Self Taught Decorators Club

Comment by Maggie's sweet creations on November 20, 2011 at 1:16pm

I use the rose nails also but my question to all of you ladies is , what do I do about the rust that builds up after a few times? I'm buying tons of them cause I throw so many away. 

Comment by Daisy Brown on November 20, 2011 at 3:04pm

Good question Maggie!

Comment by Sweetykakes on November 20, 2011 at 6:01pm

I do use the Heating Cores and have never had a problem. I use the cores for any cake larger then a 9". I also use the Rose Nails. To remove the rust build up I use a sponge that has abraison on one side. I have also use a sos pad. This works really well since the pad is not harsh but a very soft scrub.

 

Prior to using the strips, cores or nails I would put a pan of water on the bottom of the oven under the rack on which the cake is placed. This was the best method for me. once the water was evaporated the cake was done, level with the sides and top being very soft to touch and not hard. This method is time consuming.

 

Now I perfer the Heating Cores for may larg caakes and Rose nails fro my small cakes.

Comment by Marian Benton-Baker on November 20, 2011 at 8:16pm

@Ruby: culinary school? Are you not self-taught? I'm giving serious thought to going to culinary school, as well, but for the past 30+ years, I've pretty much relied upon research and trial/error to learn how to become a respected cake decorator. Did you major in pastry arts?

Comment by June Kowalczyk on November 20, 2011 at 11:23pm

My rose nails don't get rusty. I rub them with cake release, same as I put on my pans. I don't soak them to get clean, they would rust then. Quick scrub with a nail brush, and dry with a paper towel right away. Then rub the nail with a little olive oil, wipe, & that keeps it rust free.

Comment by Kimberly M. Young on November 21, 2011 at 7:03am

Rose, that makes the most sense.  I think I will try that the next time I do a large cake!  I love this group!

Comment by Antoinette Choppin on November 21, 2011 at 10:59am

Only two days as a CAKESWEBAKE member and already a handful of great tips. I use the baking cones and have had no problem as long as they have release inside and out. However, I think I am going to try the rose nails. Sounds like a sensible idea. I also use the insulated strips around the pans, which really seems to help with even baking. Am really enjoying this site. Being new to making fancy cakes, I can see that I will learn so much from all of you! Thanks!

Comment by June Kowalczyk on November 21, 2011 at 8:40pm

Welcome Antoinette
Yes, you sure will find lots of help here.

Comment by Danielle Dyskin on November 21, 2011 at 8:53pm

Hi, I am also new to the group and will sound like a bit of an idiot - but when do you put the rose nails into the pan?  If you put them in after the batter wouldn't they sink or lie down?  I also liked the idea of using a pan of water under the cake - why did you stop using that method? Does the pan of water need to be the same size as the cake pan?  Thanks for your help everyone.

Comment by June Kowalczyk on November 21, 2011 at 9:31pm

First Danielle welcome. There are no silly questions. I put the nails in the batter after it is in the pan. Usually the batter is thick enough the nails don't fall over. I don't know what you mean by the "pan of water"? I have never have used a pan of water, unless I was baking custard. I use a pizza stone tho.

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