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Heating core. Is it really necessary??????

post #1 of 28
8/16/11 at 10:29pm
Thread Starter 
I am making this 10 inch square cake and everywhere i read it says that is recommended to use a heating core for cakes 10" and above is this true? I do not have a core but I do have baking strips. Can I use the baking strips intead of the heating core? icon_confused.gificon_confused.gificon_confused.gif

Another thing; Can Royal Icing be painted with any kind of dust? I ask because I was practicing some drapes with RI and then I tried painting them and my mix of vodka and pearl dust kind of broke the RI. ANy suggestions?

Thanks for your help thumbs_up.gifthumbs_up.gifthumbs_up.gif
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post #2 of 28
8/16/11 at 10:32pm
The heating core helps the cake batter in the center of a large pan bake thoroughly.

Bake Even Strips help to prevent the edges of the cake from overcooking.

If you don't have a heating core, you can substitute several greased and inverted flower nails.

HTH
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post #3 of 28
8/16/11 at 10:38pm
Thread Starter 
If you don't have a heating core, you can substitute several greased and inverted flower nails.

HTH[/quote]

Flowr nails, of course. why didn't I think of that!
Thanks alot
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post #4 of 28
8/16/11 at 10:44pm
I use flower nails only. It works much better than a heating core and a very small hole once it's baked!

I've painted royal icing before, but you should wait until it's completely dry and then use either lemon extract or vodka to paint with. Both dry faster than water.
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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post #5 of 28
8/16/11 at 11:15pm
I've never used flower nails or heating cores in my life so my answer to your question of are they necessary is "no". Baking strips only.

But I think each person should try a number of methods and decide which one works best for them and/or their personal preference. thumbs_up.gif
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post #6 of 28
8/16/11 at 11:26pm
Quote:
Originally Posted by indydebi

I've never used flower nails or heating cores in my life so my answer to your question of are they necessary is "no". Baking strips only.

But I think each person should try a number of methods and decide which one works best for them and/or their personal preference. thumbs_up.gif




I agree I had been using the nail & ran out so I pulled out my Baking Strips & the cake with the Baking Strips came out much better.

Plus I was replacing my nails left and right because they rust so easy
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Even a fool, when he holdeth his peace, is counted wise: and he that shutteth his lips is esteemed a man of understanding. Proverbs 17:28
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post #7 of 28
8/16/11 at 11:35pm
50 years of baking and I've never used a heating core. I did use the flower nail once in a cake just to see what everyone was talking about.

Utter silliness.

Turn your oven temp down and increase the time.
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post #8 of 28
8/17/11 at 12:18am
i have used a heating core is the cake is deep and more than 12 inch not 10.. 10 can be baked easily with no heating core.

and yeah i think if the cake is shallow its fine but if its deep u defenetly will need it.. the stirps and the flour nail wont do much
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post #9 of 28
8/17/11 at 7:43am
I have never done a 16" but I have done recipes up to 14" and never used anything but baking strips and the cakes have come out fine. I bake at 325 for a longer period of time.

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post #10 of 28
8/17/11 at 7:58am
I bought a 3 inch pan set from Wilton, and that heating core is the silliest thing ever. It's so huge!!!! I just used a flower nail and called it good, worked fine.

And I used lemon extract and luster dust to "paint" a royal icing tiara. Just let your stuff dry all the way before touching it.
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post #11 of 28
8/17/11 at 11:02am
I'm with Leah. And if I need a really big cake like an 18" and I am worried about it (only with chocolate, the white is still fine) then I will bake 4 1" layers instead of 2 2" layers (I would be torting it later anyway, so it saves me the trouble too)
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post #12 of 28
8/17/11 at 11:40am
once I noticed that a large cake was not baking evenly in the middle and I made a heating core out of reynolds wrapped, shaped it like the inside of a calla lily and guess what smaller piece left with a hole and throwaway, I usually just bake at a lower temp for a longer time and have no problems.
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post #13 of 28
8/17/11 at 9:25pm
Thread Starter 
Thank you very much to you all. I will definately follow your advices thumbs_up.gifthumbs_up.gifthumbs_up.gif
My world/life has 3 letters.. IAN
Mommy loves you bb.
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My world/life has 3 letters.. IAN
Mommy loves you bb.
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post #14 of 28
8/17/11 at 9:43pm
I don't use a heating core either, I used it once and it seemed like a pain in the butt. I also dont' use bakestrips. I was having some really uneven baking until I starting baking at 300 for 30 minutes (for large cakes) and 325 for the remaining time. Since this change I have barely had to level my cakes and they are cooked nice and evenly.
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post #15 of 28
9/17/12 at 8:30am
This might be a silly question but how do you use the flower nails do you put them in the bottom of the tin before your mixture or wait till your cake has firmed up in oven and place it in then? wont it just sink if you add it at the start and place it on top of cake mixture?

I always have problems with big chocolate cakes not cooking in the middle and takes me forever and i just end up with a dried out cake!
Thanks
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