Just to clarify this inverted flower nail thing - do you put the greased nail in the pan (pointy side up), then pour the batter in?
sometimes the center of my cake does not cook as well as the outer edges, resulting in either burnt sides or uncooked middle, will the flower nail help with this?
I never use a heating core (and I bake all of my cakes in 3" pans)... just drop your oven down to 325 and you'll be fine... I'm sure others will say different, but this is how I do it.
Hi PinkZiab, I too like the 3' pans, but this past weekend I did a 12'x3' WASC and I used the heating core and the baking strips (at the same time)...well, the cake took 'years' (okay it took a long time) too cook and then when it started turning brown on top I panicked and took it out of the oven. It was cook but I ended up with a very dense, heavy almost slightly mushy cake 
I mean the cake was good, but I wonder if I ruined it by using both the heating core and the baking strips at the same time....what do you think?? please help! I know you're an expert 
Lissydawn - yes and yes.
Rosie - though I'm not PinkZiab, I have used heating core and baking strips and cakes turned out just fine.
Ahhh, thank you Misdawn! then I'm guessing it was probably becuase I put too much liquid in my batter...my first time trying to double a recipe--mango/coconut WASC 
I just used a heating core on a 14 inch and I was alitte hesitant at first but it turned out fine. I didnt use one on my 10 x 2 and it baked great, like the others said 325 is the perfect temp
I use an inverted flower nail also. I have used and not used it. Never have issues using it, but sometimes when I dont use it, my cakes collapse a little making a ridge on the outside. So just to save the headache of rebaking for those occasions, I always stick a flower nail in the pan greater than 10 inches, only takes a second.
i LOVE THE HEATING CORE:
http://sugaredblog.blogspot.com/2008/09/i-love-it-to-core.html
I never use a heating core (and I bake all of my cakes in 3" pans)... just drop your oven down to 325 and you'll be fine... I'm sure others will say different, but this is how I do it.
Hi PinkZiab, I too like the 3' pans, but this past weekend I did a 12'x3' WASC and I used the heating core and the baking strips (at the same time)...well, the cake took 'years' (okay it took a long time) too cook and then when it started turning brown on top I panicked and took it out of the oven. It was cook but I ended up with a very dense, heavy almost slightly mushy cake
I mean the cake was good, but I wonder if I ruined it by using both the heating core and the baking strips at the same time....what do you think?? please help! I know you're an expert
It could be that the temp of your oven is off. Do you have an oven thermometer? I don't use a core or baking strips, so I really can't say one way or the other how they affect baking. I've never seen the need for either.
It could be that the temp of your oven is off. Do you have an oven thermometer? I don't use a core or baking strips, so I really can't say one way or the other how they affect baking. I've never seen the need for either.
Hi Pink, yes I almost want to guess that my oven temp is off...it's an old stove. So, hmmm i'm thinking.... my kids always ask what I want for x-mas and I always say--oh nothing, nothing----
he,he 
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