OK, I'm getting ready to bake my first sheet cake, and I've read a lot on here about putting a flower nail in the center of the pan to help it bake more evenly. Sounds pretty simple. But now that I'm ready to do it, I'm starting to wonder--do you grease and flour it or just put it in the pan as is??

Thanks in advance for your help!

I just put it pointy side up in the already greased and floured pan and then pour my batter around it...good luck!

I usually spray with cooking spray and place in point up...

I spray mine with Pam.

Cindy

I put my flower nail in my pan after I have greased my pan and then I spray the entire flower nail with Bake Easy. It works great and is very easy to remove when you flip your cake out.

I just made a 16" round and used two flower nails...just to be safe! I greased and floured like normal and then stuck them in the grease, flat side down. The one thing I would change would be the fact that I didn't grease the nail part! It took cake with it when it came out...grrrrrrrr. Oh well...live and learn! Good luck! It worked like a charm...no soggy middle!

Thank you! Thank you! Thank you! I just stepped away to mix up the first cake mix, and now I know what to do! You all are great!

Do you guys only use the flower nail or do you also use a heating core also?

I have another anniversary cake due next friday and I need to make a 16" round, 14" round and 12" round.

Every time I use the heating core on these big cakes, it does not seem to be cooked.
I have never tried the lower nail.

I grease and flour the nail and for 14" and larger cakes I usually put a big nail and two smaller onesin the pan.

How does the heating core work? Does it leave a big hole in the cake? I have no clue. Biggest cake I've ever made so far was a 10" round and some 9X13's.

I have never tried a heating core... for bigger cakes I add more flower nails and sometimes the heat strips on outside of pan...

I actually spray the flower nail with pam and put it down before my parchment, I then poke it through the parchment. I don't end up with any dents and a small hole but a completely cooked cake! That is what works for my sheet cakes and 1/2 sheets.

Ahhhhh....I get it now. I love this website! I think I learn so much here. Yesterday was my first experience w/ FBCT - all because of CC! I will say it worked (sort of), and had I not been here, I wouldn't have even KNOWN there was such a thing! Thanks for all the help guys.

I never thought about putting the nail in under the parchment, but it makes perfect sense. I always coat the entire flower nail with cake release or grease and flour. To get it out after cooling the cake I just give it a twist. I have the large flower nail I use for bigger cakes, like more than a 12". I have used a heating core but don't care to mess with that if the nail works so well.

qtkaylassweets, try baking your larger cakes at 325. They will take longer but will cook better. Make sure you have an oven thermometer so you have an accurate baking temp. I know my 14in cakes take about 1hr 15-25 mins.

I have done them both ways, grease and no grease. One time I just forgot to do it and it worked. But....to be safe I always spray mine with some of the flour/grease spray. I use more than one in the big sheet cakes and the big round cakes too. I also use the bake even strips. Sandy

I have been reading all your posts with great interest and would love to try these flower nails.
I have been doing some searching for these nails but cannot find where to purchase them here in New Zealand. Could you tell me what I should be looking for, size, what are they made of, should they be stainless steel (read somewhere on CC about these) and perhaps if I can't get them here I could purchase them from the US but I know the shipping will kill them. There are so many things there that I would love and I feel like a littlie in a lolly shop and wish I had your wonderful supplies here! Look forward to your replies. Cheers