I've attempted to use the bake even strips twice now, and both times, by the time the pan went into the oven, it was without the strips. I cant get the strips to stay on the pan. And, it seems that my round pans arent tall enough for the strips....the strips would have touched the rack of the oven, and possibly burned. I'm so confused...can anyone help?
TIA
Michelle
Try putting it on with a large paper clip. Mine usually do touch the oven rack and they don't burn. Make sure they are really wet.
I don't have success with these things either. Different reasons though. You have to secure the strips onto the pan, either with straight pins, or something like that, I've heard of clothespins. I'm not too sure, but I'd doubt that the strips would burn from just touching the rack. The oven is that hot anyway. HTH, and you have better luck w/ them than I do!
The best advice I ever received about bake even strips was "stop using them". I was afraid at first but I found that I really truly don't need them. I do the bulk of my baking in 3 inch tall pans and I rarely have to shave off the tops. One tip I read about suggested as soon as a cake comes out of the oven take a clean cloth/towel/papertowel, etc. and press down on the top of the cake to even it out, but youi have to do it as soon as you take it out. This works wonders and I get to keep all my cake. HTH
Rhonda
I have a video by the cake genie and she suggests that to secure the strips you use a safety pin. Now she uses an old cut up piece of cloth instead of the silver bake even strips but I assume that the safety pin would work equally as well on strips made of any material.
The best advice I ever received about bake even strips was "stop using them". I was afraid at first but I found that I really truly don't need them. I do the bulk of my baking in 3 inch tall pans and I rarely have to shave off the tops. One tip I read about suggested as soon as a cake comes out of the oven take a clean cloth/towel/papertowel, etc. and press down on the top of the cake to even it out, but youi have to do it as soon as you take it out. This works wonders and I get to keep all my cake. HTH
Rhonda
I have tried pressing down on the top of the cake as soon as it comes out of the oven, but my DH thought that we were losing something, not cake, but something...I guess because the air was being pushed out, we were losing the height of the cake. Does that make sense? 
I love the bake even strips and Im even on my second set. If you go to the floral dept at Wal-Mart and buy the big T pins they work perfect for securing your strips. I keep my pins in a old short candle in my cupboard so they dont get lost and they are ready for me. I also put mine on soaking wet, I know they tell you not to do that but they work fine for me.
Sandy
When I wrap my pans (of any shape), I turn the pan upside down, wrap the wet strips around the cake tightly, then lift the wrap over to the bottom of the pan, overlap very slightly, pin it, and then stretch it back over the side. This is very quick and the strips do not fall.
I have used them for many years and really like them. I just wish I could use them on bundt pans.
Michele
I never use stripe.
I always use handmade aluminum foil strips and it works really really great.
I am making my stripes using heavy-duty aluminum foil and folding four times and wrapping around the pan.
There is not any burning problem at all.
Thanks
Nitu
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