Need Help! :)

Decorating By luvalot Updated 12 Apr 2006 , 3:40pm by mmdd

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luvalot Posted 12 Apr 2006 , 1:47pm
post #1 of 12

I am attempting to do a cake for my son's calss and I am using a 12 " pan, 3" deep. Do I need a heating core? If I do can I use theone from the stand up bear pan? my oven is ready and waiting and now I do not know if I can even bake this thing... icon_cry.gif

11 replies
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MaryD Posted 12 Apr 2006 , 1:49pm
post #2 of 12

You can also use flower nails if you have them. I would for a cake that big.

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MaryD Posted 12 Apr 2006 , 1:50pm
post #3 of 12

Oh look I am a junior member now!!! YEAH!

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Helendelk Posted 12 Apr 2006 , 1:50pm
post #4 of 12

FLOWER NAILS YES!YES !

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luvalot Posted 12 Apr 2006 , 1:51pm
post #5 of 12

This may be a silly question, but how and where do I put it? I have never done a cake this big!

Thanks!

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MaryD Posted 12 Apr 2006 , 1:56pm
post #6 of 12

If you are using the core, spray with pam and fill the middle with batter also and stick it in the center of cake. With flower nails, I just stick a couple towards the center of the cake

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luvalot Posted 12 Apr 2006 , 1:59pm
post #7 of 12

Wjat if I only have one flower nail and if it has marker on it from where our instructor put a circle? And which end down?

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MaryD Posted 12 Apr 2006 , 2:00pm
post #8 of 12

Flat end on the bottom of the pan. Sorry I don't know about the marker.

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mmdd Posted 12 Apr 2006 , 2:01pm
post #9 of 12

invert it...............don't know about that marker...will it wash off?

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NeeNee30 Posted 12 Apr 2006 , 2:08pm
post #10 of 12

Sorry this has nothing at all to do with the topic, but mmdd, I LOVE your avatar!!!! I saw you were looking for something different, just wanted you to know I really like it!!!!

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Crimsicle Posted 12 Apr 2006 , 2:18pm
post #11 of 12

Definitely use a heat core for that size cake!

I tried the flower nail once, and it got all tangled up with my cooling rack somehow and ripped a big hole in the cake. After that, I emptied out a salsa can, cut the bottom out of it, and used that for a heat core. You just grease and flour it like the pan and stick it down in the batter once it's poured. The core is later lifted out of the baked cake prior to turning it out of the pan. It makes a very small "wound" in the cake that ices over flawlessly. I use the can in every single cake I make now (even the 8-inch) because it makes for a domeless cake in addition to ensuring a well-cooked middle.

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mmdd Posted 12 Apr 2006 , 3:40pm
post #12 of 12
Quote:
Originally Posted by NeeNee30

Sorry this has nothing at all to do with the topic, but mmdd, I LOVE your avatar!!!! I saw you were looking for something different, just wanted you to know I really like it!!!!




Thank you SO much!!! LOL

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