Bake Even Strips

Decorating By irisinbloom Updated 28 Apr 2005 , 9:56am by blessBeckysbaking

irisinbloom Posted 27 Apr 2005 , 12:50pm
post #1 of 19

Good morning, is it just me or does everyone have problems with the Wilton bake even strips sliding down the pan. As hard as I try and when I have them just perfect I check my cake in the oven and sure enough the strips are at the bottom of the pan. Does anyone have any tips on this cause I am at my witts end with these things but I sure do love using them, thanks so much for letting me get this off my chest.

18 replies
CIndymm4 Posted 27 Apr 2005 , 1:02pm
post #2 of 19

I put my strips on first before greasing and flouring so I can get a good grip on the pan and pull those strips nice and tight and I haven't had a problem with them slipping down....on my round pans. I have tried them with my square pans and they slip down, doesn't matter if they are up when they go in the oven, but they do make such a difference that it's worth the trouble for me.

m0use Posted 27 Apr 2005 , 1:07pm
post #3 of 19

Well... depending on how your cakes rise, maybe take paper clips and bend them somehow so that they are sticking into the strips and then hanging over the top of the pan, create a hook so that it can hook over the top of the pan...I am attaching a picture to give you an idea

irisinbloom Posted 27 Apr 2005 , 1:13pm
post #4 of 19

Thanks ladies, this seems to just happen on my square pans, and I will try the paper clip trick, again thanks

veejaytx Posted 27 Apr 2005 , 1:18pm
post #5 of 19

I use the bulldog clips (I mistakenly was calling them butterfly clips before), from office supplies, to attach these strips to all my pans, including the character ones that seem to be impossible to wrap.

ps I also got some large safety pins to fasten the strips together instead of the straight pins that come with them.

zoozieqv Posted 27 Apr 2005 , 3:58pm
post #6 of 19

I haven't noticed that they help too much! Is it just me???

melodyscakes Posted 27 Apr 2005 , 6:21pm
post #7 of 19

i have noticed a difference with using the bakestripes.... my cakes are more even and i dont have that big bulge on the top of the cake.
thumbs_up.gif glad i tried them!

ntertayneme Posted 27 Apr 2005 , 7:13pm
post #8 of 19

I love mine and I have noticed a difference with the cake not rising so high in the center. I read (somewhere, can't remember where) where someone said to use a clean dish cloth and if your cakes do rise too high in the center, as soon as you take it out of the oven, put the clean dish cloth over the cake and gently press down gently on the cake. You have to do this immediately after taking the cake out of the oven. It won't work on a cake that has been cooling for awhile. I've done this on several of my cakes where the heating strips slipped off and it worked for me. Hope this helps!

zoozieqv Posted 27 Apr 2005 , 7:32pm
post #9 of 19

hmmmmm, maybe I will give them another try!! I had heard the dishcloth tip but I heard that it needned to be a damp dishcloth. I have tried that before and it worked for me, but haven't in a while because my instructor said she didn't like it....but I don't have to follow her rules!!! icon_wink.gif

mochaboi Posted 27 Apr 2005 , 7:43pm
post #10 of 19

I must say that the Baking strips do indeed work for me. But I too experience the strips sliding, and even coming apart. It could very well be that I am using the cheap-o straight pins that came with them. But I do like them.

ntertayneme Posted 27 Apr 2005 , 8:10pm
post #11 of 19

I just use a dry, clean dish cloth. I've never dampened mine and it's worked fine like that. Not sure if anyone else has tried this or not, but it's worked for me. When the cake rose to high in the center, instead of having to cut the cake down, I've done this and didn't have to level the cake.

m0use Posted 27 Apr 2005 , 8:35pm
post #12 of 19

I have used the push down technique, I like it alot.

zoozieqv Posted 27 Apr 2005 , 8:48pm
post #13 of 19

Mouse, do you use wet or dry? I will try it dry next time and see how I like it....I love this site!!!!!

m0use Posted 27 Apr 2005 , 9:15pm
post #14 of 19

I use dry paper towel, and then if I have a cake pan the next size down from what I baked in I use that to help push it down to get a nice flat surface.

zoozieqv Posted 28 Apr 2005 , 1:32am
post #15 of 19

oooooh, good tip!!

tcturtleshell Posted 28 Apr 2005 , 1:34am
post #16 of 19

I have used the strips & I don't think they are any different. I would rather not go to the trouble of putting them on the pan since I see no difference. Don't use them on a cake & see what happens~ You might not use them anymore. icon_smile.gif

SarahJane Posted 28 Apr 2005 , 9:07am
post #17 of 19

I've done cakes with and without them and I don't think they make much of a difference. I don't use mine anymore, because I don't think that they don enough to warrant the inconvience.

veejaytx Posted 28 Apr 2005 , 9:16am
post #18 of 19

The main benefit I see from using the strips is that my cakes don't seem to pull away from the pan as much (less shrinkage) and they are more level so I don't need to trim or squash them down. Janice

blessBeckysbaking Posted 28 Apr 2005 , 9:56am
post #19 of 19

I agree with Veejay about not pulling way from the pans but now that I bake at 325 instead of 350 I come out so close to level I dont even use them but they did slip off when I did!

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