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Bake even strips

post #1 of 19
Thread Starter 
Good morning, is it just me or does everyone have problems with the Wilton bake even strips sliding down the pan. As hard as I try and when I have them just perfect I check my cake in the oven and sure enough the strips are at the bottom of the pan. Does anyone have any tips on this cause I am at my witts end with these things but I sure do love using them, thanks so much for letting me get this off my chest.
post #2 of 19
I put my strips on first before greasing and flouring so I can get a good grip on the pan and pull those strips nice and tight and I haven't had a problem with them slipping down....on my round pans. I have tried them with my square pans and they slip down, doesn't matter if they are up when they go in the oven, but they do make such a difference that it's worth the trouble for me.
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Live, Laugh, Love!
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post #3 of 19
Well... depending on how your cakes rise, maybe take paper clips and bend them somehow so that they are sticking into the strips and then hanging over the top of the pan, create a hook so that it can hook over the top of the pan...I am attaching a picture to give you an idea
LL
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #4 of 19
Thread Starter 
Thanks ladies, this seems to just happen on my square pans, and I will try the paper clip trick, again thanks
post #5 of 19
I use the bulldog clips (I mistakenly was calling them butterfly clips before), from office supplies, to attach these strips to all my pans, including the character ones that seem to be impossible to wrap.
Janice

ps I also got some large safety pins to fasten the strips together instead of the straight pins that come with them.
post #6 of 19
I haven't noticed that they help too much! Is it just me???
Praise be to God!
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Praise be to God!
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post #7 of 19
i have noticed a difference with using the bakestripes.... my cakes are more even and i dont have that big bulge on the top of the cake.
thumbs_up.gif glad i tried them!
melody
post #8 of 19
I love mine and I have noticed a difference with the cake not rising so high in the center. I read (somewhere, can't remember where) where someone said to use a clean dish cloth and if your cakes do rise too high in the center, as soon as you take it out of the oven, put the clean dish cloth over the cake and gently press down gently on the cake. You have to do this immediately after taking the cake out of the oven. It won't work on a cake that has been cooling for awhile. I've done this on several of my cakes where the heating strips slipped off and it worked for me. Hope this helps!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #9 of 19
hmmmmm, maybe I will give them another try!! I had heard the dishcloth tip but I heard that it needned to be a damp dishcloth. I have tried that before and it worked for me, but haven't in a while because my instructor said she didn't like it....but I don't have to follow her rules!!! icon_wink.gif
suzanna
Praise be to God!
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Praise be to God!
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post #10 of 19
I must say that the Baking strips do indeed work for me. But I too experience the strips sliding, and even coming apart. It could very well be that I am using the cheap-o straight pins that came with them. But I do like them.
--Smile...It increases your face value
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--Smile...It increases your face value
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post #11 of 19
I just use a dry, clean dish cloth. I've never dampened mine and it's worked fine like that. Not sure if anyone else has tried this or not, but it's worked for me. When the cake rose to high in the center, instead of having to cut the cake down, I've done this and didn't have to level the cake.
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #12 of 19
I have used the push down technique, I like it alot.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #13 of 19
Mouse, do you use wet or dry? I will try it dry next time and see how I like it....I love this site!!!!!
Praise be to God!
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Praise be to God!
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post #14 of 19
I use dry paper towel, and then if I have a cake pan the next size down from what I baked in I use that to help push it down to get a nice flat surface.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #15 of 19
oooooh, good tip!!
Praise be to God!
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Praise be to God!
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