I have ordered some Wilton cake strips, but now I am concerned. I read some reviews elsewhere that stated the people thought they imparted a metallic taste to the cakes. Has anyone had this issue?

If Wilton aren't the "preferred" type, what is? I have seen Magi-cake, regency, and those silicone ones made by the Cake Bible lady (cannot recall her name, sorry).

any suggestions? thanks.

I use the wilton ones, have never had any complaints, I've never heard of a metallic taste getting into my cakes either...

There is NO way those bands put on the *outside* of a cake pan can impart any kind of taste to a cake. That's just pure nonsense!
For years I used wet paper towels pressed against the outside of the cake pans. Works just as well.
Fold the towel (paper or an old kitchen terry cloth) to the height of the pan and pin together. That's all that's necessary The whole idea is that the wet cloth will keep the outside of the pan cooler allowing the cake to bake up more evenly.
If you bake cakes at 300 degrees you won't even need to use them. It's the fast baking at high heat that causes the hump to form when baking.
For any cake pan using 1 cake mix or batch of batter, bake it at 300 for about 20 minutes then turn the oven up to 325 for about an equal time. This will give you a very flat, moist cake

[quote="BuffytheBakingSlayer"]I have ordered some Wilton cake strips, but now I am concerned. I read some reviews elsewhere that stated the people thought they imparted a metallic taste to the cakes. Has anyone had this issue?

You're baking in a metal pan.

Been baking with them for years, have replaced some in the last year or so, never had any issues with metalic tastes with them.

[quote="jgifford"]

Quote:

Originally Posted by BuffytheBakingSlayer

I have ordered some Wilton cake strips, but now I am concerned. I read some reviews elsewhere that stated the people thought they imparted a metallic taste to the cakes. Has anyone had this issue?

You're baking in a metal pan.

LOL! Touche!