Years ago I used to use the baking strips and my cakes came out great. Now, for some reason, every time I use them my cakes will not bake right. The middle just doesn't get done. What am I doing wrong? I follow the suggestions on cc and still no luck. Maybe I need a different temp and time? For example, this weekend I need to bake a 10". It's a 2" pan. Should I use the flower nail and how do I do that? Does inverted mean the flat end on the bottom of the cake pan? Do you grease the nail? Do you put the nail in the pan then add the batter or vise versa? And what temp and time should I use? I'm so confused!!

For 3" high pans, what are the best times and temps should I use?

Thanks for any info. I'm so mad over these baking strips that I'm ready to put them thru the shredder!!!

I don't know if I can be of any help but I do use the flower nail inverted (flat portion of the nail buried into the batter) along with wet baking strips. I use the nail for any cake 10" or larger and generally check the cake earlier than the recommended time as it tends to bake a few minutes sooner. I put the nail in after I have put in the batter-I have never tried it the other way around. I also tap the bottoms of the cake pan to allow the air bubble to escape. Of course this turns into a big production just the get the cake into the oven. Hope this helps

I use the baking strips and a flower nail and my cakes turn out. The flower nail shoud go in the pan so the flat end is on the bottom of the cake pan. I put the flower nail in first and then pour in the batter. I don't grease the nail first, but I suppose you could. As far at the temp and time I just use what the recipe calls for, but check on it several times. I hope this helps.

Oh and I also grease the nail.

How to use Wilton Bake-Even Strips:

http://www.wilton.com/cake/cakeprep/baking/cakestrips.cfm

How to use Wilton Heating Cores:
(Just substitute greased/floured flat-side down flower nails.)

http://www.wilton.com/yearbook/productinfo/heatingcore.cfm

Wilton cake preparation and servings charts:
(Gives batter requirements by pan size & depth, as well as recommended baking temps. and times. Some CC members bake all their cakes at 325 F, but baking times will increase.)

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm

You might find my, Everything you ever wanted to know about making your 1st tiered cake thread helpful:

http://forum.cakecentral.com/cake-decorating-ftopicp-5958955-.html

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

HTH

Thanks so much. All this info is so helpful. I know it sounds stupid asking which way to put the flower nail and now that I really think about it there is only one way, but sure as shootin' I'd put it in one way and it would be wrong!

Off to do the bakin'!!