I think thats what they are called at least .Does anyone use them to reduce the amount of leveling by cutting you have to do? I also think I read somewhere that you can use damp strips of kitchen towels as a cheaper alternative. Anyone us those? Just curious
If you search the Forums on this topis you'll find a gazillion threads. I have the Magic Strips - in the back of the coset. Too much trouble for me in the volume I do, but they do work. When you search the treads, you'll find that IndyDeb explains why they work.
FYI Every time I see your posts with your picture I am completely intimdated. So professional I on the other hand bake with my hair in braids that my husband says makes me look like pipi longstockings ( I have long hair and dont want anyone finding one in a cake LOL) and a christmas apron I use all year round LOL.
they are expensive and a pain.
There are tons of tips on this website.
Instead of baking at 350.... i bake at 325 and this helps alot.
I use them on cakes 12" and larger and still bake at 325degrees. (I only bake at 325)
As for the "homemade" aluminum foil/paper towel strips.....I don't see how these are "less expensive" than the bake even strips. Not only do you have to make one each time you bake because they are not reusable, but paper towels and aluminum foil are not cheap. Way too time consuming for me.
If you get the 40% off coupon from Michael's circular today, the strips will cost you $12.00 (they are $19.99 reg price) You get 4 strips in the package, enough for many sized pans. I love them and use them all the time (when I don't forget, which is a lot lately ) The cakes I use them on don't ever have to be levelled, it's really nice.
Another 'homemade' cost saving way is to use toweling--you can re-use it until it eventually falls apart. Then just fasten it together with t-pins. Works great. I've done this forever.
I used the homemade towel strips until my son gave me several sets of the Wilton strips for a birthday gift. I use them - and they work.