To Use Or Not To Use A Heating Core?
Decorating By jomar0321 Updated 15 May 2009 , 7:54pm by sugarshack
I'm making a 12" round cake, do I need to use a heating core? I have one that I purchased for a full sheet cake pan but didn't even need to use it. I thought it was more trouble than needed to be. Would rather not have to worry about the "plug". I don't have time to experiment or redo the cake. Also, do you notice a difference between baking with butter vs stick margarine (blue bonnet)? Probably a loaded question!!
I don't use heating cores. Like you said, more trouble than they are worth. But anything over 10" I turn a flower nail upside down, place it in the middle and spray with cooking spray. Works everytime with no plug to fill. Also, I use both margarine and butter. If I am not worried about the high water content in a recipe, I use margarine. If the added water makes a difference, like in the meringe icing, I use butter. Does taste better but I just add butter flavoring to my cakes mixes instead for the added taste.
I would use it, especially if you don't have time to redo it. Anything 10" or bigger I always use it. As far as butter, I usually use all shortening instead of the 50% butter. But when I do use butter, it's always the stick kind, and usually walmart or sam's club brand.
jomar, I have a heating core but don't use it unless it's absolutely necessary. I dislike the plugs myself. In place of them I generally just spray the Wilton's nail nail with non-stick flour spray and place it in the pan upside down. The bigger the cake the more nails I use. I'd use one or maybe two in a 12". Lol, I just realized that I have to be looking at the pan to figure that one out, but one should do the trick.
HTH
I know you've already heard this, but I used a heating core one time and did not like it. I use flower nails and would probably use 1 in a 12" pan. I don't use any in a 10" round and use 3 in a 16" round/square.
I don't use margarine so can't help with that question.
I have never ever ever used a heating core... I had never even HEARD of one (or using the flower nail that way) before coming to CC. I've baked 16" cakes with no problem without a core.
I never use margarine in my baking... nothing tastes as good as REAL butter, to me. You also just don't get the same texture from things, in my opinion.
I love the heating core! nails do nothng for my cakes.
http://sugaredblog.blogspot.com/2008/09/i-love-it-to-core.html
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