A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.

Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, a product handle insertion mechanism, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake products, a robotic tool, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station.

A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.

A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.

A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.

A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.

A food product platform, system and method for supporting a food product thereon during printing. The platform has a first surface for supporting the food product thereon, the first surface having a surface topography configured to securely support the food product thereon; and a second surface supporting an attachment mechanism for removably coupling to a reciprocal attachment mechanism on a receiving arm of a printer, wherein the attachment mechanism prevents movement of the platform with respect to the receiving arm when coupled to the receiving arm. The food product platform is removably connectable to the receiving arm manually and without the use of tools.

A food product platform, system and method for supporting a food product thereon during printing. The platform has a first surface for supporting the food product thereon, the first surface having a surface topography configured to securely support the food product thereon; and a second surface supporting an attachment mechanism for removably coupling to a reciprocal attachment mechanism on a receiving arm of a printer, wherein the attachment mechanism prevents movement of the platform with respect to the receiving arm when coupled to the receiving arm. The food product platform is removably connectable to the receiving arm manually and without the use of tools.

A packaged food product includes a container having at least one sidewall, a first end closure sealing a first end of the container and a second end closure sealing a second end of the container. The packaged food product also includes at least one dough product and a cup within the container. The cup has at least one sidewall, a bottom wall and a slit in the at least one sidewall. The at least one sidewall of the cup contacts the at least one sidewall of the container upon inserting the cup into the container, with the slit allowing deflection of the cup sidewall during insertion and a reduction in a required insertion force. The packaged food product further includes at least one additional food ingredient within the cup.

A cake icing system comprising a) a mould (100) comprising a mould wall (102) having a top end and a bottom end and a height defined therebetween, the mould wall having an inner surface (104) which defines the width and the length of the mould, the inner surface having a perimeter length, the mould wall having a support surface at the bottom end (106) of the mould, b) a base (200) with a width which is less than the width of the mould, a length which is less than the length of the mould, a top surface (202), a bottom surface (204), and a side surface (204) therebetween, wherein the height of the side surface (H2) is less than the height of the mould wall (H1) and the base is removable and insertable into the mould, c) a liner (300) having a thickness (T3), a height (H3) and a length (L3) greater than the perimeter length of the mould wall, wherein when the system is in use the base sits on the support surface of the mould, and the liner engaging the inner wall of the mould, such that that an icing composition can be applied between the liner and a cake inserted in the mould, a kit comprising the mould, the base and the liner, and a method for icing a cake using the cake icing system.