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.
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.Happy caking!
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