Baking With Flower Nail - Rusty?

Decorating By chelseak Updated 25 Oct 2009 , 8:15pm by chelseak

chelseak Posted 25 Oct 2009 , 6:51pm
post #1 of 5

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?

Thanks!

4 replies
anamado Posted 25 Oct 2009 , 7:00pm
post #2 of 5

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.

KatieKake Posted 25 Oct 2009 , 7:17pm
post #3 of 5

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.

tatorchip Posted 25 Oct 2009 , 7:53pm
post #4 of 5

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.

chelseak Posted 25 Oct 2009 , 8:15pm
post #5 of 5

Thanks all, I never even thought to use foil...Duh! icon_smile.gifthumbs_up.gif

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