Do I Really Need A Heating Core?
Decorating By HIPrincess Updated 21 Aug 2007 , 4:19pm by HIPrincess
I am using for the first time the Wilton Decorator preferred round pan set, with the 14" being the largest. I just read on the label to use a heating core. Can anyone explain this and do I really need one of these things? Thanks much.
A heating core conducts heat to the batter in the center of larger pans, so you don't wind up with overbaked outsides and gummy centers. I personally don't use one. What I use instead is an inverted flower nail (coated in pan grease), it works just as well and no big gaping hole to deal with.
Hi! I didn't know what a heating core was for a while, and couldn't ever get the middle of a large cake done, with out burning the rest of the cake! I bought one, and it's been a lifesaver!!! It's only about 6 bucks, and well worth it!!! You can get it anywhere they sell cake supplies. Hope this helps some!
I have a heating core, still in the package I needed it one day but couldn't remember where i had stuck it so I used the flower nail trick, because I have a ton of those laying around. It worked beautifully and I didn't have the big hole in the middle of the cake to fill in, it seemed like much less trouble. So yea I have a heating core, but it's just sitting some place lol It might be nice, but the flower nail works fine, and most of us already have them
Jen
As the others have said, most of us do not use a heat core. wilton just wants sell more product
I have baked cakes for 25+ yrs and have never used one. I do not have a problem getting the center of my 14" rounds baked.
It is a good idea to use the inverted flower nail tho
As the others have said, most of us do not use a heat core. wilton just wants sell more product
I have baked cakes for 25+ yrs and have never used one. I do not have a problem getting the center of my 14" rounds baked.
Agree. Also a 25+ year baker. never used a heating core or flower nail, not even in my 16" round or my 14x22 sheet.
I bake at 325, use baking strips, grease-only-no-flour and have no problems with getting the cake done or getting it out of the pan.
Hi there! Like others have said, I use the inverted flower nail and it works perfectly. In fact, for a 14" pan I would probably use 2 if you have them. I used the heating core one time and it does leave a big hole and it is a little hard to deal with when the batter is still wet, really wobbly. Also, you might consider using either bake even strips around the sides of the pan or what I use is WAY cheaper. I tear up old towels into 2.5" wide strips. Then you wet them with cold water and ring them out enough to not make a huge wet mess on your counter while you work with them. Then wrap them around the pan and secure with a large metal pin (safety pin, t-pin or regular straight pin). This keeps the sides of the pan from getting too hot and burning before that big ol' 14" cake gets done in the middle. It also keeps the middle of the cake from raising up to a point which results in a ton of wasted cake. Wilton pans are notorious for this, more than any other I have used. I would bake it on 325 rather than 350 to avoid the sides burning and middle staying gooey too. Hope this helps your cake come out perfect!
Who says you can't teach an old dog new tricks? I have stopped using the baking core altogether since joining CC and learning about the rose nail trick. SO much nicer, no hole to fill in with the cake from the core, and the cakes bake so nicely, smooth and even.
You guys are SO wonderful!!!! Thanks so much!!
I'm beginning to think I'm not baking my cakes properly 
I've never used a flower nail or a heating core and I've baked many 16" round and square cakes. I always use the baking strips and lower my temp by 25 degrees and never had a problem with a raw center - maybe I just got lucky 
Well, Luby, that would make two of us, then! I've never used a heating core, and I don't always use the baking strips. I do bake at 325, though.
I need to report back my experiences. I tried the 2 flower nails and the baking strips and the cake collaped in the center when I took it out. I was quite perplexed because I tried a new pan, a lot of cake batter, flower nails and baking strips. Well, my husband made me immediately get back on the horse and try again and this time it worked out unbelievably well. The cake was done and it wasn't overbaked and it was the most level cake I had ever baked. So MANY thanks to all who responded as it saved the day!
If you used nails, bkg strips & it still collasped it was not baked enough.
Now, there are several things that could cause that....of course time ...not enough....lgr cakes take longer to bake;
temp.....not hot enough.....but I bake at 300 degrees but for longer time so that probably isn't the answer...
then there is the issue of the oven......it may not be working properly. You may think you were baking at 350 (or whatever) because that's what you set the temp for but if the oven is not working right (several reasons) you may only have baked it at 200 or 300.
Good thing you DH helped you see your need to try, try & try again
I need to report back my experiences. I tried the 2 flower nails and the baking strips and the cake collaped in the center when I took it out. I was quite perplexed because I tried a new pan, a lot of cake batter, flower nails and baking strips.
So did you use the inverted nail AND the bkg strips AND bake at 25 deg less for the same amount of time?
Yes, I used 2 flower nails and 2 baking strip towels and baked at 325 degrees. I think that I didn't bake it long enough the first time EVEN though the cake tester came out clean several times. I even had my husband check it. It also didn't feel right the first time and then it jiggled. My new motto is never take out a jiggly cake!
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