The trick I use for any of my large cake layers (think anything over 8-9 inches or sheet cakes like this above 👆🏻). Here’s why it works: In a big pan, the batter around the edges sits right against hot metal, so it sets fast. The center is several inches from any heat source, so it lags behind. By the time the middle is done, the edges are dry, domed, and overbaked. The fix - a flower nail Grease it, set it flat-head-down in the center of the pan with the stem pointing up, then pour your batter around it. The metal pulls heat straight into the middle of the cake, so the center bakes at the same pace as the edges. You get a flatter top, less trimming, and no gummy center. When it’s baked and cooled a bit, flip the cake out and pull the nail out. The tiny hole disappears under frosting. Use one nail for 10–12” rounds. For half-sheet pans, you can use 1 like I did, but 2 spaced down the center would be ideal. Try it the next time you’re making a large cake and let me know how it goes. #cakebycourtney - @cakebycourtney