I finall got my bake even strips and decided to try them out. I have a cake due on Friday. I make the cake like I always do and put the wet strips around the pan like the directions said. 35 min. later I checked it.It was getting pretty brown on top so I thought it was done. I put the toothpick in and it came out with runny batter. So I did it another 10 min. still not done. 60 min. later the top was cracked and it still had gooey batter on it. I took it out like 5 min later still was not done and I couldnt get it out of the pan. When I did I tasted a piece that had fallen off and it was so dry I had to get a drink to get it down. Where did I go wrong? I made the cake just like I always did. People have always told me my cakes were really moist. I think it was the baking strips.
What size pan were you using? When I use my 8x3 it takes about 1 hour for the cake to bake. I used the baking strips and didn't have much sucess with them but other people really like them. I use a spray and line the pan with parchment paper. I don't open the oven until at least 50 minutes into the baking process. Maybe its your oven?
Was anything else different other than the strips? I use them all the time and I havent experienced anything like that.
I've never had a problem with the bake-even strips. I think they are fabulous. I've really only used them with an 8 or 9-inch pan though. Hope you figure something out!
Perhaps you had too much batter in your pan. I use the strips and they work well. However, I have noticed lately I have had a problem getting my cakes out of my pans. So, I am going to try greasing pan, no flour, and putting parchment paper on bottom. I was also told that you should never open your oven while baking your cake it can drop temp. 30 degrees each time you open your oven.
Try putting an oven thermometer in there, when I was baking cakes and the overn was at 350 (or so I thought) it was really only at about 250-275. Also ,it is interesting when the thermometer is in your oven and the oven is heated, when you open your oven you see how much the temp drops. Anyway, i use the stips on an 8" pan and never had a problem like that 
It was a 9 x 13 pan. I used 11 cups of batter like always. I checked my oven before and it is about 25 % off so I allow for that. The only thing I really did different was the baking strips. Did maybe I wet them to much or not enough?? Thanks so much for your help!
I've never used the strips before, what exactly do they do for your cake?
I've used the bake even strips on EVERY pan and they are awesome (three years now). I have never had a problem with them. I did however, have the same problem you just mentioned (last week on a 9x13). I think I used too much cake batter. I am going to be baking in it again this evening and double checking the amount of batter to be used. I belive the paper that came with my pan said 7 cups, but I'm not sure. Hope this helps.
Missym,
It seems to me that you are right about the amount of batter. I just checked my pan and it says 7-7 1/2, so I checked the Wilton book, and it also says approx 7 cups of batter. I did this one time (adding too much batter) so I took a permanent marker and put on the bottom of my pans the amt of batter.
I can't imagine baking a cake without my strips, I just need more or the extra large ones. It never fails, when I have 1 cake to do, I end up having at least 2 more right away. I like to bake my stuff all at one time.
Stacy, decrease the amount of batter dear...that should help tremedously!
I've used the bake strips for 15 years and never had a problem. However, 11 cups of batter is way too much for a 9x13 pan. I think that is the problem. Another tip is I lower my oven temperature by 25 degrees from the normal baking temperature, i.e. if the box says to bake at 350 I bake at 325. The purpose of the baking strips is to have a more even cake (not as much crown on the top) and the lower temp helps in that area also.
It was a 9 x 13 pan. I used 11 cups of batter like always. I checked my oven before and it is about 25 % off so I allow for that. The only thing I really did different was the baking strips. Did maybe I wet them to much or not enough?? Thanks so much for your help!
They need to soak in the water until competely wet. I usually soak mine while I'm mixing the cake and preparing the pan. They can't be too wet as long as you squeeze the excess water. I then hold it up by the end and squeeze it with my fingers from top to bottom.
Stacy as far as how long to bake it.... in every Wilton pan there is a flyer/liner that comes with it... In my 11x15 pans it says how much batter as well as how long to cook it and at what temp to cook it at. If you don't have it anymore if you can go back to the store and read it and make note of it to keep on file. I keep all my liners for all my pans because they all vary so much. I've even started laminating them and my recipes so if I spill something on them it's easy to clean up 
I know my 11x15 calls for I quote from paper "11 cups of batter 1/2 - 2/3 full, bake at 325* for 35-40 minutes or until tests done." Now this ALWAYS works!!! I've never had issues with this as of yet **knock on wood** and the only thing I have troubles with is a slight crown and I just take a towel and lay it over top and gently push down until my fingers and the bottom part of my hand next to my wrist are touching the sides of the pan, I do this all over a few times to make the crown go away.
I also do not use a heating core anymore as it proves too much trouble for me. I picked up a great tip here @ CC for using Flower Nails. A pan the size you're using should take 2. 11x15 and larger would take 3-4 nails. In the middle and with a gap between each one.
Also I've never used the strips as I can't get them here lol
Hope all this helps
I use the bake even strips on all the cakes and can tell a big difference. 11 cups of batter is definately too much for that size pan. I don't measure mine out but try to make sure it is about 2/3 full. For cake mixes it usually takes 1 1/2 and I make cupcakes with the leftover.
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