Hi All....would love some advice re baking strips.  I have used homemade baking strips for mud cakes, cooking longer & at a lower temp. but was wondering whether others use them for other types of cakes?  I am making 11" & 9" Carrot cakes tomorrow, I haven;t made an 11" previously & was wondering whether it is beneficial to use baking strips for any cake this size, albeit a carrot cake??  Any advice to make sure this turns out good would be appreciated.  Thanks guys.

AI baked a 10" without baking strips I just dropped the temp to 325 and that was ok. But for something bigger you might want to use them. It definitely won't hurt, and you can do it just to be safe. If youre worried about it go ahead

I've baked large cakes with and without the strips.  The main benefit I find is not having to waste as much cake when I level them.  They always bake with less dome with the strips.  I use flower nails and the bake strips in large cakes.  1 flower nail in a 10" and 2 flower nails in 12" and 14" cakes.

AI recently baked several 16" rounds in my old gas oven which has patent pending sticker on the back dated 1952 and without baking strips or anything fancy, nothing extra at all actually every cake baked up nicely in reasonable time for the size with only slight doming. I went with slightly lower temp and longer bake time. Win. I tend to try things out simplest version first and only if I discover a reason to adapt the process do I engage with do-dads & whatzits