This is the largest cake I have ever baked, while reading other posts I noticed mention of a heating core. I assume this helps the center cook faster - in time with the edges. Do they work and do I need to use one when using a pan of this size? Any other tips for this size cake will be really appreciated.
Thanks.
Hi!
I always use my bake even strips on all or my larger cakes. It really helps. Believer me, I am not a wilton fan, however,those things can be quite good. A heating core is probably a good idea for a pan that size too. Usually I will bake the 18x3 inch half circle, they are easier to bake.
Hope this helps,
Bestest,
Dawn
Baking cores are essential when baking a cake this size. When I say baking core, I just mean a heat conductor like a flower nail or whatever. I've even used heavy duty foil coated well with cake release. If you use a flower nail, you will need 2 or 3 for this size of a cake. Good luck!! I'm sure everything will turn out just fine
I just recently tried this size cake with the strips and one inverted flower nail, and had bad results. The cake looked like it was doing fine until I took it out of the oven and then it sunk in the middle. I tried again with a Wilton heating core and the strips, and it turned out so nice and flat that I didn't have to level it! To be fair, I did have 2 other variables that may or may not have helped: the first cake I used generic vegetable oil, the second I used Crisco oil. The first I used large eggs and the second I used extra large eggs. Hope this helps you.
I just made a 14-inch round cake with 3 flower nails and it still sank in the middle. It was a white chocolate cake so it could have just been a heavy recipe but I got a heating core the next time around and it turned out perfectly level. I'm not used to baking a cake over 10-inches so it was all new.
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