Abstract: A cup-shaped cake container formed by bending a paper sheet. The container has a bottom and a sidewall. Step portions are formed in the sidewall. The step portions act against the restoring force of the material. A curved transitional wall is formed between the bottom and the sidewall.

Abstract: Inner folds (3) are defined on the surface of material (2) made of thin paper. The surface of the material (2) is divided by the inner folds (3) between a bottom (4) corresponding to the bottom of cake and a sidewall (5) contacting the bottom (4). Inner folds (6) and outer folds (7) are defined on the surface of the sidewall (5). A container body (1) is shaped like a cup by the inner folds (3, 6) and the outer folds (7). The sidewall is divided into a plurality of bent pieces (8, 9, 10) by the folds (6, 7). A step portion (13) intersecting the inner folds (6) and outer folds (7) to form a difference in level is defined at each bent piece (8, 9, 10). When a restoring force of the material (2) is applied to the inner folds (6) and the outer folds (7), each fold (6, 7) is about to unfold. However, each fold (6, 7) is prevented from unfolding by the step portion (13) as resistance.

Abstract: A food carrier including a container body with an opening and a lid conforming to the opening of the container body is described. The container body is formed of a sheet of material and comprises a bottom and a peripheral wall that extends upward from the periphery of the bottom. A plurality of folds are provided at least part of the peripheral wall. At least part of the plurality of folds overlap one another. A support portion is formed by rolling part of the peripheral wall at the periphery of the opening. A lid is removably mounted on the support portion. A tray supports a number of containers.

Abstract: A cake container (1) having a through-hole (16) occupying the entire bottom thereof consists of an annular circumferential wall (2). When the hot plate (8) is heated with the container (1) along with the cake batter (10) placed thereon, the heat is directly transmitted to the cake batter (10) by way of the through hole (16). Thus, the batter (10) is efficiently heated, and the oil added to the batter (10) is also efficiently dispersed. This improves the taste of the cake.