Baking a 16" round cake - help!!

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Permalink Reply by Deah on February 7, 2011 at 4:02pm

Try the bake even strips.  They will allow the cake to bake without the outside getting all crusty.  Also, the flower nail works.  Coat your pan just like normal, take your flour nail and coat it with the same stuff (I use the pan goop recipe).  Since the nails are prone to rust at the weld spot be sure to inspect your nail for rust.  If you have rust just take a square of parchment paper and poke the nail through it to cover the bottom of the "head".  Place the nail in the center of your pan and fill you pan with the batter.  The nail conducts heat in the middle of the pan so your cake cooks from the middle also.

 

 

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Permalink Reply by Karen Underdahl on February 7, 2011 at 7:03pm

Also, have your oven heat set lower, 325 or 315 and bake longer. :- )

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Permalink Reply by Patricia Sweetland on March 7, 2011 at 7:17pm

Guys what is flower nail and baking strips??

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Permalink Reply by Deah on March 7, 2011 at 8:26pm

Flower nail -
http://www.wilton.com/store/site/product.cfm?id=3E30DA27-475A-BAC0-...

 

Bake Even Strips -

http://www.wilton.com/store/site/product.cfm?id=3E30D620-475A-BAC0-...

 

Patty SweetFig said:

Guys what is flower nail and baking strips??

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Permalink Reply by Mizztry on March 8, 2011 at 8:10am

Hi there..the flower nail did the trick!! My cake baked welll!

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Permalink Reply by Patricia Sweetland on March 8, 2011 at 10:25am

DEAH I thank you I always see the strips and wonder what that is use for..now I know.. I think I need to attend some classes.. so I can use the flower nail or strips on 12  inch pan or over??? I am so happy that I found this site so much talented people in here... Blessings to all..

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Permalink Reply by Deah on March 8, 2011 at 10:38am

I use the bake even strips on anything 12" or over plus all of my square pans.  On the squares it prevents the hard corners.  Try them out, you will love them!  I use the nail on 12" and larger, too, but I also use it on my 9x13 when I'm baking a pound cake.  It won't hurt to use it on smaller pans.  Once you've seen how it works you'll be able to judge when to use it.

Patty SweetFig said:

DEAH I thank you I always see the strips and wonder what that is use for..now I know.. I think I need to attend some classes.. so I can use the flower nail or strips on 12  inch pan or over??? I am so happy that I found this site so much talented people in here... Blessings to all..

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Permalink Reply by Patricia Sweetland on March 8, 2011 at 10:47am

Thank you.. Deah life saver you are...!!!

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Permalink Reply by Patricia Sweetland on March 8, 2011 at 10:58am

Deah I have to make 12 inch chocolate cake I am going to use Betty Crocker devil food cake mix and covered it with MMfondant do you think that is my best choice??

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Permalink Reply by Mizztry on March 8, 2011 at 11:00am

Deah yes i've found that my squares get hard corners too.  Maybe i will try the strips!

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Permalink Reply by Deah on March 8, 2011 at 11:08am

Patty - try the WASC version of the chocolate cake - you'll never go back to just the box.

http://www.cakeswebake.com/profiles/blogs/jeris-version-of-triple

This recipe should yield you enough batter for 2-12" layers with some extra for cuppies or a small single layer for tasting.

Patty SweetFig said:

Deah I have to make 12 inch chocolate cake I am going to use Betty Crocker devil food cake mix and covered it with MMfondant do you think that is my best choice??

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Permalink Reply by JoAnn Ramos on March 8, 2011 at 11:13am

I always use the flower nail, but a baking core is made specifically for this purpose.  Wilton makes one and can be found mostly anywhere that sells wilton products.  It is also online at www.wilton.com.  It is recommended for cakes over 10".

 

Also, if you have or plan to get the Wilton Pillow Pan set, a core comes with it.

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