Tha baking core is another Wilton product - most likely available in any store carrying cake decorating stuff. Wilton has a web site I'm sure (I'd guess Wilton.com, or run a search). I use the core for cakes 14 inches or larger. It is aluminum and looks like a mini croquembouche mold with the point flattened, it that gives you a picture. You fill the cake pan with your batter, grease both the inside and outside of the core (a really good spray works), then plunk the core down in the center of the filled pan, fill core (narrow part down, wide opn mouth facing up) with cake batter and bake as usual. When the cake is done, wait a few minutes, then just remove the core and tap the insert cake out, place back in the hole that it created and you have plugged the hole, trim as needed flush with the rest of the cake. Once the cake is iced, no one will know the difference, but your center will be cooked. The aluminum conducts heat to the center of the pan, allowing more even baking. It works very much like potato nails, same principle. Let me know if this helps!
[ 02-16-2001: Message edited by: LoriB ]