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.
A23G 1/18 - Apparatus for conditioning chocolate masses for moulding
A23G 1/21 - Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
A23G 1/50 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
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 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.
