GB2511059A - A stamp for decorative icing and a process of decorative icing - Google Patents
A stamp for decorative icing and a process of decorative icing Download PDFInfo
- Publication number
- GB2511059A GB2511059A GB1303050.7A GB201303050A GB2511059A GB 2511059 A GB2511059 A GB 2511059A GB 201303050 A GB201303050 A GB 201303050A GB 2511059 A GB2511059 A GB 2511059A
- Authority
- GB
- United Kingdom
- Prior art keywords
- stamp
- icing
- projections
- front face
- pattern
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title description 7
- 238000005034 decoration Methods 0.000 abstract description 3
- 230000003252 repetitive effect Effects 0.000 abstract description 2
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000012818 cake decorations Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/002—Apparatus for spreading granular material on, or sweeping or coating the surface of baked articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
- A23G3/0023—Processes for cutting, modelling of sections or plates; Embossing, punching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0097—Decorating sweetmeats or confectionery
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0242—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting device
- A23G3/0247—Devices for cutting, modelling of sections or plates; Embossing, punching, e.g. stamping tools
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/28—Apparatus for decorating sweetmeats or confectionery
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B44—DECORATIVE ARTS
- B44B—MACHINES, APPARATUS OR TOOLS FOR ARTISTIC WORK, e.g. FOR SCULPTURING, GUILLOCHING, CARVING, BRANDING, INLAYING
- B44B11/00—Artists' hand tools for sculpturing, kneading, carving, engraving, guilloching or embossing; Accessories therefor
- B44B11/04—Artists' hand tools for sculpturing, kneading, carving, engraving, guilloching or embossing; Accessories therefor for embossing
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B44—DECORATIVE ARTS
- B44C—PRODUCING DECORATIVE EFFECTS; MOSAICS; TARSIA WORK; PAPERHANGING
- B44C1/00—Processes, not specifically provided for elsewhere, for producing decorative surface effects
- B44C1/24—Pressing or stamping ornamental designs on surfaces
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Confectionery (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
A stamp (1) for use in decoratively icing a cake has a pattern of projections 4 extending from a front face (2). When the front face of the stamp (1) is applied to icing paste an impression of the pattern is transferred accurately and quickly to the icing paste facilitating subsequent decoration of the icing paste. The projections are preferably conical or frustoconical rods. The stamp may have a flat front face with ends 7 that arc rearwardly. Where an impression has been left in the icing by the projections, the impression may be used as a guide to ice a repetitive pattern of spots onto the cake.
Description
A STAMP FOR DECORATIVE ICING AND A PROCESS OF
DECORATIVE ICING
Technical field
[001] The present invention relates to the craft of decorative icing of cakes and other confectionery.
Prior art
[002] During the process of decorating a cake with icing, the body of the cake may be partially or completely covered with a first layer of icing which serves as a base for further, more elaborate decoration. It is often the case that the further decoration consists in part of a repetitive pattern of spots extending around an upstanding side wall of the cake. The quality and value of the cake decoration is assessed in part by the regularity of size and distribution of the spots. At present the typical process adopted by the confectioner decorating the cake is to prepare a pattern for the spots on a strip of paper which may be pre-printed graph paper.
The strip is then fastened around the upstanding side wall overlying the first layer of icing. The pattern is then transferred to the first layer by pricking through the paper with a pin or similar sharp instrument to leave a marking hole in the surface of the first layer. Care must be taken not to damage the first layer in the process and a fine detailed pattern requires considerable time and meticulous attention to mark and transfer.
[003] Having transferred the pattern to the first layer, the pattern is then removed and the confectioner then manually applies icing using a syringe or bag to each marked point.
[004] More skilled or less careful confectioners may attempt to form a pattern directly onto the unmarked first layer; however the quality of such procedures is then very dependent on the skill of the confectioner.
[005] High quality, hand decorated celebration cakes, such as wedding cakes, retail for substantial sums. There is therefore a demand for devices to improve the quality of the product and to reduce the labour involved in production. The present invention aims to achieve at least one of these objectives.
Statement of invention
[006] Accordingly the present invention provides a stamp, comprising a platen with a front face supporting a pattern of projections to apply the front face to icing covering a cake to leave an impression of the pattern in the icing.
[007] The stamp may include a handle, which is preferably fixed to facilitate manually gripping the stamp. The handle may be an integral part of the stamp made by moulding from plastics material. Alternatively the handle may be made as a separate component which is permanently or temporarily attached to back of the platen.
[008] Preferably the projections are upstanding pins. The pins may be conic or frustoconical in shape, tapering away from the front face to facilitate impressing the icing surface. Preferably the front face is flat and elongate and may have arcuate ends to allow the front face to progressively engage the icing surface and so avoid damaging the surface.
[009] The stamp is preferably formed as an integral moulding from plastics materials selected to be suitable for culinary use.
[010] Stamps may be provided each with a different one of a range of patterns.
[011] Further according to the present invention there is provided a process of impressing the surface of icing covering a cake or other confection comprising the steps of: providing a stamp having a front face supporting a pattern of projections; pressing the front face against a layer of icing paste to leave an impression of the pattern of the projections.
Brief description of the drawings
[012] A stamp for decorative icing will now be described, by way of example only, with reference to the accompanying illustrative drawings, in which: figure 1 illustrates the use of a stamp to decorate icing on a cake; figure 2 is an isometric view from the front and below; figure 3 is an isometric view from behind: figure 4 is a front elevation; figure 5 is a plan view; figure 6 is a side section; figure 7 is an isometric side section; and figure 8 is an isometric view of the underside of a variant of the stamp.
Detailed description of the figures
[013] In figure 1 a stamp 1 is pressed against icing covering an upstanding sidewall S of a cake C. The cake C in this example is cylindrical in shape and has curved side walls S. It is therefore convenient to use a stamp 1 with a flat face 2. which is held with a long axis extending in the circumferential direction tangential to the wall surface S. This facilitates application by rolling the front face 2 across the wall surface. The front face 2 of the stamp 1 is flat and has a region 3 which supports a pattern of projections 4.
[014] The region 3 is of generally rectangular shape and located with a long axis extending parallel to and unequally spaced from a top edge 5 and bottom edge 6.
The region extends to either side of the flat front face 2 so that some of the projections 4 extend from arcuate side end faces 7. The areas of the front face 2 above and below the region 3 are smooth in order to avoid deforming the icing paste. By locating the region 3 unequally spaced from the top and bottom edges the height of the region 3 can be adjusted by inverting the stamp.
[015] In variants of the stamp different patterns of projections may be disposed on the face and the region may cover the whole face or any part. The projections in the example are pin or rod like.
[016] The projections 4 are laid out on the nodes of a rectangular grid aligned diagonally at 45° to the horizontal top edge 5 and bottom edge 6. It will be appreciated that variants of the stamp may have different patterns of projections.
[017] Each projection 4 has a circular base 8 from which extends a frustoconical member 9 tipped by a filleted end 10 substantially parallel to the front face 2. The tip of every projection lies in a plane parallel to the front face 2.
[018] As can be seen from figures 6 and 7 the stamp is formed with a hollowed out convex back reintorced by stiffening members 11, 12 and 13 which extend parallel to and spaced from the top and bottom edge walls 5 and 6. A handle 14 can be secured to the stiffening member 12 to project rearwardly of the stamp.
The handle comprises two similar panels shaped to conform to the interior contours of the stamp and secured together by a web (not shown). The handle can be applied to the stiffening member 12 by a press fitting structure (not shown) which snaps onto a complementary structure on the stiffening member 12..
[019] As the front face of the stamp is pressed against the icing paste coating the side wall S, the projections leave an impression I of the projections in the side walls.
[020] Figure 8 illustrates a variant of the stamp having a handle 14A in the form of an an arch extending from the back of the platen. The handle may be an integral part of the plastics from which the stamp is moulded or may be temporarily or permanently secured to the back of the platen.
Claims (8)
- Claims 1. A stamp, comprising a platen with a front face supporting a pattern of projections whereby the application of the front face to icing paste covering a cake can leave an impression of the pattern in the icing.
- 2. A stamp according to claim 1 wherein the projections are upstanding rods.
- 3. A stamp according to claim 2 wherein the rods are conical.
- 4. A stamp according to claim 2 wherein the projections are terminated by a flat tip with a filleted edge.
- 5. A stamp according to any one of the preceding claims wherein the front face is flat.
- 6. A stamp according to any preceding claim wherein the projections occupy a region of the stamp unequally spaced from top and bottom edges of the stamp.
- 7. A stamp according to any one of the preceding claims wherein ends of the front face arc rearwardly.
- 8. A stamp according to claim 1 and as herein described with reference to the accompanying figures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1303050.7A GB2511059A (en) | 2013-02-21 | 2013-02-21 | A stamp for decorative icing and a process of decorative icing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1303050.7A GB2511059A (en) | 2013-02-21 | 2013-02-21 | A stamp for decorative icing and a process of decorative icing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB201303050D0 GB201303050D0 (en) | 2013-04-03 |
| GB2511059A true GB2511059A (en) | 2014-08-27 |
Family
ID=48048741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1303050.7A Withdrawn GB2511059A (en) | 2013-02-21 | 2013-02-21 | A stamp for decorative icing and a process of decorative icing |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2511059A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5865889A (en) * | 1996-01-03 | 1999-02-02 | Birtalan; Andreas | Apparatus for decorating the rims of cakes and tarts |
| FR2777173A1 (en) * | 1998-04-09 | 1999-10-15 | Franck Blancher | Embossing stamp for cake decoration |
| US6223651B1 (en) * | 2000-01-31 | 2001-05-01 | Curtis Jay Campbell | Apparatus for seasoning food |
| US6267036B1 (en) * | 1998-06-01 | 2001-07-31 | Michael A. Lani | Fruit and vegetable decorative carving device |
| US20030051611A1 (en) * | 2001-09-19 | 2003-03-20 | Reddy Sail Katta | Dough perforator method and use |
| US7677879B1 (en) * | 2008-07-22 | 2010-03-16 | Pizza Hut, Inc. | Apparatus for docking dough |
-
2013
- 2013-02-21 GB GB1303050.7A patent/GB2511059A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5865889A (en) * | 1996-01-03 | 1999-02-02 | Birtalan; Andreas | Apparatus for decorating the rims of cakes and tarts |
| FR2777173A1 (en) * | 1998-04-09 | 1999-10-15 | Franck Blancher | Embossing stamp for cake decoration |
| US6267036B1 (en) * | 1998-06-01 | 2001-07-31 | Michael A. Lani | Fruit and vegetable decorative carving device |
| US6223651B1 (en) * | 2000-01-31 | 2001-05-01 | Curtis Jay Campbell | Apparatus for seasoning food |
| US20030051611A1 (en) * | 2001-09-19 | 2003-03-20 | Reddy Sail Katta | Dough perforator method and use |
| US7677879B1 (en) * | 2008-07-22 | 2010-03-16 | Pizza Hut, Inc. | Apparatus for docking dough |
Also Published As
| Publication number | Publication date |
|---|---|
| GB201303050D0 (en) | 2013-04-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |