Bake Even Strips

Decorating By firstof9 Updated 30 Oct 2007 , 1:17pm by firstof9

firstof9 Posted 17 Oct 2007 , 9:58pm
post #1 of 11

I was wondering, do you think Bake Even Strips would work if put around a 9/13 pan?

10 replies
JaneK Posted 17 Oct 2007 , 11:00pm
post #2 of 11

Yes they do...I use them for every cake I bake...if they are not big enough, then I pin 2 together and put them around...
For my 6" ones, I just cut some...I have a few sets

They are one of the best discoveries of cake baking I found...
HTH
Jane

mom2spunkynbug Posted 17 Oct 2007 , 11:05pm
post #3 of 11

They have never really stayed on properly for me when I've used them on square/rectangular pans. I only use them on round pans.

Jopalis Posted 17 Oct 2007 , 11:11pm
post #4 of 11

try using those black metal paper holder things on top edge. I make home made strips with terry strips and alum foil...

indydebi Posted 18 Oct 2007 , 1:01am
post #5 of 11
Quote:
Originally Posted by JaneK

Yes they do...I use them for every cake I bake...if they are not big enough, then I pin 2 together and put them around...
For my 6" ones, I just cut some...I have a few sets

They are one of the best discoveries of cake baking I found...
HTH
Jane




DITTO!!

I baked for 20 years without them and once I discovered them, I wondered how in the WORLD I baked without them. I use them on round, square and rectangle .... all sizes, no matter how big or small.

I WILL NOT bake a cake without them.

indydebi Posted 18 Oct 2007 , 1:04am
post #6 of 11
aztomcat Posted 18 Oct 2007 , 1:10am
post #7 of 11

I use both the strips and the flower nails on all of my cakes. Even small ones.

Tona Posted 18 Oct 2007 , 1:04am
post #8 of 11

I just use the flower nail. I have never had liked the strips so I do not use them

JanetBme Posted 18 Oct 2007 , 2:27am
post #9 of 11

Ditto! I use both flower nail and the strips on every single cake---

But lately I've heard a couple of people say they don't notice a difference with the strips... Try putting them in ICE water. I put my strips in a small fondant bucket- put ice on it, and put water over the ice- then stick one of those bottles that have decorative peppers in it- to weight the bands down so they absorb the water instead of floating. Then, I take them out and immediately put them on the pan. Makes a huge difference- even if I have to bake longer- the cake doesn't get brown and thick on the edges at all.

firstof9 Posted 30 Oct 2007 , 1:16pm
post #10 of 11

Sorry it took so long to reply, but thanks everyone for all your responses. I will have to give them a try! icon_biggrin.gif

firstof9 Posted 30 Oct 2007 , 1:17pm
post #11 of 11

Sorry it took so long to reply, but thanks everyone for all your responses. I will have to give them a try! icon_biggrin.gif

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