I haven't heard of it, but I'm starting a new thread to see if anyone else here has.
I bake the cakes, with my newspaper/foil strips at the usually stated temps (e.g., 350).
I'm thinking my alfoil 'tent' does exactly the same thing...
anyone ever try the below attached? I am just wondering if this works or is this some kind of thing people buy and then whey they try it, it does not work. It is a cake cover made in all different sizes that you put on top of the cake while baking. Please let me know if anyone has one of these and how you like it. Thanks/Mary
I use baking foil that I fold into thirds and place on top of my lined tins with homemade baking strips on a lower shelf. Works for me.
( I do this as my tins are not the best quality ones being a hobbyist I can't afford to invest in them.)
Thanks for the information. Boy, have I learned a whole lot on this forum. You people are great !!! Thanks/Mary
Don't overmix. Bake at 325. Use a baking cone in the center of large cakes. If you don't have a commercial Deluxe oven baking strips are probably a good idea. Yes, you can sew velcro to them. Gotta agree with Leah: agbay
By putting the pan in the freezer prior, it keeps the pan from getting too hot, too quick and prevents the cake from baking from the outside in.
Since i started doing this, I have not had a cake dome. Maybe a little bit but not like it did.
How long do you keep pan in freezer before putting cake batter in pan? Would this also work for 9 x 13 pan?
Works with any size pan. And I put them in the freezer at least 20 minutes before I need to put them in the oven. I take then out of the freezer, put the batter in, then right into the oven. Try not to handle them a lot after taking the out of the freezer
I appreciate the information!! I am going to try this next time I cook my cake!!