A kit of parts for preparing a cake comprises a core mold for preparing a core of the cake, and a finishing mold for finishing the cake. The core mold has a core mold volume, and the finishing mold has a finishing mold volume greater than the core mold volume. The finishing mold is shaped to receive the core of the cake. In some examples, the finishing mold comprises a rigid support layer comprising an inner surface, and a flexible lining layer comprising an outer surface. The lining layer may be removably receivable within the support layer such that the outer surface of the lining layer faces and contacts the inner surface of the support layer.

A method and an apparatus for making panigacci. The method comprises the steps of prearranging a plurality of dishes in terracotta; heating the dishes at a temperature higher than 280-300? C. up to make a plurality of hot dishes; arranging a first hot dish in a plane, and distributing a first dose of dough; arranging a second hot dish on the first dish, in order to squeeze the dough between the two dishes, and distributing a second dose of dough on the second dish, and the like with following arranging and distributing, up to end of the plurality of hot dishes, by making a stack of hot dishes interspersed by dough, with subsequent cooking of the dough and preparing panigacci after separating the dishes by the stack. Before the step of arranging a step is provided of exposition of each hot dish at a temperature sensor, and a step of measuring the temperature T of each hot dish with production of a signal of temperature that is provided to a control unit. Furthermore, a step is provided of comparison of the temperature T with limit values T1 and T2 by the control unit, which is configured to provide a consent signal in case that T1<T<T2. The step of distributing is made by a distribution unit that provides to the dish a predetermined dose of dough. The distribution unit being operated through the control unit to provide the dose in the presence of the consent.

Apparatus, systems, and methods for forming baked goods having a filling recess for receiving a filling by a baking assembly including a base tray receiving at least one batter cup each cup defining a batter cavity therein. A cavity cup tray is nested with the base tray and receives at least one cavity cup for positioning within the corresponding batter cavity to form the filling recesses.

A baking pan includes two rows of two muffin cups and three rows of three muffin cups, thus creating thirteen muffin cups, or a baker's dozen. The baking pan includes a distance space created on the pan adjacent to each side of the row of two muffin cups. Silicone grips are places within at least two of these distance spaces on opposite sides of the muffin tray, allowing for easy gripping of the baking pan, thus avoiding damage to the muffin or other baked good.

A multi-cavity baking cup pan comprised of a contiguous metal skeleton frame that defines a metal frame perimeter around the entire top area of each individual baking cup and comprised of baking cups made of a silicone material that adjoin the metal frame perimeter surrounding each baking cup.

A device and method for shaping baked goods that includes a container and a shaping rack engaging a semi-solid consumable substance within the container to enable creative and decorative shaping and decoration of the semi-solid consumable substance. The shaping rack comprises a perimeter frame section that encloses a framed shaping section. The framed shaping section forms multiple framed sub-sections having geometric shapes. The shaping rack is superimposed over the semi-solid consumable substance. The shaping rack translates, with a sharp edge, toward a bottom surface of the semi-solid consumable substance. In translation, the shaping rack penetrates the semi-solid consumable substance to a determined depth. This allows formation of consumable substance units corresponding in shape, respectively, to the geometric shapes of the framed sub-sections. Blocks on opposite ends of the semi-solid consumable substance restrict penetration by the shaping rack past a predetermined depth.

A food mold includes a food mold body made of a mold body material, having one or more cells with flexible wall, the cells being open on a common access face itself having a peripheral rim extending radially outward from an inner edge, marking the boundary with the cell or cells and to a free outer edge, the peripheral rim being provided with a peripheral stiffening element in the form of a continuous annular reinforcement with, if necessary, one or more intermediate stiffening elements. The peripheral stiffening element is entirely embedded in the mold body material. Around the peripheral stiffening element, the mold body material has no through passages free or blocked between the peripheral stiffening element and the outer surface of the material.

Embodiments described herein provide a pie preparation apparatus and methods of using which includes a dimensioned non-stick baking pan having a plurality of laterally spaced triangular baking pockets along the top surface and at least one set of hexagon-shaped apertures. The apparatus further includes a hand-held crimping tool having a handle at the top and first and second hexagon-shaped male fitting at the first and second ends of the bottom end which are configured to be releasably inserted into the at least one set of hexagon-shaped apertures and provided a trimmed and crimped edge to a pie crust dough which is molded within the baking pockets and top surface. Once prepared, the dimensioned baking pan may be placed in at toaster oven for a desired period of time.

A set includes at least two means for creating essentially two-dimensional shaped pieces from an essentially flat plastic material, whereas the plastic material hardens or can be hardened and whereas the means have different shapes and/or sizes, and at least one mould for moulding essentially two-dimensional shaped pieces into a three-dimensional sculpture.

A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shell with a substantially reduced amount of doughy inner chamber that provides its unique flavor. This scooped out bagel product utilizes a predesigned custom mold that creates stalactites, i.e., flavor spikes, and holes or flavor pit formations that each encapsulate the soft doughy inner contents within a boiled and baked blister shell and increases a surface area of dough on an inner surface thereof. The product is a scooped out half bagel crunchy on its outer surface but filled with the flavor spikes, and flavor pits in which substantially reduced amounts of dough are encased relative to a comparable sized whole bagel.