I think I did something bad...I put a 3 inch deep....8 inch round in the oven a few minutes ago...used 1 cake mix (Duncan Hines since a strong favorite 
)...and now I think I should have put a heating core in the center...is it going to explode...or bake correctly? I have the oven at...335. I know, I know..I just thought that 350 sounded a bit high for a deep cake.
It says...about 55 minutes on the Wilton cake pan instructions. Does that sound right? Thanks!!!
Angie
Since it is a 3" deep pan you should be fine. I only use the core on the 10" or bigger cakes. I bake all of mine at 325 - it does take longer than the recommended time though. Just keep an eye on it, and when there are just a few tiny crumbs sticking to the tester, take it out.
Thank you so much!!
Angie
Just took it out of the oven a while ago...it's on a cooling rack now. It didn't over-flow which is good. It's got quite a "dome" shape, though.
I bake with this pan once a month for class. I have found that I don't have to use a flower nail with it, unless it on certain cake that for some reason falls on me. You can use a flower nail though, for added comfort. I have done that before as well. It won't hurt it at all.
I bake it at 325, and set the timer for 60 mins. It's never done then, but I can check it and see how much more it needs. Usually another 20 mins or so.
I have found though with some flavors I take some of the batter and make cupcakes. This is one of those pans you really don't want to go over half full with. This pans takes 5 cups, and I have found that the DH mixes usually make more than 5 cups, especially if you doctor it. The DH Golden Butter makes 6 cups of batter. Chocolate is usually 5.5 or more. White seems to be closer to 5.
It was a marble mix...I haven't tasted it yet...it's for class I popped it in the freezer after it cooled and I'm going to frost it Sunday since I'll be busy this week and won't have much time to bake it later on.
I liked the size of the pan, and I'll be using it for the top layer of my baby's first birthday cake. I think maybe a 12 inch for the bottom. (I haven't bought the bottom pan, yet.)
Is the nail a good idea for large pans mostly or deep pans? Or...both? 
Since it can't hurt, I'll just use it if I'm in doubt, then. Thank you for the reply!
Angie
I bake the 10" square and round pretty often, as well as the 12x18 sheet cake, and I've never used a heating core, or flower nail. I just lower the temp to 325 and bake a little longer. I've never had any problem with the center not being cooked well.
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