#5 in Cake pans
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Reddit mentions of Wilton Bake-Even Strips, Takes Baking to the Next Level, Keeps Cakes More Level and Prevents Crowning with Cleaner Edges for a Professional Look and Easier Decorating, 6-Piece,Purple
Sentiment score: 3
Reddit mentions: 5
We found 5 Reddit mentions of Wilton Bake-Even Strips, Takes Baking to the Next Level, Keeps Cakes More Level and Prevents Crowning with Cleaner Edges for a Professional Look and Easier Decorating, 6-Piece,Purple. Here are the top ones.
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- Bake-Even strips reduce the work and save the cake without a cake leveler or other baking supplies
- Just wet the baking strips and use the loops to secure them to your cake pan, cinch to tighten
- The Bake-Even fabric cake strips are safe in the oven up to temperatures of 400 degrees Fahrenheit
- Includes 6 leveling cake strips; (2) 35 x 1.5-inch, (2) 25 x 1.5-inch and (2) 10 x 1.5-inch
- Wilton Bake-Even strips fit perfectly around most Wilton baking pans and cake pans
Features:
Specs:
| Color | Purple |
| Height | 8.25 Inches |
| Length | 6.25 Inches |
| Size | 6 pack |
| Weight | 0.29 Pounds |
| Width | 1.5 Inches |
Even bake strips for cake baking. They actually work and are reasonably priced. My husband got them for me and I didn't think I would need them but they make a difference.
Cake strips.
I had never heard of them, but my new baking cookbook requested them, so I bought some to try. My cakes are flat as a board. It is amazing.
You need you some "Bake Even Strips". You soak them in water, wrap them around the outside of the pan, and they keep the sides cool. You end up with almost perfectly flat cakes that have sides as lightly colored as the top.
Usually cake pulls away from the side of the pan because the exterior is cooking too much faster than the interior. The easy way to even out the process and avoid pull-away is to use baking strips. Personally, I have these from Wilton, but there are a number of different brands available that work equally well. In essence, you soak these then secure them around the outside of your cake pan much like you would a belt around your waist.
I've used them with equal success on spring-form and solid-wall cake pans. They're also great for baking cheesecake, although you have to fine-tune your baking times if you use them with most cheesecake recipes.
When you buy them, be sure to notice the length of the strips to make sure that you have enough for the perimeter size of your pan. They come in an assortment of sizes (6", 8", 12" and 16" are the ones I think I've seen). They're designed to be interconnected for larger pans, and ideally you minimize their overlap when you wrap your pan. Frankly, they sound far more complicated than they are. I have had much better results with consistency since I finally broke down and bought some. I use them constantly, and highly recommend them.
Thank you! I always use this recipe. It makes 3 layers, but I just used two for this cake. My layers were especially soft because I used cake strips. It was my first time using them, and I was blown away by the results. It was soft and tender on the outside and beautifully flat :)