I have a large chocolate cake to do this weekend. I made a practice one 10 x2 round to see if I like the flavor (new recipe, Collete Peters' , LOVED it!!) and it took forever to bake. Came out beautiful. Anyway...I'm making a 1/3 sheet and dont want the edges to get too well done. So...what would you all suggest? What's your favorite method, the cake strips or the flower nail. And if it's the nail, do you put it in after you pour the batter, nail point down or do you set it in the pan first, nail point up?
Thanks!!

I always use the nail in my larger cakes. I spray the pan first then the nail and place in with the point up. Then put in my batter and bake at 325 it takes a little longer but I dont get over done edges or a dome on the top

I do the same except I put the batter in first and then spray the nail and work it down throught hte batter and even out the batter around it. I always seem to tip the nail when I put it in first.

I do both. Nail greased and in center before I add the batter. Strips around the edge and bake at 325. I love this technique!

Junebuggey

Thanks! This really helps.