A hinged panel assembly includes a first panel that is selectively positioned against a first exposed surface of a cake when the cake has been cut. The first panel is comprised of a fluid impermeable material to inhibit air from contacting the first exposed surface thereby enhancing freshness of the cake. A second panel is hingedly coupled to the first panel such that the second panel is selectively positioned at a selected angle with respect to the first panel. The second panel is selectively positioned against a second exposed surface of a cake when the cake has been cut. The second panel is comprised of a fluid impermeable material to inhibit air from contacting the second exposed surface thereby enhancing freshness of the cake.

A hinged panel assembly includes a first panel that is selectively positioned against a first exposed surface of a cake when the cake has been cut. The first panel is comprised of a fluid impermeable material to inhibit air from contacting the first exposed surface thereby enhancing freshness of the cake. A second panel is hingedly coupled to the first panel such that the second panel is selectively positioned at a selected angle with respect to the first panel. The second panel is selectively positioned against a second exposed surface of a cake when the cake has been cut. The second panel is comprised of a fluid impermeable material to inhibit air from contacting the second exposed surface thereby enhancing freshness of the cake.

Apparatus and tools for constructing cakes are described herein. In various embodiments, an apparatus for use in cake construction may include a frame. In various embodiments, the frame may include a first end, a second end, a top, and a bottom. In various embodiments, a vertical post may pass through the top and the bottom. At least one arm may be rotatably connected to the post, such that the at least one arm is rotatable circularly about a longitudinal axis of the post. In various embodiments, the post may be positionable at a center of a circle coincident with a circular cake such that the at least one arm is rotatable about the post to demarcate a circumference of the circle.

Apparatus and tools for constructing cakes are described herein. In various embodiments, an apparatus for use in cake construction may include a frame. In various embodiments, the frame may include a first end, a second end, a top, and a bottom. In various embodiments, a vertical post may pass through the top and the bottom. At least one arm may be rotatably connected to the post, such that the at least one arm is rotatable circularly about a longitudinal axis of the post. In various embodiments, the post may be positionable at a center of a circle coincident with a circular cake such that the at least one arm is rotatable about the post to demarcate a circumference of the circle.

A pastry bag includes: a container containing a creamy substance; a nozzle connected to the container; and an auxiliary member. The auxiliary member includes: a fixing portion fixed to the nozzle; and a positioning portion to be brought into contact with a creation surface on which a decoration is to be created.

An improved assembly for automatically folding and pressing submarine sandwiches in line production. Once a preparer has assembled the sub with the customer's selection of meats and vegetables, it is placed on the assembly to quickly and efficiently prepare the sub for cutting, wrapping and delivery without uncoordinated or awkward handling by the employee and the loss of ingredients. The assembly includes a conveyor belt for movement of the sandwiches into a curvilinear channel having a converging outlet which provides the dual functions of folding and pressing the sandwich, following which it ready for packaging and/or delivery to a customer. In other embodiments, the assembly includes a plurality of hinged plates, a central press down bar, and options for a hand crank or foot pedal control.

A cake stacking system for supporting a multi-tiered cake includes a center rod that extends from a bottom of a base tier of the multi-tiered cake to an interior portion of an uppermost tier of the multi-tiered cake, and a plurality of peripheral rods arranged around the center rod, the plurality of peripheral rods disposed in each tier of the multi-tiered cake except for the uppermost tier of the multi-tiered cake. The center rod includes at least one first rod having a first height and one second rod having a second height. The first height is greater than the second height. Each peripheral rod includes a tubular member and a flange coupled to one end of the tubular member. The flange maintains a vertical position of the tubular member and supports a bottom surface of an above tier of the multi-tiered cake.

A cake stacking system for supporting a multi-tiered cake includes a center rod that extends from a bottom of a base tier of the multi-tiered cake to an interior portion of an uppermost tier of the multi-tiered cake, and a plurality of peripheral rods arranged around the center rod, the plurality of peripheral rods disposed in each tier of the multi-tiered cake except for the uppermost tier of the multi-tiered cake. The center rod includes at least one first rod having a first height and one second rod having a second height. The first height is greater than the second height. Each peripheral rod includes a tubular member and a flange coupled to one end of the tubular member. The flange maintains a vertical position of the tubular member and supports a bottom surface of an above tier of the multi-tiered cake.

Food service equipment for effectively making a hollowed-out dough product from bread or another dough product is disclosed wherein the hollowed-out dough product can then be used in connection with the housing or containment of salads, soups, hamburgers, sandwiches, desserts, or the like. The hollowed-out dough products are formed from bread or other dough products as a result of being placed atop and compressed downwardly upon a pair of platens. Concomitantly with the formation of the bread or dough products into the desired hollowed-out dough products, the interior portions of the hollowed-out dough products are also toasted by means of the platens which are heated internally. Still further, two hollowed-out dough products are formed at the same time such that, for example, they can be utilized in connection with the serving of hamburgers or sandwiches, which require top and bottom hollowed-out dough products, or alternatively, the two hollowed-out dough products can be utilized to serve a diner a pair of open-face sandwiches, or still further, the serving of multiple salads, soups, desserts, or other foods to multiple diners.

A food imprinting system including at least one imprint block, and a mounting plate having at least one opening dimensioned for receiving at least a forward portion including a printing face of the imprint block, wherein the imprint block and the mounting plate are mounted within an imprinting assembly.