Baking Cakes With Metal Nail

Decorating By Cojack Updated 1 Feb 2010 , 5:38pm by KateLS

Cojack Posted 30 Jan 2010 , 12:43am
post #1 of 15


Could someone tell me thelargest round size cake baked successfully with the use of 1 metal nail? I could not find this information on the website.

Thanks for the help.

Jacqueline icon_redface.gif

14 replies
Renaejrk Posted 30 Jan 2010 , 1:06am
post #2 of 15

I don't know what the largest ever baked has been, but for every size I bake that is larger I just add more nails to distribute the heat evenly. You should be able to do a really large one with quite a few nails in it. I have done a 12x18 half sheet pan with like 8 nails and it works.

confectionsofahousewife Posted 30 Jan 2010 , 1:42am
post #3 of 15

This may not be helpful but I baked a 16 inch square with just two nails and it came out fine. The biggest round I ever baked was a 12 inch with one nail.

IrishCookie Posted 30 Jan 2010 , 2:07am
post #4 of 15

I hate to ask a crazy question, but using the nail really help to bake the center of the cake. I have never tried that or heard of that being done. Can you tell me how you use it?

pattycakesnj Posted 30 Jan 2010 , 2:11am
post #5 of 15

The nail helps the center bake, so you don't have a crispy edge and an uncooked middle

Chris6703 Posted 30 Jan 2010 , 2:17am
post #6 of 15

I use my cake nail in any pan ten inches or larger. I brush it with my homemade cake-release, or "pam" spray. Never have gotten soggy or under-baked centers. Also used in the Wilton soccerball pan with success. Good luck.

greengyrl26 Posted 30 Jan 2010 , 2:29am
post #7 of 15

I use a nail in every cake, no matter the size. In addition to helping bake the center, it helps minimize the "dome" affect on cakes, so...less waste when leveling. I've baked a 12x18 with only 2 nails and it came out fine.

kiwigal81 Posted 30 Jan 2010 , 2:32am
post #8 of 15
Originally Posted by IrishCookie

I hate to ask a crazy question, but using the nail really help to bake the center of the cake. I have never tried that or heard of that being done. Can you tell me how you use it?

Prepare your tin, pour in your batter, spray your nail with nonstick spray, put in with the point upwards. It must work because metal conducts heat and so it pulls more heat into the center of the cake so it cooks evenly, rather than heat having to get in through all the batter from the outside.

rezzygirl Posted 30 Jan 2010 , 3:36am
post #9 of 15

Here's a photo tutorial of the flower nail method:

Superbecky79 Posted 30 Jan 2010 , 3:39am
post #10 of 15

Great question! I've never made a large cake and never knew this handy trick!


Renaejrk Posted 30 Jan 2010 , 3:40am
post #11 of 15

I have tried using just a couple of nails but I seem to need to use more - maybe my recipe is just super dense! idk Smaller pans I just 1-2. I spray them with Baker's Joy when I'm spraying my cake pan and they come out perfectly!

leah_s Posted 30 Jan 2010 , 3:44am
post #12 of 15

I bake 15" and 16" cakes fairly frequently. I have used a nail in one cake, once, just to see what all you people we talking about. Made no difference that I could see.

However, if it's working for you, keep doing it.

IrishCookie Posted 30 Jan 2010 , 4:38pm
post #13 of 15

Thank you everyone - I will have to try it now!

indydebi Posted 30 Jan 2010 , 8:44pm
post #14 of 15

I've never used any nails, not even in my 14x22 sheet. I use baking strips, reduced oven temp, and grease-n0-flour the pans. Never saw a need for a nail or heat core.

KateLS Posted 1 Feb 2010 , 5:38pm
post #15 of 15

All the flower nails I've seen tend to rust where the flat part is connected to the nail part. Is that just because the wilton ones are cheap junk? I just don't feel comfortable with sticking rust into my cakes. Any other brands not to this?

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