Sorry, I am sooooooo upset! I have 6 cakes to make to deliver for Friday night!!!

I made the 10 inch cake today in the 3 inch deep pan. I used 2 flower nails and the cake was raw in the middle!!!

I thought it was done!!! I baked at 325 for 50 minutes!!! Used bake even strips and everything!

I took it out, cooled it and split it and *#$%, its not done!!!

Now I have to start over!!!!

well you need to bake it longer. IF the cake is getting to brown, then turn your oven down and bake alittle longer. That pan will take at least an hour maybe longer, i know i bake an 8x3 for at least an hour. I bake in convection at 300 degrees with the fan on low.

Do you have a thermometer actually in your oven? That could also be a problem.

I had the EXACT same problem when I made a practice cake last weekend. I was told that flower nails would substitute fine for the wilton heating core, but to my dismay, they did not. I sucked it up and purchased a heating core from Michael's, $7. When I tried again the cake came out perfect, and I did use the bake even strips too. I highly recommend you get the heating core if you plan to make cakes 10" or larger in the future. Good luck!

this is a bit off the subject what is the deal with the flower nails I am new at dcorating. What are they for how do they work?

Try setting your oven at 320, set your timer for 55min. I never use a flower nail or heating core, I bake a half sheet 3in deep at this temp and I have put 2 half sheets in at one time. When the cooking time is up it's a matter of checking the cake and adding additional cooking time in 5 minute increments. Good Luck...

Thanks guys! I normally use the heating core but I thought since everyone raved about the flower nails doing the same thing,and being so great, I thought I would try it.

Well, back to my heating core!!

You need to check all cakes with a tooth pick or cake taster before you remove. I've baked the same cake in the same pan and sometimes they cook at different times.

I have no idea why.

A flower nail turned upside and placed in the middle of the pan helps to cook the center of the cake at the same rate as the sides so the middle doesn't rise up and crack.

I've learned that no matter what I do to always test the cake. Now with DH having new kind of mix you can't even just touch it to see if it's done. You need to check in the center and make sure the toothpick comes out clean.