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What world are you living in? There practically thousands of food patents. Here for e.g. cake related patents:
Cheese cake
United States Patent 4163806
An unbaked cheese cake is prepared by forming a mixture consisting essentially of cream cheese, non-dairy whipped topping and powdered sugar and refrigerating the mixture until firm to produce the cheese cake in final form without baking.
United States Patent 7698841
Abstract:
A versatile, animated cake decoration that can be used with a cake to celebrate various occasions such as birthdays, anniversaries, graduations and the like. The cake decoration can be partially embedded in the upper surface of the cake so as to simulate a face that has moving eyes and a moving mouth. The apparatus includes a battery that powers a mechanism that moves the eyes and the mouth and also powers a sound generator that can play a number of different songs and greetings to fit the celebration. The apparatus is safe and is constructed from non-toxic materials so it can safely be used on food products such as cake.
Self-topping cake
United States Patent 5215774
A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.
Process for preparing a high quality, reduced-calorie cake
United States Patent 4431681
A process is disclosed for producing a high quality, 40% or greater calorie-reduced cake containing a moisture content of 40% or more on an as-consumed basis. The process involves preparing a batter formulation comprising from 40% to 65% water on a by weight basis, 5 to 30% cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder which is either a gum, bulking agent or combination, adjusting the batter viscosity within the range of from 15,000 to 50,000 cps. as measured by a Brookfield Viscometer and baking at a temperature of from 300° F.-450° F. (149°-232° C.) for a time sufficient to produce a bake loss of from 5 to 20%.