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flower nail didnt work - Page 2

post #16 of 24
[quote="indydebi"] I grease-only-no-flour. When baking, the heat element is at the bottom of the oven, so the heat is pushing the batter up the sides of the pan. Over the decades, I've learned the batter slides up the pan much more easily if the sides are only greased. The flour acts as a "stopper" that grabs the batter and somewhat holds it down, which gave me short sides and a high dome.

Thanks indydebi. I will have to try that! I had been fairly successful with the flower nail until recently. I just realized that my latest problems have been since I switched to using a cake release that has a lot of flour in it! (I had thought it was the new cake recipes I had been trying, but then it happened on one of my tried-and-true recipes). I will try just greasing the flower nail and see how that works.

Time to bake a cake!
post #17 of 24
Quote:
Originally Posted by ddaigle

Nails are only a heating core---in lieu of using the big wilton one. It does not eliminate a dome. I use a nail for all cakes bigger than an 8". I also bake at 325.



Yep. Flower nails are used in place of the heating core so that the center of the cake bakes more evenly with the sides.

In general the outside of the cake bakes fastest because it is against the metal, which is a heat conductor. By adding the flower nail in the middle you are adding another heat conductor to the pan.

They work sort of opposite as the bake even strips, which keep the sides of the pans cooler allowing the sides to bake more evenly with the middle.

I use both at the same time and bake at 325.

While it should help you have a flater top, with less of a dome, you will probably still need to trim your cakes.
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post #18 of 24
I know everyone has thier own way of doing things that works for them. I have tried the bake even strips and I couldn't get them to work for me, even though I'm sure it's just me not the strips. I have also tried the flower nail thing and it worked okay but not well enough that I really saw a difference.
So what I do now is I always bake at 325 for small or medium sized cakes and larger ones I bake at 300, it takes a long time but the cakes don't dome as much. When I take them out of the oven I use a clean kitchen towel and press down the top to even it out with the height of the pan. Then I take it out of the pan and wrap it up in plastic wrap let it cool upside down to room temp then put it in the fridge or freezer till I need to use them. It only worksif you don't overcook your cakes, over cooked cakes will just spring right back up when you try to press them down.
Just wanted to give you a different opinion, I always love to see everyones opinion. That way you can find what works best for you!
post #19 of 24
Never has a problem with the bake even strips...they've always kept my cakes fairly level. I still do some leveling but I don't have to chop off as much cake. The flower nail will NOT keep your cake level...that is not it's purpose. It just helps cook the center of a larger cake more quickly than it would have cooked with out it. That way when your whole cake is finished baking the center is done and the outside is not as dried out as it would have been if you were forced to bake the cake until the center was done.

Good luck
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post #20 of 24
Quote:
Originally Posted by indydebi

... Over the decades, I've learned the batter slides up the pan much more easily if the sides are only greased. The flour acts as a "stopper" that grabs the batter and somewhat holds it down, which gave me short sides and a high dome.

the day I accidentally forgot to flour the pans was the greatest discovery of my life!!! I've never looked back .... and never let a speck of flour touch my pans again! thumbs_up.gif



I always learn from your comments, even if they are just a few words!! icon_smile.gif

For the sides of the pan you just use oil, but do you mind telling how you prepare the bottom of the pan?

Thanks!
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post #21 of 24
Quote:
Originally Posted by infinitsky

For the sides of the pan you just use oil, but do you mind telling how you prepare the bottom of the pan?

Thanks!

My first product-of-choice is Country Kitchen's Pan Grease. If I'm out of that, I just use Crisco. Bottom and sides. I used just crisco for years (decades) simply because that was all that was available. Only started using pan grease in the last 5-6 years.
post #22 of 24
Quote:
Originally Posted by indydebi

My first product-of-choice is Country Kitchen's Pan Grease. If I'm out of that, I just use Crisco. Bottom and sides. I used just crisco for years (decades) simply because that was all that was available. Only started using pan grease in the last 5-6 years.



Thank you, pan grease is what I use to prep my pans too.
Now I have another question, since I make my own pan grease at home I know mine has flour in it. Does the one from Country Kitchen has flour as an ingredint or not?

Thank you in advance. icon_smile.gif
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post #23 of 24
Quote:
Originally Posted by infinitsky

Quote:
Originally Posted by indydebi

My first product-of-choice is Country Kitchen's Pan Grease. If I'm out of that, I just use Crisco. Bottom and sides. I used just crisco for years (decades) simply because that was all that was available. Only started using pan grease in the last 5-6 years.



Thank you, pan grease is what I use to prep my pans too.
Now I have another question, since I make my own pan grease at home I know mine has flour in it. Does the one from Country Kitchen has flour as an ingredint or not?

Thank you in advance. icon_smile.gif

I've no idea. I just started using it on my pans; it works; that's all I need to know! thumbs_up.gif
post #24 of 24
Quote:
Originally Posted by indydebi

I've no idea. I just started using it on my pans; it works; that's all I need to know! thumbs_up.gif



Thankyou! icon_smile.gif
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