Cake Decorating Community - Cakes We Bake

Hi ladies,

 

I have to do a 16" round cake...and i'm nervous about baking such a huge cake!!!  I've never done one so big.

 

Any tips on the best way to bake it, and to ensure it's baked evenly and in the middle?  I read something about a flower nail, but I did not quite understand what I am suppose to do with it?

 

Help please!!
Thanks!!

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Thanks Deah, I cannot find the triple chocolate cake mix so I brought  devil food  cake mix.. do you think that will work with that recipe you gave me...??

 

 

Joanne I just look online for the Baking core, but that  will leave a hole in the cake.. please tell me more about it.. Thanks..

JoAnn Ramos said:

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.



JoAnn Ramos said:

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.

I use the flower nail in smaller cakes. But for larger cakes (anything over 10") I use the baking core.  It works perfectly every time.

Sure will.  Use it all the time when I can't find the triple fudge



Patty SweetFig said:

Thanks Deah, I cannot find the triple chocolate cake mix so I brought  devil food  cake mix.. do you think that will work with that recipe you gave me...??

 

 

how do you take the flower nail out after baking. i presume you keep the nail upside down.also when you make 12,14 or 16" cakes,how deep are your pans. 3" or 2". i am going to invest on some pans. also which brand is good. wilton,fat dadio or magic line.please help
Magic Line or Fat Daddio especially for squares!!!  The corners are so sharp and the quality is so much better.  They are more expensive, but once you try one you will be hook!
Hi Pearse, after the cake is a bit cool i flip it over and pull the nail out!  My pans are usually 2-3" deep....i've got some wilton pans and some fat dadio...both work well for me :)
I wouldnt do either of those.  I use the heating core.  The one wilton has. goes in the center of the cake.  I never have a problem.
What is a heating core?

You can see it on their website or they sell at Michaels or cake store...

It works great.  I have used it for a long time.  Been doing cakes for 13 years now.

Looks like an aluminum cup sort of. 


Thanks Meera fro the Info.Appreciate it.
Meera said:
Hi Pearse, after the cake is a bit cool i flip it over and pull the nail out!  My pans are usually 2-3" deep....i've got some wilton pans and some fat dadio...both work well for me :)

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