JeniFowler10274 Posted 2 Feb 2014 , 5:42pm
post #1 of

AI've been using the Wilton Bake Even strips & it seems like all my cakes come out EXTREMELY dry & undercooked(compressed like). I plan on trying without these, but was wondering if anyone else has had this problem & if they have what can be done to improve the experience?

13 replies
infinitesweets Posted 2 Feb 2014 , 5:53pm
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I've used these in the past and haven't had this happen at all. They actually usually help with keeping the cakes moist and bake them evenly. Make sure you are soaking the stripes with water before placing them around your cake pans. Also, make sure you aren't overfilling your pans with batter.

AZCouture Posted 2 Feb 2014 , 7:48pm
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Are you sure it's the strips? Were your cakes fine before that?

JeniFowler10274 Posted 2 Feb 2014 , 7:56pm
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AYes I had very light fluffy cakes before. I've tried them both ways wet not wrung out & wet wrung out. I'm just wondering if I'm doing something wrong. Oh I soak them in cold water for at least 5 min. They come out even just very compressed and dry

AZCouture Posted 2 Feb 2014 , 8:00pm
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I would stop using them then. What temp do you bake at?

JeniFowler10274 Posted 2 Feb 2014 , 8:07pm
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AMostly @ 350 but I do have some recipes that call for 375

JeniFowler10274 Posted 2 Feb 2014 , 8:07pm
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AMostly @ 350 but I do have some recipes that call for 375

AZCouture Posted 2 Feb 2014 , 8:13pm
post #8 of

Dropping to 325 and baking a bit longer might help. I bake at 325 for everything.

JeniFowler10274 Posted 2 Feb 2014 , 8:21pm
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AThank you! I will try that today. I'm just starting out and can use advice! I appreciate your help

JeniFowler10274 Posted 2 Feb 2014 , 8:26pm

AI've also been told to invest in an oven thermometer. Good idea? My oven is fairly new. All opinions & advice I take very seriously.

AZCouture Posted 2 Feb 2014 , 8:32pm

AOh definitely invest in a good thermo, you want to make sure your oven is reading out right.

JeniFowler10274 Posted 2 Feb 2014 , 8:58pm

AThank you! I shall post my results.

JeniFowler10274 Posted 3 Feb 2014 , 12:24am

AThank you for the advice. With the same batter I used the Wilton bake even on one pan, and the other I did not & cooked it at 325. Wilton pan although still compressed was very moist. The other pan was still light and fluffy However blind taste test everyone choose the Wilton cake. Thank you so very much!

johnson6ofus Posted 3 Feb 2014 , 5:41am

thanks for the follow up post. I LOVE to hear the results of the side by side blind studies.

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