I feel so embarrassed already asking questions when I just joined, but I need help, so excuse me. I had heard that you need a baking core for large cakes or else the center remains raw, this is correct?
Well, I don't really want to spend $10 on the "funnel" they sell at Michaels. Not because I'm cheap, but because I'd heard about other methods. Some people use foil, others flower nails; which one is the best method and how do I go about doing this? I had been a bit afraid of trying the flower nail method because wouldn't the cake rip where the flower nail was placed? Thank you!
I use a flower nail in all of my cakes...sometimes I use two if it's a large diameter or 1/2 sheet cake. Just spray your pan, lay the flower nail down, spray the nail and pour in your batter. Cook at 325 for however long and when you flip the cake out of the pan the flower nail is right there. Just pull up and you have a small pin hole unlike the heating core which leaves a crater. It works great! 
I like the baking core, especially for a particularly dense cake, like a scratch banana or carrot cake, 12" across and larger, and any cake that is 14" across or larger. It really does make a difference. You CAN bake until the center is done without one, but usually that makes the outside ring of the cake (as much as 2" of it) quite dry and overbaked. Not a good thing if you're baking for anyone NOT in your family ('cuz at least family might not care). 
Only recently have I tried the flower nail method. Once you turn your cake out of the pans you can have trouble if you're not careful, and you do have to be careful if you level your cakes before they come out of the pans, but this method does work. Use caution, though. I recently used this method on a 12" cake and one of my flower nails BROKE when I turned the cake out of its pan!!! 
The head of the nail came off the stem. I was totally amazed! Never before had I had that happen! And to top it all off, it was a brand new flower nail that I had only used once or twice!!!! Yikes!
That being said, you can also use the core from a doll cake pan if you have one. It's much narrower than the baking core, but you will end up with a hole in your cake. That's only a problem if you make it a problem. Myself, I would either pipe a filling or an icing into the hole, but that's something that's up to you.
I hope this helps you out somewhat.
Happy Baking,
Odessa
p.s. NEVER be afraid to ask for help here at CC ... if we haven't done it before, the problem doesn't exist! Keep watching the posts, too. You will see some real dillies of problems that we've had to encounter and, eventually, laugh off. But we share them with everyone to get a soft, absorbent, shoulder to cry on, and a pat on the back for dealing with a bad situation well; or just to let off steam and have meaningful comments about how WE did really well with regard to the situation whereas someone else may have lost their cool. And even if a problem shows up that you may think you will NEVER have (perhaps you've decided you don't ever want to work with candy, blown sugar, or fondant, for instance), you can ALWAYS learn something from us ... even if that something is that laughter truly IS the best medicine!!!
Thank you aobedessa. I'll definately be watching the posts. Usually I can just watch the threads and many of my questions will be answered.
nglez09, what is the foil method? Could you provide me a link?
Honestly, I never use one. NOt even for the 3D bears etc. My cakes always seem to come out tasting great, no complants and I never have a problem. I bought that cone...I should return it...Still in the box. I really only use the baking stripes around the cake pan.
There is a cake decorating store here...They are fabulous! and they orginially told me that is what they do...I do trust them.
Not sure now if that confuses you more, Just thought I would let you know.
Nicole
ive used the nail and the core (not at the same time) and they both work well
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