Sugar Cone Sphere Wafer Encapsulation
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Solution Overview
Problem
Existing methods for ice cream and frozen yogurt treats do not effectively address the issues of convenience and spillage, as they are not easily consumable and can melt, causing a mess.
Innovation Solution
The method involves molding half-spherical wafers, filling them with ice cream or frozen yogurt, and joining them at the midline to create a bite-size sugar cone sphere that prevents spillage by encapsulating the frozen dessert within a continuous wafer shell, which is then frozen together.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If ice cream is served in a waffle cone, then it is enjoyable and traditional, but it melts rapidly causing spillage and mess
Solution Approach 1:
The ice cream treat is divided into two half-spherical wafer shells that are joined together to form a complete sphere. This segmentation allows the ice cream to be fully enclosed within the spherical structure, preventing spillage while maintaining the wafer cone experience.
Solution Approach 2:
Thin wafer shells are used to create a spherical container that encloses the ice cream. The wafer material provides a flexible yet structurally sound shell that prevents melting ice cream from spilling while maintaining a traditional cone texture and appearance.
2Quantity of substance
If a large ice cream cone is used, then it contains sufficient ice cream, but it is inconvenient to handle and consume
Solution Approach 1:
The ice cream treat is formed into a spherical shape with a diameter of approximately 1-2 inches. This spherical geometry provides a compact, bite-size form factor that is easy to handle and consume while still containing a satisfying amount of ice cream within the enclosed wafer shell.
3Ease of manufacture
If the wafer shell is made thin to maintain traditional texture, then it authenticates the cone experience, but it may not provide sufficient structural integrity to contain the filling
Solution Approach 1:
Two thin wafer half-shells are joined together to form a complete spherical shell. This merging of two thin shells creates a structurally stronger enclosure that can contain the ice cream filling while maintaining the thin, authentic wafer texture and appearance of traditional cone material.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method produces a convenient, bite-size treat that prevents ice cream from spilling even if it melts, providing a mess-free and easy-to-consume frozen dessert experience.
Implementation Method 1
baking a wafer dough mix on a heated waffle iron to produce a wafer
Implementation Method 2
joining the two filled half-molded shells at the midline, and freezing together to produce a bite-size edible treat enclosed within a wafer shell
Data Source
AI summary
A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer. The method includes: baking a wafer dough mix on a heated waffle iron to produce a wafer, shaping the wafer into a shape by placing the wafer between an outer mold and an inner half mold and pressing the outer mold against the inner mold, cutting the wafer at a perimeter of the shape to produce a half-molded wafer shell, adding an edible filling to a cavity of the half-molded wafer shell, adding another edible filling to a cavity of another half-molded wafer shell, joining a perimeter of the half-molded wafer shell and a perimeter of the other half-molded wafer shell, and freezing the half-molded wafer shell and the other half-molded wafer shell together to produce a bite-size edible treat.