1. Is there a small round tip that's REALLY LONG for getting into small places without touching other parts of the cake?
2. What does a heating core look like for a big round cake?
I'm making a 14" round layer for a wedding cake and I'm clueless on the core part.
3. I read on here somtime back where someone suggested only filling a round pan a certain depth of batter....it always cooks the same. Anybody remember what the depth is?
Also, I use the nails in my larger cakes...read that on here and love it!
Will that work instead of a core?
2. Yes you can use nails in your larger cake. I just read that someone uses a cleaned out soup can as a core as well, never tried it though!