| 摘要 |
A method of baking and icing a cake comprises mixing ingredients in a mixer; delivering a measure volume of the mixture into a casing within a baking tray; baking the ingredients in an oven; removing the baking tray containing a cooked cake; removing the cooked cake in its casing from the baking tray; cooling the cooked cake; placing the cooked cake and its casing in a container having a lid, leaving the lid open; delivering the cake to an icing station; delivering heated icing in a fluid state onto the cake to flow across the cake and against the interior of the casing, thus covering the exposed surface of the cake; delivering the cake to a cooling chamber; cooling the icing rapidly; closing the lid; sealing the lid; and packing the casing for delivery. The icing may be cooled rapidly by directing a stream of cold air onto the exposed surface of the icing and the air in the cooling chamber maybe cooled to a temperature between 3 and 7{C. The icing may be heated to a temperature in excess of 40{C. The mixing of the ingredients may be carried out at a relatively high speed using a relatively smaller mixer blade and the mixing may take place at a speed between 750 and 850 revs per minute. |
