I was really excited to try these out. I don't usually have a big problem with domed cakes, but I figured the strips could make them come out perfectly. Well, I just finished using them for the first time, and I'm not impressed.
My cake is sagging in the middle. When I turned it out to cool, I saw that the bottom was sagging too. What's the deal?? I do think I might have slightly overbaked it, but it was developing the sag long before it was ready to come out. Anyone? Thanks!
First, the bake even strips will not make your cake come out "perfect". It will help the cake bake more evenly, resulting in MUCH LESS of a dome than you were getting before.
I use the strips on every single cake I do .... as small as 6" and as large as 14x22. I don't believe your sagging has anything to do with the strips. I have no other suggestions , but cannot imagine how the strips could cause that.
I don't think the strips are causing your problem either...it's almost like the oven is not hot enough...
. . . sounds like your cake may have fell . . . did you open the door and peek in the early stages of baking by any chance . . .