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Flower nail trick question... - Page 3

post #31 of 48

milkmaid42:  Thanks for sharing. A cake that is evenly cooked not only taste better, but is easier to work with. I wish I would have tried this years ago.

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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #32 of 48

You know, I just re read my post and had a horrible thought: By one inch thick I meant the width is one inch. I didn't mean to imply that you get a humongeous length of foil and fold it and fold it and fold it until you had a one inch high "stack" of folded foil. Really just enough to give it a little body. Is that clear? I didn't realize how it could be mis-read....

 

Jan

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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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post #33 of 48

Two more cakes baked with the rose nail in the batter, and cake baking strips on the side of the pan.

Simply hard to believe my own eyes!!!!  cake soft springy & flat as a pancake.  I know you old Timers are boored.....but if you kicked me off line today.......I'd still be way ahead of the curve.

party.gif

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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Cupcakes!
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
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Cupcakes!
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post #34 of 48
Hey everyone!
I'm just wondering if the nail works in all types of cake and do you have to lower the temp and lessen the baking time?

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

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When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

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post #35 of 48

Yes, I had to.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(3 photos)
Halloween
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Cupcakes!
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post #36 of 48

I bake all cakes at 325F with Ateco heating core(s), which are essentially stainless steel, completely flat "flower nails":

 

http://www.amazon.com/Ateco-1449-Cake-Heating-Core/dp/B0061UGRIC/ref=sr_1_1?ie=UTF8&qid=1377900934&sr=8-1&keywords=ateco+heating+core

 

images?q=tbn:ANd9GcR5cEKd2InJff9fKbJhC2z7V4A-TcKxADlQ3lGq4TTjUd9u4566

post #37 of 48
Quote:
Originally Posted by maybenot View Post

I bake all cakes at 325F with Ateco heating core(s), which are essentially stainless steel, completely flat "flower nails":




http://www.amazon.com/Ateco-1449-Cake-Heating-Core/dp/B0061UGRIC/ref=sr_1_1?ie=UTF8&qid=1377900934&sr=8-1&keywords=ateco+heating+core

images?q=tbn:ANd9GcR5cEKd2InJff9fKbJhC2z7V4A-TcKxADlQ3lGq4TTjUd9u4566


Maybenot when you say you bake all your cakes at 325 deg, is that regardless if size?
post #38 of 48
Quote:
Originally Posted by Carabella View Post

Hey everyone!
I'm just wondering if the nail works in all types of cake and do you have to lower the temp and lessen the baking time?

Do you lessen the baking time with the temperature lowered? I have longer baking time with a lower temperature!😱
post #39 of 48
Never having used the flower nail, do you only use them on larger cakes?
post #40 of 48

I used them once, to see what all the fuss was about.  Personally, I think it's just silliness.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #41 of 48

I've never used the nail and never had any baking issues that I couldn't figure out and fix by adjusting bake time/temp.

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post #42 of 48

do you have a convection professional oven, but then I imagine a pro baker could make something spectacular even in my kitchen. As it's the skill of the baker & not the cost of the equipment.....

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
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Cupcakes!
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(3 photos)
Halloween
(4 photos)
Cupcakes!
(18 photos)
Reply
post #43 of 48
HELP!! I am just nothaving any success with baking large chocolate mudcake! I can get it perfectly on a 9" pan but not on the 12". Tried the flower nails, baking strip, lower temperature, etc and still no success. Should i just leave the temperature at 325 with the baking strip? Any expert advise out there would be much appreciated.
post #44 of 48
I know its not the best practice but I fill my pans 3/4 and use the pan as a guide with my serrated knife. It works, my cakes are level and I can stack them no problem. I my biggest cake is 8" and I stack it. One day I'll get the lady balls to do a 10".
post #45 of 48
Quote:
Originally Posted by Doug View Post




hardly at all...just be sure the nail is in first and pour batter around it.

most flower nails have a very flat surface that fits tightly against the pan bottom.

I even put the nail in after I've poured my batter - as long as you make sure it's at the very bottom of the pain (wiggle a smidge) - hardly any batter ends up between the nail and the pan.

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