Bake Even Strips!

Decorating By bakermom528 Updated 24 Aug 2014 , 8:18am by LizKatherine

bakermom528 Cake Central Cake Decorator Profile
bakermom528 Posted 28 Jun 2014 , 2:48am
post #1 of 8

AHow do I use them? The sides of my cake come out too moist and crumble! Are the even worth it? Or am I just using them wrong? I bake as normal (350') and try to leave it in longer but I'm afraid of the cakes burning. Thanks!

7 replies
bakernoob Cake Central Cake Decorator Profile
bakernoob Posted 16 Aug 2014 , 12:26pm
post #2 of 8

I always use them but bake at 325 F. They have been worth every penny to me

denetteb Cake Central Cake Decorator Profile
denetteb Posted 16 Aug 2014 , 2:39pm
post #3 of 8

Are you afraid of the cakes burning or the strips burning?  Are the cakes testing done when you remove them...just a few cake crumbs sticking to a tooth  pick?  If not, your oven may need to bake the cakes a little longer.  Are your cake strips too wet?  When I started using my home made ones I wasn't wringing out enough water and the sides of the cake weren't getting enough heat so the sides were too raw.  Once I wrung out more water it was fine.  I love my strips and by using them, baking at 325 and an upside down flower nail in my pans I never have to level and have flat cakes.  I know, others don't do all of this and have flat cakes, but this works well for me.

Danilou Cake Central Cake Decorator Profile
Danilou Posted 16 Aug 2014 , 10:24pm
post #4 of 8

AI love the strips and in the instructions it says to place the strips on the bottom. But when you're using 3" high tins and the cake bakes to 2" would it be better to place them up higher on the pan? I wish the strips came wider!

yortma Cake Central Cake Decorator Profile
yortma Posted 18 Aug 2014 , 12:08am
post #5 of 8

The idea is that the strips slow down the baking at the outer edges so that the outer edges will have more time to rise and end up higher than without the strips.   I put them at the bottom where it covers the most batter from the start. That always seems to be more than enough. Sometimes for extra deep  pans, such as topsy turvy pans, I have put 2 strips, one above the other.  I have seen discussions about making your own strips which could be made any width, but way too ambitious for me!

Apti Cake Central Cake Decorator Profile
Apti Posted 18 Aug 2014 , 12:46am
post #6 of 8

Here is a thread on another forum with photos and explanations for the use of bake even strips and flower nails:

johnbailey64 Cake Central Cake Decorator Profile
johnbailey64 Posted 21 Aug 2014 , 12:59pm
post #7 of 8

I have had that happen too, recently. I was baking a 12 in round and had doubled the strip, thinking it would do even better! lol.  So, I'm guessing you probably had them too wet, if it was only a single time around your pan.

My second layer, I only used one thickness and it did better.

LizKatherine Cake Central Cake Decorator Profile
LizKatherine Posted 24 Aug 2014 , 8:18am
post #8 of 8

They work fantastically. I always use them and my cakes come out perfectly baked and even. Just wrap them around your cake pans before putting in the over and pin with safety pins or something. I bake at 325 too, and let it bake for a little over an hour. 

Quote by @%username% on %date%