Cake Central › Cake Forums › Cake Talk › Cake Decorating › Substitute for Bake Even Strips????
New Posts  All Forums:Forum Nav:

Substitute for Bake Even Strips????

post #1 of 26
Thread Starter 
I went to Michael's to purchase Bake Even strips for a cake I'm getting ready to bake right now. They were completely out! I had to get the kids home so I couldn't check out any other stores.

Is there any technique I can use in place of them? I was thinking tin foil, but I wasn't sure it would be the same. I really want to try and get my yellow cake recipe to be more moist and am hoping the strips would help.

Any ideas? TIA icon_smile.gif
post #2 of 26
Cut a towel into strips, soak in water and pin together with safety pins. Foil won't be the same.
post #3 of 26
Thread Starter 
Thank you for your help! I'm going to try this now!!!
post #4 of 26
Ditto Dee!

And try baking at 325 for longer than the 350 minutes call for.

I do this every time with my bake even strips and the cake is moist and level always!

Good luck!
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
Reply
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
Reply
post #5 of 26
I have never heard about the towel trick to replace bake even strips. Does it really work? How thick of a towel...bath towel or kitchen towel? Interested to try this, as I don't own the strips either.
Lynda
"A government big enough to give you everything you want, is strong enough to take everything you have"...Thomas Jefferson
Reply
Lynda
"A government big enough to give you everything you want, is strong enough to take everything you have"...Thomas Jefferson
Reply
post #6 of 26
I have used them for years and my cakes always come out moist and even. I used an old towel that was ready for the rag bag, cut it into strips double the size need for the pan, folded it together, and quick stitched it together with long stitches on my sewing machine. I use large safety pins to pin it together. Be sure to wet it and wring it out before pinning together around the pan. You can make them any size your pan is ( 2 inches to 4 inches) and as long or short as you need. I have 2 sets for all my pan sizes. They really work!
You are never too old.......
Pour Some Sugar On It !
Reply
You are never too old.......
Pour Some Sugar On It !
Reply
post #7 of 26
I learned from an article on here that you can use a flower nail. Put the flower nail in the middle of the pan with the batter in it. Hope this helps.
post #8 of 26
Thread Starter 
Well I just made them and put the pans in the oven. I am also trying the 325 degrees tip also as I've read that on a number of posts.

Thanks again icon_smile.gif
post #9 of 26
Thread Starter 
Well heck! I just pulled them out of the oven and they both SANK! I've never had that problem before. Now I have to wonder if lowering the temp to 325 is what did it. Thank goodness this is a tester cake!

I tried pressing down on it with a towel so I don't have to cute so much off when I level it. Next I will try the strips with the regular 350 temp.
post #10 of 26
If you lower the temp and use a strip (I also use an old bath towel cut into strips), you will need to increase the baking time. So maybe it sunk cause it wasn't baked through.
post #11 of 26
I use the flower nail method.
post #12 of 26
I use the towel strips, except I usually cut mine out of old sweat shirts or sweat material....dampen, wrap and just tuck the long ends under or you can pin them.....bake at 350, test by lightly lightly touching the center, if it the least bit wiggles....keep baking till done. The sinking is because it isn't baked through and you have moved the pan or touched the cake to hard. It seams that once the center goes down...it's hard to recover.
SMILE - and people will smile back.

www.myspace.com/mycakesite
Reply
SMILE - and people will smile back.

www.myspace.com/mycakesite
Reply
post #13 of 26
Thread Starter 
I think it definitely wasn't cooked enough, despite the fact that my skewer was clean when I tested it. And I probably did damage by opening up the oven door too many times to check. I wasn't sure how much longer past the normal time to bake it. Then I threw that cake in the garbage and baked another one at 350. It still took longer to bake even at the normal temp. I don't get that one. I use an oven thermometer so I know it's not off.

Ack! I frosted the thing to just so I can practice some scroll work on it. I'll taste it later and see if it tastes better than it looks.

Will attempt this all again this weekend. Thanks for your input all icon_smile.gif
post #14 of 26
I used thick bath towel strips for years before I finally got the bake even strips. I always use the flower nails too and have never had an issue.

Just wondering, when you tested with the skewer, did you test in several places? What size pans were you using?

OMG, I just noticed you are in Jax! Do you know about the Sugar Arts Guild? We meet monthly and our next meeting is next week. If you are interested, PM me and I will give you more info.
post #15 of 26
Maria, if you use the same recipe, same pan, same oven, same temp as always you will need to bake longer with the strips. Because the damp strips function to insulate the outside of the pan from the heat which slows down the baking of the outside of the batter, allowing the inside and outside to bake and rise at the same time, thus the flat cake (when I use the strips, 325 degree oven and flower nail I never have to level). When I first started with the strips I didn't wring enough water out and the outside was still doughy and the middle was baked through, it insulated that well.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Substitute for Bake Even Strips????