Process for making a snack food product

Claim 2

A process for making a food product, said food product comprising: a piece of cake having at least one exposed external generally planar coatable surface, a bonding layer coated over said surface that is selected from the group consisting of jelly and creme, that prior to coating of said cake surface is sufficiently fluid so that upon coating thereon it penetrates into the cake beneath said surface, said bonding layer being applied as a strip of lesser extent in one dimension than said cake surface so as to leave two opposite marginal portions of said cake uncoated while extending as a continuous layer between said uncoated margins, and a sticky icing coated over said entire bonding layer and over said uncoated marginal portions of said cake surface as a continuous layer of icing, said iced cake having been compressed by a compressive force applied to said entire icing layer on said cake surface by a pressure bearing member, said icing layer being pressed firmly into engagement with said bonding layer and being anchored to said cake by said bonding layer, said process comprising: applying said bonding layer of creme or jelly to said cake surface and permitting the creme or jelly to penetrate into the cake below its said coatable surface, then applying over said entire layer of creme or jelly, and in contact therewith, and over said uncoated marginal portions of said cake surface and in contact therewith, a continuous topping layer of a sticky icing, applying a pressure bearing member to said topping layer to press it into intimate contact with said layer of jelly or creme, and to press said layer of jelly or creme and said cake together, whereby said topping layer becomes bonded to said layer of jelly or creme and becomes anchored to said cake by said bonding layer, and then enrobing the entire iced piece of cake in a solidifiable enrobing liquid that solidifies upon standing to form a continuous enrobing layer.

Claim 3

A process for making a food product, said food product comprising: a piece of cake having at least one exposed external generally planar coatable surface, a bonding layer coated over said surface that is selected from the group consisting of jelly and creme, that prior to coating of said cake surface is sufficiently fluid so that upon coating thereon it penetrates into the cake beneath said surface, said bonding layer being applied as a strip of lesser extent in one dimension than said cake surface so as to leave two opposite marginal portions of said cake uncoated while extending as a continuous layer between said uncoated margins, and a sticky icing coated over said entire bonding layer and over said uncoated marginal portions of said cake surface as a continuous layer of icing, said iced cake having been compressed by a compressive force applied to said entire icing layer on said cake surface by a pressure bearing member, said icing layer being pressed firmly into engagement with said bonding layer and being anchored to said cake by said bonding layer, said process comprising: applying said bonding layer of creme or jelly to said cake surface and permitting the creme or jelly to penetrate into the cake below its said coatable surface, then applying over said entire layer of creme or jelly, and in contact therewith, and over said uncoated marginal portions of said cake surface and in contact therewith, a continuous topping layer of a sticky icing, and then applying a pressure bearing member to said topping layer to press it into intimate contact with said layer of jelly or creme, and to press said layer of jelly or creme and said cake together, whereby said topping layer becomes bonded to said layer of jelly or creme and becomes anchored to said cake by said bonding layer, said layer of jelly or creme being a layer of peanut butter creme, said icing being a peanut butter icing, and wherein said pressure bearing member is a roller that is heated to a surface temperature in the range from 150° F. to 160° F.

Claim 4

A process for making a food product, said food product comprising: a piece of cake having at least one exposed external generally planar coatable surface, a bonding layer coated over said surface that is selected from the group consisting of jelly and creme, that prior to coating of said cake surface is sufficiently fluid so that upon coating thereon it penetrates into the cake beneath said surface, said bonding layer being applied as a strip of lesser extent in one dimension than said cake surface so as to leave two opposite marginal portions of said cake uncoated while extending as a continuous layer between said uncoated margins, and a sticky icing coated over said entire bonding layer and over said uncoated marginal portions of said cake surface as a continuous layer of icing, said iced cake having been compressed by a compressive force applied to said entire icing layer on said cake surface by a pressure bearing member, said icing layer being pressed firmly into engagement with said bonding layer and being anchored to said cake by said bonding layer, said process comprising: applying said bonding layer of creme or jelly to said cake surface and permitting the creme or jelly to penetrate into the cake below its said coatable surface, then applying over said entire layer of creme or jelly, and in contact therewith, and over said uncoated marginal portions of said cake surface and in contact therewith, a continuous topping layer of a sticky icing, and then applying a pressure bearing member to said topping layer to press it into intimate contact with said layer of jelly or creme, and to press said layer of jelly or creme and said cake together, whereby said topping layer becomes bonded to said layer of jelly or creme and becomes anchored to said cake by said bonding layer, said layer of jelly or creme being a layer of peanut butter creme, said icing being a peanut butter icing, and wherein said pressure bearing member is a roller that is heated to a surface temperature in the range from 150° F. to 160° F.