A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer. The method includes: baking a wafer dough mix on a heated waffle iron to produce a wafer, shaping the wafer into a shape by placing the wafer between an outer mold and an inner half mold and pressing the outer mold against the inner mold, cutting the wafer at a perimeter of the shape to produce a half-molded wafer shell, adding an edible filling to a cavity of the half-molded wafer shell, adding another edible filling to a cavity of another half-molded wafer shell, joining a perimeter of the half-molded wafer shell and a perimeter of the other half-molded wafer shell, and freezing the half-molded wafer shell and the other half-molded wafer shell together to produce a bite-size edible treat.

A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer. The method includes: baking a wafer dough mix on a heated waffle iron to produce a wafer, shaping the wafer into a shape by placing the wafer between an outer mold and an inner half mold and pressing the outer mold against the inner mold, cutting the wafer at a perimeter of the shape to produce a half-molded wafer shell, adding an edible filling to a cavity of the half-molded wafer shell, adding another edible filling to a cavity of another half-molded wafer shell, joining a perimeter of the half-molded wafer shell and a perimeter of the other half-molded wafer shell, and freezing the half-molded wafer shell and the other half-molded wafer shell together to produce a bite-size edible treat.

A frozen confection shaped bakery item dough composition comprising: from 10.0 wt % to 30.0 wt % water; from 5.0 wt % to 35.0 wt % sugar; from 4.0 wt % to 25.0 wt % fat; and, from 35.0 wt % to 60.0 wt % flour. A frozen confection shaped bakery item prepared from the frozen confection shaped bakery item dough composition and a process for its preparation.

An integrated host, and method for manufacture, that provides an edible food product integrating a desiccated liquid. The integrated host allows a church attendee to partake in communion of both bread and wine from a single-use packaged product that avoids spillage of wine or other liquids. The integrated host helps to prevent the transmission of germs or other disease vectors and allows for communion “by viaticum” for those who are unable to attend church services in person.

An integrated host, and method for manufacture, that provides an edible food product integrating a desiccated liquid. The integrated host allows a church attendee to partake in communion of both bread and wine from a single-use packaged product that avoids spillage of wine or other liquids. The integrated host helps to prevent the transmission of germs or other disease vectors and allows for communion “by viaticum” for those who are unable to attend church services in person.

A method of making a waffle for use with ice-cream, frozen yogurt, and similar frozen desserts structured and arranged to have a playful and unique shapes and a wide variety of fresh savory flavors including real strawberry, blueberry, banana, and cookie and candy bar flavors to please consumers by adding a wide range of delicious offerings to their choices of desserts.

A method of making a waffle for use with ice-cream, frozen yogurt, and similar frozen desserts structured and arranged to have a playful and unique shapes and a wide variety of fresh savory flavors including real strawberry, blueberry, banana, and cookie and candy bar flavors to please consumers by adding a wide range of delicious offerings to their choices of desserts.

A waffle iron comprises textured upper, lower, and perimeter heatable plates that can be assembled to create a cavity into which batter and other prepared ingredients are dispensed to cook a waffle having sufficient depth to feature a waffle pattern along its top and bottom faces as well as along its thickness and to fully contain within its batter separate, prepared ingredients which are enclosed within the waffle to make a single unit and can be eaten in its entirety by hand without having to fold the waffle around those ingredients, sandwich those ingredients between waffles, or use any other means to keep the waffle from separating from the ingredients. The waffle can be visually inspected for doneness during the cooking process or removed from the assembled unit once cooked by separating the individual plates. Electronic means may also be employed to monitor or alert of doneness.

The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.

The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.