Structure of a whipped cream cake

Abstract

This invention relates to a structure for a whipped cream cake. The structure includes a container with a base surface, a sidewall surrounding the base surface, a film inside the container, and a gap formed between the film and the cake body. The base surface and the sidewall conform to the arc-shaped outer contour of the cake body. To make the whipped cream cake, simply prepare the container, add an appropriate amount of whipped cream to the base surface, place the cake body on the base surface, and then apply pressure to the cake body to allow the whipped cream to flow into the gap. Next, separate the container from the cake body to ensure the whipped cream is evenly spread on the cake surface. This simple structure and operation significantly simplifies the speed and difficulty of whipped cream application while ensuring even spreading.

Claims

1. A structure for a whipped cream cake, comprising: A container has a supporting bottom surface and a side wall portion surrounding the supporting bottom surface, wherein the supporting bottom surface and the side wall portion conform to the arc-shaped outer contour of a cake body; an adhesive film is disposed inside the container; and a gap is formed between the adhesive film and the cake body, thereby, before the cake body is placed on the supporting bottom surface, an appropriate amount of whipped cream is first added, and then the whipped cream is made to flow to the gap by pressing the cake body, and then the container is separated from the cake body so that the whipped cream is evenly spread on the surface of the cake body.

2. A structure for a whipped cream cake, comprising: A receiving carrier having a supporting bottom surface and a side wall portion surrounding the supporting bottom surface; A cake body has an arc-shaped outer contour, and the shape of the supporting bottom surface and the side wall portion conforms to the outer contour; a film is disposed inside the containing carrier; a gap is formed between the film and the cake body; and a plurality of whipped creams are placed on the supporting bottom surface and, after being squeezed by the cake body, adhere to the surface of the cake body along the gap.

3. The structure of the fresh cream cake as described in claim 2, wherein the cake system is formed by spiral winding, so that the bottom and top surfaces of the cake body are spiral-shaped when placed flat.

4. The structure of the whipped cream cake as described in claim 2, wherein the cake system comprises a plurality of supports and at least one filling layer stacked alternately.

5. The structure of a whipped cream cake as described in claim 4, wherein the support system is a sponge cake, chiffon cake, or ice cream cake.

6. The structure of the whipped cream cake as described in claim 2, wherein the cake system is cylindrical.

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