A cake nail has merely been mentioned in a few rfc threads, so I'll stay on topic by asking alone. Please share exactly what this is? I often enough bake a cake that tends to dry out too much "around" while I try to bake-finish off the center's staying too wet. This nail thing sounds exactly what may answer my need, but I have no idea where to get one. Is it simply a #(?) lumber nail that is somewhat affixed to the center of a bake pan's bottom oil coating for sticking before pouring in the cake batter? If so, could two of these spaced 2" apart for large, non-yeast quick-bread loaves be used for best outcome?
"JeanineAlyse in 29 Palms" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
A cake nail has merely been mentioned in a few rfc threads, so I'll stay on topic by asking alone. Please share exactly what this is? I often enough bake a cake that tends to dry out too much "around" while I try to bake-finish off the center's staying too wet. This nail thing sounds exactly what may answer my need, but I have no idea where to get one. Is it simply a #(?) lumber nail that is somewhat affixed to the center of a bake pan's bottom oil coating for sticking before pouring in the cake batter? If so, could two of these spaced 2" apart for large, non-yeast quick-bread loaves be used for best outcome?
Before getting a cake nail, I would recommend getting an oven thermometer. It sounds like your oven is out of calibration. Unless you are baking large (16 inch +), cakes in deep pans, you shouldn't be having problems.
"JeanineAlyse in 29 Palms" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
A cake nail has merely been mentioned in a few rfc threads, so I'll stay on topic by asking alone. Please share exactly what this is? I often enough bake a cake that tends to dry out too much "around" while I try to bake-finish off the center's staying too wet. This nail thing sounds exactly what may answer my need, but I have no idea where to get one. Is it simply a #(?) lumber nail that is somewhat affixed to the center of a bake pan's bottom oil coating for sticking before pouring in the cake batter? If so, could two of these spaced 2" apart for large, non-yeast quick-bread loaves be used for best outcome?
Before getting a cake nail, I would recommend getting an oven thermometer. It sounds like your oven is out of calibration. Unless you are baking large (16 inch +), cakes in deep pans, you shouldn't be having problems.
Before getting a cake nail, I would recommend getting an oven thermometer. It sounds like your oven is out of calibration. Unless you are baking large (16 inch +), cakes in deep pans, you shouldn't be having problems.
Checking with an oven thermometer has continuously proven that often wet cake centers are not caused by temperature at all. This seems a problem only when it's a very heavy cake, or with my quick-breads baked in glass loaf pans (with temp 25 degrees lower than with metal).
Before getting a cake nail, I would recommend getting an oven thermometer. It sounds like your oven is out of calibration. Unless you are baking large (16 inch +), cakes in deep pans, you shouldn't be having problems.
Checking with an oven thermometer has continuously proven that often wet cake centers are not caused by temperature at all. This seems a problem only when it's a very heavy cake, or with my quick-breads baked in glass loaf pans (with temp 25 degrees lower than with metal).
"JeanineAlyse in 29 Palms" <[email hidden]> wrote in message news:[email hidden]...
Vox Humana said:
Before getting a cake nail, I would recommend getting an oven thermometer. It sounds like your oven is out of calibration. Unless you are baking large (16 inch +), cakes in deep pans, you shouldn't be having problems.
Checking with an oven thermometer has continuously proven that often wet cake centers are not caused by temperature at all. This seems a problem only when it's a very heavy cake, or with my quick-breads baked in glass loaf pans (with temp 25 degrees lower than with metal).
Then you must have some other issue. You may be baking the cake too high in the oven or there may be a technique or ingredient problem. If it were me, I would solve the root problem rather than fooling around with a cake nail.
