That heating core is huge, eh? It's also a PITA to use.

Get a flower nail.....number 9 will be fine. Brush on pan grease or whatever
it is you use to keep cakes from sticking. Lay the flat part of the nail in
the pan, centered then fill your pan. Once the cake bakes, flip out and
remove the nail. The hole is so small you barely know it's there.

Good Luck
-D


"Michael" > wrote in message
oups.com...
> I'm interested in baking cakes in pans quite a bit
> bigger than the 9" round ones I have now. I'm
> thinking 14" round. I was shopping for them online
> and it noted that above a certain size they recom-
> mend some kind of metal heat transfer cone, I think
> to sit in the middle of the pan and aid even baking
> of the cake. Huh? Is that right? I don't want a
> big darned hole in the middle of my cake! Am I
> confused about what this extra heat thing is and
> what it does? Can I do without it and still get an
> evenly baked cake? Do you need information on how
> high the cake will be? I don't really know, but I
> notice the bigger pans move up to 3" deep, so I
> might be baking something that came out close to
> that height. My oven is generic electric.
>
> Thank you, Michael
>