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Your cart is empty.Ateco Cake Heating Core, Set of 4
IAM4USC
2025-08-16 11:20:04
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.
NancyEA
2025-08-07 17:48:11
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
bcbandtiger
2025-08-01 12:50:51
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!
TooManyHobbies
2025-07-22 18:49:12
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.
tnclerk
2025-07-11 16:52:02
These are awesome! I wish I had bought these years ago because my cakes come out absolutely perfect every time.
galidink
2025-06-23 13:53:17
they work very well awesome. my x-lg cake came out perfect.
Julia X
2025-06-18 11:57:56
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.
Mary
2025-04-26 16:15:27
these have saved so many of my baking items from overcooking just to get the center cooked. Before i found these i was using one of my big piping tips but it made a mess of some of my baked goods. The only pain about these is you have to make sure you tell people about them and have someone watch for them, i have lost 2 of them at work from people who didn't know what they were and tossed them. When I bake a cake it is fine you bake the cake remove it from the pan and pull the core out. the problem is when you make a coffee cake take it to work in the pan so you cant remove the core. I have found that putting 3 toothpicks around the core warns people it is there and that it is on purpose, don't toss it!!!
NT_M
2025-04-03 16:17:36
You may want to purchase a second set if you want to bake several layers at a time. Far simpler to use than the cone version. They clean up easily. Be prepared for a bit of gentle manipulation when overturning the cake and removing the cores with minimal damage.. I recommend laying a cooling rack over the cake pan so the tines will pass through. Then flip but don't place down on a flat surface until the cake as released. Then gently set down. The cores usually pop out pretty nicely if you're gentle.I generally combine these with bake even strips. Alone no solution is perfect but in conjunction with soak-before-use type strips… you get amazingly flat results.
Meg VP
2025-03-31 09:32:30
These are small, work best if you grease them just like your pan, and wash well. The packaging comes with instructions on how to lay them out for different sizes and shapes of pans. I've used them in conjunction with Wilton Bake-Easy Strips with GREAT results. I didn't even have to level the cakes, AT ALL. Great effect for a very small price :)
NB Gal
2025-03-06 17:48:32
It’s nice to have several heating cores but these cores have quite short rods.
Customer
2025-03-04 11:24:51
These baking rods should be inspected on delivery. Shipping contents might bend the rod plate or connection to the rod plate that needs to sit flat on a cake pan. These can be CAREFULLY bent flat again if not too damaged. Aside from that, the rods serve their purpose, keep the middle of a large cake from ballooning upward and can be thrown into a dishwasher after. If you can make your own stainless steel baking rods, go for it, but these do the job for those with no friends in metal working.
Cecile
2025-02-19 16:41:11
Used for larger cakes where you want the centre to rise and bake evenly with sides of cake. Works well.
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