Hello...  I'll be making a 14" round cake in the near future and this will be the first time I make a cake this big.  Can anyone give me any tips on baking this cake in order for the cake to bake evenly in the middle and on the sides?  I've had trouble in the past with my 12" cakes not being fully cooked in the center.  Any help would be much appreciated.  Thank you...

ABake at 325, top rack, use a flower nail or heating core, wrap with bake even strips...just a few ideas.

Thank you much....

Yeah...what she said!

10-4

what is a heating core,is it something we can purchase,is it different than the flower nail?

AThis is a heating core: http://www.goldaskitchen.com/merchant.ihtml?pid=8098&step=4

You can order a heating core online. Never used one but I was told you put batter in it then use that to fill the hole that it leaves...Is that what you guys that use them do?

ANever heard of putting the cake on the top rack, what's the time on a cake that size when baking on the top rack? I always learn something new here!:grin:

I use (Ateco) baking nails-they are a little thicker than flower nails. Usually place about 4 in a pan that size, also everything else AZcouture listed (basically everything I've learned from the good people on this board)!

I just bought the bake even strips and I cannot say enough great things about them.

I threw all my strips away.  They were a PITA.   I use flower nails.   You don't lose any cake when you pull them out.

I used the flower nails too...but I have no problem with the bake strip and have not had to trim a dome since. It does create a problem though. I have nothing to snak on now