Ok thanks, I will definitely try using both. I feel like I'm baking them *forever* in comparison to without the strips!
One more question, sometimes when I bake with the strips them long enough so they're done in the center ... the edges don't seem want to pull away from the pan yet. In that case, do I bake longer still even though the cake is "done"? Should I take the strips off at some point to help this? I appreciate the help, I'm always unsure when pulling cakes out!!
I always check to see if the cakes are done by inserting a thin skewer in the middle. If it comes out clean it's done.
Quote by @%username% on %date%
%body%