I actually use a wet kitchen towel which I precut into strips. I use metal binder clips to attach them to the cake pan. It works great on rounds, rectangles, hearts,......you name it.....

Thank you for all the info..

Sorry..I meant to say..Thank you all for the info. It feels good to learn new things everyday.

I also use the bake even strips, soaked well in water and fastened with the black metal binder clips.

I would be leary of the ace bandage clasps because the elastic that holds the 2 clips together has rubber in it. This is not high heat silicone like the bakeware.

When I use the binder clips I don't try to overlap the strips, I just clip the tails so the binder clip is perpendicular to the edge of the pan. I hope that makes sense. When i used the pins that came with the strips I did the same thing, but got tired of sticking myself with the darn pins.

This is a great tip...thanks so much for sharing...will need to try this soon.

Does anyone know if it would it also help to keep a cake more moist? I am assuming yes because it would not require baking too long in order for the entire cake to bake properly but just wanna be sure.

TIA.

This is so funny that this topic came back up. I had a little leftover batter from two different flavors of cake yesterday, so I broke out my 2" deep cake pans that I have not used in forever, because I LOVE baking in 3" deep pans.

I figured I didn't want any ridiculous mushroom-shaped cakes from those shallow pans, so I broke out the trusty old Bake-Even Strips, which I have not used since switching to 3" deep pans years ago.

I was so freaking amazed at those gorgeous, completely level cakes that came out of my oven. Now I guess I'm going to change my baking routine again and transition back to 2" deep pans and Bake-Even Strips. LOL

Why not use the strips and the 3 in pans? That's my preference. =)

I get weird, slightly concave sides on the cakes when I use the strips on my 3" pans. ???

Thanks so much for the tip !!!!

can i just use small towels and damp it? this is such a great thread! =)

I've never heard anything like this. I mean I've heard of the Wilton strips, so I will have to try this out and report back this weekend. Thanks for the tip!

Thanks for the tip!

Awesome! Im gonna have to try this out...although I think my kids are gonna be disappointed if it works, being that the excess I level off is what they get to eat!!!

I WAS READING ALL THE COMMENTS AND WAS WORDERING, I USED TO USE THE BAKING BAND AND HATED THE PINS AND SOME TIMES I COULDN'T GET THEM TO STAY ON THE PANS . I THINK I WILL TRY THE BAKING STRIP IN SIDE THE FOIL INSTEAD OF THE PAPER TOWELS.

I use large safety pins on my strips, works a lot better for me than those pins.

I also use binder clips from the office supply store to fasten the strips to the pans.

I always make my own baking strip.I have two kitchen towels (napkins or tea towels)fold them in half across the long lenght,then i sowed them together with a needle and a thread.This allows me use them for larger size pan without needing a pin just tuck it in at the end it'll be long enough,(you might need a pin for a 12"squre pan)for a 14" cakes you would need 3 towels.
To make sure your cakes stay moist always place a bowl of water at the bottom of the oven,i use an old cake pan or a cheap roasting tin, that I have dedicated to this use. Dry cakes?........ what is that?

My friends and family are always LOOKING for scraps of cake to eat,cos there is none.Little or no levelling,no scraps,no waste,customer and me happy.

Just wondering solascakes, can you use the pan with water for cupcakes?? I have heard that water does keep the cake moist. I recently moved and now have to use a fan forced oven which I hate as I think my cakes are more dry now. I lower the heat and everything but havent thought of the water. I will try this for my next cake.

I've always worried about using kitchen towels and things not intended to go in the oven to wrap the cake pans because they could so easily get dried out and catch fire.

I always use water for everything baked,the pan i use is permanently in my oven so i just top it up,cupcakes,pies whatever,it works.

I have never used strips because my hubby likes the extra trimmings off the cakes, that's his little treat. He would be so sad if all that stopped. But I might just have to give the paper towel/foil a try.

I have used both the paper towel wrapped in foil and the old wet towel. I found the paper towel wrapped in foil worked much better for me. The wet old tea towel dried out and started to turn brown....was worried it would start to burn and catch fire. How do you keep that happening with just the towels wrapped around exposed like that? I only tried it once. The foil methed is just fantastic....just a little more workl.

I have used Wilton's strips for my cakes for several years - even before I began decorating. Wilton strips come in several lengths. I have never had a problem with the strips falling off. I have used the pins that come with them (the new strips come with cheap louzy pins) as I have old pins, have used black office binder clips and my favorite is T-pins. You can get them in the craft area or if any of you are as old as I am they were once called wig pins. Do any of you remember those? The T-pins are heavy duty and work great.

I also use a greased flower nail in my cakes and have great success since starting to use that tip which I found here on CC!!