When I bake cakes I HAVE to use bake even strips. Now I need to bake some 14" cakes and was told to use a baking core. Do I still need to use the strips?
The bigger the cake, the more risk of the center not getting baked evenly. I would use both, just because it will provide the best results.
However, I would use a couple of inverted flower nails, rather than the baking core.
the baking core is a pain to use IMO. I just use greased flower nails...works great & much easier to deal with.
I haven't tried the baking strips yet. But I use flower nails all the time. It works perfectly well.
Baking strips & flower nails. I always use them.
Ditto! I usually use both strips and flower nails. In a cake I did last week (9" rounds) I forgot to use the nail, but they turned out fine. . . . I panicked a little bit, but things were fine. I don't EVER forget my bake even strips!!!
I use baking strips only on all cakes, from my 6" rounds to my 16" squares to my 14x22" sheet. Grease-only-no-flour the pans; 325 degrees in a conventional oven .... 275 in a convection oven. I've never used flower nails or cores and I don't see a need for them (plus ... even tho' I know everyone says you fill the core with batter and then "plug" the hole ... I just don't want a big 'ole hole in my cake!)
I'm of the same line of thought as indydebi - all strips and no core or nails.
I do, however use one of those Pampered Chef 9x13 baking stones on the rack below my cakes. My one oven is a bit uneven, so the stone evens out the heat and between the stone and the strips..my white cakes come out with absolutely little or no hard outside crust! (and little to no hump!)