Could someone tell me how may flower nails should be used in an 11" x 15" x 2" pan? Or is this technique mostly for larger round pans? TIA
I have never used them in that sized pan. I only use them for bigger pans, like a 12'' - 14'' round or square I use 2 rose nails. That works for me, But I'm sure others would tell you different.
I would use 2 of the nails in a pan that size. Place one in each half, but don't place them equal distance from the sides. I would stagger them a bit. It might give you a weak line causing breakage if they are in line with each other. HTH
i use flower nails in that size for sure! they never hurt the cake, so when it doubt, use them! and i politely disagree with the previous poster, the hole it makes is so tiny, and on that size cake, you won't have to worry if they're in line with each other...you won't get breakage from that small of a hole, spread that far apart. hth
Just made one 2 days ago. I put 5 nails in it in an X pattern & used cake strips. No hump, no sinking. Only had to cut off the excess over the top of the pan. Won't bake a cake without a nail in it.
More than one is overkill I, and I dare say many 100s of other decorators *Never* used any for years before someone came up with the idea. If you bake your cake at 300 degrees for 20 minutes, then up the temp to 325 for about an equal time it will bake up nice and flat (without a hump or sinking) and very moist. This is the time for any cake shape, size that holds one cake mix amount of batter. Larger cakes like 12& 14 and up take about 30 on each setting and anything 16 and over will take about 45 minutes.
More than one is overkill
That's your opinion and your experience.
I have had a different experience, so I have a different opinion.
Making an effort to evenly distribute heat within a batter--hence the placement of 5 nails in an X--is a reasonable thing to do with the WASC batter, pans, and home oven that I use.
Having tried other methods, like playing the temp up & down, etc. has been a PIA, so I just put in the nails and leave it at 325 until done. As a result, baking times have become very predictable and I can just leave it and go.
I'm with Blakes... I don't put that many, but I use them in my 8 inch pans and above. I am a little OCD about my cakes being consistent from the sides to the middle. The very best pans... WS Goldtouch and Magic Line... baking strips, and nails go in all of my cakes. I would have put two in this size cake.
I do agree that we used to do it all the time without nails. But convection ovens, scientifically engineered pans (Goldtouch), nails, strips, instant read thermometers, Agbays... all available to us today, enable us to have a little more insurance on a great product.