It's a metal cone with a flat bottom used to help large cakes bake in the middle. You coat the baking core inside and out, place it in the middle of the pan and put some batter in the core to the same level as the rest of the batter. After the cake is cooled you place the cake that was in the core in the hole where the core was placed.
HTH
Michele
You need a cake core for a 10 inch or larger round and I always put one in my sheet cakes. They ensure that the heat is more evenly distributed, so you don't have an unbaked center and burnt edges. However, I have an awesome tip for you that I found on this site awhile back. The cake cores gives the cakes a belly button that you have to replace when the cake is finished. However - you can use a large (7in) flower nail instead. It is the best thing ever! Just grease it and place it flat side down in the middle of the pan before you add the batter. It works like a charm and you don't need to worry about replacing the belly button of cake. I hope this helps! It is one of my favorite tips from here! I haven't used a core since. I have two if you want to buy them from me! HA!
Lynn
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