I just baked two 9" round cakes w/the bake-even strips and one layer turned out gooey on the sides and uneven! It tested done in the middle so I think I can still use the layer.
Anyone else ever have this problem?
I did a quick forum search and it seems the uneveness may have been from not rotating my pan 1/2 way through...but the gooey sides???
Gooey raw or gooey gummy?
Maybe moisture from the pan if it sat for a while - but i'm sure the other would have done the same......maybe the batter didn't mix equal for some weird reason.....
Uneven - I have a spot on my rack that is uneven...#$%^ new oven...new rack!
Gooey Raw...it ended up falling on one side too and couldn't use it. I just baked a new cake w/o the strips and it was fine. But I think I figured out what happened--I baked a little 6" on the bottom rack and it must have prevented the 9" rounds from baking even. That + the bake-even strips + not rotating the pans + 15 year old oven = ONE GOOEY MESS!
Oh well, live and learn. Of course, no cake is bad enough for my family not to enjoy! We ate the gooey cake and it was still yummy to our tummies!
If only one of the two was gooey and both had the bake even strips, I certainly wouldn't blame the strips.
Baking on two levels at the same time is always risky, sometimes it works, sometimes it doesn't.
Glad you got your cake made that you need. Janice
It seems to do that to me when I crowd the oven I'll put three pans in at the same time same rack the one closes to the door seems to be the one that turns out gooey I guess because the uneven heat when that happens I just tort it, the rest of the cake is fine. 
Molly2
Ok, you did it to me!
I made a DH yellow cake last night - 2 8" rounds - baking strips - put in oven 35 minutes later - neither done - 45 minutes later 1 looks done the other looks like jello in center - 55 minutes later last one done.
Flip the first one - yellow, kinda gooey on outside, firm in center, not golden at all. The other perfectly golden.
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