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Item Info
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.
Pros
- 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
Customer Opinions
Lottie Bibza
I initially ordered the Fat Daddio brand of baking core, due to the price. It is considerably less expensive than the Wilton brand. I was pleasantly surprised at the nice hefty weight of the aluminum. Although, this core tends to be a little more tipsy than the Wilton core, it makes a considerably smaller "hole" and if you are careful, it doesn't tip over. The heavier weight conducts the heat more efficiently making for a flatter cake due to more even baking. I like the flower nails as a core for 6 or 8 inch cakes, but with the larger sizes, I definitely prefer this core. Also the Wilton cores tend to bend, and the sturdy construction of the Fat Daddio in my opinion is far superior. The only negative, I think this core is a little too tall. I do plan on ordering more.
Wicked Goodies
This cake heating core is 4 inches - not 4 feet - and it is a great gadget for baking cakes if used properly (not to be used with the topsy turvy pan!). What it does is radiate heat into the center of large or deep cakes, dramatically reducing baking time and allowing for a more even rise and a more evenly baked cake. It is not needed for shallow (2" deep or less) cakes nor should it be used for shallow cakes since it is not good at standing upright without much batter. It is better for baking 3" deep cakes in a home oven or when baking large, deep cakes (like the base tiers of a wedding cake), which tend to get overbaked around the outsides.I have six heating cores and I use them for all cakes greater than 7″ in diameter and deeper than 2″. I grease the heating core inside and out, place it in the center of the pan, and fill it with batter just a little higher than the level in the pan. The cake bakes right up around the core in 2/3 of the time it would normally take. After baking, I remove the plug right away to ventilate the hole for faster cooling. The cake plug pops right out of the element; it is usually bigger than the hole in the cake and must be trimmed to size before being plugged back in. At that point, it is possible to slice layers as per an ordinary cylinder of cake. Each disk has a small round piece in the middle that you can pop in and out like a puzzle piece. It does not compromise the structural integrity of the cake however. Once the layers are spread with filling, the pieces fuse together as if they were never there.I have experimented with the flower nail technique and cake strips technique to achieve more even baking and find that the heating core works the best for my baking needs. I like it better than the Wilton heating core.
D. Amaral
This core is heavy duty and when used does not work as well as other reviews have stated. My topsy turvy cake turned out alright, but I think that I will do it differently next time.
Key: Fat Heating Core,
