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post #46 of 76
Thread Starter 
Quote:
Originally Posted by bakingnewbie

Good morning all,

First of all, I apologise if my question seems silly, but I am a complete newbie to baking!

May I ask Mikel79, what are the "prongs" sticking out of your cake mixture? Is this something I should be using?

Many thanks



They are flower nails, upside down. They act as a heating core for cakes. Helps bake the middle evenly with the edges.

HTH
Michael
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post #47 of 76
I just wanted to say Thank You for posting this!!! My cakes bake up almost perfectly level and I don't get a lip, so I never thought I had a problem. For some reason (my compulsion to try new things?) I decided to try this. With the same amount of batter and the exact same recipe, I got an extra 1/2 inch of height on my cake!! icon_surprised.gif I had no idea what I was missing! I love this method and will be doing it on all of my cakes. I grabbed my box of parchment and a paper cutter and went to town. I cut the whole box into 3 inch strips and put them right back in the box for easy access! Thank you again!
post #48 of 76
Thread Starter 
Quote:
Originally Posted by bakerliz

I just wanted to say Thank You for posting this!!! My cakes bake up almost perfectly level and I don't get a lip, so I never thought I had a problem. For some reason (my compulsion to try new things?) I decided to try this. With the same amount of batter and the exact same recipe, I got an extra 1/2 inch of height on my cake!! icon_surprised.gif I had no idea what I was missing! I love this method and will be doing it on all of my cakes. I grabbed my box of parchment and a paper cutter and went to town. I cut the whole box into 3 inch strips and put them right back in the box for easy access! Thank you again!



This is AWESOME!! I am so glad to read this. I really am pleased that this is helping some of you out!

Michael

=)
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post #49 of 76
I was so excited to try this, unfortunately I still didn't get a 2in cake icon_sad.gif It might be the new recipe that I was trying for the first time, but I did fill my 6in cake pan quite full, at least 2/3rds of the way full. I will say however, I didn't have a lip icon_smile.gif Love that! So I'm going to be trying this method with my other cakes. I feel confident that I'll have great results! Thanks again icon_smile.gif
post #50 of 76
I can't belive I never came across this tip in all of my cake researching! It's a perfect tip! Thank you!!

Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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post #51 of 76
Thread Starter 
Quote:
Originally Posted by jewordsoflife

I was so excited to try this, unfortunately I still didn't get a 2in cake icon_sad.gif It might be the new recipe that I was trying for the first time, but I did fill my 6in cake pan quite full, at least 2/3rds of the way full. I will say however, I didn't have a lip icon_smile.gif Love that! So I'm going to be trying this method with my other cakes. I feel confident that I'll have great results! Thanks again icon_smile.gif



I hate to hear this. When I fill my cake pans, I only leave about 1/2" empty space for the batter to rise. Are you filling it that much?
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post #52 of 76
Thread Starter 
Hi Cakers!

Well, I tried the square pan collaring technique this past weekend. I shot a few pictures for yall in hopes this will help. Let me first say, a square pan is much different for some reason than a round. Oh yea, please read my disclaimer at the besieging of this thread! =)



First, start out with your supplies. Notice how my parchment strips are curled over? Keep this in mind for later. I believe this is why I was having problems. Cut 4 strips for each side. Also, cut a piece for the bottom. This pan is 2. Make your strip 2 ½ tall. This is VERY important. You do NOT want your strip to be too tall

Image


Spray the bottom and sides of the square pan with Baking spray. Lay your bottom parchment paper first. Attach the side strips. Spray the back of your strips first with baking spray. This will help them adhere. If you look closely, you will see that my strips would not want to adhere completely to the sides. Especially the corners. Urghhhhhh! I think this is because the parchment paper was curled. Parchment comes on rolls. I dont think helps us when lining square pans. However, there is hope come later

Image


Pour your batter in the pan. Take some left over batter and place it on the back of the parchment strips. This really adheres the paper to the sides well. Take a look at how better the strips look

Image




Please excuse the poor lighting on this next pic. Bake as normal and take out to cool. Notice how the longer side strip pulled up as the cake raised. This cause my parchment strips to fall over a little. Dont worry about this! My cake still did not bake completely of the lip of the pan!!!! Whoop Whoop!! Wow, look at that huge dome. Oh no, am I going to get 2??????Stay tuned

Image




Level your cake as normal. Take a look at this folks..


Image


2 of cake!! Thank God. I was really worried about this one. I think the next time I do this; I will flatten my strips out overnight so that they are not curled. I really think this is why I had a problem with them sticking to the pans.

If you would like to see the finished caked, go to Life Celebrations tab. Look for GODZILLA !!!!!

HTH someone

Michael
=)

Here is the finished product.

http://cakecentral.com/gallery/2141013
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post #53 of 76
Mikel79 what r those things sticking out of the batter?
Mommy1st Cake Decorator 2nd.........
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post #54 of 76
Thread Starter 
Quote:
Originally Posted by Ashleyssweetdesigns

Mikel79 what r those things sticking out of the batter?




They are called Flower Nails. They act as a heating core. It helps the middle cook evenly with the outer edges. This is a common baking method used by many Cakers.

HTH

Michael
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post #55 of 76
Mikel79, I tried the collar, Just this week, And i could`t belive the difference, OMG, You were so right, I will never put another cake in the oven without a collar on again, Thank you so much. thumbs_up.gifthumbs_up.gif I got to say that i also had trouble with the paper curling. I just rolled it the opposite way, a little tighter ( before spraying it )and it worked.
post #56 of 76
Thread Starter 
Quote:
Originally Posted by mommynana

Mikel79, I tried the collar, Just this week, And i could`t belive the difference, OMG, You were so right, I will never put another cake in the oven without a collar on again, Thank you so much. thumbs_up.gifthumbs_up.gif I got to say that i also had trouble with the paper curling. I just rolled it the opposite way, a little tighter and it worked.



AWESOME!!!!

Glad it worked out. Yea, the curling was a issue with the square pan. I am going to flatten them out the next time I need to bake with the square again.

Thanks!

Michael
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post #57 of 76
Thread Starter 
Quote:
Originally Posted by knlcox

I can't belive I never came across this tip in all of my cake researching! It's a perfect tip! Thank you!!




UR Welcome!!

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post #58 of 76
Thread Starter 
icon_biggrin.gif

It's Friday. Thinking that someone might need to use this!

HTH

Michael
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post #59 of 76
Quote:
Originally Posted by Mikel79

icon_biggrin.gif

It's Friday. Thinking that someone might need to use this!

HTH

Michael




Trying this today!
Thanks icon_biggrin.gif
post #60 of 76
Quote:
Originally Posted by Mikel79

icon_biggrin.gif

It's Friday. Thinking that someone might need to use this!

HTH

Michael




Trying this today!
Thanks icon_biggrin.gif
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