Wilton Bake Even Cake Strips, Cake Strips For Even Baking, Material Cake Strips For Good Truffles, Sensible Bakery Provides, 2-Piece

Just as Essential as a Good Quality Pan When Baking Cakes
When baking cakes at home, I’ve always been disappointed by how “crispy” they come out around the edges and, of course, the frustrating process (and waste) of leveling domed cake tops just to make a half-way decent-looking layer cake. This led me to give up on baking cakes at home for a long time. Then recently I happened upon a series of baking videos where the host swore by these little strips (combined with good-quality, straight-sided cake pans, of course). Impressed by how consistently fluffy and flat-topped his cake layers seemed to always come out, I decided to give home cake-baking another try and bought a proper set of cake pans along with these little strips. Holy Cow, I’m so glad I did–seriously, no-fail awesome results every time! Making cakes is now so much more fun and satisfying. I will never again attempt a layer cake without using these wonderful little strips. For less than $10, they’re so worth a try. I bet they’ll become a new cake-baking essential for you as well.P.S. In case, like me, you’re dithering between the Wilton brand cake strips and the Rose’s Perfect Cake Strips brand, here’s why I ultimately went with the Wilton strips, for what it’s worth:1. They were the ones that video baker recommended, and I figured if he got such great results from the Wilton ones, they were probably pretty decent.2. They were less than half the price of the Rose’s brand (two for $8 vs. $10 each)3. The Rose’s strips are made to fit a 9″ cake pan only and, while I’ve seen a lot of folks rig up ways to make them fit 8″ or smaller cake pans, the Wilton strips are made to be easily adjustable in size with the handy little belt loop. I think this definitely gives the Wilton strips the edge in terms of design.4. While the Rose’s strips don’t require any soaking prior to use (since they’re silicon, not fabric), I didn’t find it a big deal at all to just pop each Wilton strip into a glass of water to soak while I was prepping my ingredients. By the time I was greasing and flouring my pans, the strips were ready to go.

Really does work
I use these when baking cakes, brownies, and breads and they really do work for even baking. No more overbaked edges and underbaked centers. Highly recommended. Just a word of caution about the double loop closure used to secure and tighten the strip around the bake pan. The loops can be a bit challenging to handle when wet and can weaken and easily tear. So I always loosely thread the strip thru the loops prior to soaking the strip and then, when wet, just tighten the strip around the pan.

Great product for my cake pans to guarantee even cake
Used this on my cake pans and the cake batter rose evenly and did not have to cut the top layer off

Best if used on round pans with straight walls
The shipping on the item was good, it arrived on time. The most effective way to use these strips is to use them on a round cake pan with straight walls (just like in the product picture). I was able to use it on a square, straight walled pan 12″ x 18″. I had used heating cores on the square pan, those seemed to have more influence on preventing the middle from puffing up than the strips. There aren’t any directions on how to hook multiple strips up, so it takes a minute to figure out the best way to connect them. I could not figure out a way how to wrap a pan with slanted walls with these strips so that the strips are flat against the wall. If the strips aren’t flat against the walls, its doesn’t seem to be very effective.I fit the strips around the pan while it is dry, then soak them and slip it right on the pan. Its a lot easier to make adjustments when the strips are dry. Its very important to put the strips in a bowl of water to soak. I put them in water and squeeze the air out of the strips. Then I lightly squeeze out any excess water, so its not dripping. Placing the strips under running water will not soak the strips.I’ve used these at temperatures up to 400F for as long as 50 minutes. After a dozen uses, there has been some slight browning on the edges. After 6 months of use, the material is still soft, the product effectivenes is still the same and doesn’t have any burn spots from continued use.The strips are a good help with the baking of the cake edges. To keep the center of the cake as flat as possible, heating cores seem to be more effective. The product works good on 8″ or smaller round straight walled pans. This is a good product, but its scope of where it works in the wide world of baking pan varieties is very limited. So if you bake with a lot of odd shaped pans or pans with slanted walls, these strips are not recommended. I’m glad I got the strips, but its good to know its limitations.

I love it. I have used it already for 3-4 times. The material is good and it works as it should be.

Excellent results on using the cake bands I would recommend them to all you bakers out there