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Fat Daddio's Heating Core, 4-Inches
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- Anodized aluminum
- Place in center of pan, fill with batter, and bake
- Great for reducing cake baking times
- Use on larger pans to reduce bake time
- Fat daddio's- better bakeware, better baking, better results
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The heating core is the baker's secret to reducing baking times for large cakes. Simply place the heating core in the center of your filled cake pan, fill the inside of the core with batter, and bake. When done baking, simply remove the small cake from the inside of the heating core, place in the hole of larger cake and frost your cake. Reduces baking times on larger pans substantially.
Top Customer Reviews
Some bakers suggest simply lowering the baking temperature and baking for longer, but I find that doing so makes my cakes sink in the middle (no good)! Instead, I use this with my Fat Daddio's 9 x 4 inch circle cake pan and it works marvelously!
My suggestions for baking the perfect cake with this core:
- Don't lower your baking temperature. As long as your oven is baking at the temperature it says it is (get an oven thermometer!), you shouldn't need to do so. I tried this a few times but, again, it made my cakes sink.
- Grease the inside and outside of the core (I use homemade pan release). Line the inside bottom of the heating core with parchment paper (I trace a circle around the outside of the core and then cut the circle a little smaller than I drew it). Once you take the cake out of the oven and the core is cool enough to handle, I use a knife to loosen the cake away from the edges of the core and tip the core upside down. The cake should pop out with no problems.
- Hand wash only.
- Don't fill the core more than 2/3 full or it will overflow. Also, be aware that you won't have to fill the core all the way. Decide how much to fill the core depending on how much batter is in the pan - there should be a little more batter in the core, but not too much or you'll end up wasting it, as you'll have to cut it even to the rest of the cake later.
- When you are assembling your cake, spread a thin layer of frosting around the hollow in the cake and a thin layer around the core of cake. That way, when you place the core of cake back into the cake, it will stay intact. (If you skip this step, the core piece will fall away from the cake itself when you cut the cake.)
- Place the core into the (empty) cake pan before pouring your batter in, instead of pouring in the batter and then pushing the core through the batter. I find that doing it this away minimizes the number of bubbles that appear in the "crust"/top layer of the cake.