want to buy cake strips to bake even cake but my cake tin will be much deeper that the cake strips will they still work and can I pin 2 together as need to bake 10inc,8inc ,6inc,and4inc deep cake tins.hay help would be good thanks
I was thinking the same thing, i'm buying mine tomorrow. I was wondering if i could use a paper clip or something to keep them together.
I hope someone can help us
You know I didn't even consider that. I have seen ones that are longer to stretch around a larger cake pan, but not taller to go around a deeper cake pan. I am sorry I don't have an answer, but hope that someone else does.
You can make your own baking strips to the measurements needed. The material used (teflon looking) can be purchased at any fabric store and you just sew a thick towl or terry cloth on one-side of the teflon strips, soak in water and you have it (teflon side out, of course).
I have a set of these from Wilton, which I wouldn't be without. They're the greatest thing since sliced bread! The ones I have come in different lengths and are held together by T-shaped pins (like upholstery pins - you just stick one in at the end of the stripe in the opposite direction of the the way you were wrapping and there's no problem; straight pins would probably work, too). The Wilton directions say that it's only necessary to put these things at the bottom edge of the cake pans, but since my pans are the 2" kind, I've never had to worry. The only problem with these strips is that they slip right off of glass pans (Pyrex, etc.) because of the pans' curvature. If anybody has a suggestion about [/u]that, I'd really be glad to hear it!
I love my BES. Won't bake a cake w/o them!
I use metal binder clips to keep my strips together. I hate those silly little t-pins.
If you are using 3" deep pans, I would just position the strip around the bottom/lower middle of your pan & you should be fine.
The idea behind BES's is that they will keep the sides of the cake insulated while baking so that the cake will bake from the bottom up instead of from the outsides in. (forcing your cake upwards) So wrapping your strips around the bottom is where you will need them primarily anyway.
Do you find that the BES increase your baking time? It seems like my cakes take forever now to bake -- 2 6" cakes take about 45-50 minutes. Not sure if I am having a problem with my oven or not. Thanks!
I made my own by cutting up an old towel. They work perfectly and I have used them on everything from a 6 in to a 12 in. I use safety pins to fasten them. I usually fasten them around the pan while it is upside down (before I fill it obviously). After I figure out where I want the pin, I move it up off the pan a little in that spot and fasten the pin then slide it back in to place. I found that fastening while it is around the pan left it too loose. I try to use a strip that fits the pan with out a long tail because I think that has lead to unevenness. I was utterly amazed at how well they work and will never bake a cake with out them! I have used them on square pans also, it is a bit harder to fit, but they still worked.
YEAH I bought my bake eve strips today
The lady in the shop split the pack for me so I didn't have to buy 3 or 4 but now I don't have instructions...I know what to do with them i' just not sure if the silver bit is facing in or out
I can't wait to use them on monday
Silver faces out.
Thank You Terri05. I want to make my cake now, but I can't make it till monday.
My hubby wont be too pleased when he doesn't get a big lump cut off the cake
the bake even strips ROCK! I would definitely buy them...if its a big pan, just fasten two together with pins! Super easy and they work SO WELL!
I've been using these for a number of years> I use deeper pans and I do use 2. I don't try to hook them together, I just put the bottom one on and then the top. I hook them with paper clips. Just remember to count them, so later you don't have to worry what happened to a pin or clip.
I have also used the towel method. Twnty plus years ago the Wilton class I took told us about the towels.
Question, when using the old towel method, does the cake stick to the towel? What about greasing and flouring the pan? Sorry, I am very new to this, so I can't picture how it works.
The strips go on the outside of the pan.
I also love the BES...I clip them together with a T-pin....I have also tried without them baking at 325 then when the cake comes out, you press and level the top of the cake with oven mits on....that works really well if you don't have the BES.
I use the Wilton Cake Release and no flour, the cakes come right out. The strip goes around the outside of the pan below the rim so there is really no chance of the cake coming in contact with the strip, whatever kind you use. I first saw this on You-Tube. I am not sure exactly how I came a cross it, because I do lots of searches on YT for stuff and I know it was an extra benefit from a search for something else.
thanks ,think I will buy the strips and pin together.
I don't find that the BES up the baking time, but then my oven is so weird (and I haven't been able to find an oven thermometer yet) that I always set my timer 10 minutes before the recommended baking time and go from there.
I've also used towel strips, but sometimes these tend to burn on the edges. It doesn't really matter, though. I just washed them and kept using them. But I have to say the ready-made ones are faster so when we're pressed for time (and who is ever not?) it helps.
They're easy to put on: just put the greased and flowered pan on a coffee can or even on a corner edge of the counter and start winding. I can't really figure out why it's easier this way, but it is.
The only time I've seen these things fail is with certain cake mixes. I think mixes just have so much leavening in them, that the cakes still dome up in the middle.
Oh, yes, and you can get cake on the BES, especially if you're new to this like me and are still trying to figure out just how much batter to put in a pan without its spilling over the edges in the oven!