When I made my last wedding cake, I used the flower nail trick to keep the cakes from doming, which worked great. However, it seemed like the cake was much softer in the middle then they are without using the nail.

Did I do something wrong, or did I just put too much grease on the nail? I used the same cake release that I use to grease my pans to grease the nail.

TIA!

anyone??

I don't know. I have never had this happen. I use the sme cake release too. I don't see how you could put too much on the nail.

Am I the only one to have this problem?

I just spray mine with a little Pan spray-like Pam-actually canola oil spray.

It never has stuck, and the cake is fine too.

I'll have to try that next time, and see if it helps my problem. Thanks!!