milkmaid42: Thanks for sharing. A cake that is evenly cooked not only taste better, but is easier to work with. I wish I would have tried this years ago.
You know, I just re read my post and had a horrible thought: By one inch thick I meant the width is one inch. I didn't mean to imply that you get a humongeous length of foil and fold it and fold it and fold it until you had a one inch high "stack" of folded foil. Really just enough to give it a little body. Is that clear? I didn't realize how it could be mis-read....
Jan
Two more cakes baked with the rose nail in the batter, and cake baking strips on the side of the pan.
Simply hard to believe my own eyes!!!! cake soft springy & flat as a pancake. I know you old Timers are boored.....but if you kicked me off line today.......I'd still be way ahead of the curve.
AHey everyone! I'm just wondering if the nail works in all types of cake and do you have to lower the temp and lessen the baking time?
I bake all cakes at 325F with Ateco heating core(s), which are essentially stainless steel, completely flat "flower nails":
http://www.amazon.com/dp/B0061UGRIC/?tag=cakecentral-20+heating+core
A
Original message sent by maybenot
I bake all cakes at 325F with Ateco heating core(s), which are essentially stainless steel, completely flat "flower nails":
[URL=http://www.amazon.com/dp/B0061UGRIC/?tag=cakecentral-20+heating+core[/URL]
Maybenot when you say you bake all your cakes at 325 deg, is that regardless if size?
I used them once, to see what all the fuss was about. Personally, I think it's just silliness.
I've never used the nail and never had any baking issues that I couldn't figure out and fix by adjusting bake time/temp.
do you have a convection professional oven, but then I imagine a pro baker could make something spectacular even in my kitchen. As it's the skill of the baker & not the cost of the equipment.....
AHELP!! I am just nothaving any success with baking large chocolate mudcake! I can get it perfectly on a 9" pan but not on the 12". Tried the flower nails, baking strip, lower temperature, etc and still no success. Should i just leave the temperature at 325 with the baking strip? Any expert advise out there would be much appreciated.
AI know its not the best practice but I fill my pans 3/4 and use the pan as a guide with my serrated knife. It works, my cakes are level and I can stack them no problem. I my biggest cake is 8" and I stack it. One day I'll get the lady balls to do a 10".
hardly at all...just be sure the nail is in first and pour batter around it.
most flower nails have a very flat surface that fits tightly against the pan bottom.
I even put the nail in after I've poured my batter - as long as you make sure it's at the very bottom of the pain (wiggle a smidge) - hardly any batter ends up between the nail and the pan.
I've never used a flower nail while baking because there is nasty glue leaking out of the joint between the top and the spike on all the ones I've ever seen. Ew.
I bake at 325 and never need to level anything.
The Ateco heat core nails are very nice, because there is no glue, they don't rust, and they are perfectly flat on the bottom. I poke them up through the parchment paper lining the bottom of the pan, so the flat part is outside of the paper, and the nails are very easy to remove.
The Ateco heat core nails are very nice, because there is no glue, they don't rust, and they are perfectly flat on the bottom. I poke them up through the parchment paper lining the bottom of the pan, so the flat part is outside of the paper, and the nails are very easy to remove.
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