Flower Nail Trick Question...

Decorating By sweetlybaked Updated 4 Sep 2013 , 1:36am by kikiandkyle

MBalaska Posted 18 Aug 2013 , 5:54pm
post #31 of 49

milkmaid42:  Thanks for sharing. A cake that is evenly cooked not only taste better, but is easier to work with. I wish I would have tried this years ago.

milkmaid42 Posted 18 Aug 2013 , 7:55pm
post #32 of 49

You know, I just re read my post and had a horrible thought: By one inch thick I meant the width is one inch. I didn't mean to imply that you get a humongeous length of foil and fold it and fold it and fold it until you had a one inch high "stack" of folded foil. Really just enough to give it a little body. Is that clear? I didn't realize how it could be mis-read....

 

Jan

MBalaska Posted 27 Aug 2013 , 10:56pm
post #33 of 49

Two more cakes baked with the rose nail in the batter, and cake baking strips on the side of the pan.

Simply hard to believe my own eyes!!!!  cake soft springy & flat as a pancake.  I know you old Timers are boored.....but if you kicked me off line today.......I'd still be way ahead of the curve.

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Carabella Posted 29 Aug 2013 , 12:16am
post #34 of 49

AHey everyone! I'm just wondering if the nail works in all types of cake and do you have to lower the temp and lessen the baking time?

MBalaska Posted 30 Aug 2013 , 7:46am
post #35 of 49

Yes, I had to.

maybenot Posted 30 Aug 2013 , 10:17pm
post #36 of 49

I bake all cakes at 325F with Ateco heating core(s), which are essentially stainless steel, completely flat "flower nails":

 

http://www.amazon.com/dp/B0061UGRIC/?tag=cakecentral-20+heating+core

 

images?q=tbn:ANd9GcR5cEKd2InJff9fKbJhC2z7V4A-TcKxADlQ3lGq4TTjUd9u4566

fillylily Posted 2 Sep 2013 , 1:20pm
post #37 of 49

A

Original message sent by maybenot

I bake all cakes at 325F with Ateco heating core(s), which are essentially stainless steel, completely flat "flower nails":

[URL=http://www.amazon.com/dp/B0061UGRIC/?tag=cakecentral-20+heating+core[/URL]

images?q=tbn:ANd9GcR5cEKd2InJff9fKbJhC2z7V4A-TcKxADlQ3lGq4TTjUd9u4566

Maybenot when you say you bake all your cakes at 325 deg, is that regardless if size?

fillylily Posted 2 Sep 2013 , 2:15pm
post #38 of 49

A

Original message sent by Carabella

Hey everyone! I'm just wondering if the nail works in all types of cake and do you have to lower the temp and lessen the baking time?

Do you lessen the baking time with the temperature lowered? I have longer baking time with a lower temperature!

just4fun26 Posted 2 Sep 2013 , 3:14pm
post #39 of 49

ANever having used the flower nail, do you only use them on larger cakes?

leah_s Posted 2 Sep 2013 , 3:20pm
post #40 of 49

I used them once, to see what all the fuss was about.  Personally, I think it's just silliness.

MimiFix Posted 2 Sep 2013 , 3:41pm
post #41 of 49

I've never used the nail and never had any baking issues that I couldn't figure out and fix by adjusting bake time/temp.

MBalaska Posted 2 Sep 2013 , 10:34pm
post #42 of 49

do you have a convection professional oven, but then I imagine a pro baker could make something spectacular even in my kitchen. As it's the skill of the baker & not the cost of the equipment.....

fillylily Posted 2 Sep 2013 , 10:52pm
post #43 of 49

AHELP!! I am just nothaving any success with baking large chocolate mudcake! I can get it perfectly on a 9" pan but not on the 12". Tried the flower nails, baking strip, lower temperature, etc and still no success. Should i just leave the temperature at 325 with the baking strip? Any expert advise out there would be much appreciated.

just4fun26 Posted 2 Sep 2013 , 11:53pm
post #44 of 49

AI know its not the best practice but I fill my pans 3/4 and use the pan as a guide with my serrated knife. It works, my cakes are level and I can stack them no problem. I my biggest cake is 8" and I stack it. One day I'll get the lady balls to do a 10".

Meglynne Posted 3 Sep 2013 , 9:40pm
post #45 of 49
Quote:
Originally Posted by Doug 




hardly at all...just be sure the nail is in first and pour batter around it.

most flower nails have a very flat surface that fits tightly against the pan bottom.

I even put the nail in after I've poured my batter - as long as you make sure it's at the very bottom of the pain (wiggle a smidge) - hardly any batter ends up between the nail and the pan.

kikiandkyle Posted 3 Sep 2013 , 10:48pm
post #46 of 49

I've never used a flower nail while baking because there is nasty glue leaking out of the joint between the top and the spike on all the ones I've ever seen. Ew. 

 

I bake at 325 and never need to level anything. 

yortma Posted 4 Sep 2013 , 1:05am
post #47 of 49

The Ateco heat core nails are very nice, because there is no glue, they don't rust, and they are perfectly flat on the bottom.  I poke them up through the parchment paper lining the bottom of the pan, so the flat part is outside of the paper, and the nails are very easy to remove.  

yortma Posted 4 Sep 2013 , 1:07am
post #48 of 49

The Ateco heat core nails are very nice, because there is no glue, they don't rust, and they are perfectly flat on the bottom.  I poke them up through the parchment paper lining the bottom of the pan, so the flat part is outside of the paper, and the nails are very easy to remove.  

kikiandkyle Posted 4 Sep 2013 , 1:36am
post #49 of 49

AGood to know!

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