Moldable substances and strips for making baked items with desired spatial features
Methods and systems provided herein relate to forming an item with desired spatial features. The item may be a food item, such as a baked item or a cake. The desired spatial features may include two-dimensional shapes and/or three-dimensional features. The item may be formed into the desired shape by forming a moldable substance and/or flexible strips.
1. A method for baking a cake, comprising:
forming a depressed indentation into a moldable substance, the moldable substance being moldable in that:
the substance has a low viscosity such that the substance is soft and flexible, and
the moldable substance is capable of being shaped, in a reversible manner, into a shape and subsequently maintaining the shape;
positioning cake batter at a selected location relative to the moldable substance;
baking the cake batter and the moldable substance; and
separating the baked cake batter from the baked moldable substance,
wherein the baked cake batter separated from the baked moldable substance comprises a shape substantially similar to the indentation or substantially complementary to the indentation, and
wherein the moldable substance continues to be moldable when the cake batter is positioned at the selected location.
2. The method of claim 1 , wherein the positioning the cake batter comprises positioning the cake batter on the moldable substance.
3. The method of claim 1 , wherein the moldable substance imparts a flavor into a surface of the baked cake batter during baking.
4. The method of claim 1 , the method further comprising coating the moldable substance with a coating substance after forming the depressed indentation and before positioning the cake batter.
5. The method of claim 1 , wherein the moldable substance imparts a color onto a surface of the baked cake batter during baking.
6. The method of claim 1 , the method further comprising positioning a separation layer on the moldable substance after the forming the depressed indentation and before positioning the cake batter.
7. The method of claim 1 , wherein separating the baked cake batter from the baked moldable substance comprises inverting the baked cake batter and the baked moldable substance.