How does everyone keep the strips in place? I've been using safety pins, and I use several pins when the pan is too big; looks like a baking strip with a silver chain.

I also get SO frustrated when it slips off the pan as I'm trying to maneuver it into the hot oven. They're wet, slippery, and don't fit the pans exactly. Too bad they don't attach by something like Velcro!

Amber

I think it was about $7 I got an inexpensive one from Target. its the kind you hang from the rack. You should definitely get one its soooo worth it.
My oven is fairly new and would give me a digital countdown when it was preheating so I would know when it was at the set temp...... WRONG!!!!!! Now I just use my thermometer to check the temp and I'm having less problems. Like I said go get one soon you'll be happy you did.

Oh, okay...I guess I need the bigger strips. I saw one size and bought that.

Thanks, Debi.

someone from CC a long time ago, in a "your best tip" kind of thread suggested using the metal office binder clips to attach the bake even strips. I tried it once and never looked back! SOOOO much easier than that stupid straight pin.

My DH will be happy to hear that I too am a stripper

so most of you who used the bake even strip will attach it to the round pan that is 14" & up or just any size? I don't own a strip but have considered many many times to buy one & try. I use Magic Line but still have dome in the center.

I am a NEW stripper!

I have made 2 cakes w/ them and have found that I don't have the dome and they rise higher.

I did have trouble w/ getting them go around my pans but I think it's because they are not exactly "square" the edges are round. What I do is put the pan on a cookie sheet to keep it in place that works good.

I soak mine in ice water while I making the batter.

I use PAM cooking spray and don't have sticking, other then just a little thin layer on the bottom but not chunks or anything that will alter the cake.

I would glady become a stripper if it ment my "humps" would stay away!!

my cakes however... are fine

I think the strips work well on the el cheapo pans. Yes ladies, I am sad to say that I still have some really cheap pans..not even wilton. I am still trying to get my s%!# together and buy some nice pans.

So for now any way I'm a stripper too. TMI the song "Tequilla makes her clothes come off" should be my theme song.

thank you all for the wonderful input. I think I will get a strip & try it out

I did learn something new about the strips last night...it makes a difference what length strip you use on your pans.

Long ago my Wilton instructor told us that the length of the strip didn't matter - just continue wrapping around and pin in place.

Well, I just upgraded to newer, longer length strips, and I've been having an occasional problem with my smaller size cakes being raw and uncooked in the middle. I realized last night it's because the strip is too long and it lower the temperature enough that the middle of my cakes aren't baking AT ALL.

So let that be a lesson to us all...use the right length strips on your pans!

I use the strips all the time and love them. I was always poking my fingers trying to get the pin in and the strip would always slip. I now take the strip and put it around the pan (the pan is upside down) and mark the spot where the one end overlaps the strip with my finger, take it off the pan and pin it together and then slip the strip on the pan. I haven't poked a finger since!

If you hate your strips, please send them my way -- I'm a happy stripper! Again, TMI!!