I have read several replies about using flower nails when baking large cakes. Can you tell me how you do this, and when the cake is done, how do you remove the nail? Hope this doesn't sound to silly.

..not a silly question at all! Coat the nail the grease/flour or whatever it is that you use on your pans, put the nail in the center of the pan, point side up and then pour in your batter and bake as usual. It helps conduct heat to the center of the pan and results in the cake baking more evenly, when baking large cakes. Once you invert the cooked cake, just pull out the nail..that's it!! Hope this helps!!

This works wonders! It's easier than the baking strips and the actual heating core products!

I make sure my pan is well greased and floured, then I put the nail down, then lay parchment paper over top (nail part goes thru the parchment).!

Also, if you use a cooling rack, you can invert the cake and the nail will go through the grates. Then you can remove it.

Thanks everyone for your responses.

Your cakes are outstanding!!!!!! Could you tell me how you do your images, or where you can purchase them?

MrsMissy, how do you get your cakes so smooth. Do you use the upside- down-method?

I'll be trying this on Thursday when I start baking my wedding cakes.. the bottom tier is 14 inches so I'll put one in the middle of that pan ...

I tried this for the first time yesterday. I wasn't paying close enough attention when I flipped the cake pan over to remove the cake and the flower nail was pushed sideways when it hit the counter. It chewed up the cake a little. It didn't really matter since the cake was just to practice on anyway, but if I use a flower nail again I'll be more careful!