I tried to use my bake even strips for the first time. I soaked them and everything, then about halfway through the baking process, they starting stinking so bad, I ended up taking them off the cakes so they wouldn't taste funny. Should they smell the first couple times you use them? They smelled like they were burning, and they 'browned' a little.

I dont know about the smelling or burning, but when I used them it took almost 2 hours for my cake to bake. I was so discouraged I almost just gave up the whole idea of decorating if I couldn't even bake a simple cake. This was for the first Wilton class. I stopped using them and have had no problems since.

Yes, that burning smell as well as the browing is normal, at least it was for me. I used the bake even strips for a while until I heard about the upside down flower nail trick. I never use the bake even strips anymore.

I usually only make small cakes, so I guess I don't really NEED the bake even strips, but sometimes my edges get a little too brown. I guess I could use the flower nail even for smaller cakes. Did the burning smell transfer to the cake?

I have not had the problem with smell or browning, but I soak my for about 10 to 15 minute or longer.

I had the burninmg smell problem as well as my cakes taking an eternity to cook. Then I found out you really don't have to use them at all. For my larger pans (10 inches or more) I just reduce the heat by 25 degrees F and they come out perfectly every time.

I've spoken with lots of decorators who swear by the bake even strips, but I have never had any luck with them and I've been baking for 35 years. In fact, they are so useless to me that my husband threw them out when we moved! I use a cake core for 14" and larger pans (or 12" + if very dense batter), flower nail trick, make a parchment paper collar to increase the height of the pan, over fill so the cake comes out very tall, and then level off before turning out. No problems.

Odessa

what about the upside down flower nail trick ???
I've not heard of that .... .

I use the bake even strips and like them. I do soak them in a vinegar/water solution (about 1/4 cup vinegar to 1 qt water), then rinse in water and they don't smell.

I love my bake even strips. I don't remember them smelling at first they don't smell now for sure. They have started getting a little brown on the underneath side. Sorry you did not have a good experiance with them.

I've never had any trouble with my strips. I think it does take a little longer for the cake to cook with them but I've never had any smell. I only have the smaller size strips so when I cook anything larger that 10" I use the flower nail. All I do is brush on Wilton's oil and flour non-stick stuff (sorry it's early, I can't thing of what it's called right now) and turn the nail upside down in the center of the pan and pour in my batter. One time I forgot the nail and stuck it in after I had poured in the batter and it still worked fine.

*puts on lab coat*

The smell is from the foam inside. When foam gets made, not all of the chemical gets reacted and the heat makes it come out. ( It's basically the same molecule as "new car smell", except it isn't very pleasant at 350 degrees. It's harmless, it happens with all foam, and it will go away.

Don't think we can buy those strips here in Australia - well,maybe in specialist shops? But I read in a cake decorating book about making your own by folding several layers of wet paper towel and wrapping in aluminium foil. Just make to fit cake tin. I did it for a 10 inch mud cake which had to be baked for 3 1/2 hours at 150 degrees and it worked beautifully. Will try the flower nail thing (as I haven't seen baking cores either ) with the 12 inch layer.

I heard that the strips help bake a perfectly flat top cake. I also heard that you could cut an old towel into strips, soak it, and pin it around the cake and that would do the trick. So, I tried an experiment- one 9" layer with wet towel strip (double-thick) and one without.

The layer without the strip came out of the oven just fine, but the one with the strip was very uneven on top-- but not a dome that could even be leveled I couldn't believe the difference. Plus the towel strip would not be useable again- it was very brown and a little "crunchy."

So glad I didn't set my kitchen on fire! That's what I get for being cheap.

Are you guys serious? I LOVE my bake even strips! I've never had a problem with them & my cakes come out even every time!

I soak them in water completely...gently ring them out...wrap them tightly around the pan & pin. Never had a problem with browning or smelling funny.

I love my baking strips. They did smell a little the first few times I used them.

I'm in the "can't bake a cake with the strips" column. I'm sorry you had a bad experience with them. I went 20 years without discovering these fabulous tools and now wonder how in the world I baked without them!

The smell was most likely the "new" smell burning off. I just got a new stove in my kitchen last week and for the first few times we turned on each burner and the oven, we had that smell ...... what your mama would call "the newness burning off".

It's common. It happens. It's ok.

Interesting all the different replies. I LOVED my bake strips the first 2 times I used them, now they suck! and I have only used them 4 times. My cakes rose on the side so nicely and there was just a very slight dome but leveled perfectly the first 2 times I used them. Perfect cakes! No so much the 3rd time and the 4th time the sides didn't rise at all and burnt and it domed like the Louisiana Superdome! Needless to say, I don't love them anymore. I was going to buy a new set just to see if I could love them again but I just didn't. Maybe I still will.

I have them and rarely use them anymore. I like to bake my cakes at a lower temp for a little longer. However there are times when I do use them, just depends on my mood I guess...

I use the cloth that comes from sacks of Flour. I fold them to the height of the pan and pin them after I soak them in water, I wring the excess out a bit.

I only use that for 14" or Larger cakes and plus the handiest of all the tips I've ever gotten from this site...The Fantastic Flower Nail Trick...never bake without them! I also bake at a lower temparature. Takes longer but the cakes are so moist!!!!

Add me to the "Love my Baking Strips" column! I've been baking with them for several years now and have never experienced a problem with them. I use them for all sheet cakes and any rounds over 10". I don't recall a "smell" at all....just soak them about 10 minutes before. So sorry you didn't have better luck.

Aobodessa- You mentioned parchment paper collar.... how does that work??

Thanks,
~Heather

i have never used the actual easy bake strips, however, i always use strips of terrycloth towel that I've cut into strips the height of my pans, i have sewed velcro on them so they hold well. i soak them in water for about 10 minutes before i put them on the cake pans to be baked. they work awesome, are cheap and easy to wash, i put them in a nylon bag and throw them in the wash. i have made a strip for every cake pan i have and they are always put away together so i know where they are at all times.

That would be great!!!! Thanks for the help!!!!!

~Heather

I swear by my bake even strips. I have a set that is really dark - they are 9 years old. LOL!!! I just bought a new set and have already started using them to brake them in. Maybe you didn't soak your stips long enough. Or you could have wrung out all the water, also not a good thing. If the strip are not put on level then your cake will bake uneven on the sides. I soak my strips for 30 minutes in ice cold water, while my oven is preheating. I thing gently pull the stips between my index and middle finger to getly wring out excess water. I wrap mine around the pan, pushing it up to the top edge, so it doesn't sit on the oven grates (this is where you get the browning). Check it and make sure it is even and flush with the edge, should bake perfectly flat on top!
Try using them again, before you give up on them.
Good Luck!

I have only been decorating for about a year and a half and have been using these every time. I have not had a problem with smelling and my cakes cook in what I consider normal time. When I bake a 9X13 I use both the inverted nail as well as the strips and it takes approximately 50 min to cook on 325 as opposed to 350.

Sorry you have had such trouble.

Not to be a killjoy, but there is an article already posted on collaring your cake pans.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=41629&postdays=0&postorder=asc&&start=60

I have had the "bad smell" problem also, and I think my problem was not soaking the strips long enough...the bad smell also made my cakes taste that way...I had thrown one set of strips out, but I have a spare and may give them a second chance

Thanks for the feedback everyone! I think I will give them another try (with a practice cake!)