Hi!
I have a question regarding the character cake pans. I have 4 character cake pans and every time that i use one~my cakes are never done in the middle of the pan. The cakes appear to be done but the inside center is never done (sometimes it is almost still cake batter). The top and edges are brown and i always over bake them so that I think that they will be done. Any suggestions? I always go over the suggested baking time. I almost dont want to keep using them. The main pan that i have problems with is the big cupcake pan and birthday hat and a three tier all in one pan.
Any help would be great as I am new to all of this.
Welcome to CC!
Have you tried using a flower nail? You grease the whole nail just like you do the cake pans, and place it in the center of the largest part of your pan before pouring the batter in-the metal conducts heat and helps the batter in the middle cook faster.
Hope that helps!
You can use a greased and floured flower nail in the center of your pan. This helps the center cook along with the rest of the cake. Also, try lowering your oven temp to 325. HTH.
Stick an upside down flower nail in the pan, you may need more, depending on the size.
I always use Magic Strips on my pans, but since they are difficult to wrap around character pans, place the pans on a flat insulated cookie sheet to bake on.
Also, make sure you drop the pan on the counter a few times to get the batter even, there's so many grooves in those things it's hard for the batter to even out everywhere.
Stick an upside down flower nail in the pan, you may need more, depending on the size.
I always use Magic Strips on my pans, but since they are difficult to wrap around character pans, place the pans on a flat insulated cookie sheet to bake on.
Also, make sure you drop the pan on the counter a few times to get the batter even, there's so many grooves in those things it's hard for the batter to even out everywhere.
My guess would be that you need a heating core of some sort to ensure even distribution of heat, especially with the 3 tier pan. I'm not familiar with what the other pans look like exactly, so I'm not sure. I've read on here that some bakers use a flower nail (or 2) on the bottom of the pan to act as a heating core. I'm pretty new at this too, so hopefully one of the pros answers you. HTH.
sometimes I have to switch different pans to different racks in the oven, some cook near the top, some cook better near the bottom. and yes use the flower nail.
Thanks for all of your help! Um, next question~Where do you get a flower nail & what is a flower nail? As you can probably tell~I am new to this...
Is it the little circle stand that you make roses on?
When you bake with the nail~does it go flat piece on the bottom or put the sharp end in first so flat piece is on top of batter.
Hi,
In the past year I have made ALOT of character/theme pans and all that I have ever done is lower the oven temp to 325 and let them go to the max time on the box (yes, I use box mixes) and go from there. Now, call me strange, I use a piece of spaghetti to test my cakes, they are sufficiently long enough to go all the way to the bottom of the pan and are no bigger than a tooth pick.
HTH,
Toni Ann
Thanks for all of your help! Um, next question~Where do you get a flower nail & what is a flower nail? As you can probably tell~I am new to this...
Is it the little circle stand that you make roses on?
When you bake with the nail~does it go flat piece on the bottom or put the sharp end in first so flat piece is on top of batter.
Yes, a flower nail is what you are taught to make roses on. I believe it's a number 7 that I use. I actually have about 2 dozen flower nails because I use them in all my cake pans. I have a convection oven and when I load it up to do wedding cakes I need the quantity.
Put it flat side down against the pan, when you go to flip the cake out onto your cooling rack, you can just take a fork and lift it right out of the cake. Don't forget to grease and flour the nail, just like you do the pan, or the cake will stick to it, and you will have a mess.
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