Baking A 14 Inch Cake

Baking By cakegirl71 Updated 6 Oct 2011 , 1:47pm by kakeladi

cakegirl71 Posted 2 Oct 2011 , 1:23am
post #1 of 14

I would like to bake a 14 inch round cake in a home oven.Has anyone tried this?If so do you have any suggestions? If 14 does not work I will try a 12 inch.

13 replies
suzylynn58 Posted 2 Oct 2011 , 1:28am
post #2 of 14

Make sure the pan will fit in your oven first. When I do a larger cake like that, I use at least one flower nail and sometimes use baking strips around the outside. Also, lower the oven temp to 325 degrees.

ReneeFLL Posted 2 Oct 2011 , 1:32am
post #3 of 14

It should work as long as your oven is big enough. For that size as for any large size over 10" I would use the bake even strips and/or flower nails. It is also best to make sure that there is enough room around the caked for air flow.
Have you ever baked a large cake before? How large is your oven?

ajwonka Posted 2 Oct 2011 , 1:34am
post #4 of 14

I have a standard size oven and bake 14in with no problems. I use 2 flower nails. Torting is tricky, though, unless you have an agbay!

faithc24 Posted 2 Oct 2011 , 1:35am
post #5 of 14

Just baked a 14" round for my last wedding cake, no issues. I didn't use baking strips or a nail. I baked at 350.

southerncross Posted 2 Oct 2011 , 2:06am
post #6 of 14

Faith, you are one of my favourite baker/decorators with skill par excellent... no wonder you can bake a cake bigger than 10" without nails or strips and at 350. I wish I could, but if I don't use the nails and the strips at 325, the middle of the cake is undercooked while the edges are finished. I use a standard oven as well but 14" is as big as I can go and still get sufficient air circulation.

kakeladi Posted 2 Oct 2011 , 2:07am
post #7 of 14

Have baked 1,000s of themicon_smile.gif As has been suggested, put the pan in the oven to be sure it fits; be sure the door closes icon_smile.gif
I bake without either baking strips or a flower nail. As faithc24 said, no issues doing it that way.
Just be sure your oven is calabrated - bakes at the temp the dial says it is.
Of course it will take longer = an hour or more.

Apti Posted 2 Oct 2011 , 2:13am
post #8 of 14

ooh ooh! I can answer this one! I just made my biggest cake project to date (4 cakes for a 100th birthday party). My biggest cake was a 14" round. I used a combination of things and got a fabulous 14"x4" cake.

I used:
Wilton Bake Even Strips.
3 metal flower nails in each 14"x2" cake pan
A homemade version of Wilton's Cake Release.
Parchment on the bottom of the pan
Parchment collar around the inside of the pan. [Go to Mikel79's fabulous tutorial for this technique:
Wilton 14"x2" round pans
Baked at 325 degrees.

I also successfully (for the 1st time!) torted the layers, created a SUPER-STIFF buttercream dam, and was able to end up with 1" of cake, 1/4" of filling, 1" of cake, 1/4" of filling, etc.

Here's a link to a thread where I showed how I achieved the torting:

MimiFix Posted 2 Oct 2011 , 1:08pm
post #9 of 14

I never use strips or nails. The only thing different when I bake a 14" cake: I lower the oven temp by 25 degrees and bake for additional time. Depending upon your oven and recipe, it may take up to an extra half hour. (If you want to take a nap, set the long-ring timer. I say this from experience.)

WillowsCry Posted 2 Oct 2011 , 1:28pm
post #10 of 14

for some reason, I am able to successfully cook up to 16 inch in my oven at 350 and no nail, core, or strips. I think for me it's because I'm using a gas oven. When I tried this in an electric oven, I needed a core and to lower the temp.

cakelady2266 Posted 3 Oct 2011 , 1:42am
post #11 of 14

I bake all my cakes in a residential size oven, and I can bake up to a 16 round or square. One layer at a time for cakes larger than 12 inches. I normal bake all cakes at 325 with the rack one notch up from the very bottom, no nail, core or strips needed.

cakegirl71 Posted 3 Oct 2011 , 9:10pm
post #12 of 14

Thanks a lot for all the help everyone. One question;how do you use the metal flower nail?

Apti Posted 3 Oct 2011 , 11:45pm
post #13 of 14

All you do is grease/flour the flower nail and put it in the pan with the flat side down in the middle of the pan. If it is a larger 12 or 14" cake, I put in 3 nails at equal distances from the center.

kakeladi Posted 6 Oct 2011 , 1:47pm
post #14 of 14

..........One question;how do you use the metal flower nail?............

*really you don't need to* icon_smile.gif
There are so many of us who dont and have great results.

If you still want to use one - grease it and stick it into the pan with the head down & the nail part sticking up. Carefully pour in your batter around it.

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