Sunday, September 7, 2008

I Love it to the Core



For as long as I have been around the Internet cake world, it seems that I must be the only caker on the face of the planet that actually likes to use the heating core when baking my layers. Most bakers I know use the rose nail as a heating element in the center of the pans to help them bake evenly. But I did not have much success with those. Once I tried the heating core, I have never looked back.




I use my Wilton Cake Release (squirt bottle, not spray) to coat my pans, as well as in the inside and outside of the core, using a pastry brush. I absolutely LUV the Wilton Cake Release. My cakes never stick, it is easy to use, and the pans are easy to clean up afterwards. I tried homemade pan grease, but wasn't too fond of that either. Plus, I am always looking for ways to not have to make stuff. If I can find a product I like that prevents me from having to make something home made, I am a happy camper.


Fill your pans as usual after they and the core are prepped. Fill the core about half way with batter also.






Bake your cake as usual. The heating core will help the centers of the cake bake more quickly, keeping up with the edges (which bake faster than the middle). So the cake bakes more evenly across, and prevents dried out edges from occurring while waiting for the center to cook fully.




You will get a nice baked up cone of cake in the center. Take the pan out of the oven and let them cool for about 10 minutes (or follow your normal procedure.)




When you are ready to flip your cakes out of the pan, take the core out and set aside.




Then flip your cakes out to cool as you normally do. I suggest leaving the core to cool completely before you take the cake out. If I try to take it out while it is still warm, it breaks and some cake gets stuck in the metal core. To get the cake out of the core, just turn it over and shake really hard and it should pop out.






After your cakes are fully cooled and you are ready to fill your layers, place the core of cake right into the empty hole.



Level your cakes per usual.




You will hardly even be able to tell where the cake plug is. Fill and ice as usual.



Maybe you will choose to try this out. Who knows, I might even recruit a few of you over to the dark side. MWAHAHA.



Beautiful maraschinos for the cherry chocolate cake.




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Happy caking!
Sharon

21 comments:

Mata Family said...

Another great tutorial!! I think I'm already on the "dark side" with you (ha), but you may have convinced me to give the core another try! Love those pictures!!!

KB said...

Great post and I really like the step by step photos!

I am not a fan of maraschino cherries but your pictures make me want to go in the kitchen and try it (I'm sure I could find a volunteer to try it).

I haven't done too many large cakes so I have only tried the core a few times. I have always been concerned with the center pieces - when they are cut, do they stay together just fine once they are all buttercreamed up?? I don't get the opportunity to cut too many of the cakes I make so I wondered that, when you used the core. Your cakes look very uniformly baked with the core!

Chris said...

when i first started caking i bought the core due to having to make a 12" base. loved it, they came out even and all. i tried the flower nail trick but didn't quite like it as much. so i guess i'm forever a core user!

thank you for your videos and now this blog. btw i have comepletely switched to your buttercream after tasting my first finger full. shortly after using it with great ease, i gave away all my premade "old" buttercream to family cause yours is by far the best!! thanks again

chris

Janice Petty said...

Wow -- I thought the cores were only for the 3" deep pans. I'm definitely going to try it on my next cake. Your chocolate-cherry cake looked yummy. I'll have a piece with a good icy cold Diet Coke, please.

Jacque said...

I've never heard of doing that, lol. I think I've used my cake core a total of zero times. Just might have to now... :)

ShirleyB said...

I can't believe it. I actually do what you do (for once)! :) I do use the core and also pan grease, but I make my own. I also keep my pastry brush wrapped in a zip lock bag in the freezer and just bring it out to grease my pans. This keeps it from getting messy and from having to wash it!

I agree with Chris about your icing recipe. Jeff never ate any cake icing, until yours! Now, I find him walking around the house with a spoonful of it as a snack! :)

Heather said...

Great tut Z!!

Sandi said...

I am one who uses the heating core and have had a lot of success (ok, once I figured out how to use them correctly!). I also love the cake release, definitely stay away from the spray, lesson learned the hard way!

Great blog, adding it to my list of favorites!

NillaWafer said...

Thanks for posting about the cores. I have never used them and after watching your Buttercream DVD I was really intrigued. I am going to have to go out and buy some and try them out. I hope leveling cakes is coming soon or is that covered in another DVD (I only have the Buttercream one so far)?

SugarEd Productions said...

Thanks everyone!

KB, when you cut the cake the core pretty much stays in place and it cuts clean. Sometimes that little cut piece will fall off, but if you put BC in the hole before you stick the core cake in there; it holds on pretty good.

Janice- icy DC too!

Yay! More core lovers! We have to stcik together, there are so few of us!

Amanda said...

I love this new blog! I always use a core for 10" pans and up. However, I have never tried the cake release. What kind of icing do you put on that cherry chocolate cake?

Amanda said...

Are you familiar with Cupcakes Take The Cake? It is another blog I adore reading. I know this has nothing to do with this post. Check it out. www.cupcakestakethecake.blogspot.com

sweetideas said...

I also thought you were only supposed to use the core for bigger cakes....I think I might have to try that one. :)

Thanks for the blog, I have a great time reading it! And I LOVE your video (buttercream). You did a fantastic job, make a great host, have a lovely kitchen, and the production value is top notch. Thanks.

KB said...

Ok...Then I much try them again. On anything 10 and up??

SugarEd Productions said...

Thanks Amanda! This cake was iced in chocolate ganache and fondant to make a whimsy cake. (pics coming).

sweetideas: thank you for those nice words; that is so nice to hear. Todd, video guy, will be pleased to hear that as well!

KB: I use them for 8 and up, but I'm kinda anal that way. If you like the way your 8's and 9's are baking now, then don't change anything.

~Amber~ said...

What an awesome product! The cake looks delicious. Yummm chocolaty cherries.

Tammy said...

WOW! Thanks for the great tutorial! I am so glad you have started blogging. I know you are going to be a wealth of info! I have two of your wonderful DVD's and now I will have to visit your blog regularly to see what other great cake tips you have. Thanks for all your inspiration! Tammy

J. Keeler said...

Wow, thanks for this--I always wondered how the heck these things worked!

Tywana said...

Ok Sharon...I am going to try the core just because of this tutorial! Maybe I will switch from the flower nails after all!! :-)

GG Shirley said...

Good tutorial Sharon and those cherries dispersed in the chocolate cake look so delicious.
Shirley W.

Hunterheatandair said...

Thanks Amanda! This cake was iced in chocolate ganache and fondant to make a whimsy cake. Heating Service Edmond