My 6 Inch Cakes Don't Cook Evenly

Decorating By whitet4 Updated 11 Mar 2009 , 9:50am by bashini

whitet4 Posted 10 Mar 2009 , 8:36pm
post #1 of 5

I never have problems baking any other size, but when I bake a 6 inch or the ball pan it always takes longer than even a 10 inch. Do I need a flower nail, or a heating core?

4 replies
bashini Posted 10 Mar 2009 , 10:39pm
post #2 of 5

I always use flower nails regardless the size of the pan. icon_smile.gif

foxymomma521 Posted 10 Mar 2009 , 11:21pm
post #3 of 5

I only have that problem when I overfill the 6" pan. Sometimes I'll bake 4 thin cakes instead of baking 2 and torting just to avoid that problem.

KookieKris Posted 10 Mar 2009 , 11:28pm
post #4 of 5

What do you do with a flower nail?
Is it placed before, during or after baking? I've never heard of this technique.
Thanks! icon_biggrin.gif

bashini Posted 11 Mar 2009 , 9:50am
post #5 of 5
Quote:
Originally Posted by KookieKris

What do you do with a flower nail?
Is it placed before, during or after baking? I've never heard of this technique.
Thanks! icon_biggrin.gif




When you line your cake pans, cut baking paper to the size of the base of your cake pan. Then push a flower nail through the baking paper. So the flower nail is upside down. Then you pour the batter in the tin. Hope it make sence. Once a member posted a stpe by step, but I can't find it.

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