Help I'm Having Issues With Using My Nails.

Decorating By somerset Updated 26 Oct 2006 , 12:57pm by Charb31

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somerset Posted 25 Oct 2006 , 4:35pm
post #1 of 9

Greeting,

I'm a newbie, and I'm addicted to this website: D. I noticed a post that mentioned using a rose nail by putting it in the middle of the cake. I must have come in on the end of that post because I can't remember the instruction on how I was to use it. I'm having a problem with my cakes cracking as if my stove had some kind of an earthquake experience. icon_cry.gif What I¡¦m I doing wrong? Should I use a heating strip along with the nail? Or lower the temp? The nail is totally lubricated and place in the center of my pan. Am I suppose to place it in before or after I put the cake batter in? icon_rolleyes.gif I have so many questions about this nail business that I don¡¦t even know the first thing to ask.

8 replies
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vickymacd Posted 25 Oct 2006 , 4:42pm
post #2 of 9

I've never used it but know that you put it in your pan and then pour in cake. The nail head sits on the bottom of your pan. Heard some use the strips as well.
Sorry, never had the problem so I can only offer what I've read.

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Charb31 Posted 25 Oct 2006 , 4:43pm
post #3 of 9

Welcome Somerset!
You can use the nail as a heating core. Just spray it, turn it upside down in the pan, then pour your batter in. I can't help you about the heating strips with the nail, I only use the strips and I can tell you they are a God's send! I get the highest, most level cakes! I can't imagine not having those! I hope this helps a little!

btw...just out of curiousity, where you from? I am originally from Somerset, PA,so that's why your post caught my eye!

Happy Baking!

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somerset Posted 25 Oct 2006 , 5:11pm
post #4 of 9

Thanks, guys


I appreciate you guys for trying to help. I will figure it out some how. Because there is a reason why this is happening. Then hopefully I'll be in a position to help the next person who'll come up against this wall. thumbs_up.gif

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punkinpie Posted 25 Oct 2006 , 5:18pm
post #5 of 9

I'm just a newbie - but when I used the strips without the nail I still had problems with the middle of my 8 inch being a little undercooked in the centre and the edges overcooked. Once I started adding the flower nail in the middle my cakes turn out perfect in the centre. Just make sure you grease the nail well.

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mkerton Posted 25 Oct 2006 , 5:21pm
post #6 of 9

I agree...I use both the strips with the flower nail...for me just using the strips by themselves seemed to take forever for a cake to be done....I love the flower nail trick!

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LeeAnn Posted 25 Oct 2006 , 7:17pm
post #7 of 9

If you cake is splitting it is because it is too hot lower the temperature a little.

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nichi Posted 26 Oct 2006 , 2:44am
post #8 of 9

I just baked a 1/2 sheet cake and used the nail trick. Pretty darn cool! But I almost overbaked the cake because I thought it would take allot longer. (And I was cruising CC icon_redface.gif )

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Charb31 Posted 26 Oct 2006 , 12:57pm
post #9 of 9

ok, I'm convinced! I have to do a cake today for Saturday, and I think I'll use the nail along with my strips and see what result I get. Thanks for the head's up on the nail and strips

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