Heating Strips

Decorating By Mimitoo Updated 11 May 2006 , 1:48pm by angelas2babies

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Mimitoo Posted 6 May 2006 , 3:22am
post #1 of 5

Just wondering recently I used the heating strips on a 10 and 14 inch round cake, my question is. Is a trick to using these strips, I loved the way the cakes baked, however I don't think the cakes were as moist as I like it. I kept checking with a cake tester and took them out as soon as the tester was clean, should I have put a glass of water in the oven, any help, please I would appreciate any advise. Thanks Mimitoo

4 replies
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Rodneyck Posted 6 May 2006 , 4:29am
post #2 of 5

A 10" pan is sort of in the middle size range, but the general rule of thumb is if using a 12" pan or bigger, use a baking core. You can also use one on cakes smaller than 12" if the batter is heavy. These distribute the heat to the inside of your cake.

Hope that helps.

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HannahBeth Posted 11 May 2006 , 1:22pm
post #3 of 5

absolutely! Any time I bake a cake that large I use a heating core and it definitely helps!!!

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Cake_Geek Posted 11 May 2006 , 1:43pm
post #4 of 5

Alternatively to the core, you can use your flower nails. Spray them with baking spray or whatever release you use, and place them in upside down before you pour in the batter. they work great. For large pans, use more than 1 nail. I like multi-use items so the heating core doesn't cut it for me.

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angelas2babies Posted 11 May 2006 , 1:48pm
post #5 of 5

I'm a flower nail girl as well. Too many problems with the heating strips.

Angie

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