Just wanted to let you know that I did an 11 x 15 (a Wilton pan) for my suitcase cake..the latest one in my pics and didn't use any sort of heatcore, flower nail or otherwise...it turned out great and was cooked in about 40 minutes...it was moist and good..
No harm putting in the flower nails but it was fine without..
You should have no probs at all and good luck!
Some times I do and sometimes I don't. The only difference I notice is that without it I sometimes get a crown.
I normally put two or three flower nails down the center (long ways) of this pan just to be on the safe side. I've done it before without and it didn't get done in the middle until the outside edges were over done...
Also make sure you measure out the 11 cups of batter it calls for, depending on which mix/recipe you're using, 2 mixes may not be enough since most mixes only yield 4 cups of batter 
I normally use 2 1/2 - 3 mixes for this pan 
Thanks everyone for your help. I used 11-12 cups of batter and baked at 325. I used 2 flower nails and my cake rose just above the edges of the pan so then I could level it very easily.
The cake turned out really well. I will try to post some pictures later.
Thanks Again.
Ashley
Ashley I'm glad it turned out great for ya
That's the main reason I suggested using the 11-12 cups of batter because it rises all the way to the top and makes it perfect for leveling or smooshing
I found a great solution. I bake all my cakes at 325. No nails (except above 10"). I haven't even used my bake even strips. What I do is when they are done I flip the cake over and leave the pan on. keeps them moist and makes them level. I use A LOT of 3" pans also. I RARELY have to level. So my agbay hasn't been used much 
. Just to torte...which makes it heavenly.
HTH's
(I know you have already baked and I am glad it turned out for you 
)
Have a great day ya'll!!!
I've always been scared to do it that way Christi because the ONE time I did do it the cake broke because it wasn't "ready" to be flipped out yet ... do you wait any amount of time before doing so or do you do it as soon as it comes out of the oven?
Becky I flip it on the board about 5 minutes after it comes out .....making sure NOT to remove the pan until it is cool. And I always flip onto the board that it is going to stay on. NOW...with exception to a few 12 x 18's I always do it this way. and while it is hot if you don't have it centered on the cake board exactly where you need it you can gently manuvere(sp) it. I do this with cakes that reach the top of the pans and I know it will be compressed a little bit. OF course it won't work on leveling it if it doesn't reach the top of the pan BUT it still makes the cake moist and easy to work with. I sure hope this will work for you. I always have compliments on EVEN the chocolate cake being so moist.. They are moist but still durable.
Have a wonderful day and tell me if you try it this way
Christi
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