Find HS Code and trade information for cake insert

Cake Insert

A cake insert, also known as a cake filling or cake decoration, is a component added to the interior or exterior of a cake to enhance its flavor, texture, and visual appeal. Inserts are broadly categorized by their placement (filling vs. decoration) and composition.

Purpose:

• Flavor Enhancement: Introduces complementary or contrasting flavors to the cake base.
• Texture Variation: Adds layers of creaminess, fruitiness, crunch, or chewiness.
• Visual Appeal: Creates attractive layers, patterns, or designs.
• Moisture: Some inserts, like fruit compotes or mousses, contribute to the cake's overall moisture.

Function:

Inserts function as a structural and sensory element within the cake. Fillings provide internal support and bind cake layers together, while decorations offer an external finish. The choice of insert impacts the cake's stability, slicing characteristics, and overall eating experience.

Usage Scenarios:

• Layer Cakes: The most common application, with fillings placed between stacked cake layers.
• Cupcakes: Inserts can be piped into the center of cupcakes after baking.
• Cake Roll: Fillings are spread onto the cake before rolling.
• Specialty Cakes: Used in elaborate designs, such as drip cakes, mousse cakes, and themed cakes.

Common Types:

• Cream-Based:
  • Buttercream: Versatile, offering various flavors and textures (American, Swiss meringue, Italian meringue, French).
  • Pastry Cream (Crème Pâtissière): Rich, custard-like filling, often flavored with vanilla, chocolate, or fruit.
  • Whipped Cream: Light and airy, typically stabilized with gelatin or other agents.
  • Chocolate Ganache: A blend of chocolate and cream, providing a smooth, decadent filling.
• Fruit-Based:
  • Fruit Compote: Cooked fruit in syrup, offering a juicy, textured filling.
  • Fruit Curd: Tart and creamy filling made with fruit juice, eggs, and sugar (lemon, raspberry, passion fruit).
  • Fresh Fruit: Sliced or diced fruit, often combined with other fillings.
• Mousse-Based:
  • Chocolate Mousse: Light and airy chocolate filling.
  • Fruit Mousse: Flavored with fruit purees or juices.
• Other:
  • Caramel: Sweet and chewy filling.
  • Cheesecake Filling: Cream cheese-based filling.
  • Custard: Thick, creamy filling, often vanilla-flavored.
  • Jams and Preserves: Fruit-based spreads, offering a concentrated flavor.
  • Nuts and Seeds: Chopped or ground nuts/seeds adding texture and flavor.

The selection of an insert depends on the desired flavor profile, texture contrast, cake type, and overall aesthetic.

Based on the provided information, “cake insert” can be classified under several HS codes, depending on its specific composition and intended use. Here's a breakdown of potential classifications:

• 1905901050: This HS code covers “Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty capsules of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products: Other: Bread, pastry, cakes, biscuits and similar baked products, and puddings, whether or not containing chocolate, fruit, nuts or confectionery”. This is applicable if the cake insert is a standard baked good, potentially with fillings. The total tax rate is 55.0% (0.0% basic tariff, 25.0% additional tariff, and 30.0% additional tariff after April 2, 2025).
• 1905901041: This HS code covers “Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty capsules of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products: Other: Bread, pastry, cakes, biscuits and similar baked products, and puddings, whether or not containing chocolate, fruit, nuts or confectionery Frozen: Pastries, cakes and similar sweet baked products; puddings”. This applies if the cake insert is frozen. The total tax rate is 55.0% (0.0% basic tariff, 25.0% additional tariff, and 30.0% additional tariff after April 2, 2025).
• 2106903900: This HS code covers “Food preparations not elsewhere specified or included: Other: Artificially sweetened cough drops”. If the cake insert is specifically an artificially sweetened preparation, this code might be relevant. The total tax rate is 30.0% (0.0% basic tariff, 0.0% additional tariff, and 30.0% additional tariff after April 2, 2025).

Important Considerations:

The classification depends heavily on the composition of the “cake insert”. If it contains fruit, nuts, or confectionery, 1905901050 is likely the most appropriate code. If it is frozen, 1905901041 should be considered. If it is a specialized preparation like an artificially sweetened product, 2106903900 might apply.