Ok, so i baked a very yummy cake this past weekend, and i used the magic strips. well i started to smell alittle metal charring, so i put in a pan with water in it under the cakes when i went to bake the next time. well the smell went away (thank goodness!!) but the cake split/cracked/busted wide open 
(which ever you would like to call it) right down the top. was the pan with water contributing too much moisture that it had to escape and destroy the top of a perfectly leveled cake? or am i missing something?? any help would be appreciated!
TIA, Daniella 
ok,
yes the strips were soaking the entire time i was mixing up the batter in water under a frying pan so that they were completely submerged, then i just ran my fingers down them to get rid of excess water.
it was 2 - 8" pans, that were baking for 35 minutes so there was no need for heating core/flower nail.
thanks
Daniella
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