Abstract:
An apparatus assembly for forming a compound dessert in a predetermined compound ring shape including a first outer ring shaped pan defining a cavity, the cavity having a dome shaped cross section with a closed circular end and an open end. A cover including a second dome ring shaped pan of a smaller width and depth and a surrounding circular skirt is mounted to the outer ring shaped pan with the second inner ring shaped pan extending into a cavity of the first outer ring shaped pan.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
   This is a continuation-in-part application of U.S. patent application Ser. No. 10/424,764 filed Apr. 29, 2003 which is a continuation-in-part application of U.S. patent application Ser. No. 10/302,903 filed Nov. 25, 2002. 

   TECHNICAL FIELD OF THE INVENTION 
   The present invention relates generally to the field of cake baking and desert molds. More particularly, the present invention concerns a baking pan assembly for baking a concentric ring shaped bundt cake or molded dessert having nested concentrically shaped components. The present invention thus relates to an assembly for baking or molding a shaped foodstuff that can be termed a concentric bundt cake and/or combination ring shaped dessert mold. 
   The present invention is thus directed toward an apparatus for molding cake batter, ice creams, gelatins or other desserts into a particular ring shape with a segment of the ring having a domed cross section and an inner separate mold having a smaller concentric ring shape with a domed cross section extending into the ring cavity of the outer mold while the dessert is setting or being baked. The invention particularly concerns an assembly which molds and/or bakes concentric bundt cakes or desserts. 
   BACKGROUND OF THE INVENTION 
   Food molds are well known in the prior art. A common baking pan is a food mold, with one open end, one closed end and side walls. The closed end and side walls define a hollow cavity that becomes the three-dimensional shape of a food product molded by the baking pan. 
   Some food pans, such as a ring shaped baking pan for making angel food cake or a ring shaped pan for bundt cakes, have an annular hollow volume at the open end. The hollow volume is filled with a food composition and then baked. After baking, the pan is inverted to remove the shaped food composition from the open end. Thus, the open end is used to form the bottom of the final food product. 
   Some food molds have a centrally located indentation at the closed end. With a mold of this type, a first food composition may be placed and formed in the open end and a second food composition may be later placed in the complementary shaped indentation formed at the closed end. This provides an accurate fit for the second filler food composition within the first supporting food composition. 
   It can thus be seen that a number of devices have been used in the molding and baking of desserts to obtain molded desserts in a variety of configurations and for a variety of shaped configurations as described in the prior art. While cakes are commonly referred to in the literature as being domed, in effect this is an occurrence which comes about as the batter expands during baking. 
   Historically, it was known in the prior art to bake bread bowls which were semi-spherical loaves of bread into which a cavity was carved for placement of salads or soups. A conventional bread bowl is typically made by forming raw bread dough on the top of a simple inverted bowl which is then placed into the oven for baking. Bread bowls made in this manner often rise from the inverted bowl so that the same presents an uneven appearance, requiring trimming and waste. 
   Hemispherical shaped or dome cakes having dual composition are popular in Italian dessert cooking and are generally known as “Zuccotto”. These cakes are prepared by slicing previously baked sponge cake (Pan di Spagna) into thin, vertical slices, lining the interior of a bowl with plastic wrap and lining the plastic wrap in the bowl with overlapping pieces of the sponge cake slices. The slices of cake are then sprinkled with liquor and the dampened assembly is then covered with a plastic wrap and refrigerated. A center mixture of chocolate or other filling is poured into the cake lined bowl and the bottom or exposed surface of the filling is covered with other slices of cake. The entire cake is allowed to set for a number of hours, preferably overnight, inverted onto a platter and dusted with confectioners sugar. As can be seen, the process for making this cake is quite laborious in time and resources required. 
   Many prior art devices and techniques mold and bake dough of breads, batters of cakes, cookies, and other baked goods into various shapes including containers which may be used to hold other foods. For example, U.S. Pat. No. 4,812,323, issued Mar. 14, 1989, discloses a method for molding and baking cookie dough into a cup shape which can then be used to hold ice cream or other fillings in a similar manner to U.S. Pat. No. 3,296,956, issued Jan. 10, 1967, which also discloses a molding and baking apparatus for the baking of bread dough into a cup-like shape. U.S. Pat. No. 1,487,906, issued Mar. 25, 1924, discloses a pan for baking cake batter into a container shape for holding ice cream. 
   In U.S. Pat. No. 3,141,400 issued Jul. 21, 1964 a telescoping cake apparatus is disclosed with a center cone assembly which moves upward when the cake batter is baked forming a frustrum conical cake with a conical center cavity. A one piece strip cross link handle is secured to the upper edge of top of the expendable baking section and the cone by staples or the like. 
   U.S. Pat. No. 1,852,966 issued Apr. 5, 1932 is directed toward a baking pan used for baking a cake with a hollow center so that the same can have a filling placed therein. A tapered tubular outer member has a core mold mounted thereon attached to a cover over the top of the tubular outer member. 
   U.S. Pat. No. 5,948,313, issued Sep. 7, 1999 is directed toward a mold assembly for making a baked edible shell. The mold assembly is constructed of an outer mold shell and an associated inner mold shell, the outer mold shell having a curved main portion with a central opening and an outer rim extending in a plane. The inner mold shell has a curved main portion with a central chimney shaped to pass through the outer mold central opening. The outer mold opening comprises a raised circular rim with an inwardly directed flange. The outer edge of the outer mold shell is formed with a rolled-up rim. When the edible material is being cooked, a metal strip with curved ends is mounted over the rolled rim of the outer shell mold as seen in  FIGS. 4 and 5C  to hold both mold-shells in relative positions to eliminate expansion of the edible material during cooking. 
   Another reference, U.S. Pat. No. 5,226,352 issued Jul. 13, 1993 is directed toward a baking assembly which has an outer dome shaped member and an inner dome shaped member as shown in  FIGS. 6 and 7 . A flange extends outward from the upper edge of the outer dome member to seat a flange extending from the upper edge of the inner dome member. The flanges are held together by a C clamp or other fastening means. The inner dome shaped member is TEFLON® coated on its inside surface and outside surface allowing cake or dough to be baked in the outer dome mold and the inner mold. 
   A baked layered product with an apparatus for making same is shown in U.S. Pat. No. 3,831,507, issued Aug. 27, 1974. This baking assembly uses three baking pans to form a cylindrical bunt body and lid which is placed over the body to hold the filling therein. 
   In all baking pans, it is desirable to facilitate the partial escape of moisture from these apparatuses in order to develop a degree of porosity in the final baked product. At the same time, however, the batter must absorb some moisture to prevent excessive dehydration. It therefore becomes necessary to contain the batter at a pressure sufficient to limit the extent to which water is converted to steam, since the batter absorbs steam less easily than water, while allowing for a degree of conversion and escape. The batter must also be contained to prevent the escape of the cake itself due to its expansion during baking. 
   The present invention also solves the complex construction problems in assembling dual bundt cake or concentric molded dessert through the use of a simple apparatus with an easy twist lock cover. 
   SUMMARY OF THE INVENTION 
   The present invention is directed toward an apparatus for simultaneously producing a dual composition bundt cake dessert or cake using an outer pan with a ring shape and dome shape cross section taken across a segment of the ring and an inner ring shaped pan with a dome shaped cross section taken across a segment of the ring which is supported in the outer pan cavity. The support is provided by a perforated cover which is fastened to the handles on the outer pan by rotating the cover handles over the outer pan handles. Both the cover assembly and the outer pan have handles extending therefrom with extending tabs allowing the same to be easily grasped and handled by the user. The combined cake sections from each of the outer and inner ring shaped pans are stacked or nested to form a dual ring shaped configuration. 
   It is an object of the invention to prepare two different composition food products into a single concentric bundt or ring shaped dessert presentation. 
   It is another object of the invention to provide a cooking assembly for baking a cake that produces a uniformly shaped bundt cake with a different internal composition of a similar but smaller shape. 
   It is still another object of the invention to provide a cooking assembly which delivers heat energy evenly to all areas of the cake batter being baked while covering the cake batter which has been deposited in the outer bowl. 
   Yet another object of the invention is to provide an apparatus that is easy to use, ruggedized and reliable. 
   It is a further object of the invention to mold cake batter or a dessert composition in an enclosure of a desired shape and bake or set the enclosure composition while maintaining heat at a precise desired level. 
   It is yet another object of the invention to provide a cooking assembly which is easily broken into individual components and is easy to clean. 
   Another object of the invention is to provide a cooking assembly for simultaneously baking two bundt cakes of different sizes with one cake fitting into a ring cavity formed during the baking process in the outer cake to produce a uniform cake that is predictable and reproducible without size variance. 
   Still another object of the invention is to provide a cooking assembly that has one or more of the characteristics discussed above but which is relatively simple to use and requires a minimum of cooking skills. 
   In the accompanying drawings, there is shown illustrative embodiments of the invention from which these and other objectives, novel features and advantages will be readily apparent. 
   These and other objects, advantages, and novel features of the present invention will become apparent when considered with the teachings contained in the detailed disclosure along with the accompanying drawings. 

   
     BRIEF DESCRIPTION OF THE DRAWINGS 
       FIG. 1  is a perspective exploded view of the dual concentric bundt mold assembly of the present invention; 
       FIG. 2  is a side elevational view of the concentric bundt mold assembly shown in  FIG. 1 ; 
       FIG. 3  is a front elevational view of the concentric bundt mold assembly shown in  FIG. 1 ; 
       FIG. 4  is a perspective view of the assembled dual concentric bundt mold assembly of  FIG. 1 ; 
       FIG. 5  is a top plan view of the cover and inner pan component shown in  FIG. 1 ; 
       FIG. 6  is an enlarged partial plan view of the cover and inner pan of  FIG. 1 ; 
       FIG. 7  is a cross sectional view of the inner dome pan component; and 
       FIG. 8  is an enlarged partial cross sectional view of the cover, inner pan component and outer pan component in a locked position. 
   

   DETAILED DESCRIPTION OF THE INVENTION 
   The preferred embodiment and best mode of the invention is shown in  FIGS. 1 through 8 . “Batter” as used herein in the application is meant to encompass cake batter, dough, malleable ice cream, gelatin or a malleable dessert which sets up in a rigid or semi-rigid shape. 
   Referring to the Figures, a molding or baking assembly  20  according to the invention is adapted to shape or mold cake batter, other compositions of baking goods or complimentary desserts such as ice cream, gelatins, puddings into a concentric dual bundt cake shape. 
   The outer pan  22  is typically symmetrical with a ring shape and a domed cross section taken across one segment of the ring. The outer pan is constructed with a ring shaped body  24  having a domed or curved closed bottom  26 , and side walls  27  and  28  forming an interior chamber or cavity  29  with an open end  30 . The side wall  28  forms an interior reverse funnel shaped structure  31  with an upper ring shaped planar surface  33  which defines a central aperature  37  as seen in  FIGS. 1 and 8 . The open end  30  is formed with a curved or rolled outer lip or rim  32  as shown in FIG.  2  and has two handles  34  secured to the exterior of the sides the outer pan surface under the rim  32  extending outward from the rim or outer circumference of the pan opposite each other. Each handle  34  has a downwardly turned tab member  36 , each tab member being located on different ends of the respective handles. The outer lip  32  is curved in a bead or circular configuration and preferably has a diameter of about 0.25 inches and sits inside of rim  63  of the inner pan cover assembly. 
   While the ring body provides a suitable seat for baking, if desired, a base support member (not shown) may be secured to the bottom surface  26  of the ring body  24  to provide a flat base surface during working and/or cooking. The base support member is preferably constructed of 22 gage C1018 cold rolled steel with ring shape having a bell shaped exterior surface having a side wall with a curved bottom edge forming a planar plane which seats the outer pan. The base support member is secured to the base section of the ring shaped body  24  by welding or braising. 
   If desired, a bimetallic thermometer can be attached to the base support member which thermometer would turn an appropriate color upon reaching the desired cooking temperature allowing the cook to ascertain that the desired temperature has been reached. 
   The outer pan body  24  and optional base support member is preferably integrally constructed of sheet steel or stainless steel but can be constructed of copper, aluminum, cast iron, pyrex, glass, porcelain, ceramic or any type of microwaveable material at a uniform desired thickness commonly used for baking pans and containers. If desired, the outer ring pan body can have its external surface coated with a non-corroding material such as tin or chromium. The outer ring pan body  24  therefore may be constructed of a single sheet of metal formed into the desired shape. The inside surface of the ring cavity  29  is preferably coated with one or more nonstick coatings, as for example TEFLON® (i.e., fluorocarbon polymers), (e.g., tetrafluroethlene and fluorinated ethylene propylene). The interior surface of the outer pan  24 , which contacts the batter or dessert composition, is covered with TEFLON® in the preferred embodiment to ease the removal of the baked or chilled product from the bowl. The radial sloping of the inner surfaces further eases removal of the final dessert composition. It will be appreciated by those skilled in the art that other shapes and geometries of pan assemblies are possible, and that the specifics of material of which it is made can be changed without departing from scope of the invention. The mold may be formed or stamped from a solid piece of material or spun from aluminum instead of formed from a sheet. 
   A cover assembly  50  has an integral ring shaped pan  52  as shown in  FIGS. 1 and 7 . The inner pan  52  is typically ring shaped with a segment of the ring having a dome shaped cross section. The inner pan is constructed with a curved closed bottom surface  54 , side walls  55  and  56  forming a cavity or chamber  58  and an open end  60 . A lip  61  extends above the plane of cover skirt  62 . The ring body  52  has a smaller width and depth so that it will be seated in cavity  29  of the outer ring pan  24 . The cover assembly  50  is substantially circular or of a ring shape with handles  64  opposing each other. The handles  64  are shaped to fit over the outer pan handles  34  as shown in  FIGS. 4 ,  7  and  8  and a lower downwardly extending rim  65  which sits just outside of outer lip  32  of the outer pan when the components are locked together. The area  62  between the lip  61  and rim  65  is planar and forms a concentric circular area or skirt which covers the cavity  29  or open end  30  of the outer pan ring pan  24 . The handles  64  are rolled or bent in a “C” configuration to hold handles  34  so that the bottom portion  66  fits under the lower surface of handles  34  of the outer ring pan and when rotated, locks the outer ring pan and cover assembly  50  in a fixed position as shown in FIG.  8 . One end of each handle is provided with an outwardly extending tab  68  which allows the handle to be easily rotated on the handle  34  and removed. The inner side wall  56  forms an internal center support structure  57  which fits over the inner structure  31  formed by side  28 . The center support structure  57  has a upper circular planar surface  59  and indentation  159  which rests on structure  31 . The planar bottom surface of the indentation  159  defines a aperture  160  which is axially aligned with circular aperture  37  of structure  31  when the two component pans are mounted to each other. 
   Preferably the planar cover area or skirt  62  is provided with a number of throughgoing holes  70  as shown in  FIGS. 1 ,  5  and  6  which allow steam to escape from the batter in the outer pan  22  while it is cooking. 
   Alternatively, the cover assembly  50  and inner ring pan  52  can be constructed of porous material such as high temperature TEFLON coated high temperature fiberglass ranging from 5 to 10 mils in thickness or a stainless steel wire cloth also TEFLON coated on both sides, both of which are breathable an allow an air flow of 50 CFM which vents moisture during baking without batter coming through. The porous material has a sieve opening for the stainless steel wire cloth ranging from 0.0165+ or −0.0005 and the stainless steel is STME 1187. The inside and outside surfaces of the inner ring pan  52  are preferably coated with one or more nonstick coatings, such as for example TEFLON® (i.e., fluorocarbon polymers), (e.g., tetrafluroethlene and fluorinated ethylene propylene). Alternately the bowl body can be constructed of sheet steel, stainless steel, copper, aluminum, cast iron, pyrex, glass, porcelain, ceramic or any type of microwaveable material at a uniform desired thickness commonly used for baking pans and containers. 
   The interior and exterior surfaces of the inner pan  52 , which contacts the batter or dessert composition is smooth and is preferably covered with TEFLON® in the preferred embodiment to ease the removal of the baked or chilled product from the bowl. The radial sloping of the inner walls further eases removal of the final dessert composition. It will be appreciated by those skilled in the art that other shapes and geometries of pan assemblies are possible, and that the specifics of material of which it is made can be changed without departing from scope of the invention. 
   The inner pan  52  is mounted in the ring shaped outer pan cavity  29  by placing the cover assembly  50  on the rim  32  so that the handles  64  are offset from the outer bowl handles  34  is adjacent rim  32 . The cover assembly  50  is then rotated by applying force to tabs  68  so that the ends  65  of the handles  64  engage the outer ring pan handles  34  with the bottom portion  66  of the cover assembly handles being positioned under the bottom surface of outer pan handles  34  engaging a downwardly projecting handle rim support  35  as shown in FIG.  8 . 
   In operation cake batter is poured, about ⅔ to ¾ full, in the pan cavity  24  up to the embossed guide line or lines and the cover assembly  50  and its integral inner ring shaped pan  52  is placed in chamber or cavity  29  of the outer pan  22  and the cover rotated so that both handles are aligned and locked. A second cake batter of a different flavor as for example, chocolate, is poured in the cavity  58  of pan  52  about ⅔ to ¾ of the depth of the cavity. 
   After the batter is molded and baked by the application of heat to the pans, with steam being conveyed by holes  70 , the cover assembly  50  is removed and the inner ring pan  52  is taken out of its nesting position cavity  29  in the outer pan  24  leaving a cavity in the cake or mold. The TEFLON® coating of the interior and exterior surface of the cover assembly  50  and inner ring pan  52  facilitates removal of the mold without tearing or damaging the final baked product. The baked cake is then removed from the inner ring pan  52 , the TEFLON® coating of the interior surface of the cavity of the inner pan facilitating the dessert removal. The result is a baked goods, which has concentric ring shaped portions, preferably of different flavors and/or composition and is ready to eat. The TEFLON® coating of the interior surface of the outer pan mold  24  facilitates removal of the baked product without tearing or damaging the final baked product. The interior cake or other optional filling is placed in the cavity formed by inner ring pan  52  and the composite assembly is inverted onto a serving area for frosting, icing or other decoration preparatory to being served. The result is a dual composition bundt cake or dessert which is ring shaped and ready to eat. The baked goods or molded foodstuffs may be filled or coated with ice cream, pudding, icing or other sweet filling for a dessert pastry. 
   Although aluminum, sheet steel and/or stainless steel is preferred for the outer pan body, any suitable structural material could be used in its place, as for example, alloyed steel, copper, brass, cast iron or even glass or ceramic, such as stoneware. The inner bowl body has the same structural body as that of the outer pan body. 
   The principles, preferred embodiments and modes of operation of the present invention have been described in the foregoing specification. However; the invention should not be construed as limited to the particular embodiments which have been described above. Instead, the embodiments described here should be regarded as illustrative rather than restrictive. Variations and changes may be made by others without departing from the scope of the present inventions defined by the following claims.