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Rose nail sucks.....arrrrrrggggggggghhhhhhhh! - Page 2

post #16 of 36
What size is the cake? Many of my cakes take around an hour at 350, so I dont think that is strange for it to bake over an hour.
post #17 of 36
Thread Starter 
Ok the first try I used a boxed cake with the extender and baked at 350° for 50 minutes but the sides were getting overdone.
It is a puffed heart pan by Wilton. I find that if you use just a box it is really thin.
The second try the same but baked about five minutes longer......!
The third try I used 1 and 1/2 boxes of cake mix and dropped the temp to 325° for 65 minutes.
I know I have a lot to learn. I hope to get better in time. icon_smile.gif
Susie
post #18 of 36
I'm new to the rose nail as well as far as using it to bake so this may be a silly question but, do you spray the top flat surface and put it down in the center of the pan and then pour in the batter?
post #19 of 36
It can take anywhere from 45-75 minutes depending on the size of the cake pan... and the recipe too I guess... the longest it took for one of mine was 60 minutes with the 12" heart pan... Good luck with it icon_smile.gif I also find that the more nails you use the better/fast the center gets done... I use 3 in an 11x15" sheet and used 3 in the 12" heart pan....
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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post #20 of 36
Susies1955, it will take that long to cook a large/thick cake at 325. The rule is low and slow to get it done evenly. I'm glad your third cake turned out well.


Trance, I spray the whole nail, top, underside, and shaft and then put it in the middle of the pan.
Skidoosh...
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Skidoosh...
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post #21 of 36
Thank You SuHwa....I'm aboout to make a cake and thought I would give it a try!
post #22 of 36
I use the flower nail all of the time. It works great for me. I bake at 350 for smaller cakes for for larger ones I bake at 325. Hard edges and gooey insides sounds like the oven temp was too hot for what you were baking.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #23 of 36
Thread Starter 
I guess I figured that a cake mix takes 30 to 35 minutes at 350 so half again as much added shouldn't take too much longer but I guess I was wrong.
I am stubborn. I never in my wildest dreams ever thought I would bake three cakes in the same morning.
icon_smile.gif
Thanks everyone,
Susie
post #24 of 36
Even though I use cake mixes I never follow their directions for temp and time I always follow Wilton's chart... for some reason lol.

Here's the chart I use.

http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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post #25 of 36
Well now you'll have lots of cake balls to go around too! (at least that's what they all say around here after a semi-disaster) I'm a newbie too lol

I just bought a new Wilton muffin pan and it was kind of dark metal ~ I don't have a cake mix box to check, but I think those bake at lower temps? That would put you right on at 325 anyway.

Good luck!
post #26 of 36
Yes for dark/coated pan box mix suggests lowering the temp to 325* which I forgot to do on my last cake in one of Wilton's new dark non-stick pans and it browned the edges and bottom pretty good and made it shrink in all the way around lol. Was real mad! lol
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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post #27 of 36
Thread Starter 
Thanks Becky and Janet for the chart and for the encouragement.
I'm SO glad that I found this forum. What a bunch of "Beautiful Baker's"!
Janet, hope you have fun and enjoy the forum and your baking,
Susie
post #28 of 36
icon_confused.gif Well that explains why my mini cupcakes had such a hard top edge too! It was a scratch cake, so I didn't have the mix box to remind me! I baked at 350! If this hadn't come up I probably wouldn't have figured it out NEXT time either! Oh we live and learn! LOLOL!
post #29 of 36
Is the flower nail upside down or right side up? I am still confused about this. If it is put in upside down, how to you get it out when the cake is cooled?

Denise
post #30 of 36
The flat part of the nail sits on the bottom of the pan. When you flip your cake out of the pan you can just pull it out.
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