believe it or not, I don't use a nail or a core for any of my big cakes. I've done 12x18 and 16"square cakes with no nail and have no issues. I do have magic line pans which I think make a big difference and also I bake at 325.
I used to use bake even strips, but in all honesty, I just got too lazy to do it and found that it didn't make that much of a difference. When I got the good pans, that helped too. It's hard to experiment with cakes so big, but you'll find what works for you and your oven.
I just use the magic line pans and the strips. I have not had a problem yet. 
For anything over a 9 x 13, I place a regular flower nail upside down in the pan before I bake. I use bake even strips and bake at 325. Not an issue one so far. *Knocks on wood*
I do set my oven in between 325 and 350. Great results 
I HAVE USED JUST STRIPS OF TERRY CLOTH THAT I GET WET AND CONNECT WITH SAFETY PINS AND PUT AROUND THE PANS. THEY WILL NOT BURN BUT GET A LITTLE BROWN ONCE THE MOISTURE IS OUT OF THEM. I THINK IT WORKS GREAT. THE TERRY CLOTH SHOULD BE THE WIDTH OF THE SIDE OF THE PAN.I DOUBLE THE CLOTH THE MOISTURE STAYS IN LONGER. I USE OLD CLEAN TOWELS FOR THIS. I DO THISONLY FOR LARGER CAKES.
I dont have bake even strips... so will just the flower nail work?? i just bought a new oven a couple weeks ago... and im gonna try to put two 11x15 cakes in at a time.... hope it bakes even!!
I wouldn't try to bake two 11x15 cakes together unless you have a very large oven. Most household ovens aren't large enough for two pans this size.
so you promise that if i just bake the cake in the pan... no heating core or strips or nails... that my cake will come out just fine??? im just a little worried! and ive only got one day to do this!
I don't think anyone can promise you that your cakes will come out fine. I use the bake even strips and bake at 325 and never have a problem.
I have never used a heating core. IMO it's just something Wilton thought up to sell you. I also dont' use bake even strips. I have some gathering dust in the back of the closet. In my convection oven, I load 'er up. It easily bakes 2 11.15s, or 8 6" rounds all at the same time. I don't load up my conventional oven that way though. I have started turning the temp down quite a bit. For big cakes I bake at 300 and have been known to go down to 285 in the convection only. And another tip I read on Cc is to keep the temp low for the first 20 mins, and then go up. So if I start at 300, after 20 mins I crank it up to 325.
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