Hello fellow CC'ers!
I'm going to be baking my first 16" rounds next week for a wedding. I guess I didn't really realize just how big it actually was until I got it... Really lucky it just fits in my oven 
I've read on here that some people use flower nails to bake with, and perhaps even bake-even strips as well. I believe I only have two flower nails - would this suffice?
Thanks so much for your help in advance...already started dreaming about making this cake next week 
I think I used four flower nails and the bake even strips, but my oven bakes slow.
I might also suggest lining at least the bottom with waxed paper. The first two 16" layers I baked stuck to the pan even though it was well greased and floured. I was in a panic until my Mom bailed me out with the waxed paper lining tip!
I use baking strips, no flower nails, and grease-only-no-flour my pans. Reduce oven temp. (I even had a 14x22 sheet pan that I never used nails in.)
I know many use wax paper successfully as a liner, but I accidentally used wax paper instead of parchment paper when baking cookies and the wax from the paper melted onto the cookies. Had to throw the whole batch out. It may be different for cakes, I don't know, but test it first to see how it works for you.
What do you use at grease Indydebi? I usually used butter with flour but often still have some problems, especially with the bigger cakes. Thanks!
I remember as a kid, an older lady told me never to grease the pan with butter because butter will "fry" the cake when it's baking.
My first choice is the CK product "Pan Grease" ( http://countrykitchensa.com/catalog/product.aspx?productId=619045 ) . If I'm out of that, I just use plain 'ole crisco, (which is what I used for years anyway before I discovered the Pan Grease).
Whatever you use, don't be stingy with it. Coat the pan well.
Nothing hey...
Well, I tried putting on some no-stick, then the wax paper, then some more no-stick on the wax paper; poured my batter in; placed the two flower nails and popped it into the oven at 325.
OH NO...my oven rack has a curve in it at the back and the cake pan (16" round) doesn't go in my oven flat!!!! 
I put a small cookie sheet under the one side of the cake pan to level it off - I'm HOPING this will be okay.
Anyone come across this issue when baking the larger cakes? (I have a regular household sized oven...) A little worried...not gonna lie...
Well crap.
Sooo... I had too much batter in the pan apparently (especially at a slight angle...) and it overflowed. I corrected it with some foil and luckily it looks like the cake turned out okay after 74min of baking... Note to self - 16" round does not require 3 complete cake mixes... Oh man....
I think I'll leave the other 16" for tomorrow and save myself some grief. The easy 8" and 12" I'll finish.
Really wish someone could answer that wax paper question though........ 
Well crap.
Sooo...
I had too much batter in the pan apparently (especially at a slight angle...) and it overflowed. I corrected it with some foil and luckily it looks like the cake turned out okay after 74min of baking... Note to self - 16" round does not require 3 complete cake mixes... Oh man....I think I'll leave the other 16" for tomorrow and save myself some grief. The easy 8" and 12" I'll finish.
Really wish someone could answer that wax paper question though........
Spills, I can sympathise with your nearly-too-big-for-the-oven pan situation. Here's what I've done in my home oven: see if you can turn your oven racks upside down ... the "curve" or "angle" at the back of the shelf will then be pointing down, which should fix your problem. Failing that, try using some shims (or even a brick) wrapped in foil to raise the cake pan up so it is level and will be able to avoid the angle problem.
Also, my recommendation for the pans spray/ wax paper problem: spritz a little pan spray in the bottom of your pan, then line with parchment (I prefer it to wax paper). After that, spray the pan with your non-stick, but in your flower nails and fill.
If you want to use more cake batter, I line the sides with parchment also, making sure it extends straight up over the edge, sometimes by an inch or more, also making sure to overlap the pieces of parchment so nothing oozes out during baking. After the cake comes out of the oven, you can trim it before flipping it out.
I hope this helps you have a more successful baking session with your big pan.
Odessa
Thanks Odessa,
Glad someone could help out a bit...
I tried turning the racks upside down, it's a no-go... But for my other 16" round I just put a larger cookie sheet (upside down - bottom to bottom) under the cake and it seems to be going well.
I never think to raise my edges...that'd sure keep the base of my oven clean 
and probably make my cakes more close to 2" high each.
One quick question with the nails again - if the top of the cake isn't completely level, how do you level it with the ends of the nails sticking out. I just about ruined my first 16" by flipping it over to get the nails out and flipping it back over to level it...
Spills,
What I do is level it in the pan, using the top edge of the pan as my guide. You only run your knife up to the nail "stems", and lift off the excess. I always put my "cake tops" into a big bowl so my family has them to nibble on and won't bother my cakes. The girls all learned young that if you want cake, take from the bowl, NOT from the baked cakes!
I will pull out the parchment side pieces first (carefully running a butter knife around the edge between the parchment and the cake first, if necessary), then trim the top edge.
When I flip my cake out, I do it onto a sheet of plastic wrap, then wrap it up right away, to hold in the moisture. This technique was something I found in a book by Scott Clark Wooley and Michael Farace. For these huge tiers, I will freeze one layer, so that when I place it on the bottom tier, it is easily handled. The bottom layer is fresh, I add whatever filling to the top, then place the frozen layer on top of that. Wrap the sides and top with plastic wrap until the top layer thaws, then frost as usual.
I hope that you will be able to use these tips to your advantage.
Odessa
Spills,
What I do is level it in the pan, using the top edge of the pan as my guide. You only run your knife up to the nail "stems", and lift off the excess. I always put my "cake tops" into a big bowl so my family has them to nibble on and won't bother my cakes. The girls all learned young that if you want cake, take from the bowl, NOT from the baked cakes!
I will pull out the parchment side pieces first (carefully running a butter knife around the edge between the parchment and the cake first, if necessary), then trim the top edge.
When I flip my cake out, I do it onto a sheet of plastic wrap, then wrap it up right away, to hold in the moisture. This technique was something I found in a book by Scott Clark Wooley and Michael Farace. For these huge tiers, I will freeze one layer, so that when I place it on the bottom tier, it is easily handled. The bottom layer is fresh, I add whatever filling to the top, then place the frozen layer on top of that. Wrap the sides and top with plastic wrap until the top layer thaws, then frost as usual.
I hope that you will be able to use these tips to your advantage.
Odessa
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