This kinda goes with my other thread... same cakes. But I wanted advice specific to this problem because I keep encountering it and it's driving me nuts! It doesn't matter what pan, what mix, what temp I use, the edges of my cakes are always way over cooked. I've considered buying the Wilton bake-even strips (or whatever they're called) and I've seen threads alluding to a simpler and less expensive "right in your own linen closet" alternative. Would this work? My concern with a towel or cloth alternative is the fabric catching fire and that won't help anything. Besides carving off the edges and loosing a significant amount of cake, what are my real options?

Elizabeth

I am a hobbyiest but I certainly saw the difference when I started using bake-even strips. I began by making my own with an old (all cotton) thick bath towel and cutting it into strips long enough to go around my pans. I used safety pins. Then my daughter later bought me the Wilton strips and I use them all the time.

Just remember with either homemade or store bought, soak them well before using and they will not burn.

Get the baking strips. Here's a thread on the science of it and why they work:
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&p=3467363#3467363
I dont' ever bake a cake without them.

Use a coupon and go buy some baking strips from Michaels or Hobby Lobby, they are pretty cheap.

I make my own out of old "thin" terry-cloth dish towels. And I use the metal binder (i think they are called butterfly) clips - they're black w/silver "wings". soak them in water, wring them out, wrap around the pan. TONS cheaper than wilton's bake strips and it's recycling. about the time my dish towels need replacing, i'm ready to replace my homemade bake-strips, too. so it all works out.

I don't use the strips, but i always have that problem when I use Pam spray. Hard, crusty edges

HI!
Using the baking strips makes a HUGE difference on my cakes. I really love them.