TaraLynRRT Posted 11 Jul 2012 , 6:40pm

I need to make 10 and 14 inch round cakes (I will be using 3 inch high pans). What's the best way to ensure the center is cooked properly....using a rose nail or a heat core?? I would imagine if I used a rose nail I would have to use at least 3 or 4?? Please advise, thanksicon_smile.gif

11 replies
milkmaid42 Posted 11 Jul 2012 , 9:08pm

I used to use a heat core but find I now prefer the nails. For a cake that size I use at least 3, placing them against the pan, but under the parchment paper before pouring in the batter. It's then a simple matter to remove them when turning the cake out of the pan onto the cooling grid. This is just my personal preference. I suspect others have their methods.

Jan

BlakesCakes Posted 11 Jul 2012 , 10:23pm

I prefer nails to cores.

In the 10", I'd use one in the center and in the 14" I'd use 3 in a "triangle" in the center--but not touching.

Rae

kimbm04r Posted 14 Jul 2012 , 11:57pm
Quote:
Originally Posted by BlakesCakes

I prefer nails to cores.

In the 10", I'd use one in the center and in the 14" I'd use 3 in a "triangle" in the center--but not touching.

Rae




I only used a heating core once or twice but I like the nails much better. This is how do it now.

TaraLynRRT Posted 15 Jul 2012 , 3:01am

I actually tried both techniques today. I followed Rae's advice and placed the nails in a "triangle" and it turned out great. I think using the rose nails are much easier and makes a nicer looking cake since you don't have a cake plug.

Thanks for everyone's imputicon_smile.gif
Tami

BlakesCakes Posted 15 Jul 2012 , 3:24am

Glad to hear it worked well for you, Tara.

I find that by having more even heat distribution at the center of the cake, it bakes up pretty flat, too. I use one, or more, in every cake I bake--6" and larger. For a sheet cake, I use 5 in an "X".

If you want to "upgrade" from the flower nails--they can rust, oxidize, or discolor over multiples uses, I strongly suggest these heating "cores" from Ateco. They're stainless steel, completely flat, and I think they're worth every penny.

Image

If you google them, you can find them at various places online and they carry them at Sur La Table.

http://www.cakesupplies4u.com/Products/Ateco-Heating-Cores-4pk__1449.aspx

Rae

BlakesCakes Posted 15 Jul 2012 , 3:25am

Glad to hear it worked well for you, Tara.

I find that by having more even heat distribution at the center of the cake, it bakes up pretty flat, too. I use one, or more, in every cake I bake--6" and larger. For a sheet cake, I use 5 in an "X".

If you want to "upgrade" from the flower nails--they can rust, oxidize, or discolor over multiples uses, I strongly suggest these heating "cores" from Ateco. They're stainless steel, completely flat, and I think they're worth every penny.

Image

If you google them, you can find them at various places online and they carry them at Sur La Table.

http://www.cakesupplies4u.com/Products/Ateco-Heating-Cores-4pk__1449.aspx

Rae

BlakesCakes Posted 15 Jul 2012 , 3:26am

Glad to hear it worked well for you, Tara.

I find that by having more even heat distribution at the center of the cake, it bakes up pretty flat, too. I use one, or more, in every cake I bake--6" and larger. For a sheet cake, I use 5 in an "X".

If you want to "upgrade" from the flower nails--they can rust, oxidize, or discolor over multiples uses, I strongly suggest these heating "cores" from Ateco. They're stainless steel, completely flat, and I think they're worth every penny.

Image

If you google them, you can find them at various places online and they carry them at Sur La Table.

http://www.cakesupplies4u.com/Products/Ateco-Heating-Cores-4pk__1449.aspx

Rae

BlakesCakes Posted 15 Jul 2012 , 3:28am

Glad to hear it worked well for you, Tara.

I find that by having more even heat distribution at the center of the cake, it bakes up pretty flat, too. I use one, or more, in every cake I bake--6" and larger. For a sheet cake, I use 5 in an "X".

If you want to "upgrade" from the flower nails--they can rust, oxidize, or discolor over multiples uses, I strongly suggest these heating "cores" from Ateco. They're stainless steel, completely flat, and I think they're worth every penny.

Image

If you google them, you can find them at various places online and they carry them at Sur La Table.

http://www.cakesupplies4u.com/Products/Ateco-Heating-Cores-4pk__1449.aspx

Rae

BlakesCakes Posted 15 Jul 2012 , 3:29am

Glad to hear it worked well for you, Tara.

I find that by having more even heat distribution at the center of the cake, it bakes up pretty flat, too. I use one, or more, in every cake I bake--6" and larger. For a sheet cake, I use 5 in an "X".

If you want to "upgrade" from the flower nails--they can rust, oxidize, or discolor over multiples uses, I strongly suggest these heating "cores" from Ateco. They're stainless steel, completely flat, and I think they're worth every penny.

Image

If you google them, you can find them at various places online and they carry them at Sur La Table.

http://www.cakesupplies4u.com/Products/Ateco-Heating-Cores-4pk__1449.aspx

Rae

TaraLynRRT Posted 16 Jul 2012 , 11:51pm

Rae,

Thank you so much for the information. I baked several cakes this past weekend using my rose nails and I see what you mean about discoloration. I've always been happy with all products I've bought from Ateco so I will try these.

Thanks again,
Tami

BlakesCakes Posted 17 Jul 2012 , 3:25am

Glad to help!

Rae

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