I have used flour nails in Fat Daddio’s topsy turvy pans without any problem. I have the Ateco heat core nails which have flat bottoms and don’t rust, but are similar to flour nails. To keep the nails in place during baking, cut a parchment circle to fit the bottom of the pan. Poke holes in the paper where you want the nails to be. Grease and flour your pan. Set the nails in the pan, pointed side up of course, and place the parchment paper over the nails, so they poke through the holes. (I have never bothered to grease the nails). The parchment holds the nails in place, and after baking when you turn out the cake, they are easily removed as the base is outside of the paper.
Edited by yortma - 12/5/12 at 7:27am
