GB2634324A - Holder and packaging for a baked good - Google Patents

Abstract

A holder and packaging for a baked good, methods of making and using the same are provided. The holder comprises: a base; a first side portion flexibly connected to the base; a first flap flexibly connected to the first side portion at an opposite end to the base; a second side portion flexibly connected to the base; and a second flap flexibly connected to the second side portion at an opposite end to the base. The first flap is folded back towards the base. The second flap is folded back towards the base. The first flap and the second flap are arranged to provide a gripping force perpendicular to the base. The packaging comprises the holder and a casing comprising a cup for receiving the holder; and a lid for closing onto the cup to define an enclosure between the cup and the lid, wherein the lid comprises a first projection arranged to engage the first side portion of the holder, wherein the lid comprises a second projection arranged to engage the second side portion of the holder, wherein the first projection and the second projection are arranged to retain the holder in the cup.

Description

HOLDER AND PACKAGING FOR A BAKED GOOD

FIELD

[0001] The present disclosure relates to devices for holding and packaging a baked good and methods for holding, packaging, lifting, and transporting a baked good.

BACKGROUND

[0002] When a baked good is not intended for eating in the same location as it is baked, or for eating immediately after baking, some form of container is required for storage and transportation. A typical container for this purpose is a box in which the baked good sits while it is kept in a store, on display in a shop, and transported to wherever the baked good will be eaten. Care must be taken with the container to avoid shakes, bumps, falls, or placement on uneven surfaces, any of which could damage the baked good inside. This limits how many of the baked goods can be safely transported, whether it be by hand, by car, or other transportation, or else risks ending up with a broken, misshapen, or even inedible, product. This risk is exacerbated if the baked good has decoration on its surfaces, such as icing, which is typically even more delicate and prone to get messed than the baked good itself.

[0003] Sometimes, a tray is provided to keep the baked good in place during transportation, either alone or in a box. This can help steady the baked good while in motion but creates a further problem of how to get the baked good out of the tray when it is about to be eaten. Lifting the baked good out of a tray can sometimes damage the baked good, and sometimes results in messing the decoration or messing the user's hands. This creates a dilemma, as more secure transportation requires sturdier tray materials and a tighter fitting tray which both directly lead to harder extraction from the tray when it is about to be eaten. On the other hand, solutions that allow easy extraction from the tray, such as using a lightweight tearaway material or a loose-fitting tray, directly lead to less secure transportation. As a result, a non-ideal compromise is chosen between secure transportation and ease of extraction, while still requiring a significant degree of care not to knock or upset the container during transportation.

SUMMARY

[0004] According to an aspect of the present disclosure, there is provided a holder for a baked good. The holder comprises a base; a first side portion; a first flap; a second side portion; and a second flap. The first side portion is flexibly connected to the base. The first flap is flexibly connected to the first side portion at an opposite end to the base, i.e. the base and the first flap are connected to the first side portion at opposite ends of the length of the first side portion. The first flap is folded back towards the base. The second side portion is flexibly connected to the base. The second flap is flexibly connected to the second side portion at an opposite end to the base, i.e. the base and the second flap are connected to the second side portion at opposite ends of the length of the second side portion. The second flap is folded back towards the base. The first flap and the second flap are arranged to provide a gripping force perpendicular to the base.

[0005] According to an aspect of the present disclosure, there is provided packaging for a baked good. The packaging comprises a casing and a holder. The holder comprises a base; a first side portion; a first flap; a second side portion; and a second flap, arranged as described above. The casing comprises a cup for receiving the holder and comprises a lid for closing onto the cup to define an enclosure between the cup and the lid. The lid comprises a first projection arranged to engage the first side portion of the holder. The lid comprises a second projection arranged to engage the second side portion of the holder. The first projection and the second projection are arranged to retain the holder in the cup.

[0006] The gripping force provides a secure hold on a baked good (such as a cake), on the base, as it will be gripped onto the base. This means that the gripping force does not need to be exclusively perpendicular to the base, e.g. it may have a component parallel to the base as well as the perpendicular component. The first flap and the second flap being arranged to provide a gripping force does not need to be continuous, e.g. the first flap and the second flap may be lifted off the baked good or just rest on the baked good's surface. Nevertheless, when the holder is held by a user or the packaging, as described below, the gripping force is enough to keep the baked good securely held onto the base and lifted or manoeuvred (even upside-down) without the baked good falling out of the holder. The holder therefore provides a secure way for the baked good to be moved and lifted. This is particularly useful for lifting the baked good into and out of the cup of the packaging. Moreover, when in the packaging as described above, the holder is held into the cup by the first and second projections of the lid. This results in a secure packaging that can receive substantially harder knocks and falls without damaging the baked good compared to previous kinds of baked good packaging. It is even possible for the packaging to be inverted without messing icing onto the packaging, as the projections support the holder and the first and second flaps support the baked good.

This eases the logistical burden of transporting baked goods, that can now be transported in ways previously unfeasible due to an unacceptable risk of damaging or messing the baked good.

[0007] The holder and packaging are suitable for baked goods generally and this includes being suitable for substantially any kind of baked good, including cakes, muffins, biscuits, tarts, pies, etc. and is not limited to savoury or sweet baked goods. Moreover, any item that has similar packaging requirements to cakes or other baked goods, e.g. avoiding damage caused by knocks while leaving space above its surface for delicate items such as icing, can also benefit from packaging and holders as described herein. The packaging and holders described herein are especially advantageous when used for iced cupcakes, i.e. individual single-portion sized cakes with icing on top.

[0008] The base of the holder may have substantially the same size and shape of the baked good for which the holder and packaging is designed. This provides support for the entire baked good and a more secure hold of the baked good in the holder.

[0009] Some or all of the flexible connections between the base and side portions and the side portions and the flaps may be a fold. Alternatively, the flexible connections may be hinges having a pin about which the adjacent parts pivot. The first flap and the second flap may be folded back at its connection point with the respective side portion. In general, the first and second flaps are folded inwards towards each other so that they point towards the base on the face of the side portion that faces where the baked good will sit.

[0010] The first side portion and the second side portion may have equal lengths (A). The first flap and the second flap may have equal lengths (B) shorter than the lengths (A) of the first side portion and the second side portion. The holder may be arranged to carry a baked good having a height (H) matching the difference between the length (A) of each side portion and the length (B) of each flap. This provides a snug fit for the baked good between the base and the first and second flaps so that the gripping edge of each flap engages the baked good and does not leave a gap for the baked good to bump back and forth between the flaps and the base. In some examples, the height of the baked good may be equal to the difference between the lengths (A) of the side portions and lengths of the flaps (B). However, if the side portions and/or the flaps are not arranged at right angles to the base, the relevant characteristic lengths of the side portions and flaps are their heights. As such, the lengths of the side portions and flaps matching the height of the baked good may mean that the difference between the height of the side portions (measured perpendicular to the base) and the height of the flaps (measured perpendicular to the base) is equal to the height of the baked good.

[0011] The first side portion and the second side portion may be flexibly connected to the base on opposite sides of the base. This provides improved stability because any horizontal force (i.e. parallel to the base) onto the baked good by the first flap is opposed by a corresponding horizontal force from the second flap. Opposite sides of the base are positions on the edge of the base that can be connected by a straight line passing through the centre point of the base. For example, for a generally circular base, on opposite sides means on opposite sides of a diameter. The holder may be symmetrical, e.g. rotationally symmetric about a centre of the base or have reflection symmetry about a line passing through the centre of the base. This provides greater ease of use as the holder can be placed either way around in the packaging.

[0012] The holder may be made of paper. Paper includes any material manufactured from wood pulp or other fibres formed into a sheet, such as card or cardboard. Being made from paper includes made entirely of paper, primarily of paper, or from a composite of paper and one or more other material. Using paper provides a thin and lightweight material providing suitable resilience and tensile strength, which reduces the bulk of the holder and packaging while being able to lift the baked good. The properties of the paper, e.g. thickness, gsm (grams per square metre), etc., will depend on the intended use, especially the weight of the baked good to be lifted. For baked goods of an individual portion size, e.g. cupcakes, suitable properties include that the paper may be at least 150 gsm, at least 200 gsm, at least 250 gsm, at least 300 gsm, between 150 gsm and 600 gsm, between 200 gsm and 500 gsm, or between 250 gsm and 400 gsm. For holders made of paper, the flexible connections between the base and the side portions and the flexible connections between the side portions and respective flaps may be paper creases. Paper creases include: folds to the paper that have been at least partially unfolded to leave a bend in the paper; perforations to provide a bend in the paper; crimps; or other results of manufacturing steps to press paper; etc. The paper may be food-grade paper. The holder may be made from a single piece of paper. The paper may be card. The paper may be cardboard.

[0013] The holder may be made of materials other than paper, for example, plastic, silicone, or composite materials. The suitable properties of these materials correspond to the material properties of suitable paper as explained above.

[0014] The first flap may comprise a central flap portion and a pair of tabs flexibly connected to the central flap portion, wherein the tabs are arranged one on either side of the central flap portion. The tabs may be arranged to bend away from the first side portion. The tabs may be arranged to provide the gripping force. The tabs may be arranged to provide the gripping force in concert with the central flap portion. The tabs provide a greater area of the baked good for gripping the baked good, as the bends may curve around a curved edge of the baked good. The bend between the tabs and the first flap provides improved compressive strength of the first flap, as the tabs provide supporting flanges to the first flap. This improves the supporting strength of the first flap on the baked good if the holder is inverted while holding a baked good. The joins between each tab and the first flap may be any flexible connection as described above, e.g. folds, paper creases, hinges, etc. The second flap may comprise a second pair of tabs as described above for the first flap. Instead of a pair of tabs, the first or second flap (or both) may comprise a single tab flexibly connected on one side of the central flap portion.

[0015] The first side portion and the second side portion may be each bent at an angle of between 60 and 120 degrees to the base, between 70 and 110 degrees, between 80 to 100 degrees, or between 85 to 95 degrees. The first and second side portions may be bent at the same angle with respect to the base. The bends between the base and each of the first and second side portions being substantially perpendicular is a particularly secure arrangement when the holder is in the packaging. The first flap and the second flap may each be folded back at an angle of less than 45 degrees to the first side portion and second side portion respectively, less than 30 degrees, less than 20 degrees, less than 10 degrees, or less than degrees. The first and second flaps may be folded back at the same angle to the respective side portion. The bends between the flaps and their respective side portions being small, i.e. the flaps being complete or nearly complete folds, provides particularly secure arrangement when the holder is in the packaging.

[0016] The holder may define a span between the first side portion, at the opposite end to the base, and the second side portion, at the opposite end to the base. The span may be less than 10 cm, less than 8 cm, less than 6 cm, between 2 cm and 8 cm, between 4 cm and 6 cm, or approximately 5cm. This improves the manoeuvrability of the holder as it allows the holder to be picked up one-handed by the user.

[0017] The difference between the length (A) of each side portion and the length (B) of each flap may be between 1 cm and 10 cm, optionally, between 2 cm and 8 cm, or between 4 cm and 6 cm. This corresponds to being suitable for lifting baked good having a height in these ranges.

[0018] The holder as described above may comprise a third side portion flexibly connected to the base and a third flap flexibly connected to the third side portion at an opposite end to the base, wherein the first flap is folded back towards the base and the third flap is arranged to provide the gripping force perpendicular to the base in concert with the first flap and the second flap. The third side portion and third flap may have any of the features described above referring to the first and second side portions and flaps. The holder may comprise further side portions and corresponding flaps, having any of the features described above.

Having three or more side portions and corresponding flaps provides a holder and packaging with an even more secure hold on the baked good. The side portions may be connected to the base at equal intervals around the perimeter of the base, or be arranged in opposing pairs across the base.

[0019] When a baked good is on the base of the holder, the first side portion may abut a first side of the baked good, the second side portion may abut a second side of the baked good, and the first flap and the second flap may grip an upper surface of the baked good. In response to a pinch grip between the first and second side portions, this provides an increased gripping force of the flaps onto the baked good, as the side portions flex slightly in response to the abutment with the baked good and the flaps push into the upper surface. The first flap and second flap may grip a periphery of the upper surface. This avoids messing icing or other decoration on a central portion of the upper surface. Gripping the baked good into the holder may entail or include gripping a component attached to the baked good, e.g. a paper wrapper that a cupcake is typically baked in.

[0020] The cup of the packaging for receiving the holder may receive the holder while the baked good is on the holder. Accordingly, in general, the enclosure between the cup and the lid of the packaging is shaped and sized for receiving a baked good of corresponding size and shape. Closing the lid onto the cup includes any way to hold the lid in place on the cup such that the first and second projections engage the corresponding side portions of the holder to retain the holder in the cup.

[0021] The casing may comprise a first recess in a first side of the casing to receive the first side portion of the holder. The casing may comprise a second recess in a second side of the casing to receive the second side portion of the holder. The recesses provide a guide for the orientation that the holder is to be put into the casing. The recesses and corresponding side portions of the holder may have a complementary size and shape, e.g. having the same profile (or the side portion profile being slightly smaller). This provides a secure and snug fit of the holder in the casing. The recesses may be formed in both the lid and the cup. In particular, the part of each side portion that engages the corresponding projection and the projection may have a complementary shape to provide a secure engagement.

[0022] The first projection may be an overhang formed by the first recess and the second projection may be an overhang formed by the second recess. As such, the overhangs are on an inside surface of the lid, where the overhangs project from the respective recesses.

Additionally or alternatively, the first projection and the second projection may comprise a shelf or ledge protruding from the lid, a groove on the inside of the lid, or any surface suitable for retaining the first and second side portions of the holder in the cup when the lid is closed. The height of the projections with respect to a bottom of the lid (i.e. the part of the lid that meets the cup when the lid is closed) may correspond to the length (B) of the first and second flaps. This means that the projections engage the connection point between the flaps and the respective side portions (rather than at some point mid-way along the side portions).

[0023] The lid may comprise a dome. This provides compressive strength against a force impinging on the lid and thereby protects an upper surface (an upper surface is the surface opposite the base, typically where icing is placed) of the baked good. The lid may be substantially dome-shaped.

[0024] The lid may be connected to the cup by a hinge. The hinge allows the lid and cup to rotate with respect to each other about a hinge axis to open and close the casing. The hinge may comprise a flexible material that bends as the casing is opened and closed, or any other mechanical hinge arrangement. The hinge may be on a side of the lid without either of the first or second projection. This means that the opening and closing of the lid does not get hindered by the projections.

[0025] The length (A) of the first and second side portions may be greater than a height of cup by at least 1 cm, at least 2 cm, at least 3 cm, at least 4 cm, at least 5 cm, between 2 cm and 4 cm, or approximately 3 cm. This provides a handle area on each side portion that clears the top of the casing for the user to grab and lift the holder (along with any baked good thereon) out of the casing.

[0026] The lid may be arranged to releasably fasten onto the cup. This may include one or more of a clip mechanism, a locking tab and socket mechanism, a clasp mechanism, etc. [0027] The lid may be rigid, i.e. suitably rigid to prevent collapse of the lid under typical forces that the casing may be expected to experience. The casing may be made from plastic, such as PET (polyethylene terephthalate). The casing may be at least 0.05 mm thick, at least 0.01 thick, at least 0.5 mm thick, at least 1 mm thick, less than 2 mm thick, less than 1 mm thick, less than 0.5 mm thick, between 0.05 and 2.5 mm thick, between 0.2 and 2 mm, between 0.5 mm and 1 mm thick, or approximately 1 mm thick. The thickness of the casing is one way to provide the suitable rigidity for the particular baked good and associated packaging of interest.

[0028] The cup may comprise a cup base, wherein the base of the holder and the cup base are the same size and shape. This provides support for the holder across the base of the holder and provides easy alignment of the holder when putting into the casing.

[0029] In an aspect of the present disclosure, there is provided a method of packaging a baked good in packaging as described above. The method comprises: placing the baked good on the base of the holder; bending each of the first side portion and the second side portion into an upright arrangement on either side of the baked good; positioning a lower edge of the first flap and a lower edge of the second flap onto an upper surface of the baked good; lifting the holder, with the baked good on the base, using the first side portion and the second side portion; placing the holder, with the baked good on the base, into the cup of the casing; closing the lid of the casing onto the cup to enclose the baked good and the holder in the casing, such that: the first projection holds the first side portion in the cup; the second projection holds the second side portion in the cup; and the first flap and the second flap grip the baked good in the holder. This provides an easier and cleaner method of packaging a baked good, as the user does not need to touch the baked good itself and can keep their figures away from any icing or other decoration on top of the baked good when placing in the casing. This also removes any need to directly touch the baked good, improving food hygiene.

[0030] In an aspect of the present disclosure, there is provided a method of lifting a baked good in a holder as described above. The method comprises: placing the baked good on the base of the holder; bending each of the first side portion and the second side portion into an upright arrangement on either side of the baked good; positioning a lower edge of the first flap and a lower edge of the second flap onto an upper surface of the baked good; and lifting the holder, with the baked good on the base, using the first side portion and the second side portion. This provides an easier and cleaner method of packaging a baked good, as the user can hold the baked good securely without risking crushing the baked good. This also removes any need to directly touch the baked good, improving food hygiene.

[0031] In an aspect of the present disclosure, there is provided a sheet for making into a holder as described above. The sheet comprises at least four creases, including: a first crease that delineates the first flap and the first side portion; a second crease that delineates the first side portion and the base; a third crease that delineates the base and the second side portion; and a fourth crease that delineates the second side portion and the second flap. This provides for compact storage as sheets can be stacked neatly until the holder is required. The sheet may be a sheet of paper. The paper may have any properties as described above regarding a holder made of paper. The paper may be 300 gsm paper. The paper may be at least 150 gsm, at least 200 gsm, at least 250 gsm, at least 300 gsm, between 150 gsm and 600 gsm, between 200 gsm and 500 gsm, or between 250 gsm and 400 gsm. The paper may be food-grade paper. The holder may be made from a single piece of paper. The paper may be card. The paper may be cardboard.

[0032] Any or all of the at least four creases may be: previously folded lines that have been unfolded; perforations; crimps; lines marked on the paper sheet indicating a position to fold; or any other line facilitating the fold of the paper sheet. The sheet of paper may be flat or may be folded flat along one or more of the at least four creases.

[0033] In an aspect of the present disclosure, there is provided a method for making a holder as described above using a sheet as described above. The method comprises: folding back the first flap and the second flap along the first crease and the fourth crease, respectively, towards the base; and bending the sheet along the second crease and the third crease so that the first side portion and the second side portion are oriented substantially perpendicular to the base. This results in a holder that can be used as described above and having all the advantages as outlined in the above.

BRIEF DESCRIPTION OF THE FIGURES

[0034] Specific embodiments are now described by way of example and with reference to the accompanying drawings, in which: Figure 1 shows a cake; -Figure 2A shows a side view of a holder for a cake; - Figure 2B shows a perspective view of the holder shown in Figure 2A; Figure 3 shows a view of a sheet of paper for making into a holder for a cake; Figure 4 shows a method for making a holder for cake from a sheet of paper; Figure 5 shows a method of lifting a cake in a holder; Figure 6A shows a perspective view of a holder holding a cake; - Figure 6B shows a side view of the holder shown in Figure 6A lifting a cake; Figure 7A shows a top view of a casing in an open configuration; Figure 7B shows a front view of a lid of the casing shown in Figure 7A; - Figure 7C shows a side view of the casing shown in Figure 7A; - Figure 7D shows a perspective view of the casing shown in Figure 7A from above; - Figure 7E shows a perspective view of the casing shown in Figure 7A from below; Figure 8A shows a perspective view of packing including a casing in a closed configuration enclosing a holder and a cake; - Figure 8B shows a side view of the packaging shown in Figure 8A inverted and suspended; and Figure 9 shows method of packaging a cake.

DETAILED DESCRIPTION

[0035] It is to be understood that the following description and drawings are intended to be illustrative, and not restrictive. Many other implementations will be apparent to those of skill in the art upon reading and understanding the following description. Although the present disclosure has been described with reference to specific example implementations, it will be recognised that the disclosure is not limited to the implementations described but can be practised with modification and alteration within the scope of the appended claims. Although various features of the approach of the present disclosure have been presented separately (e.g. in separate figures), the skilled person will understand that, unless they are presented as mutually exclusive, they may each be combined with any other feature or combination of features of the present disclosure.

[0036] With reference to Figure 1, an example of a baked good suitable for use with the holder, packaging and methods described herein is a cake 10. The cake 10 comprises a cake sponge 12 in a wrapper 18 and is decorated with icing 14 on its upper surface. The periphery 16 of the upper surface of the cake sponge 12 is exposed, i.e. not covered with the icing 14. The cake sponge 12 is firm and generally not compressible, although it may be friable. The icing 14 is typically an emulsion comprising some combination of water, fat and sugar and is generally soft and susceptible to messing when touched or otherwise disturbed.

[0037] The cake 10 has a height H, defined as the height between the base of the cake 10 and the upper surface of the cake sponge 12. The icing 14 extends above the height H of the cake 10. The cake 10 has a diameter D. For cakes that do not have a circular base, the width of the cake corresponds to the diameter D. [0038] Throughout the following, a holder and associated packaging will be described primarily as designed for a baked good similar to the cake 10 as described above with reference to Figure 1. However, it will be appreciated that these are examples only and alternative holders and packaging can be designed for other baked goods, e.g. having generally different heights H, diameters (or width) D, proportions, weights, etc. [0039] With reference to Figures 2A and 2B, a holder 20 for a baked good, such as a cake 10 as shown in Figure 1, comprises a base 22, a first side portion 24a, a second side portion 24b, a first flap 26a, and a second flap 26b. The holder 20 is a band of paper which, in a holding configuration such as shown in Figure 2, is able to lift and transport the cake 10. The holder has folds along creases 23a, 23b connecting the base 22 and the first and second side portions 24, and along creases 25a, 25b connecting the side portions 24 to the flaps 26. The folds in the paper provide flexible connections that provide the appropriate level of resistance, i.e. so that the side portions 24 do not fall down and so collapse the holder 20 while not so much resistance that the holder 20 is difficult to manipulate. For an individual portion sized cake, a suitable gsm for the paper is 300 gsm. In alternative examples, the holder 20 may be made of a different material, such as silicone, plastic, a composite material, etc., and may have material properties similar to paper of gsm approximately 300.

[0040] In the holding configuration, the side portions 24 are bent about the creases 23 to be at an angle a with respect to the base 22. The angle a is typically 90 degrees or approximately perpendicular to the base. In the holding configuration, the flaps 26 are folded back towards the base 22, by a bending action inwards (towards each other into a region where the cake 10 will sit) and downwards. The flaps 26 are folded at an angle p with respect to the side portions 24. The angle p is small so that the flaps 26 point generally along the inside of the side portions 24. This presents a gripping edge at the ends of the flaps 26 pointing towards the base 22.

[0041] With reference to Figure 2B, the first flap 26a has a pair of tabs 27a flanking a central flap portion of the first flap 26a. Likewise, the second flap 26b has a pair of tabs 27b flanking a central portion of the second flap 26b. Each tab is connected to the rest of the respective flap by a crease so it can bend freely on the central portion. In the holding configuration, the tabs 27 may either be in the same plane as the rest of the flap 26, or bent about their respective creases so that the gripping edge at the end of the flap 26 is bent, curved, or otherwise not straight. While the holder 20 as shown in Figures 2B, 3 and 6A has tabs 27, in alternative holders the tabs 27 are not required.

[0042] With reference to Figure 3, the holder 20 can be in a flat configuration, wherein the parts of the holder 20 are all in the same plane. In particular, this means that the angle a between the base 22 and side portions is either approximately 0 degrees or approximately 180 degrees. Likewise, in the flat configuration, the angle p is either approximately 0 degrees or approximately 180 degrees. Figure 3 shows a flat configuration were all angles a and p are 180 degrees, i.e. all the creases 23c, 25c, 23d, 25d are unfolded (including the creases attaching the tabs 27 of the flaps 26). The distance D between the creases 23c, 23d connecting the base 22 and the side portions 24 is approximately equal to the diameter D or width of the cake 10 for which the holder 20 is designed. The distance A between the creases 23 and 25 is the length of the side portion 24 and the distance B between the crease 25 and the end of the holder 20 (the gripping edge) is the length of the flap 26. The difference between the length A of each side portion 24 and the length B of each flap 26 is approximately equal to the heigh H of the cake 10 for which the holder 20 is designed.

[0043] In the flat configuration of the holder 20, the profile of each part of the holder 20 can be appreciated. The base 22 has a generally rounded shape to support a round cake 10 such as shown in Figure 1. The side portions 24 have a taper, starting at the crease 23 connecting the side portion 24 to the base, to a distance from the crease 23 approximately corresponding to the height H of the cake 10 for which the holder is designed. The part of the side portions 24 past the taper have a mirrored profile of the flaps 26 (including tabs 27, if present), about an axis of reflection along the crease 25 that joins the side portion 24 and flap 26. In alternative examples, profile of the base 22, side portions 24, flaps 26, tabs 27, etc. are different to the profiles shown in Figure 3. For example, the holder 20 in a flat configuration may be a strip with an equal width along its length, i.e. having a rectangular base, side portions, and flaps.

[0044] In some examples, the flaps 26 may be flexibly connected partway along the side portions instead of at the extremity of the side portions 24. That is, the end of the side portion 24 opposite the base 22, where the flap 26 is flexibly connected, does not need to be the tip of the side portion. In some examples, the end of the side portion 24 opposite to the base 22 is any part of the side portion more than halfway along the length of the side portion 24 from the base.

[0045] With reference to Figure 3, the end of the holder 20 in the flat configuration on each side is the gripping edge of the corresponding flap 26. The gripping edges of the holder 20 as shown in Figure 3 are straight. In alternative examples, the gripping edges may be toothed or zig-zagged to slightly dig into the cake 10 and increase grip.

[0046] In an example, the length of the holder 20, in the flat configuration as shown in Figure 3, is approximately 240 mm and the width of the holder 20 at ends, i.e. the flaps 26 and the gripping edge in particular, is approximately 45 mm. In an example, the distance D between creases 23c and 23d on either side of the base is approximately 54 mm. In an example, the length A of each side portion is approximately 65 mm, and the length B of each flap is approximately 28 mm. Accordingly, in this example, the holder 20 is proportioned to lift a cake 10 having a height (H = A -B) of approximately 37 mm (although a range around this height will also be suitable). In an example, the width of each tab 27, at the gripping edge, is approximately 9 mm. In alternative examples of a holder 20, being designed for different baked goods or cakes having different dimensions, these values will be different.

[0047] In an example, such as shown in Figure 3, the side portions 24a and 24b are identical and the flaps 26a and 26b are identical. In alternative examples, these are not identical. However, assuming the cake 10 for which the holder 20 is designed has a substantially uniform height H, the difference between the lengths of each pair of side portion 24 and flap 26 is the same for each pair of side portion 24 and flap 26.

[0048] The holder 20 in the flat configuration can be made by cutting it from a piece of paper, e.g. using scissors by hand, using a die cutting machine, using shaped hole-punch cutter, or any other suitable paper cutting mechanism.

[0049] With reference to Figure 4, a method 40 for making a holder 20 involves changing the holder 20 from a flat configuration, such as shown in Figure 3, into a holding configuration, such as shown in Figure 2A and Figure 2B. In this sense 'making' does not require creation from raw materials and therefore includes making the holder 20 suitable for functioning to hold and/or lift a cake 10 or other baked good. The method comprises folding 42 along first and fourth creases, e.g. the creases 25c and 25d as shown in Figure 3, to fold the flaps 26 back towards the base 22 so that the flaps 26 remain approximately at an angle 13 as shown in Figure 2A. The method further comprises bending 44 along second and third creases, e.g. the creases 23c and 23d as shown in Figure 3, to bend the side portions 24a and 24b so that the side portions 24 remain approximately at an angle a as shown in Figure 2A. As such, the bending 44 may be a partial fold whereas the folding 42 may be a substantially complete fold, according to the size of the angles a and p. required.

[0050] The folding and 42 and bending 44 generally can be done by hand, depending on the gsm of the paper or other measurement of the strength of the material used for the holder. A brace may also be held against the crease to help get a straight fold or bend.

[0051] With reference to Figure 5, a method 50 of lifting a baked good, such as a cake 10 as described above with reference to Figure 1, using a holder 20, such as described above with reference to Figures 2 and 3, includes placing 52 the cake 10 on the base of the holder 20, as shown in Figure 6A. The method 50 includes bending 54 the side portions 24 into an upright arrangement, i.e. so that the side portions 24 run up either side of the cake 10. The method also includes positioning 56 lower edge of the flaps 26, also referred to herein as a gripping edge (i.e. the edge of the flaps 26 pointing approximately towards the base 22), onto an upper surface of the cake (i.e., the surface opposite the base 22). The bending 54 of the side portions 24 and positioning 56 of the lower edges may be performed as a single action by moving each of the flaps 26 by hand. In some examples, the method may comprise bending the side portions 24 away from the base, that is, increasing the angle a before placing the cake 10 on the base 22. In some examples, the positioning 56 includes bending or folding the flaps 26.

[0052] With reference to Figure 6A, the gripping edges of the flaps are positioned 56 on a periphery 16 of the upper surface of the cake 10 that is not covered by icing 14. Alternatively or additionally, the gripping edges are positioned on the wrapper 18 to grip the wrapper. Once the cake 10 is placed on the base 22 and the holder is ready to lift the cake, the side portions 24 abut the sides of the cake 10. In other arrangements, it is not required for the side portions to abut the cake 10.

[0053] With reference again to Figure 5, the method 50 of lifting comprises lifting 58 the holder 20, with the cake thereon, using the side portions 24. In some examples, each side portion 24a, 24b may be individually held and raised to lift the holder 20. In another example, with reference to Figure 6B, the side portions 24 of the holder 20 are pinched by a user's hand, pressing the side portions 24a, 24b towards each other at a region of the side portions 24 above the upper surface of the cake 10. The pinching of the side portions 24 pushes the flaps 26 into the upper surface of the cake 10 at the periphery 16 of the upper surface, to provide a gripping force 62 onto the cake 10 towards the base 22. In general the gripping force 62 from each flap also acts laterally towards the opposite flap 26. The pinching causes the side portions 24 to flex slightly around the cake 10, e.g. flexing against a side of the cake 10 at or near the upper surface of the cake 10 as shown in Figure 6B. The flexing of the side portions 24 enhances the gripping force 62 by pushing the flaps 26 downwards (and inwards) onto the cake, while also holding the base 22 firmly against the underside of the cake 10. The result is a securely held cake 10 in the holder 20 that can be easily moved around, e.g. into and out of a cup 720 of a casing 700, and does so without the cake 10 slipping out of the sides of the holder 20.

[0054] With reference to Figures 7A to 7E, a baked good, such as a cake 10 as shown in Figure 1, can be transported in casing 700, into which the cake 10 or other baked good can be placed or removed using the holder 20 as described above. The casing 700 and holder 20 are used together as packaging for a baked good, such as a cake 10. The casing 700 comprises a cup 720 and a lid 740 connected by a hinge 760. When packaged, the cake 10 sits in the cup 720 with the lid 740 closed onto the cup 720. The lid 740 is held into the cup 720 via protrusions on the inner side of a lip of the lid 740 which lock into grooves on the outer side of a lip on the cup 720. The protrusions can be popped out of the grooves by pulling up on the lid 740, e.g. using semi-circular handles jutting out of the lid 740, allowing the lid 740 to swing open on the hinge 760. In other examples, any suitable form of fastening the lid 740 to the cup 720 can be used, including clips, clasps, screwing, pins, etc. [0055] The lid 740 has the shape of a dome 744, which provides a space above the cake 10 for icing 14 or other decoration on top of the cake 10. The dome 744 also provides protection against pressure from outside the lid 740. Two sides of the lid 740, on opposite sides of the lid 740 and on either side of the hinge 760, have a first recess 741a and a second recess 741b, respectively. Corresponding cup recesses 721 are formed in the sides of the cup 720 to align with the recesses 741 in the lid 740. The recesses 721, 741 provide a guide for the holder 20, particularly the side portions 24 thereof, to sit in so that the holder does not rotate in the casing 700. As such, the size and shape of the recesses 721, 741 generally match (or are slightly bigger than) the size and shape of the side portions 24 of the holder 20 for which the casing 700 is designed. The cup base 722 has a shape corresponding to the shape of the base 22 of the holder 20 and bottom of the cake 10 for which the casing 700 is designed.

[0056] The top of the recesses 741a, 741b in the lid 740 form a first overhang 742a and a second overhang 742b. That is, on the underside of the lid 740 part of the lid projects out from the side of the lid to form a surface which will retain the holder 20 into the cup 720 when the lid is closed. The total height of the recesses, from the bottom of the cup recess 721 (at the cup base 22) to the top of the recess 741 in the lid, matches the length of the side portions 24 of the holder 20 for which the casing 700 is designed. Therefore, when the holder is in the casing 700 and the lid 740 is closed, the overhangs 742 sit against the creases 25 between the side portions 24 and the folded back flaps 26. Accordingly, the profiles of the recesses 741 in the lid approximately corresponds to the profile of the flaps 26 and upper parts of the side portions 24. For example, the top of the recess 741 of the lid is a straight line for increasing the contact area with the (straight-line) folded crease 25 between the flap 26 and side portion 24, as shown in Figure 7C.

[0057] In some examples, the profiles of the recesses 721, 741 in the cup and lid may be different to as shown in Figures 7A to 7E and may differ from the profiles of the side portions 24 and flaps 26 of the holder 20. In some examples, there may be no recesses at all. In some examples, a different kind of projection in the lid 740 can be used instead of (or in addition to) an overhang of a recess. For example, a ridge or a ledge may project from the inside of the lid 740 to retain the holder 20 at its side portions 24 or flaps 26. In some examples, the projections are grooves into which the crease 25 between the side portion 24 and flap 26 can slot. In some examples, the projections may be a combination of the above types of projection, and there may be one, two or more projections on each side the lid 740. Although the crease 25 between the side portion 24 and corresponding flap 26 is convenient place for the projections to engage the holder 20, as the tallest point of the holder, in alternative examples the projections may engage the side portions 24 or flaps 26 partway down their length.

[0058] In an example, each of the cup 720 and lid 740 are approximately 80 mm wide by approximately 85 mm deep, with the cup approximately 44 mm tall and the lid 740 approximately 50 mm tall. In an example, the height of the recess 741 of the lid 740, from lower rim of the lid to the overhang 742, is approximately 30 mm.

[0059] In some examples, the casing 700 is transparent and made from PET. In other examples, any suitable plastic or other material may be used to provide the appropriate material properties. The casing 700 can be made using thermoforming, such as vacuum forming; injection moulding; 3D printing; or any other suitable method for casting or moulding.

[0060] With reference to Figure 8A, when a holder 20 holds a cake 10 and sits in the casing 700 with the lid 740 closed, a secure packaging is created. The cake 10 is held in place in the cup 720 of the casing 700 by the overhangs 742 retaining the holder 20 in the cup and the flaps 26 holding down the cake 10 in the holder 20. The packaging provides protection from knocks from the side via the sides of the casing 700. Bumps or jolts up and down do not cause the cake 10 to come out of the cup 720 to mess the icing 14 or otherwise damage the cake 10. The dome 744 protects the icing 14 and cake 10 from knocks from above, or even the entire packaging being inverted and/or being dropped. Likewise, with reference to Figure 8B, the entire packaging can be inverted without damaging the cake 10 or messing the icing 14. When inverted, the cake 10 (at its periphery 16) rests on the flaps 26, which have sufficient compressive strength to withstand the weight of the cake 10, and the flaps 26 are supported by the overhangs 742 (now from below) of the lid 740. Thus the packaging is extremely resilient to being knocked, dropped, inverted in any direction while keeping the cake 10 and icing 14 intact. This greatly reduces the logistical burden for transporting the cake 10, meaning that the packaging can be transported in previously unfeasible ways, e.g. by post, transported on an incline, stacked sideways, stacked more closely or on top of each other, etc. To transport multiple cakes 10, the packaging, including the casing 700 with the holder 20 and the cake 10 therein, can be placed in trays and/or boxes.

[0061] With reference to Figure 9, a method 90 of packaging a baked good, such as a cake as described above with reference to Figure 1, includes lifting 50 (as described above with reference to Figure 5) the cake 10 in the holder 20, and placing 92 the holder 20 (as described above with reference to Figures 2A, 2B, 3, 6A and 6B) into the cup 720 of the casing 700 (as described above with reference to Figures 7A to 7E). The lid 740 is then closed onto the cup 720 to enclose the cake 10 and the holder 20 in the casing 700. The reverse process can be done to remove the cake 10 from the packaging when the user is ready to eat the cake 10.

[0062] Unless specifically stated otherwise, it is appreciated that throughout the description, discussions utilising terms such as "down", "up", "lower", "upper", "top", "bottom", "under", "over", "higher", "upright", or the like, refer to positions or directions relative to the holder, casing, or packaging placed with its base on the ground and the lid closed. Likewise, discussions using terms such as "equal", "matching", "corresponding", "complementary", "approximately", mean to the extent required or desired by the relevant implementation to achieve the intended effect.

Claims (27)

1. CLAIMS1. A holder for a baked good, comprising: a base; a first side portion flexibly connected to the base; a first flap flexibly connected to the first side portion at an opposite end to the base, wherein the first flap is folded back towards the base; a second side portion flexibly connected to the base; and a second flap flexibly connected to the second side portion at an opposite end to the base, wherein the second flap is folded back towards the base, wherein the first flap and the second flap are arranged to provide a gripping force perpendicular to the base.
2. 2. The holder of claim 1, wherein the first side portion and the second side portion have equal lengths (A), wherein the first flap and the second flap have equal lengths (B) shorter than the lengths (A) of the first side portion and the second side portion, wherein the holder is arranged to carry a baked good having a height (H) matching the difference between the length (A) of each side portion and the length (B) of each flap.
3. 3. The holder of any preceding claim, wherein the first side portion and the second side portion are flexibly connected to the base on opposite sides of the base.
4. 4. The holder of any preceding claim, wherein the holder is made of paper.
5. 5. The holder of claim 4, wherein the paper is at least 150 gsm (grams per square metre), optionally, at least 200 gsm, at least 250 gsm, at least 300 gsm, between 150 gsm and 600 gsm, between 200 gsm and 500 gsm, or between 250 gsm and 400 gsm.
6. 6. The holder of claim 4 or 5, wherein the flexible connections between the base and the side portions and the flexible connections between the side portions and respective flaps are paper creases.
7. 7. The holder of any preceding claim, wherein the first flap comprises a central flap portion and a pair of tabs flexibly connected to the central flap portion, wherein the tabs are arranged one on either side of the central flap portion, wherein the tabs are arranged to bend away from the first side portion, wherein the tabs are arranged to provide the gripping force.
8. 8. The holder of any preceding claim, wherein the first side portion and the second side portion are each bent at an angle of between 60 and 120 degrees to the base, optionally, between 70 and 110 degrees, between 80 to 100 degrees, or between 85 to 95 degrees.
9. 9. The holder of any preceding claim, wherein the first flap and the second flap are each folded back at an angle of less than 45 degrees to the first side portion and second side portion respectively, optionally, less than 30 degrees, less than 20 degrees, less than 10 degrees, or less than 5 degrees.
10. 10. The holder of any preceding claim, wherein the holder defines a span between the first side portion at the opposite end to the base and the second side portion at the opposite end to the base, wherein the span is less than 10 cm, optionally, less than 8 cm, less than 6 cm, between 2 cm and 8 cm, between 4 cm and 6 cm, or approximately 5cm.
11. 11. The holder of any preceding claim, wherein the difference between the length (A) of each side portion and the length (B) of each flap is between 1 cm and 10 cm, optionally, between 2 cm and 8 cm, or between 4 cm and 6 cm.
12. 12. The holder of any preceding claim, further comprising: a third side portion flexibly connected to the base; and a third flap flexibly connected to the third side portion at an opposite end to the base, wherein the first flap is folded back towards the base, wherein the third flap is arranged to provide the gripping force perpendicular to the base in concert with the first flap and the second flap.
13. 13. The holder of any preceding claim, wherein, when a baked good is on the base of the holder: the first side portion abuts a first side of the baked good; the second side portion abuts a second side of the baked good; and the first flap and the second flap grip an upper surface of the baked good.
14. 14. Packaging for a baked good, wherein the packaging comprises a casing and a holder, wherein the holder is according to any preceding claim, wherein the casing comprises: a cup for receiving the holder; and a lid for closing onto the cup to define an enclosure between the cup and the lid, wherein the lid comprises a first projection arranged to engage the first side portion of the holder, wherein the lid comprises a second projection arranged to engage the second side portion of the holder, wherein the first projection and the second projection are arranged to retain the holder in the cup.
15. 15. The packaging of claim 14, wherein the casing comprises a first recess in a first side of the casing to receive the first side portion of the holder, wherein the casing comprises a second recess in a second side of the casing to receive the second side portion of the holder.
16. 16. The packaging of claim 15, wherein the first projection comprises an overhang formed by the first recess, wherein the second projection comprises an overhang formed by the second recess.
17. 17. The packaging of any of claims 14 to 16, wherein the lid comprises a dome.
18. 18. The packaging of any of claims 14 to 17, wherein the lid is connected to the cup by a hinge.
19. 19. The packaging of any of claims 14 to 18, wherein the lid is arranged to releasably fasten onto the cup.
20. 20. The packaging of any of claims 14 to 19, wherein the lid is rigid.
21. 21. The packaging of any of claims 14 to 20, wherein the casing is made from plastic, optionally PET (polyethylene terephthalate).
22. 22. The packaging of any of claims 14 to 21, wherein the casing is less than 2 mm thick, optionally, less than 1 mm thick, less than 0.5 mm thick, between 0.2 and 2 mm, between 0.5 mm and 1 mm thick, or approximately 1 mm thick.
23. 23. The packaging of any of claims 14 to 22, wherein the cup comprises a cup base, wherein the base of the holder and the cup base are the same size and shape.
24. 24. A method of packaging a baked good in the packaging according to any of claims 14 to 23, the method comprising: placing the baked good on the base of the holder; bending each of the first side portion and the second side portion into an upright arrangement on either side of the baked good; positioning a lower edge of the first flap and a lower edge of the second flap onto an upper surface of the baked good; lifting the holder, with the baked good on the base, using the first side portion and the second side portion; placing the holder, with the baked good on the base, into the cup of the casing; closing the lid of the casing onto the cup to enclose the baked good and the holder in the casing, such that: the first projection holds the first side portion in the cup; the second projection holds the second side portion in the cup; and the first flap and the second flap grip the baked good in the holder.
25. 25. A method of lifting a baked good in a holder according to any of claims 1 to 13, the method comprising: placing the baked good on the base of the holder; bending each of the first side portion and the second side portion into an upright arrangement on either side of the baked good; positioning a lower edge of the first flap and a lower edge of the second flap onto an upper surface of the baked good; lifting the holder, with the cake on the base, using the first side portion and the second side portion.
26. 26. A sheet for making into a holder according to any of claims 1 to 13, the sheet of paper comprising at least four creases, including: a first crease that delineates the first flap and the first side portion; a second crease that delineates the first side portion and the base; a third crease that delineates the base and the second side portion; and a fourth crease that delineates the second side portion and the second flap.
27. 27. A method for making a holder according to any of claims 1 to 13 using a sheet according to claim 26, wherein the method comprises: folding back the first flap and the second flap along the first crease and the fourth crease, respectively, towards the base; and bending the sheet along the second crease and the third crease so that the first side portion and the second side portion are oriented substantially perpendicular to the base.