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Bake Even Strips - Page 2

post #16 of 33
I soak a few folds of almost 2-inch-wide newspaper, cover with aluminum foil, wrap around the cake pan, and secure with a binder clip. Works great.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #17 of 33
Quote:
Originally Posted by TexasSugar

http://yoursugarconnection.blogspot.com/2012/03/bake-even-strips-comparison.html

I did this as a comparison for my students.

I totally think they are worth using and use them on all of my cakes.



Thanks for the link! I re-posted your link (with credit to you) on the Wilton Products forum so others can benefit.

Here's another thread with photos from Wilton.com

"Bake Even Strips and Flower Nail on larger cakes --Photo tutorial"

http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=148262&FTVAR_MSGDBTABLE=
post #18 of 33
I agree with KathysCC...I tend to use them only on cakes larger than 8". Before I used the Baking Strips I use to level off so much cake and waste it, now with the strips it's amazing how level they cook, AND...the best part is they cook so even that you don't get the burnt sides to your cakes. Whenever I remove my cakes after baking now I just say, " Now that's a beautiful cake!" Get some, you won't regret it.
post #19 of 33
I have been using the strips for about a year now, and they are great...A MUST HAVE..
post #20 of 33
I use 2-inch wide old soaked towels. I wrap them around and tuck them into each other (kinda like you do around your head).
post #21 of 33
I have used them for years. I like them for my sheet cakes, I just pin two together for the length. I did use the cut up towels for 15 years without a problem, but they do wear out and sometimes little threads of the towels find their way onto the surface of the cake.

I don't use them for 8-inch round and under, but I will use them for the square cakes 6 and 8-inch. A little trim on a 6-inch cake isn't bad, and that will keep hubby happy in the cake department. He loves tops!!
Always put your eggs in one basket.......why do you want to carry two?
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Always put your eggs in one basket.......why do you want to carry two?
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post #22 of 33
Do you guys think a strip of soaked towel then covered in aluminum to keep the strips on would work well? Or would it be too much and effect the baking of the sides? Thanks CC community! I don't know how well along I'd be without all of you!
post #23 of 33

by the way I just learned this lesson the hard way:

don't machine wash your bake strips when you get cake batter on them.  Stupid me, yes I admit to such ventures into money down the drain episodes. I could have just wiped them with a clean cloth, but nooooooooo

I washed them all in the machine.  It killed 'em.  Had to replace all of them.  They'd been good to me for about a decade.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #24 of 33

You can also buy the cake strip in a long continuous roll and cut you own for custom sizes...works great if you have lots of different sized pans.  I cut mine to the pan size and sew the ends together with canvas thread so I don't have to worry with pins!

post #25 of 33
Quote:
Originally Posted by Jeff_Arnett View Post

You can also buy the cake strip in a long continuous roll and cut you own for custom sizes...works great if you have lots of different sized pans.  I cut mine to the pan size and sew the ends together with canvas thread so I don't have to worry with pins!

Genius! I'm always losing my pins!
post #26 of 33
Quote:
Originally Posted by cupcakemaker View Post
 
Quote:
Originally Posted by Jeff_Arnett View Post

You can also buy the cake strip in a long continuous roll and cut you own for custom sizes...works great if you have lots of different sized pans.  I cut mine to the pan size and sew the ends together with canvas thread so I don't have to worry with pins!

Genius! I'm always losing my pins!

cupcakemaker:  I had to buy more pins called "T" pins at the fabric store, but the ones I bought were thicker than those that come with the strips and harder to push into the fabric. But they work.

 

Jeff_Arnett: You did create a smart alternative way to use cake strips, you must bake a lot !!!

 

I kind of wonder if huge metal paperclips would work, or if bulldog clips would work.  just thinking out loud here.  Bake Even Strips are so great.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #27 of 33
What about Velcro? Would it melt? I will look out for those pins thank you.
post #28 of 33
I use the paper clips. Keeps me from stabbing myself with the pins. You just have to bend them a little to keep them from hanging over the bottom edge
post #29 of 33
Quote:
Originally Posted by mermaidcakery View Post

I use the paper clips. Keeps me from stabbing myself with the pins. You just have to bend them a little to keep them from hanging over the bottom edge

mermaidcakery:  that's cool to know that it really works.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #30 of 33
Quote:
Originally Posted by kimbm04r View Post

I have been using them for quite some time. I am currently making a wedding cake for this weekend and I used the flower nails in conjunction with the bands. I can't believe the difference in how the top bakes with the flower nails also.
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