How do these work? Does the cake rise around the edges even with the center? Does anyone have a photo? I was wondering if you guys would recommend them or just assume do it the old fashion way 
I use them all the time too - they're fantastic. I like the strips the King Arthur Flour website sells - they have velcro instead of pins!
I hold mine on with binder clips. My bake-even strips dried up and got crackly. I've been using strips of cotton and like them better. Many people on this forum use strips of terry cloth towel.
Yes, they do bake the cake evenly from edges to center and keep the edges moist. If I had a digital camera available to me; I would take a picture for you as right now I have three cakes cooling on the counter all baked with strips.
The King Arthur site does show an example of a cake baked with the strips vs. without. My ex used them all of the time - cakes were always perfect!
Go to: http://www.kingarthurflour.com/shop/detail.jsp?select=C75&byCategory=C95&id=7262#
I use them every time. I won't be baking again until Tuesday though, as far as getting a pic. But, IMO they are definitely worth it! I very rarely have to level my cakes at all.
OK, this may be a stupid question but all the info. on the strips say round cakes. I need to do a 14" square, could I use the two 30" strips on it? I know it should fit around (56" total). Has anyone used them for a larger cake? I am thinking of the ones from the Baker's Catalog with velcro. Thanks!
Tracy
Yes, I use them on both square/rectangle & circle...but I took a terry cloth kitchen towel...cut it in half length wise and then folded it. I wet them just like the Wilton brand and I use pins...I would actually like to add the velcro strips...good idea! But they work great!
tbittner, i use them on ALL cakes, regardless of size. Sometimes, I have to pin two together to fit around the larger cakes.
HEre is the "science" behind the baking strips:
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&p=3467363#3467363
Here's a pic of one of my cakes with a baking strip, showing how it rises higher than the pan:
http://forum.cakecentral.com/cake-decorating-ftopic-334013-0.html
With binder clips it's really easy!
tbittner: Use two strips and just overlap the leftover length. It doesn't matter if it is double thick on one or two sides.
Not a dumb question. You can clip them to the deep inside angles, and they can just cut across the shallow ones. They probably wouldn't hold with pins or velcro.
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