Has Anyone Ever Used A Decorating Nail As A Heating Core?
Decorating By lauralee422 Updated 6 Apr 2008 , 3:40am by wendy1273

I'm just wondering if I should invest in buying one or just using my decorator nail (that is used for making roses)

I use my flower nail(s) all the time. For smaller cakes, I use one, and for larger cakes (maybe 10" or larger), I use two or more. I've found them very helpful, in addition to the baking strips.



I was watching something on the internet and saw someone use a flower nail instead of a heating core. I thought, "It just can't be that easy", but, it is! The nails work wonderfully, and I haven't used my heating core since then. I had a flower nail, and then I bought another one at a craft store for less than $2. It was well worth the investment!
Hope it works for you!



I use nails also and they work great! Give it a shot!



Yes, I actually asked the same question a while back and got some wonderful information from this site. I have used rose nails for heating cores and they have worked quite well. I grease them well, put them in the pan with the round side facing the pan and then pour in the batter. For anything larger than an 8" cake I have used 1 if not 2 nails and in very, very large cakes, I have used 3. I do take them out of the baked cake as soon as I invert them so they don't stick. HTH. Good luck!


Thanks for all the great info- when u use more than one, do u put them right next to each other, or spread them out? Thanks again I so missed you all!




If the nail is well greased, it shouldn't pull out any cake. There will be a small hole from it, but nothing you won't cover with icing/fondant.


Thanks Tracey 1970! But I have one other question: If you put the nail in before you put in the batter, how do you tap the pan to get bubbles out? i know that maybe a silly question; but its one I don't know the answer to.
Thanks,
Lillielu
I just used the nail for my last 2 cakes and it still stays put when you tap the pan. I have put the nail in the middle and then spread my batter around it but I just read here that some folks put the batter in and then put the nail in. I'll have to give that a try next time but the first way has worked for all 4 pans that I have used them for.

I cant sing the praises enough, I was really confused at first about the whole heating core thing and found so much helpful info on this site about the flower nails.
Like the PP's, I put the nail in first and then pour the batter in, tap the mix with no problem. I find the weight of the batter holds the nail in place any way. Crumb coat covers the small hole with no problem.
Have a go at doing a trial cake if you aren't sure, you will be amazed!
Good Luck
Steph


Everyone,
I used the nail too and it worked ok until I found better way.
If you wrap a wet strip of towel around the pan it works like a charm, I promise that you are going to love me for ever for this tip.
I use it on any size pan even on a 14" x 14" and I don't have to put a flower nail or a heating core. I been doing this for a few months and I have no problems at all and the cake rise evenly and you don't have to level it by cutting.
I learned this from Jennifer Dontz the cake teacher (Love her work, she is the best)
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