Separable cake mold with limit scale

Abstract

This utility model relates to the field of baking utensils technology and discloses a detachable cake mold with limiting scales, including a mold body, which is hollow and ring-shaped; a mat, horizontally arranged at the bottom of the mold body and detachable from the mold body; and a shaping baffle, at least one elongated ring structure, attached to the inner wall of the mold body. The outer surface of the shaping baffle is provided with scale markings. For demolding, place an object with a diameter smaller than the bottom opening of the mold body 100 directly below the mold body 100, press the edge of the body 100 with both hands, and use the object below to push out the mat 200, causing the shaping baffle and the mat to detach from the body 100 simultaneously. Finally, release the clips on the shaping baffle and tear off the cake. The formed cake can be left on the mat or transferred. The detachable mold body and mat of this utility model allow the formed cake to be directly left on the mat by lifting the mold body upwards, and can be directly transferred to a decorating table or food storage container via the mat, reducing deformation caused by secondary movement.

Description

Technical Field

[0001] This utility model relates to the field of baking utensils technology, specifically, a detachable cake mold with a limit scale. Background Technology

[0002] Cake molds are essential tools in the baking process, directly affecting the cake's shaping. Currently, most cake molds are one-piece structures or only have a movable base, which have drawbacks in practical use. For example, the amount of batter added depends entirely on experience, easily leading to overflow during baking due to over-addition, or affecting the uniformity of the cake's thickness due to insufficient addition; unmolding requires prying the mold's edges with tools, which can easily damage the cake's surface and deform its shape. Utility Model Content

[0003] To solve the above-mentioned technical problems, the purpose of this utility model is to provide a separable cake mold with a limiting scale, which can simultaneously achieve precise batter measurement and non-destructive demolding, ensuring the integrity and aesthetics of the cake's appearance.

[0004] To achieve the above technical objectives, this utility model provides the following technical solution: a detachable cake mold with limit scales, comprising,

[0005] The mold body is a hollow ring.

[0006] The pad is horizontally arranged at the bottom of the mold body and can be separated from the mold body;

[0007] A shaping baffle, made of semi-transparent material, is at least one long strip forming a ring structure that fits against the inner wall of the mold body; the outer surface of the shaping baffle is marked with scale markings.

[0008] When demolding, the mold body is separated upwards, which simultaneously separates the shaping baffle from the formed cake. Finally, the shaping baffle is removed, and the formed cake can be left on the mat or transferred.

[0009] In this technical solution, the semi-transparent baffle clearly shows the height of the cream, and the outer surface has scale markings so that customers can make cakes of their ideal height.

[0010] According to this utility model, the height of the shaping baffle is not lower than the height of the mold body.

[0011] According to this utility model, the surface of the shaping baffle that contacts the cake is a frosted surface.

[0012] According to this utility model, the cross-sectional shape of the mold body is polygonal, closed curve, or irregular closed.

[0013] According to this utility model, the shaping baffle is a single continuous enclosing structure, and the two ends are fixedly connected by a snap-fit ​​structure.

[0014] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0015] The mold body and the base plate of this utility model can be separated. Pulling the mold body upwards can leave the shaped cake directly on the base plate, which can then be directly transferred to a decorating table or food storage container, reducing deformation caused by secondary movement.

[0016] The scale markings on the shaping baffle of this invention can intuitively show the height of the cake cream to be added. Add the appropriate amount of cream as needed. The shaping baffle has a frosted surface, which makes it less likely to stick to the cake, thus avoiding shaping failure due to cream sticking to the shaping baffle when unmolding and improving the success rate of making cakes. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the structure of Embodiment 1 of the present invention;

[0018] Figure 2 This is a schematic diagram of the structure of Embodiment 2 of this utility model;

[0019] Figure 3 This is a schematic diagram of the heart-shaped mold body of this utility model. Detailed Implementation

[0020] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0021] like Figures 1 to 3 As shown, this application embodiment provides a separable cake mold with limiting scale, including a mold body 100 with a receiving cavity, a pad 200 detachably disposed at the bottom of the receiving cavity of the mold body 100, and a shaping baffle 300 attached to the inner wall of the mold body 100; an opening is formed at the bottom of the mold body 100, and an ejector structure extends into the receiving cavity through the opening, while ejecting the pad 200 and the shaping baffle 300, so that the two are separated from the mold body 100.

[0022] The mold body 100 has a ring-shaped structure, and its cross-section can be designed as a polygon such as a square or hexagon, a closed curve such as a circle or an oval, or an irregular closed shape such as a heart, a star, or a cartoon shape, to fully cover personalized cake making needs.

[0023] The shaping baffle 300 is at least one elongated structure arranged in a closed ring along the inner wall of the mold body 100 and secured with clips. The shaping baffle 300 is fixed to the inner wall of the mold body 100. The surface of the shaping baffle 300 in contact with the cake is made of frosted material. The outer surface of the shaping baffle 300 is engraved with clear scale markings 310, with the scale unit being centimeters, for precise control of the amount of cream added. The height of the shaping baffle 300 is not less than the height of the mold body 100, effectively preventing cream from overflowing from the top of the mold body 100. The shaping baffle 300 is made of semi-transparent material, allowing the amount of cream inside to be clearly seen in conjunction with the scale markings 310, facilitating the creation of cakes that meet the required height.

[0024] A base plate 200 is horizontally positioned at the bottom of the mold body 100, its shape and size fitting to the lower edge of the mold body 100. A shaping baffle 300 is fitted around the base plate 200 and conforms to the inner wall of the cavity of the mold body 100. The base plate 200 serves as a bottom support structure for cake forming and also helps to fix the shaping baffle 300 to the inner wall of the mold body 100. Example 1

[0025] In this embodiment, the mold body 100 is a round cake mold made of food-grade material and is in the shape of a round hollow ring; the shaping baffle 300 is also made of food-grade material and is a single continuous enclosing structure with a height higher than that of the mold body 100; the pad 200 is made of food-grade material, is round, and has a diameter smaller than that of the mold body 100.

[0026] In use, the base plate 200 is horizontally positioned at the bottom of the mold body 100. Its shape and size are adapted to the lower edge of the mold body, serving as a bottom support structure for cake shaping. It also helps to ensure the shaping baffle 300 adheres firmly to the inner wall of the mold body 100. Add cream according to the desired cake height, referring to the markings 310 on the shaping baffle, ensuring the cream level does not exceed the upper limit of the markings. After shaping, place an object with a diameter smaller than the bottom opening of the mold body 100 directly below it. Press down on the edges of the mold body 100 with both hands, using the ejector mechanism below to push out the base plate 200, causing both the shaping baffle 300 and the base plate 200 to detach from the mold body 100 simultaneously. Finally, release the clips on the shaping baffle 300 and tear off the cake. The shaped cake can be left on the base plate 200 or transferred.

[0027] Example 2

[0028] In this embodiment, the mold body 100 is a square cake mold made of food-grade material and has a square hollow ring shape; the shaping baffle 300 is made of food-grade material, has a single continuous enclosing structure, and is fixed at both ends by buckles, forming a square ring structure after enclosing; the pad 200 is horizontally set at the bottom of the mold body 100, and its shape and size are adapted to the lower edge of the mold body 100, serving as the bottom support structure for cake forming, and also serving to make the shaping baffle 300 fit and fix to the inner wall of the mold body 100.

[0029] The contents not described in detail in this specification are existing technologies known to those skilled in the art.

[0030] It will be apparent to those skilled in the art that this invention is not limited to the details of the exemplary embodiments described above, and that it can be implemented in other specific forms without departing from the spirit or essential characteristics of this invention. Therefore, the embodiments should be considered illustrative and non-limiting in all respects, and the scope of this invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within this invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A detachable cake mold with limit scale, characterized in that, include, The mold body is a ring-shaped structure with a cavity for accommodating air. A pad is horizontally arranged at the bottom of the cavity of the mold body and can be separated from the mold body; The shaping baffle is at least a long strip forming a ring structure, which is fitted around the outer periphery of the pad and conforms to the inner wall of the mold body; the outer surface of the shaping baffle is provided with scale markings; During demolding, the shaping baffle and the base plate are simultaneously separated from the mold body. After removing the shaping baffle, the shaped cake can be left on the base plate or transferred.

2. The detachable cake mold with limiting scale as described in claim 1, characterized in that, The height of the shaping baffle is not lower than the height of the mold body, and it is made of transparent or semi-transparent material.

3. The detachable cake mold with limiting scale as described in claim 1, characterized in that, The cross-sectional shape of the mold body is polygonal, closed curve, or irregular closed.

4. The detachable cake mold with limiting scale as described in claim 1, characterized in that, The shaped baffle is a single continuous enclosing structure, with both ends fixed by buckles.

5. The detachable cake mold with limiting scale as described in claim 1, characterized in that, The surface of the shaping baffle that adheres to the cake is frosted.

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