How Do I Use A Flower Nail While Baking....
Decorating By thems_my_kids Updated 17 Aug 2006 , 7:39pm by Rambo
I've seen it mentioned here to help the cake bake evenly, instead of using a heating core, I'm assuming. This may be a dumb question, but which side it up? The flat top or the spike of the nail? TIA!
Grease/flour pan and nail then add batter. I guess you could do batter then nails. Move them around in the batter until they are centered. Bake as usual.
As for anything else.....I've heard a tuna can....but since they don't make them anymore that you can use the can opener on both ends....I'm not sure......
I use the flower nail method all the time and, yes, after the cake is baked, cool for 10 minutes then flip the cake out of the pan. Usually the nail will be longer than the depth of the cake, so it kind of pops up and you just lift is straight out. Otherwise, I use the edge of the spatula to get under it and lift is out. Good luck!
Tried this technique last week. Grease your pans as usual and do the entire flower nail the same (grease and flour) then stand it up in the bottom of your pan upside down. You have to hold it until there is enough batter for it to stand alone. Put in the oven and bake as usual. I dropped the oven down 25 degrees just for good measure.
Once it's done let it cool in the pan for ten minutes then turn out your cake and take a spatual and carefully pry up the nail. It pops right out and only leaves a little hole and a small indent from the head of the nail. Worked great on my 12" heart pan. I've read if your do larger you should use two.
Hope this helps 
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