A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted into mould cavities of a tray and fitting a second tray with male formers corresponding to the mould cavities into the first tray prior to baking. The trays may pass through the oven on an endless conveyor as part of a plant which includes a filling station, for filling the baked product with sweet or savoury fillings, and a freezing station. The food product is baked with a high liquid content to allow for the formation of a thin, tough impervious layer of gelatinised starch skin to form on the product surfaces.