Hello.
Could someone tell me thelargest round size cake baked successfully with the use of 1 metal nail? I could not find this information on the website.
Thanks for the help.
Jacqueline
I don't know what the largest ever baked has been, but for every size I bake that is larger I just add more nails to distribute the heat evenly. You should be able to do a really large one with quite a few nails in it. I have done a 12x18 half sheet pan with like 8 nails and it works.
This may not be helpful but I baked a 16 inch square with just two nails and it came out fine. The biggest round I ever baked was a 12 inch with one nail.
I hate to ask a crazy question, but using the nail really help to bake the center of the cake. I have never tried that or heard of that being done. Can you tell me how you use it?
The nail helps the center bake, so you don't have a crispy edge and an uncooked middle
I use my cake nail in any pan ten inches or larger. I brush it with my homemade cake-release, or "pam" spray. Never have gotten soggy or under-baked centers. Also used in the Wilton soccerball pan with success. Good luck.
I use a nail in every cake, no matter the size. In addition to helping bake the center, it helps minimize the "dome" affect on cakes, so...less waste when leveling. I've baked a 12x18 with only 2 nails and it came out fine.
I hate to ask a crazy question, but using the nail really help to bake the center of the cake. I have never tried that or heard of that being done. Can you tell me how you use it?
Prepare your tin, pour in your batter, spray your nail with nonstick spray, put in with the point upwards. It must work because metal conducts heat and so it pulls more heat into the center of the cake so it cooks evenly, rather than heat having to get in through all the batter from the outside.
Here's a photo tutorial of the flower nail method:
http://cakecentral.com/articles/651/cake-baking-flower-nail-method-tutorial
Great question! I've never made a large cake and never knew this handy trick!
THANK YOU!
I have tried using just a couple of nails but I seem to need to use more - maybe my recipe is just super dense! idk Smaller pans I just 1-2. I spray them with Baker's Joy when I'm spraying my cake pan and they come out perfectly!
I bake 15" and 16" cakes fairly frequently. I have used a nail in one cake, once, just to see what all you people we talking about. Made no difference that I could see.
However, if it's working for you, keep doing it.
I've never used any nails, not even in my 14x22 sheet. I use baking strips, reduced oven temp, and grease-n0-flour the pans. Never saw a need for a nail or heat core.
All the flower nails I've seen tend to rust where the flat part is connected to the nail part. Is that just because the wilton ones are cheap junk? I just don't feel comfortable with sticking rust into my cakes. Any other brands not to this?
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