Ateco 1449 Stainless Steel Cake Pan Heating Core - 4/Pack, 4" x 3" x 2" (Length x Width x Height)

I needed to make a 10inch tier for a wedding cake. Found out about baking rods/cores to help with the middle. They work very well. I thought they would be too short and small but they are perfect.

Does what it says. Prevents doming from n middle of cake especially when making half a sheet cake. I used 3 across the middle and it baked totally flat! I bake from scratch and the cake I made needed 3 cake recipes to fill pan.

I have a small home bakery business, and I bought these to use for baking some of my larger cakes (14-16"). They work exactly as described. It helped my cakes bake evenly. I will say that they did slide around a little bit while I was prepping the pans. I use Wilton no-stick spray and it caused them to move out of the center, so you may have to reposition them when you pour the batter in. Other than that, a great purchase!

I bought these heat cores because I was baking a 12" cake for the first time and I wanted to make sure the center was cooked. I used only one core in each of the pans, not realizing until too late that I was supposed to use (as per the instructions) 3 cores in each pan. I only had 4 cores and 3 pans, so I just used one in each pan. And the cakes baked perfectly. The centers were cooked, the top was flat, and the edges weren’t over done. So it worked perfectly even though I didn’t use the correct number.But there are a couple of things I don’t like about the heating cores: 1) I think they could be sturdier – they look a little flimsy, and 2) It is a little difficult de-panning the cakes with the cores sticking out like long nails. It would be better if the pointy core/nail separated from the base so that go can easily flip it out onto a flat surface.Other observations: Make sure you spray the base of the heating core with non-stick spray before you pour the batter over it. Or better yet if you are using parchment paper, put the base under the parchment and poke the nail part through the paper. The paper will keep the base of the core from getting stuck to the bottom of the cake.

I put one of these in the center of every round cake I make. They cook more evenly and very easy to clean. I spray my pan with cooking spray. Then I poke one through around parchment paper and then spray it again cakes come out easily and well baked every time

These worked perfectly for my daughter and I in baking all of the separate layers for her wedding cake. We are VERY MUCH amateurs at cake baking and decorating, but thanks to various YouTube tutorials and blog posts we learned that these exist lol. We felt like these really did seem to help the heat spread evenly for a more uniform bake, as well as being a reasonable price. Great product!

I've been making the same cake recipe over and over in various permutations and sizes (ranging from 6" to 10"), getting ready for making a wedding cake, and sometimes I forget to put these cake pins in, sometimes I remember, sometimes I put in one in the center, sometimes four spaced in a tight circle near the center, and in truth, I do not see a BIT of difference in the way the center of the cake either domes or doesn't dome - on cakes I make one after the other that are the same size, one with pins and one without, I really have not seen ANY change at all.The one thing I've noticed that DOES make a difference with doming is oven temperature. When my oven is 25 degrees hotter, the edges where they touch the pan are a bit crispy and do not rise - as they got done too fast, and the middle of the cake rises and domes. In contrast, when the oven is about 5-10 degrees too cool the cake takes longer and the middle is very sensitive - it stays liquid and sunken down - long after the edges are risen and done, but as it gets closer to done it finally rises up to level - but if I open the oven door to test it even 3 minutes before it's done, the structure collapses and sinks - the opposite of doming, but at the same time the edges are not dark or crispy, but nice and golden and soft. You almost have to have clairvoyance to know when it's done so you don't open the door before its time. All this is to say the proper temperature and time seems to have a vastly greater effect on the convex or concave shape of the cake than those cake pins.Of note I do also use the Rose's Sillicone cake strips on all cakes, and Fat Daddio's anodized aluminum pans.

These are awesome! I wish I had bought these years ago because my cakes come out absolutely perfect every time.