I am going to be baking a large cake and will need to insert a "heating core." I have heard people using flower nails.... just one question where do you place the nail or nails and how and when do you remove them?
Thanks!
Since I am just starting out I have a silly question....what are the bake even strips? Are they a silver colour?
I don't use anything anymore. I got so sick of all the fooling around with it that it just took the joy out of baking. Do what Chef Leah does. If the cake rises a little too much I just trim the top of it.
Yes, they are silver and you have to wet them and pin them around your pan. I didn't like them. I didn't like the flower nails either. I had better luck with the heating core. My cakes baked nice and even.
I agree, I have not had any luck with the flower nail. I prefer the heating core much better.
In 40+ years of baking I have never used a heating core or a flower nail.
You must have a perfectly calibrated oven. I lower my temps and I still get a hump.
I always use the strips (my first instructor recommended them and made an early convert of me). I have tried using nails for bigger layers but found them to be pretty useless-0-if they do anything at all, it isn't worth the diddling around with them. I am working on a cake with big layers (16 inch down) and used the heating cores for the first time. Wow, they really do make a difference. I am not that concerned about the hump--I have no problem with trimming (or smashing 
) buit I hate it when cake is actually cooked unevenly and is too done on the edges. The 16 at 325 with three cores (maybe overkill) turned out great.
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