Does Using A Cake Baking Core Weaken Cake?
Decorating By bergetti Updated 1 Oct 2007 , 1:20am by briannastreats
I prefer to use flower nails as they only leave tiny little holes, you can use several in the bigger sized pans.
I am making a 5-tiered cake and have to use a 14"x3" pan for the bottom tier. I got a cake baking core so that it bakes evenly, but I was wondering if it is going to weeken the cake. Any ideas?
That's a pretty logical question! I don't own a heating core, how big of a hole does it create? Naturally, you will dowel the cake; so it probably won't make a difference in weakness since the dowels are the real support.
I agree with the other posters, use multiple flower nails. Just stick them upside down (pointed end up) into your cake. When you go to flip it out on your cooling grid, you can then take a fork and pull it out.
Personally, I hated the heating core. There's always the possiblility of the cake sticking in there, no matter how much you prepped it. Make sure you grease & flour your nails just like your pans.
I use the flower nails for all cakes, I even use 1 in my 6" & 8" cakes. I have convection oven so I can bake multiple cakes at at time. I have like 30 flower nails that I use, especially when I'm doing a wedding cake.
I hate the flower nails, LOL. they do nothing to help my cakes. I use the core for everything and I love it; does not weaken cake, IMO
I have used the core and the flower nails -- much, much prefer the flower nails. However, I now just drop the temp of my oven 25 degrees, helps keep it a little flatter, and right when I put the cake on the cooling rack (b4 you take it out of the pan) - I throw a dish towel over top and press the entire cake down with my hands to flatten it. Works perfect every time. I don't mess with any of it anymore. Just be careful you don't press too hard in the middle or it will sink down -- you do need to press pretty hard to get the sides flat.
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