Hello everyone,

I have a question about the flower nail method. I have used the flower nail method for a few cakes now and I have noticed a discoloring of the nail. It almost looks like rust, but I can rub it off a little if I rub very hard.

My question is, is this normal? Should I be worried if this is doing anything harmful to the cake?

(Below is a picture of my flower nail)

Im glad you're asking, because I gave up this method because of that. I didn't want anything gross getting in the cake. I've been thinking about using the heating core

I don't know about the nail specifically, but the same thing happens to my regular aluminum baking sheets. I get these translucent orange/brown spots that bake on and nearly impossible to remove without a Brillo pad.

Are you coating the nail generously with shortening and then flour? I've used this method for years and my flower nails look almost new.

My flower nails do this as well. I just wash them really well by hand to get any cake debris off them. I think this is a normal reaction of the metal finish and I wouldn't worry about it.

When you use the flower nail you really need to wash it well and I take a toothpick to go around the area where the nail attaches to the top. Yes, this is a real nail and it will rust, however, if you be sure to clean it well and dry it well you will not get the marks you have shown. I have use the nail for many years and cleaning it thoroughly is very important. Get another one and try this and see how it works, way better than a heating core.
evelyn

I usually coat the nail with PAM (the kind for baking), and I wash and dry the nail thoroughly. I even tried just soaking it in soapy water for a bit, before trying to clean the spots off.

Yeah, I smothered mine in bakers joy before baking, and then cleaned it well after each use, and I still get this.....but it looks this way after baking. So its not like I don't dry it and then, its after I've baked.....Sooooooooo I don't know. What brand of nail are you using (the ones that aren't having the "rusting" issue)

It might be a build up of baking spray. My cookie sheets get it. I have to scrub them with a non-scratch pad and even then, after a few years, it still builds up.

Dawn power dissolver or Kaboom cleaner will get that stuff off your nail and/or your baking sheets. Coat and let sit for a bit then scrub.

Are you using a Wilton nail?

Im wondering if it could be the brand of flower nail. I have a Wilton and an off brand that I got from my local cake supply store. The off brand nail is doing that, but my Wilton still looks new.

I don't know about the OP but I've only used Wilton nails....

I put parchment paper in the bottom of the pan and stick the nail up through the paper before I pour in the batter. The head of the nail never touches the batter, just the shaft. (Oh my, that almost sounds "dirty"!)

I have only used the Wilton flower nails. So far I have used two Wilton flower nails and both have this issue.

I was told this happens if you put them in the dishwasher. If you hand wash after use, it shouldn't rust.

My Wilton flower nails did this after I put them in the dishwasher long before I started using them for baking cakes. So I am guessing it is the dishwasher.

When I worked in a grocery store bakery we were told to toss any tip that looked like that.I use an Ateco brand flower nail that belonged to my grandma and it has never discolored or rusted.

I use the Wilton nails, hand wash, air dry and all of mine look like your pic as well. And they look like that after the 1st use. I would love to know what causes it, as I'm ready to switch to the heating core because the nails are starting to worry me.

I also use a wilton flower nail. i hand wash and dry them all straight away but i still start to get these marks even after the first use! i also cover it with wilton cake release really well before baking. its driving me mad!

Well I'm glad that I am not the only one having this problem.

I think I will try to poke the nail through the paper to see if that helps

DesignerWoman
Please post back with your finding regarding this as I have almost started buying a new one with each cake because most of mine do this and it worries me.
I as well only use wilton and cover it throughly in baker's joy.
I can't figure it out and it's driving me a bit batty.
Thanks

I just used this technique of the flower nail this weekend, I was scared since the batter around the nail tasted a bit like metal or something...

I don't think I will continue using this technique

Thanks Lita829

Thinking twice it might have been the quality of my nails...
Need to look for another brand!

It looks like grease buildup. Soaking it in vinegar should help take it off easily without risk of chemical residue.

Hi, To all I had the same happing to me and after reading I went and wrote to Wilton Company, Had a Young lady respond the next day and I will be having them 3 replace. So, Here I share the web site for you to write to them. Thanks for your post. It gave me strength to write and complain... [email protected]

Thank you for your information