I have just started using the Wilton baking strips in the past month and have the longer ones, used on 16, 14, 12 and 10" cakes. I made 2 6" rounds Friday night for a church bake sale and used the shortest two strips, - doubling the excess strip around the pans. Well, my two little cakes (chocolate) took almost an hour to bake. They rose nicely, but did not seem to get done enough. Is this because of the baking strips? The larger cakes I bake using these turn out beautifully.

Hi Kerri

Yes, most likely. In Dede Wilson's, "Wedding Cakes You Can Make", she is a big fan of cake strips and uses them on all sizes except the 6". I assume that since the cake pan is smaller that the center obtains enough heat and heats more evenly without the aid of the strips.

Hope that helps.

When I have "doubled" the baking strips by wrapping the excess around a smaller pan I've also had trouble getting the cake to cook. I think it gets so insulated by the strips that the heat can't cook the cake properly. I've stopped using them on smaller cakes. Hope this helps!