Help Anyone Who Uses Wilton Baking Strips!!
Decorating By nic2005 Updated 2 Feb 2007 , 5:40pm by KonfectionKonnection
Hi I am trying outthe Wilton Baking strips for the first time and did what I thought was everything right.. soaked them pressed extra water out with finger, wraped them grey side out near the bottom and worse than ever cake is a huge dome! and cracked any advice?? thank you (making a HUGE cake tomorrow and really want everything to work out 
Is it a chocolate cake? Mine always crack, no matter what I do.
Use a temp of 325 instead of 350; that helps with the hump.
I own these and used them a few times, but I really didn't see a big difference, plus the cakes take longer to bake. I just collar my pans, and I'm happy with that.
There are others here who swear by them; maybe they can give you some helpful hints.
The very first time I used them...that happened to me....
I tried again and have loved them ever since.
I make sure mine are pretty much soaken wet. I wipe off a little bit of water and that's it.
Try again...i'm sure you'll be happy! don't get discouraged about them...they really do work!
never used them but I'll give you the bump.
good luck!
I use them, but you have to be sure and really get them wet. I only thought that I had them wet enough the first time. The second time (and since) I let them soak while I'm mixing the cake--either weighing them down, or turning them over, because otherwise they do float and don't soak up as much water.
I only get a very slight dome in the middle. I use the "dishtowel" technique--right after removing the cakes from the oven, use a clean dishtowel to gently flatten the tops.
Hope this all makes sense!
Love my strips. Like posted earlier - put in a water - I use a large 40 oz drinking glass and weight them down with a soup can. I don't squeeze any of the water out, just lightly wipe so I don't drip water all over the counter.
Also 325 degrees helps. It does seem to take a little longer, but it is well worth not having to waste the large hump. (But since learned of cake balls not wasted anymore LOL)
I bake all of my cakes using this. All of my sheet cakes are done using bake strips and none in my pictures had to be leveled.
I used my strips for the first time tonight too. I was pleased with the results. Like LittleGrahamCracker said -- they did take longer to bake. I thought maybe it was because I added a little jello mix to the batter to give it an extra kick! But anyway ... I didn't remove much of the water from the strips. Just a little so I wouldn't get water everywhere. Plus ... I was using two size 8 round pans. What size pans were you using?
I didn't mean to make "round pan" a link. I must have hit a button? Or does it just do that? 
Cool!
thank you to all for the replies! this really is a great cake community! I am excited to have somewhere to share my cake adventures!
the advice is great and guess I will try them again.. I was using a square pan not a sheet but a perfect square and it did buldge away from the sides in a few place and that may have caused a problem.. they were really soaked since I noticed the weight difference in the one that soaked longer..
I am also wondering how close to the bottom they should be? I was worried about them being right on the rack so I moved them up should I have had them right at the bottom?
thank you to everyone!! 
I do keep mine at the bottom edge of the pan. It doesn't seem to hurt that the strips rest on the oven rack, I assume because the strips are wet.
Glad to hear you are going to try them again. Seems like I usually have to try things a couple of times to make sure I'm getting it right! 
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