Thanks, Michael!

Just used this technique on the 14" square that has been bugging me since i took this wedding cake. The two that I have baked so far are beautiful and tall! a little lip because the paper bowed out just slightly but easily trimmable. I really didn't want to have to torte a 14" square so I figure i'd try and do it in two layers. This is just the tip I needed!

i tried it and my cake baked wonderful. thanks so much for the tutorial

It's Friday night. I am sure there will be someone baking tonight!

Bumping to help out...


Michael

=)

Bumping for the Friday Cake bakers!!!!!

Whoop Whoop!!


HTH

Michael

Bump !!

Bump!

I use this method and it's great! I usually make my strips about 3 inches wide as I cut them from 12x15 inch sheets of parchment.

thank you for this tip. going to try it this evening with my first red velvet cake.

The first time I used a cake pan collar and it worked out FANTASTIC. Will never bake another cake without one.

The square cake, in pan without a collar, tore on the bottom and the entire side of the cake, and did not bake evenly.

My round cake is level top and bottom, without any tears and, overall, turned out amazing with a good 3/4" higher than the square cake.

I am ECSTATIC about this new discovery. I have seen it done before with Panettones, though did not pay close attention to the outcome.

Thank you for sharing this technique!

AI can't wait to try this on my next cake! Thank you so much!

Bump!  

It as been over a year since I baked a cake.  I needed a refresh on my own tutorial!  LOL   Hope this helps others.  

=)

Bump for all the darling cakers getting ready for the 2016 holidays!!

Cool!! I am going to cook a cake for my neighbor so I can not wait to try this!!!

Thanks for the information!!!