Multi-colored cake cones

1. A method of preparing a multi-colored baked cake cone, which comprises:

dosing a thin layer of controlled width of a modified cake dough to a first baking plate to provide a decorative pattern of lines, circles, waves or dots of a color other than brown or black;

completely and homogeneously gelatinizing the dough to ensure that the decorative pattern maintains its contours during subsequent operations;

applying a conventional cake dough that contains sugar and that will become brown or black after baking onto the completely and homogeneously gelatinized modified cake dough in the pattern;

thereafter applying a second baking plate upon the first so that the conventional cake dough spreads into the final shape of a wafer sheet and fully covers the decorative pattern and baking the conventional dough to form a baked wafer, wherein the modified cake dough is formulated to impart at least one color other than brown or black to the cone after baking and rolling, and wherein the modified cake dough is one that after baking is (a) either white in color or includes added colors other than brown or black, (b) does not contain a sugar substitute and (c) is sugarless or substantially sugar free with any sugar present in the modified cake dough being in an amount that is less than that which provides browning to the degree that the imparted color is lost during baking;

rolling the wafer sheet after baking to provide a multicolor cake cone, with the conventional cake dough present at a thickness sufficient to support the modified cake dough during the rolling, and containing an amount of sugar sufficient to impart flexibility to the conventional dough after baking, such that the conventional dough provides support necessary to maintain the cone in the desired shape or configuration after baking, and wherein the modified cake dough layer, after baking, provides a different color other than brown or black to the cone to change its color appearance compared to baked cake cones of conventional sugar containing dough.

2. The method of claim 1 , wherein the modified cake dough is applied using a dosing nozzle having an opening that defines the width and thickness of the layer.

3. The method of claim 2 , wherein the modified cake dough is applied through one or more movable dosing nozzles that trace the desired shapes as the baking plates move below the nozzles.

4. The method of claim 2 , wherein the modified cake dough is from a dosing nozzle that is operatively associated with a pump and a device that traces the desired movements during the dosing operation.

5. The method of claim 2 , wherein the modified cake dough is applied-from a dosing nozzle that includes a spreading tool that flattens the lines, circles, waves or dots of the modified cake dough to facilitate gelatinization.

6. The method of claim 1 , wherein the modified cake dough is applied using a tubular dosing nozzle, and wherein the method further comprises flattening the modified cake dough after forming the lines, circles, waves or dots on the baking plates from the dosing nozzle to facilitate gelatinization.

7. The method of claim 1 , further comprising applying simultaneously a second modified cake dough of a different color prior to the application of the conventional cake dough and baking to form the final cone.

8. The method of claim 1 , which further comprises filling the cone with an ice confection to form a frozen novelty.

9. The method of claim 8 , which further comprises housing the cone in a sleeve that is transparent over at least 10% of its surface.

10. The method of claim 9 , wherein the sleeve is made of a thermoplastic polymer and the colors are observable through the transparent portion of the sleeve.

11. The method of claim 8 , wherein the conventional cake dough has a thickness of 33% to 95% of the total thickness of the wafer sheet to provide essentially all of the necessary structural support for the ice confection that is placed in the cone.

12. A multi-colored baked cake cone having a decorative pattern of lines, circles, waves or dots of a color other than brown or black upon a support of a conventional sugar containing cake cone, wherein the multi-colored baked cake cone is provided by the method of claim 1 .

13. The cone of claim 12 , wherein the modified cake dough provides at least two different colors to the cone after baking.

14. The cone of claim 13 , wherein at least one of the colors is provided as one or more straight lines or as a plurality of shapes.

15. The cone of claim 13 , wherein at least one of the colors is provided as a plurality of lines having a width of 1 mm to 2 cm.

16. The cone of claim 13 , wherein the different colors are provided as dots having a diameter of 1 mm to 2 cm.

17. The cone of claim 12 , which is housed in a sleeve that is transparent over at least 10% of its surface, wherein the sleeve is made of a thermoplastic polymer.

18. A frozen novelty comprising the multi-colored cone of claim 17 and a filling of an ice confection therein, wherein the colors are observable through the transparent portion of the sleeve.

19. A frozen novelty comprising the multi-colored cone of claim 12 and a filling of an ice confection therein.