Sometimes you need to deconstruct an idea that's not really going to work before you can construct something that will. I'm not trying to crush your dreams here, but you seem to be operating on some fallacious assumptions:

"I'm sure you know that cake batter can be created at various viscosities and different formulations including amount of egg, leavening agent (baking soda), water, sugar, and more. No matter the viscocity, all the aforementioned examples can produce a final product of a sweet, light, fluffy, moist cake."

I don't know that. Cake batter has to be fairly liquid to form cake. Cake recipes are a lot less forgiving than most other types of food products, and correct viscosity is an important part of what makes them work. If it's too thick, or has too much of one ingredient or another, it won't be cake, although it might be a cracker, a sort of omelet or a candy-like product.

"Set the oven to a high temp (500 Fahrenheit or more). Formulate the batter to bake quickly without getting crunchy upon impact with the (now hot) platform or existing cake. The cake will then cool as the platform lowers.

At 500F or more, cake batter won't bake quickly, it will burn on the outside and be raw in the middle. But who knows, maybe you can formulate something that works differently but still forms cake.

2.) We already have a baking medium that holds its form quite well. Dough. Extruding a sweet, buttery, sugary dough with a lot of chemical leavening (baking soda) could create a dough scaffolding that would bake into the intended shape.

Are we talking about cookie dough now? That's not the same thing as cake. And if you've ever tried it, you'd know that doughs with a lot of butter in them spread out a lot when heated, while there's a definite limit to the amount of baking soda that can be added without getting something that tastes like alka-seltzer. As for these other processes, they might make something edible, maybe even cookies, but nothing that would resemble cake as we know it. Spend a little time in the kitchen and try out some of these ideas. You don't need any machinery at this point, just normal kitchen equipment like recipes, an oven, pastry bags and sifters, maybe adding some heat guns and misters if you want to see what results when you add wet ingredients to dry ones or vice-versa. Taste the results, and recalibrate accordingly. You may not come up with a 3D cake printer, but you might arrive at something interesting.

Andrew Werby
www.computersculpture.com