A cooking device includes a bottom wall having a raised cooking surface surrounded by an overflow trough. A liquid dispersion pattern is disposed on the raised cooking surface and includes a plurality of channels configured to channel liquid towards a peripheral edge of the raised cooking surface. Each channel includes a first end disposed in a first plane and a second end disposed in a second plane that is vertically offset form the first plane. A body portion of each channel interconnects the first and second ends. The channels are spaced apart to define support ribs therebetween which are configured to abuttingly support a food substrate on the cooking device during a cooking procedure. With the channels positioned between the support ribs, the food substrate is supported in an intermittent manner on the cooking surface as compared to full contact support found in conventional cooking devices.

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.

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.

A baking pan for baking a tilted cake for producing a whimsical or mad-hatter cake, the pan includes a rim defining a first plane and a tilted bottom defining a second plane, the rim and bottom being interconnected by a sidewall, the two planes intersect at an acute angle and a support for positioning the pan on an oven surface so that the first plane is parallel to the oven surface.

A baking pan for baking a tilted cake for producing a whimsical or mad-hatter cake, the pan includes a rim defining a first plane and a tilted bottom defining a second plane, the rim and bottom being interconnected by a sidewall, the two planes intersect at an acute angle and a support for positioning the pan on an oven surface so that the first plane is parallel to the oven surface.

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 baking pan for cooking a plurality of cupcakes or muffins is provided, the pan including a first portion and a second portion separable from the first, where the first portion represents a form for at least half of the sidewalls of the cupcakes or muffins, and where the second portion represents a form for at least part of the sidewalls not formed by the first portion and for the bottoms of the cupcakes or muffins.

A cone shaped waffle food product including a first side whose surface area is increased by a technical pattern in order to assure a defined adhesion at a baking plate during a production process and to provide engagement surfaces for a receiving tool, wherein the technical pattern includes bars or grooves that are respectively arranged parallel to each other; a second side whose surface area is smaller than the surface area of the first side, and wherein the second side is free from the technical pattern and provided with a design pattern.

It comprises a plurality of baking moulds (2), a plate (3) acting as a cover of said pan (1), and means to prevent the raising of said plate as the bread is baked inside said moulds, and is characterized in that said means to prevent the raising of said plate comprise a fastening device (12) associated to a structure (9, 22) of said pan (1), said fastening device (12) including at least one hook (11) which is hingedly joined to a shaft (23) of said structure (9, 22), said hook (11) being susceptible of catching a portion (3a, 3b) of said plate (3) when it tilts on said shaft (23).

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.