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Rose nail sucks.....arrrrrrggggggggghhhhhhhh!

post #1 of 36
Thread Starter 
I just got done baking a cake for the first time with a rose nail and the outside is hard and the inside gooey! YUCK. It also still domed up the same as without it. I will never try that again.
Back to the kitchen,
Susie
post #2 of 36
That's very odd. I bake with one all the time and have never had that problem. At what temperature was your oven set? Hard edges and gooey middle makes it sound like it was way too high. Have you ever checked your oven with a thermometer to be sure it was correct? This same type of trouble is what led me to use the rose nail. I finally called in a service man for the stove and come to find out it was cooking about 40 degrees too hot! I knew it was hotter, but 40 degrees!?!

The last resort you can try are the bake even strips. I wouldn't buy any for the longest time. I now bang my head thinking of all the cakes I would not have had to level if I'd have had them.

icon_rolleyes.gif
Skidoosh...
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Skidoosh...
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post #3 of 36
I'm sorry that happened to you, but I'm surprised and puzzled as well. That is the very thing that the nail usually helps avoid. icon_confused.gif
Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
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Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
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post #4 of 36
Thread Starter 
I bake at 350°. I always have with great success. My oven is right on. I just got a new thermometer a few weeks ago to be sure.
I used a cake mix with extender and I have used it before and it was fine. The only thing I can figure is that it was the nail.
I've got another cake in the oven now without one. I sure hope this works. It is suppose to get really, really hot here in northern NY and I won't be doing another if this doesn't work right. icon_smile.gif
Thanks girls,
Susie
post #5 of 36
The extender usually makes a thicker batter. You might want to try baking it at 325 for a longer period of time.
Skidoosh...
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Skidoosh...
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post #6 of 36
That is strange. I havent had that happen to me. I don't see why the flower nail would cause that. Could you have accidentally made a mistake with the recipe or done something else differently?
post #7 of 36
I've used the flower nail as a conductor for a very long time and never had these results... I always bake at 350 for the set amount of time, and I start checking it about 5 minutes before it is supposed to be done... It always turns out great...
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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post #8 of 36
Yep, same here...I use it all the time with no problems. I also bake at 325' for longer. I don't think the nail completely gets rid of the dome, but it def. minimizes it. Just a quick trim off the top and its all set. Try again, I bet it was a fluke.
post #9 of 36
My suggestion also would be to bake at 325 if you are using the extender for a bigger cake. That's what I do and I don't even use the nail in the middle.

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #10 of 36
I concur, I use the nail all the time and works great for me. I think you may be baking a little too high. Try reducing the temperature.

Hope it works out for you,
Cynita

www.desirabledelights.com

www.facebook.com/desirabledelights

Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.

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www.desirabledelights.com

www.facebook.com/desirabledelights

Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.

Reply
post #11 of 36
When you say rose nail do you mean the one we use to make flowers in the Wilton courses? How do you bake with a rose nail? What are you guys even talking about!? I am very confused as you can see!

Deborah
"If the Lord brought you to it, He will bring you through it. The Lord fights for you" - Joey Deese
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"If the Lord brought you to it, He will bring you through it. The Lord fights for you" - Joey Deese
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post #12 of 36
Yes - the flower nail was one of the best tips I read on this site! Especially for my bigger cakes. I use the nail, bake strips and 325 for longer...

(I started baking at lower temps as a rule anyway b/c my OLD oven usually ran around 50 degrees too hot...it was an apartment stove and it was before I started baking for family and friends, so it was just MY cakes/cookies that got ruined icon_cry.gif ... then I found this site, and realized that many of you recommend that for "perfect" cakes anyway!!! icon_biggrin.gif )

Hope you figure out the problem - don't give up yet!!! Good Luck!!!!

thumbs_up.gificon_smile.gifthumbs_up.gificon_smile.gif

Lish
post #13 of 36
Yes it's the Wilton flower making rose nail. You spray it with non-stick stuff just like the pan, and place it in the center (more then one is needed for larger cakes I use 3 down the center for sheet pans) and add your batter, make sure they're in the center still, and bake at normal temp for the pan and amount of batter. (I follow the guide on Wilton's site for batter amount/temp/time.)
Happy Cakin! ~*~Becky~*~
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Happy Cakin! ~*~Becky~*~
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post #14 of 36
Thread Starter 
I've read all the replies and will consider all of them. icon_smile.gif You are all the best.
Well, the second cake came out a bit ago and it is 'ok' but just a tad gooey on the top. The sides were starting to get hard so I thought I had better remove it.
I think it will be ok because it continued to bake as it cooled. You know what I mean?
I used that same recipe a few weeks ago and it was fine. Instead of the normal time I had to bake it 50 minutes. Because I believe in the bakers here I am going to lower the temp to 325° and check it and be prepared to bake it a little longer.
Thanks everyone,
Susie
post #15 of 36
Thread Starter 
Well, the second one was yucky too. Under baked in the center and over done on the edges. I bet it is because I really want to make this cake for my son and his gals rehearsal dinner we are putting on. LOL!
I made the THIRD cake using the 325° but it took 65 minutes. I think this one is a keeper. WHEW. Does it normally take that LONG?????????
Thanks,
Susie
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