I made two 12 x 18 sheet cakes. I used a flower nail in one and it was pretty moist in the middel so I put two in the next one. They are both very moist in the middle. I need to know if anyone else has experienced this and I wonder if I will have to bake them again. I am going to level each of them and make a two layer sheet cake. It is for saturday. I would hate for it to turn soggy in the middle. Could this happen or if I let them sit for a day before I frost will they be ok?
Just givign you a bump along. i have a 12 x 12 to bake and I have no idea how many nails to use. i think i'm gonna use 3 better safe than sorry. good luck 
Thanks for the bump. I don't know if I have the nerve to do cakes for family (engagement party). You really put yourself on the line if you don't have much experience, and I don't. I just flipped my second layer out of the pan. It looks good, putting it on top for sure. I will post a picture when it's done if I have the nerve.
Ok, I'm new to all of this so please bear with me here! Using flower nails in cakes ????? Hmmmm ?? Does this help the cakes bake evenly without a raised center? Is it the same as using baking strips (which I have not tried yet). How does the flower nail trick work (how do you do it??). Thanks so much.
The nails are put in the center to bring up the temperature so it bakes more evenly.
I do have baking strips but I did not use them. Probably should have.
Alicia77, the one I made with two nails did come out better. Should have used two the first time. Live and learn.
I never have had problems with my 12 x 18. I never use flower nails or heating cores. I've always just cooked them a little longer with out any problems at all.
I had not used the stirps but once I did.. I will NEVER not use them.. I also bake @325.
Place the upside down flower nail in the pan and spray with PAM or release then puor in the batter.. I really only use the nails when I add pudding to the batter.. otherwise I dont bother.. it all depends on y mood that day I guess
Yes it cake out just fine. Nothing fell or anything. Tasted great too.
By the term flower nail, do you mean you put the plastic flower nail open side down in the center of the cake pan? Won't the flower nail melt because of the heat? Please explain. I've not had any problems baking with half sheet size pans; the bigger problems are with the 14-16" rounds with 3" sides. Usually I will bake a small 6" round from the same batch of batter and just cut out the center of the 14-16" round (if it is still gooey/half-baked) and replace it with the smaller cake. I learned this from my Belgian master pastry chef along with a ton of other tricks of the trade.
you use the metal flower nails flat side down in the pan
Quote by @%username% on %date%
%body%