I would like to bake a 14 inch round cake in a home oven.Has anyone tried this?If so do you have any suggestions? If 14 does not work I will try a 12 inch.
Make sure the pan will fit in your oven first. When I do a larger cake like that, I use at least one flower nail and sometimes use baking strips around the outside. Also, lower the oven temp to 325 degrees.
It should work as long as your oven is big enough. For that size as for any large size over 10" I would use the bake even strips and/or flower nails. It is also best to make sure that there is enough room around the caked for air flow.
Have you ever baked a large cake before? How large is your oven?
Faith, you are one of my favourite baker/decorators with skill par excellent... no wonder you can bake a cake bigger than 10" without nails or strips and at 350. I wish I could, but if I don't use the nails and the strips at 325, the middle of the cake is undercooked while the edges are finished. I use a standard oven as well but 14" is as big as I can go and still get sufficient air circulation.
Have baked 1,000s of them
As has been suggested, put the pan in the oven to be sure it fits; be sure the door closes
I bake without either baking strips or a flower nail. As faithc24 said, no issues doing it that way.
Just be sure your oven is calabrated - bakes at the temp the dial says it is.
Of course it will take longer = an hour or more.
ooh ooh! I can answer this one! I just made my biggest cake project to date (4 cakes for a 100th birthday party). My biggest cake was a 14" round. I used a combination of things and got a fabulous 14"x4" cake.
I used:
Wilton Bake Even Strips.
3 metal flower nails in each 14"x2" cake pan
A homemade version of Wilton's Cake Release.
Parchment on the bottom of the pan
Parchment collar around the inside of the pan. [Go to Mikel79's fabulous tutorial for this technique:
http://cakecentral.com/cake-decorating-ftopict-726166-collar.html
Wilton 14"x2" round pans
Baked at 325 degrees.
I also successfully (for the 1st time!) torted the layers, created a SUPER-STIFF buttercream dam, and was able to end up with 1" of cake, 1/4" of filling, 1" of cake, 1/4" of filling, etc.
Here's a link to a thread where I showed how I achieved the torting:
http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=156076&FTVAR_MSGDBTABLE=
I never use strips or nails. The only thing different when I bake a 14" cake: I lower the oven temp by 25 degrees and bake for additional time. Depending upon your oven and recipe, it may take up to an extra half hour. (If you want to take a nap, set the long-ring timer. I say this from experience.)
for some reason, I am able to successfully cook up to 16 inch in my oven at 350 and no nail, core, or strips. I think for me it's because I'm using a gas oven. When I tried this in an electric oven, I needed a core and to lower the temp.
I bake all my cakes in a residential size oven, and I can bake up to a 16 round or square. One layer at a time for cakes larger than 12 inches. I normal bake all cakes at 325 with the rack one notch up from the very bottom, no nail, core or strips needed.
Thanks a lot for all the help everyone. One question;how do you use the metal flower nail?
..........One question;how do you use the metal flower nail?............
*really you don't need to*
There are so many of us who dont and have great results.
If you still want to use one - grease it and stick it into the pan with the head down & the nail part sticking up. Carefully pour in your batter around it.
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