AI've been using the Wilton Bake Even strips & it seems like all my cakes come out EXTREMELY dry & undercooked(compressed like). I plan on trying without these, but was wondering if anyone else has had this problem & if they have what can be done to improve the experience?
I've used these in the past and haven't had this happen at all. They actually usually help with keeping the cakes moist and bake them evenly. Make sure you are soaking the stripes with water before placing them around your cake pans. Also, make sure you aren't overfilling your pans with batter.
AYes I had very light fluffy cakes before. I've tried them both ways wet not wrung out & wet wrung out. I'm just wondering if I'm doing something wrong. Oh I soak them in cold water for at least 5 min. They come out even just very compressed and dry
AThank you! I will try that today. I'm just starting out and can use advice! I appreciate your help
AI've also been told to invest in an oven thermometer. Good idea? My oven is fairly new. All opinions & advice I take very seriously.
AOh definitely invest in a good thermo, you want to make sure your oven is reading out right.
AThank you for the advice. With the same batter I used the Wilton bake even on one pan, and the other I did not & cooked it at 325. Wilton pan although still compressed was very moist. The other pan was still light and fluffy However blind taste test everyone choose the Wilton cake. Thank you so very much!
thanks for the follow up post. I LOVE to hear the results of the side by side blind studies.
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