the preferred embodiment and best mode of the invention is shown in fig1 through 13 . “ batter ” as used herein in the application is meant to encompass cake batter , dough , malleable ice cream , gelatin or a malleable dessert which sets up in a rigid or semi - rigid shape . referring to the figures , a molding or baking assembly 20 according to the invention is adapted to shape or mold cake batter , other compositions of baking goods or complimentary desserts such as ice cream , gelatins , puddings into a concentric domed layered dessert having a semispherical or hemispherical shape . the outer dome pan or bowl 22 is typically symmetrical with a concavo - convex spherical shape . the outer dome mold is constructed with a bowl body 24 having a spherical or curved closed bottom surface 26 and an open end 28 forming an interior chamber or cavity 29 . the open end 28 is formed with a curved or rolled outer lip or rim 30 as shown in fig2 and 4 and has two handles 31 secured to the exterior of the outer dome bowl extending outward from the rim opposite each other . the outer lip 30 is curved in a circular configuration and preferably has a diameter of about 0 . 25 inches . a base ring member 32 is secured to the bottom surface 26 of the bowl body 24 to provide a flat base surface during working and / or cooking . the ring member 32 is preferably constructed of 22 gage c1018 cold rolled steel with a bell shaped exterior surface having a side wall 34 having a curved bottom edge 36 and a planar top edge 37 which has four tabs 38 outwardly extending therefrom bent at an angle ranging from about 120 ° to 130 °, preferably about 124 °. the ring member 32 is secured to the base section of the bowl body 24 by welding or braising . each tab 38 is positioned on the ring circumference 90 ° from the other adjacent tabs located on the circular top edge 37 and has a length of approximately 1 inch . the base ring 32 preferably has a diameter of 4 . 25 inches and a height of about 1 . 07 inches when used with a 8 . 38 inch outer diameter bowl having a depth of 3 . 98 to 4 . 0 inches . when ring member 32 is mounted or secured to the bowl body 24 , there is a clearance ranging from about 0 . 40 to about 0 . 60 inches , preferably about 0 . 47 inches from the lowest outer bottom surface of the bowl to the top of the support area upon which the ring member 32 is seated . if desired , a bimetallic thermometer can be attached to the ring member 32 which thermometer would turn an appropriate color upon reaching the desired cooking temperature allowing the cook to ascertain that the desired temperature has been reached . the bowl body 24 and base ring 32 is preferably integrally constructed of sheet steel or stainless steel but can be constructed of copper , aluminum , cast iron , pyrex , glass , porcelain , ceramic or any type of microwaveable material at a uniform desired thickness commonly used for baking pans and containers . if desired , the bowl body can have its external surface coated with a non - corroding material such as tin or chromium . the bowl 24 therefore may be constructed of a single sheet of metal formed into the desired shape . the inside smooth surface 25 of the bowl is preferably coated with one or more nonstick coatings , such as for example teflon ® ( i . e ., fluorocarbon polymers ), ( e . g ., tetrafluroethlene and fluorinated ethylene propylene ). the interior surface 25 of the bowl 24 , which contacts the batter or dessert composition , is covered with teflon ® in the preferred embodiment to ease the removal of the baked or chilled product from the bowl . the radial sloping of the inner wall 25 further eases removal of the final dessert composition . it will be appreciated by those skilled in the art that other shapes and geometries of pan assemblies are possible , and that the specifics of material of which it is made can be changed without departing from scope of the invention . for example , the mold may be formed as a cone , or other shape . additionally , it can be stamped from a solid piece of material or spun from aluminum instead of formed from a sheet . the cover 50 has an integral curved bowl 51 as shown in fig8 through 10 . the inner dome bowl 51 is typically symmetrical with a concavo - convex spherical shape constructed with a bowl body 52 having a spherical or curved closed bottom surface 54 and an open end 60 forming chamber 55 . the bowl body 52 extends away from cover 50 so that it will be seated in cavity 29 . the cover 50 is substantially circular shaped with handles 62 which are shaped to fit over the outer bowl handles 31 . the ends 64 of the handles 62 are rolled or bent in a “ c ” configuration as shown in fig8 so that the bottom portion 66 fits under the lower surface of handles 31 of the bowl , locking the same in position . if desired , the cover 50 and inner bowl 51 can be constructed of porous material such as high temperature teflon coated high temperature fiberglass ranging from 5 to 10 mils in thickness or a stainless steel wire cloth also teflon coated on both sides , both of which are breathable an allow an air flow of 50 cfm which vents moisture during baking without batter coming through . the porous material has a sieve opening for the stainless steel wire cloth ranging from 0 . 0165 + or − 0 . 0005 and the stainless steel is stme 1187 . the inside and outside surfaces of the bowl 52 are preferably coated with one or more nonstick coatings , such as for example teflon ® ( i . e ., fluorocarbon polymers ), ( e . g ., tetrafluroethlene and fluorinated ethylene propylene ). alternately the bowl body 51 can be constructed of sheet steel , stainless steel , copper , aluminum , cast iron , pyrex , glass , porcelain , ceramic or any type of microwaveable material at a uniform desired thickness commonly used for baking pans and containers . the interior surface 53 of the bowl 51 , which contacts the batter or dessert composition is smooth and is covered with teflon ® in the preferred embodiment to ease the removal of the baked or chilled product from the bowl . the radial sloping of the inner wall 53 further eases removal of the final dessert composition . it will be appreciated by those skilled in the art that other shapes and geometries of pan assemblies are possible , and that the specifics of material of which it is made can be changed without departing from scope of the invention . the inner bowl 51 is mounted in the outer bowl cavity 29 by placing the cover 50 on the rim 30 so that the handles 62 are offset from the outer bowl handles 31 . the cover 50 is then rotated so that the ends 64 of the handles 62 engage the outer bowl handles 31 so that the bottom portion 66 are positioned under the bottom surface of outer bowl 31 . in an alternative embodiments as shown in fig1 , a wire handle member 70 can be optionally mounted in yokes 72 which are mounted to the top surface of the cover 50 . the handle is of a curved shaped with end sections 71 extending outward to fit into the yokes . the handle 70 can be rotated upward to allow twisting and removal of the cover 50 from the dome bowl 24 . in operation cake batter is poured , about ⅔ to ¾ full , in the bowl body 24 and the cover 50 and its integral inner bowl 51 is placed in chamber or cavity 29 of the outer dome pan 22 down into the batter in chamber 29 and the cover rotated so that both handles are aligned and locked . a second cake batter of a different flavor as for example chocolate is poured in the chamber of bowl 51 about ⅔ to ¾ of the depth of the bowl 52 . after the batter 24 is molded and baked by the application of heat to the bowls , the cover 50 is removed and the inner dome mold is taken out of its nesting position in the outer mold bowl 24 leaving a cavity in the cake . the teflon ® coating of the interior and exterior surface of the inner mold bowl 51 facilitates removal of the mold without tearing or damaging the final baked product . the baked cake is then removed from the inner mold bowl body 51 , the teflon ® coating of the interior surface of the inner bowl mold facilitating the dessert removal . the result is a baked goods , which is hemispherically shaped and ready to eat . the teflon ® coating of the interior surface 25 of the outer dome mold 24 facilitates removal of the baked product without tearing or damaging the final baked product . the interior cake or other optional filling is then placed in the cavity formed by inner mold bowl body 51 and the composite assembly is inverted onto a serving area for frosting , icing or other decoration preparatory to being served . the result is a covered dual domed cake or dessert which is domed shaped as a hemisphere and ready to eat . the baked goods may be filled or coated with ice cream , pudding , icing or other sweet filling for a dessert pastry . although aluminum , sheet steel and / or stainless steel is preferred for the concavo - convex outer bowl body , any suitable structural material could be used in its place , as for example , alloyed steel , copper , brass , cast iron or even glass or ceramic , such as stoneware . the inner bowl body has the same structural body as that of the preferred embodiment . the principles , preferred embodiments and modes of operation of the present invention have been described in the foregoing specification . however ; the invention should not be construed as limited to the particular embodiments which have been described above . instead , the embodiments described here should be regarded as illustrative rather than restrictive . variations and changes may be made by others without departing from the scope of the present inventions defined by the following claims .
an apparatus assembly for forming a compound dessert in a predetermined dome shape including a first outer mold having a dome shaped bowl with a closed semi - spherical end and an open end , and a ring shaped support base secured to said closed end of bowl body . a cover including a second dome shaped bowl of a smaller diameter is mounted in the chamber formed in the first mold bowl and the cover is mounted to an extended portion of the outer mold .