is one of seaweed flakes, cake crust, or noodle crust, and the number is one.

Preferably, the decorative piece 4a is a decorative sheet with a candle pattern, and the number thereof is three.

Combine the heated edible adhesive layer 3a on the cake body 1a, and then arrange the edible decorative structure 2a on the edible adhesive layer 3a to indirectly increase the bonding strength between the edible decorative structure 2a and the cake body 1a, thereby avoiding installation Take off the edible decoration structure 2a beside the cake body 1a In addition, it can make the taste more changeable when eating.

Through the design of the decorative element 4a, the overall beauty of the present invention can be enhanced.

Please also refer to the seventh figure, which is a three-dimensional view of another preferred embodiment of the new model. When the above-mentioned components are assembled, it can be clearly seen from the figure that this embodiment is similar to the above-mentioned embodiment. In this embodiment, the edible decoration structure 2b is taken as an example in a flattened state, and the number of the edible adhesive layer 3b is two, and the number of the decoration piece 4b is one, so as to show the different usage patterns of the present invention and prove the present invention. The new model can be changed according to the different needs of users.

However, the above descriptions are only the preferred embodiments of the present model, and are not limited to the patent scope of the present model. Therefore, all simple modifications and equivalent structural changes made by using the description and schematic content of the present model shall be the same. Included in the scope of the patent for this new model, combined to Chen Ming.

Therefore, the key to the structure of the new art cake to improve the conventional techniques lies in:

First, through the structural combination of the natural food coloring layer 21 and the powder layer 22, the edible decoration structure 2 is made sticky and plastic, which is convenient for the user to arrange the edible decoration structure 2 on the cake body 1, and at the same time achieve self-DIY The purpose.

Second, through the design of the edible adhesive layer 3a, the bonding strength of the edible decoration structure 2a and the cake body 1a, and the overall taste of the food are improved.

To sum up, the structure of the art cake of the new model can indeed achieve its effects and purposes when used. Therefore, the model is a model with excellent practicability. In order to meet the requirements of a new patent application, an application is filed in accordance with the law. I hope the review committee will approve this model as soon as possible to protect the applicant's hard research and development. If the review committee has any doubts, please feel free to write instructions, and the applicant will do our best to cooperate, and it will be convenient.

1: Cake body

2: Edible decoration structure

21: Natural food coloring layer

22: Powder layer

Claims (8)

A structure of artistic cake, which mainly includes: A cake body A plurality of edible decorative structures, each of the edible decorative structures is set on the surface of the cake body; A natural food coloring layer formed in each of the food decoration structures; and At least one powder layer is formed in each of the edible decoration structures and is located at one side of the natural food coloring layer. For the structure of the artistic cake described in item 1 of the scope of patent application, wherein the cake body is provided with at least one edible adhesive layer, and the edible decorative structures are provided on the edible adhesive layer. As for the structure of the artistic cake described in item 2 of the scope of patent application, the edible adhesive layer is one of seaweed flakes, moist cake crust, or pastry crust. For the structure of the artistic cake described in item 1 of the scope of patent application, the powder layer is one of potato flour, cornstarch, starch, or wheat flour. For the structure of the artistic cake described in item 1 of the scope of patent application, the edible decoration structures are in the form of round beads. For the structure of the artistic cake described in item 5 of the scope of patent application, the diameter of the edible decoration structure is between 0.1 cm and 0.3 cm. The structure of the artistic cake as described in item 1 of the scope of patent application, wherein the cake body is provided with at least one decorative element. In the art cake structure described in item 1 of the scope of patent application, the natural food coloring layer is extracted from fruits or vegetables.

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