Does anyone else find that they have to keep buying new flower nails when they bake with them because they go rusty? Every time I use one it rusts right after the first time I use it!? I haven't tried a heating core yet, do they work better?
I have used a bottomless and topless greased can to bake in the middle of big pans.
But it has to be those that coatless inside.
I just place it in the middle of the pan after the dough has been poured.
I always wrap the nail in aluminium foil before I place it in my cake pan, I never have a problem with the nail rusting, and I don't have to worry that the nail may not be stainless steel, as only the foil touchs the batter.
I spray my flower nail with cake release and my nails never rusted, after washing I dry and then put in hot turned off oven, I do the same with cookie cutters.
Thanks all, I never even thought to use foil...Duh!