A system and method for producing a comestible baked product in complex shapes using upright cast molding wherein a portion of the interior cavity forms a baking cup which can optionally receive a liner. Embodiments generally include a first part and second part that are configured to be joined together along a seam. When configured, an outer surface is created and an inner surface cavity which creates a contiguous internal hollow space in the form of a three-dimensional shape is formed. A portion of this internal hollow space forms a cup. The cup can be circular shaped or a different shape entirely such as a square. The mold may provide a means for supporting the mold in its designated position. Other embodiments may include a single piece that is attachable to the rim of a cup of a multi-cup baking pan or to a single stand-alone cup.

A mold for producing comestibles in complex shapes wherein at least a portion of the mold is edible. The mold can be constructed entirely of an edible material or may be an interior mold element constructed of an edible material that is placed within a non-edible mold support. The mold may define an opening for injecting a substance into an interior cavity. When the mold is placed into an oven, the substance may begin to melt and as such, the edible mold begins to melt or dissolve around the baking substance. In such circumstances the comestible product includes an interior and an exterior shell or veneer.

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.

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.

The present invention is a pie pan baking device having a pie pan with a plurality of heating vents arranged concentrically forming a ring with fastener apertures located at the same outer corner edge of each of the plurality of the heat vents, a fastener affixed through each fastener aperture, a latch and a cover affixed rotatably to each outer corner edge of the heat vents by the fastener, the cover and latch rotating independently of each other, wherein each cover is able to cover a heating vent, and an inner heating channel having a wall vent for each, wherein the wall vents have a base and ascending inner and outer walls arranged to able to extend through the heating vents, wherein the base is larger than the heating vents and having rectangular cutouts along their outer edges at locations near the latches to allow the latches to secure the base to the pie pan.

Disclosed is a hand-shook pizza oven, including: an oven body, a baking tray, a burner assembly, and a hand-shook driving structure. The oven body is provided with a cooking chamber. The baking tray is arranged in the cooking chamber along an axis extending in an up-down direction. The burner assembly includes a burning portion extendable into the cooking chamber. The hand-shook driving structure includes a rocker rotatable around an axis extending in a horizontal direction, a driving portion rotatably provided along the axis extending in the up-down direction, and a transmission structure provided between the rocker and the driving portion, at least part of the driving portion can be extendable into the cooking chamber to connect to and drive the baking tray.

A baking mold consists of a first exterior element having at least one first baking cavity, a second exterior element having at least one second baking cavity, and an intermediate supportive element having at least one operational channel. The intermediate supportive element is disposed between the first and second exterior elements in such a manner that the first and second baking cavities and the operational channel form a continuous baking chamber adapted to accommodate a baked product.

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.

A flexible multiple piece mold assembly with interlocking seals suitable for baking to produce a comestible baked product in complex shapes. The mold assembly includes three or more pieces, wherein each of the at least three pieces is configured to be joined by an interlocking seal to the other pieces such that when each of the at least three pieces are joined they form the mold assembly. The mold assembly defines an interior cavity for receiving a substance to be baked into a comestible product and this interior cavity defines a shape for the baked comestible. This mold assembly can be peeled away from the comestible one piece at a time. The mold assembly can have an aperture or one of the seams between the pieces of the mold assembly can be opened to receive the substance. The mold assembly may have one or more vent holes for heat release.

A system and method for producing a comestible baked product in complex shapes using cast molding. Embodiments generally include a first part and a second part, the first part, in some embodiments, being made up of at least two or more component pieces, then, the first part is detachably coupled to the second part creating an outer surface and an inner surface which create a contiguous internal hollow space that extends from the first piece to the second piece in the form of a three dimensional shape, and a means for supporting the unitary mold in a special and beneficial baking orientation. Other embodiments may include a single piece that is attachable to the rim of a cup of a multi-cup baking cup pan or a to a single, stand-alone cup pan. The interior of the mold can receive a baking cup liner.