Patents Assigned to Cake Effects LLC
  • Formative Structural Cake System
    Publication number: 20190174770
    Abstract: 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.
    Type: Application
    Filed: February 20, 2019
    Publication date: June 13, 2019
    Applicant: Cake Effects, LLC
    Inventors: Robert E. Townsend, JR., Elizabeth Townsend
  • Cake Molding Process and Apparatus
    Publication number: 20190142015
    Abstract: A kit of parts for preparing a cake includes a core mold for preparing the 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.
    Type: Application
    Filed: January 10, 2019
    Publication date: May 16, 2019
    Applicant: Cake Effects, LLC
    Inventor: Kevin Ralph McMunn
  • Formative structural cake system
    Patent number: 10244767
    Abstract: 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.
    Type: Grant
    Filed: September 20, 2017
    Date of Patent: April 2, 2019
    Assignee: Cake Effects LLC
    Inventors: Robert E. Townsend, Jr., Elizabeth Townsend
  • Cake molding process and apparatus
    Patent number: 10212947
    Abstract: 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.
    Type: Grant
    Filed: May 6, 2013
    Date of Patent: February 26, 2019
    Assignee: Cake Effects, LLC
    Inventor: Kevin Ralph McMunn
  • Formative Structural Cake System
    Publication number: 20180077939
    Abstract: 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.
    Type: Application
    Filed: September 20, 2017
    Publication date: March 22, 2018
    Applicant: Cake Effects LLC
    Inventors: Robert E. Townsend, Jr., Elizabeth Townsend