ok here it goes: I have made 9x9 squares of my carrot cake a couple times and the middle seems to take forever to cook. Not so big of a deal becuase i just cool about 10 mintues longer and the cake is still moist. I just got asked to do a carrot cake for 20 people (im thinking a 13x9-single layer) for a graduation (weird request). if i do the 13x9 it will take probably two recipes and was wondering if it will turn out the same. I assume it would taste the same becuase its the same recipe just two of them (like other cake) but what do you all think? Also, would a flower nail work for carrot cake?
-tricia
So...I'm hearing this flower nail trick....how do you do that?
Super easy. Just make sure you grease and flour the nails just like you do with your pan. Then just place them around the middle of your pan, point up. Then pour in your batter. This brings the heat to the nail and cooks the cake around the nail faster than it would then if you didn't use it. When your cake is done and you turn it over on to the cooling rack, let it cool a little longer before you pull the nails out. The cake won't stick to the nail. You should have a tiny hole where you pulled the nail out, but it's so small, frosting will cover it right up. Does that make sense? If you need more clarification, feel free to PM me. Good luck!
AHHHHH.....got it! Thanks Lisa!!! I'll be trying that one!
I just did a 12" round carrot cake and the flower nail worked for me. I also baked it longer at 325 instead of 350.
While we are on this subject, you guys have got me thinking...
I have to do 14 inch square carrot cake for a bottom tier of a wedding cake...have you guys had problems with ones that large? I plan on using the nail...should I worry that its not going to cook well in the center? I'm using 3" deep pans.
I don't mean to hyjack this thread, but I was wondering if anyone has had problems with one that large?
While we are on this subject, you guys have got me thinking...
I have to do 14 inch square carrot cake for a bottom tier of a wedding cake...have you guys had problems with ones that large? I plan on using the nail...should I worry that its not going to cook well in the center? I'm using 3" deep pans.
I don't mean to hyjack this thread, but I was wondering if anyone has had problems with one that large?
I would use 2 or 3 nails in the pan to make sure it cooks well in the middle. Other than that you should have no problem.
But, do you think I will have a problem using my scratch recipe?
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