Heating Core Vs. Flower Nails - Pro's And Con's?

Decorating By Vreeke Updated 13 Sep 2006 , 6:57pm by JanH

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Vreeke Posted 13 Sep 2006 , 5:17pm
post #1 of 13

I have a few really large cake orders coming up and have tried many ways to achieve even baking of the cakes. Some of my orders are for chocolate cakes, which take forever to cook. FYI All my cakes are from scratch.
Just wondering what you all prefer and why?
Thanks and Happy Baking,
Lori V.
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12 replies
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angelas2babies Posted 13 Sep 2006 , 5:24pm
post #2 of 13

All I have ever used was a greased flower nail, and I have nothing but good things to say about it.

It's fast and easy and it works on all of my cakes.

Angie

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KHalstead Posted 13 Sep 2006 , 5:25pm
post #3 of 13

I use a flower nail and have never had any problems......it works like a charm........have heard from many on here that the heating core leaves a huge hole in the middle of the cake......so I never bothered buying one

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wehmom Posted 13 Sep 2006 , 5:26pm
post #4 of 13

All I have ever used is the heating core. Works great and cuts down on baking time.

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debsuewoo Posted 13 Sep 2006 , 5:34pm
post #5 of 13

Flower nails all the way! No great big holes, and you can use more than one depending on the size of your cake.

Debbi

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Eren Posted 13 Sep 2006 , 5:45pm
post #6 of 13

When I used my flower nail it got all discolored (black spots). That didn't give me a good feeling (some sort of chemical reaction?), so now I use the heating core. You are supposed to fill it with batter and the resulting mini cake is used to plug in the hole. I like it. It's also much bigger than the nail which I think helps distribute more heat to the cake.

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Sumer Posted 13 Sep 2006 , 5:50pm
post #7 of 13

I prefer the nails, simply because I can use more than one at a time to bake multiple layers. I would not invest that much money into buying several heating cores. Takes too long to bake them "one at a time" using the heating core. Plus, the nails are pretty cheap.

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CarolAnn Posted 13 Sep 2006 , 5:54pm
post #8 of 13

I use one or more flower nails depending on the size of the cake. I took a clue from someone here recently and started puting the cake release coated nail in the pan first and the parchment paper on top of that. The nail stays cleaner, making less contact with the cake, AND it doesn't make even an impression in the cake, just the tiny nail hole.

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missyek Posted 13 Sep 2006 , 6:02pm
post #9 of 13

I prefer flower nails as well due the same reasons others have mentioned above: I can use more than one in large pans and I don't have to worry about filling a big hole.

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mkmommy Posted 13 Sep 2006 , 6:04pm
post #10 of 13

How do the flower nails and heating cores work? I've only ever used (and heard of) the heating strips. I'm new to cake decorating so would love the "education."

Thanks! Sara

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RitzyFritz Posted 13 Sep 2006 , 6:08pm
post #11 of 13

This newbie is wondering....what size is considered large? In other words, I have never used a nail and still get "done" cakes. Is there a certain size that these are used for? The largest I have done is a 10 inch, so I am assuming it is for larger than this?

Thanks!!

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chelleb1974 Posted 13 Sep 2006 , 6:14pm
post #12 of 13

I have used both the heating core and flower nails. I like them both - for different reasons and uses. I use the heating core in my 14" round/petal pans, and use the flower nail in any pan bigger than 10". I also use the flower nail in my 1/4 and 1/2 sheet pans. It makes a big difference in the 1/2 sheet pan - I almost don't have to level the cake!!!! Though I still do because I am picky!

I, too, coat the flower nail with cake release and have no problems. I also coat the inside of the heating core and fill 1/2 way with batter. It still amazes me how easily the cake comes out of it and how perfectly it fits in the hole in the cake!!

~Chelle

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JanH Posted 13 Sep 2006 , 6:57pm
post #13 of 13

mkmommy,

The heating strips (along with lowering oven temp. to 325 degrees) are used to ensure level tops (no humps).

HTH

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