Do I grease the flower nail?
Do I sit it into the bottom of the pan and pour the batter in on top of that?
Or do I fill the pan first and then push the nail in pointy end first? That would probably sag now that I think about it!
Would you use this in all pans or just the larger pans?
Sorry for all the questions, TIA
Ok, I like to overfill my pans so I use one in all size pans.. I like to line my pans with parchment for easy release, so I just punch the nail through the bottom of the parchment before I put it in the bottom of the pan. That way the nail dosen't get baked into my cake, It comes right out when I remove the parchment and the parchement holds it in the middle of the pan..
Sorry, that might sound a little confusing... so it'll go like this.. cake pan, flower nail sitting in center of cake pan flat side down, then parchment goes over cake nail to line bottom of pan and nail pokes through the parchment... The flat top of the nail is under the parchment... does that make any sense?? LOL!! Sorry, I'm not the best at describing stuff.. lol... And Yes, I grease my nails..
muddpuppy thank you so much! You described it perfectly and I like to line all my pans too so this is perfect!