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Heating core or flower nail?

post #1 of 18
Thread Starter 

What is your preferred item to use when baking larger cakes a flower nail or heating core?

TIA, Mary

post #2 of 18

I use flower nails.  They don't remove as much cake as a heating core.    And they are easier to store.   I keep about 8 of them in my drawer.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 18
How do you use the nails. And do you need one in a 11x15 pan
post #4 of 18
Thread Starter 
Quote:
Originally Posted by lakeshocker View Post

How do you use the nails. And do you need one in a 11x15 pan


 I generally use either the core or nail on any cake 10" or larger.  To  use a nail you place the nail in the pan (flat side down so the nail is sticking up.)before you pour in the batter. Spray the nail with non-stick spray first. 

 

I was just curious on what people like to use more.  I used the core more since  was taught that way but I get tired of working with the plug.

post #5 of 18

 I have the Ateco heat core nails which have flat bottoms and don’t rust, but are similar to flower nails.    To keep the nails in place during baking, cut  parchment 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.  For an 11 x 15 pan I use 2 heat core nails.  I also use bake even strips around my pans.  I am not sure if all of that makes any difference, but it is so easy to do, I always do it.

 

 

 

 

400

 

400

I'd rather be baking!
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I'd rather be baking!
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post #6 of 18
I use both. I use nails 2 nails in a half sheet. I use nails in 10" & 12" but I use the core for 14" & 16".

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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post #7 of 18
Thread Starter 
Quote:
Originally Posted by yortma View Post

 I have the Ateco heat core nails which have flat bottoms and don’t rust, but are similar to flour nails.  

 

 

I'll have to look into these.  I didn't use the  nails so much because i had to keep replacing them because of the rust.  Thanks for the tip!

Mary

 

 

 

post #8 of 18

Yortma - Thanks for suggesting the parchment paper/flower nail combo!  I've used the flower nail but hate sometimes getting it out!!  Love it when people share their tips!!

Theresa

post #9 of 18
Thread Starter 

Me too!  I love this site!

post #10 of 18

The flower nails I have always seem to rust.  What brands do you all have?

post #11 of 18
Thread Starter 

I've only used Wilton.  I'm looking into using other brands to see if this happens with them too.

post #12 of 18
Quote:
Originally Posted by yortma View Post

 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  parchment 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.  For an 11 x 15 pan I use 2 heat core nails.  I also use bake even strips around my pans.  I am not sure if all of that makes any difference, but it is so easy to do, I always do it.

 

 

 

 

 

Okay, I should have read this better.  Sorry for asking a questions that had been answered.  =)

post #13 of 18
I baked an 11x15 cake this week for a girl at work and I didn't use anything. It baked great! I baked it at 325 degrees for 43 minutes. Perfect!! It was done all the way through. I took a gamble and it worked, but, I have to bake a 12x18 next week. Not sure bout it. Any ideas??
post #14 of 18

I use the flower nails for any cake larger than 8".  I never have sprayed or prepared them in any way and have not had a problem with cake sticking and tearing where they are.located.  For an 11x15 I use 2, each one setting about 1/3 of the way in from the end of the pan and for a 12x18 I normally use 2 or 3 depending on how many pans I have going into the oven.  As far as rusting is concerned, the shaft of the Wilton metal flower nail is actually a nail and it will rust.  Do not soak them for too long in water and use a tooth brush to remove the cake where the nail connects to the top and then I run my thumb nail around it if I see any missed cake.  Dry them well and there won't be any rust.  I hate the heating core as it removes so much cake that has to be put back in and I think the flower nails are so much easier and I put mine in after the batter has been put in the pan. 

Cake brings out the inner child in you.
 

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Cake brings out the inner child in you.
 

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post #15 of 18
very helpful! thank you!
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