I've read that an inverted flower nail is used by some of you instead of the wrap.
What do you do? Just stick one nail in the center of the batter? Do you do the same for all the different size and shape pans? Do you use only one nail per pan? Had a dickens of a time with the Christmas tree pan. The tip was done way before the rest. Would this work for that?
Thanks for any help you can give.
grease the flower nail, put it upside down in the pan and pour the batter into the pan. I usually put a finger on the tip of the nail to hold it in place. Yes, it would help with the tree and other character pans. However, be aware that it will leave a circle mark and a small hole in the cake. Be sure to grease it, so it will come out easily. It works even better if you put parchment paper on the bottom of the pan, putting the flower nail under the parchment paper (still grease it), with the nail part sticking up through the parchment paper. That way it doesn't leave a mark, just a very small hole and it so much easier to remove. If I am baking larger than 10", I use 2 nails and up to three in a 14 or 16 inch pan - spaced apart, but all toward the center (maybe 1 to 2 inches apart). These pans are where the parchment really comes in handy.
Please keep in mind the flower nail/heating core and the bake even strips do different things.
The bake even strips help keep the outsides of the pans cooler so that they bake slower. This helps with having a smaller or no dome on the cake.
The inverted flower nail is used in place of a heating core for pans that are 12ins or bigger. It helps the center cook faster, since in the larger sized pans the outsides can be cooked done but the center can still be raw. It is to help the larger pans bake more evenly through out.
Quote by @%username% on %date%
%body%
