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Snack food product in which a piece of cake is coated with a fruit jelly or a creme bonding layer and with a sticky icing over the bonding layer. The process for making the product includes applying a pressure bearing member to the icing to press it into intimate contact with the bonding layer and t

Snack food product in which a piece of cake is coated with a fruit jelly or a creme bonding layer and with a sticky icing over the bonding layer. The process for making the product includes applying a pressure bearing member to the icing to press it into intimate contact with the bonding layer and to press the bonding layer into the cake. The pressure bearing member and cutting knives may be heated to avoid sticking.

대표청구항 ▼

A process for making a food product, said food product comprising: a piece of cake having at least one exposed external generally planar coatable surface, a bonding layer coated over said surface that is selected from the group consisting of jelly and creme, that prior to coating of said cake surfac

A process for making a food product, said food product comprising: a piece of cake having at least one exposed external generally planar coatable surface, a bonding layer coated over said surface that is selected from the group consisting of jelly and creme, that prior to coating of said cake surface is sufficiently fluid so that upon coating thereon it penetrates into the cake beneath said surface, said bonding layer being applied as a strip of lesser extent in one dimension than said cake surface so as to leave two opposite marginal portions of said cake uncoated while extending as a continuous layer between said uncoated margins, and a sticky icing coated over said entire bonding layer and over said uncoated marginal portions of said cake surface as a continuous layer of icing, said iced cake having been compressed by a compressive force applied to said entire icing layer on said cake surface by a pressure bearing member, said icing layer being pressed firmly into engagement with said bonding layer and being anchored to said cake by said bonding layer, said process comprising: applying said bonding layer of creme or jelly to said cake surface and permitting the creme or jelly to penetrate into the cake below its said coatable surface, then applying over said entire layer of creme or jelly, and in contact therewith, and over said uncoated marginal portions of said cake surface and in contact therewith, a continuous topping layer of a sticky icing, applying a pressure bearing member to said topping layer to press it into intimate contact with said layer of jelly or creme, and to press said layer of jelly or creme and said cake together, whereby said topping layer becomes bonded to said layer of jelly or creme and becomes anchored to said cake by said bonding layer, and then enrobing the entire iced piece of cake in a solidifiable enrobing liquid that solidifies upon standing to form a continuous enrobing layer.