Easy Baking with Bake-Even Strips

April 15th, 2013 by Emily Tatak

Like many of you, I am always trying to find an easy and more efficient way to bake a cake. From start to finish, making a beautiful cake from scratch can be a daunting task.

For me, one of the most frustrating steps was crowning the cakes. I would cut on an angle leaving my cake lopsided or cut too much off one cake causing my layers to be uneven; the list goes on. Plus, the amount of wasted cake, delicious as it was, just ended up going in the trash. This was my least favorite step until I found Wilton Bake-Even Strips.

Bake-Even Strips

Bake-Even Strips are fabric strips that wrap around the outside of your baking pan to help create a moist, level cake with no crowns, cracked tops, or crusty edges. Sounds like magic, but I can assure you it is simple baking science.

When a cake bakes, the sides bake at a faster rate because they are in contact with the hot metal. By creating an insulator with a damp Bake-Even Strip, the sides of the pan do not get as hot; causing the center and sides of the cake to bake at an even rate. This results in a more level cake; less crowning means less wasted cake.

For years, consumers have sworn by their Bake-Even Strips and never bake a cake without them. But Wilton has made them even better! Bake-Even Strips now come in a fun new color and have fabric fastening straps eliminating the need for pins. These straps work great for attaching multiple strips together to fit even your largest sheet pan. They come in two different variety sets, a 2 Piece Set and a 6 Piece Set, to work with your favorite aluminum and non-stick pans. And with the handy sizing chart inside the package, you’ll never have to guess which strip to use.

Bake-Even Strip

Best part is they are so easy to use. First, fit the dry Bake-Even strip around your pan and thread the strip though the fabric loops. Next, remove the strip from the pan and run it under cold water. Once saturated remove excess water by lightly squeezing; you still want them damp. Finally, place the strip back on your pan and tighten any loose straps. Now you’re ready to fill your pan and bake your cake.

Baking Pan with Bake-Even Strips

I know I’ll never go back to baking a cake without my Bake-Even Strips. With them I can create a moist, even baked cake every time, and so can you!

To learn more about using Bake-Even Strips, please watch our quick video. Happy Baking!

Emily Tatak Emily is an Assistant Culinary Specialist in the Wilton Test Kitchen and is a Certified Wilton Method® Instructor. Some of her responsibilities include evaluating new and innovative products before they go to market, quality control testing of current products and creating delicious recipes for packaging, public relations, Wilton.com and Treatology.com. She has also appeared in numerous instructional videos for the Wilton YouTube channel and Creativebug.com. With all these responsibilities there is never a “normal day” in the Wilton Test Kitchen. When she isn’t baking in the test kitchen, she’s at home testing new recipes on her family and friends.

52 Replies

  1. Kitty Vincik says:

    I have cut old towels into strips, dampened them & pinned them around my cake pans, in the past, to keep cakes from crowning. This certainly looks like a much better solution. The next time I go to a city, I will see if I can get some of these.

  2. Kitty Vincik says:

    Kitty Vincik says:
    April 15, 2013 at 9:24 am
    I have cut old towels into strips, dampened them & pinned them around my cake pans, in the past, to keep cakes from crowning. This certainly looks like a much better solution. The next time I go to a city, I will see if I can get some of these.

  3. Peggy says:

    What a great improvement. I liked the end result when using these but did not like having to fight with the pins.

  4. Nanci DeKeyrel says:

    I’ve used the original bake even strips for many, many years (and they look it too!). The pins have always been a pain to put on, so sometimes I just didn’t use them. I will look go for these the next time I go to one of my craft stores and pick them up.

  5. Jessica says:

    I bought a set of these and instead of using the pins, I sewed a couple of Velcro pieces to the ends. This has been a lifesaver when using these since I have misplaced the pins that go with them!

  6. Joanne says:

    I too have the original ones and won’t bake without them!

  7. Beautydyvne says:

    I wld really love to hv these buh since am in Nigeria dunno how possible its gonna be! Wilton come to my aid pls

    • Jeni says:

      Dear Beautydyvne,
      I am in love with baking and cake decorating! I would love to help you out and get this to you. My email address is included with this reply. If you are interested, please send an email to me so we can make this happen for you. I will look for them here where I live in the United States. I look forward to hearing from you. Happy Baking!
      ~ Jeni

  8. Angela says:

    I’m wondering if I can see on a belt loop to the original ones to omit the pin….?
    But could always get a few more!

  9. tracy says:

    I have the old ones as well. Since I most often bake 9 inch cakes, I just sewed them the proper size and then can just slip them on and off to avoid using the pins.

  10. Anna says:

    When can we find these in the store??? Yes, I have the old style, but am so looking forward to these!
    I was an instructor but moved so don’t have classes anymore! =( I still use and promote Wilton!

  11. Michelle says:

    Never had trouble with the old ones wit the pins and the tabs. When you got rid of the fabric tabs and gave us clips, could never get it to work. Ended up shoving the pins in the newer ones or even went back to using the older ones. But these new ones with the loops are impossible. They are difficult to thread thru the loops and difficult to adjust. They are pretty, though. I love the magic strips and know that they work, but they are very difficult to use.

  12. Monica says:

    I’m a home baker new to this art & I purchased the Bake Even Strips after taking a cake decorating course. I’ve used them a few times and each time my cakes were under-cooked in the middle but they baked very even and beautifully on the outside, with no splits or cracks in the top. I love using the strips but do not know how to adjust the baking time so that my cakes come out fully done as well as beautiful looking. Any suggestions?


    • Angela Frisbee says:

      I have the same problem. Would love to know how to adjust the baking time to get my cakes done in the middle without having the crusty hard edges.

      • Emily Tatak says:

        The bake-even strips will add a few extra minutes to your bake time so I would suggest increasing your time by 3-5 minutes and checking the center of the cake with a toothpick before removing it. Happy Baking!

  13. DeliaDuran says:

    Are the straps supposed to get brown ? I’m not sure if mine are burned?

    • Emily Tatak says:

      The straps will get a little brown/discolored after multiple uses. Don’t worry if they do, the strips will still work fine.
      Just make sure the strips are fully saturated with water, they are fastened securely and are not touching the oven rack. If they lay on the oven rack they can burn. Hope this helps!

  14. […] only negative of my cake is the crown on top (which apparently is common and can be avoided using Wilton bake even fabric straps you wet and put around the pan to keep the outside from cooking till the end). The teacher warned […]

  15. Catherine says:

    OK… I did it.. went out and bought them. Have a cake in the oven now with the strips on…. lets see how they work. Do I need to cook the cakes any longer since i am putting the strips on?

    • Emily Tatak says:

      The bake-even strips will add a few extra minutes to your bake time so I would suggest increasing your time by 3-5 minutes and checking the center of the cake with a toothpick before removing it.

  16. Lynell Watkns says:

    I have used the bake even strips several times with Wilton pans but they still crack on the top and crown in the middle (although the crowning is not as bad as if I don’t use the strips). I soak them for about 15 minutes before using. What am I doing wrong? Please help!

    • Tracey says:

      You may be soaking them too long. The original package they come in states to only soak them for 5 minutes. The other thing is and I am not sure if you are already doing it but leave in as much water as possible. I take them out (after I have submerged and soaked them) and only work out a minimal amount of water by holding them up and squeezing gently down from top to bottom. Hope this helps.

  17. Tracey says:

    I have just purchased this product and am not only very pleased with how they work, but amazed at the results. I wish I had known about them years ago. They work exactly how they are advertised to work and I would recommended them to anyone. I was down to the last $12 in my bank account (before next payday) and contemplated the cost. I went for it and am soooo pleased I did. If you bake and decorate cakes like I do, or even if you are just a recreational baker….YOU MUST PURCHASE THESE. I would even recommended (although I know they are not designed for) using them on Spring fold pans. Also soak them as recommended even if it is for 2-3 minutes while your cakes are mixing. I cannot stress enough…A MUST HAVE

  18. Donnie says:

    I got some cake batter on my strips the first time I used them. How do I clean them?

  19. Gus says:

    I still use the original strips, pins worked better for me, bought a second package and they are the new ones, they ok, my questions is can I use the them in 3 or 4 inch tall cakes? The 2 inch ones are perfect, I haven’t dared to do it on a 3 inch, but still having the dome of death lol as I call it, and the crack to hell. Anyone?

    • Emily Tatak says:

      You can absolutely use them on your 3 in. pans! We have tested the strips on a variety of pans and they have performed just as well on the deeper pas.

  20. melba moskal says:

    l love the bake-even strips but have lost the pins, can you buy replacement pins?

    • Emily Tatak says:

      Unfortunately, we do not sell the pins. The new strip design has adjustable straps, which eliminates the possibility of lost pins. They work exactly the same as the old strips, there is just a different way to secure them.

    • Michelle Nava says:

      Hello…I know this reply is quite a bit late, but you can buy T-pins at any fabric/sewing supply store.
      I have also found that by bending them a bit beforehand, it is easier to pin them to the strips (kind of like a curved sewing needle…but not bent as extremely).

  21. Susan Baumgart says:

    Do you still bake your cakes at the same temperature when using the strips or do you need to decrease the temperature?

  22. Lorena Santoyo says:

    Can the strips be washed? Mine are turning a little brown!

  23. […] to make your cakes bake level. These are incredible and make it so much easier to stack your cake. Here’s a great link for more […]

  24. Lesley bailey says:

    I just used these Even Bake Strips today and for the first time I didn’t have to cut the top of my cake to make the layers even!!! I love this product and so easy to use. I also like that you can easily make the the strips longer when using large pans. Very happy with this purchase.

  25. Liz says:

    I am making a 3″ high cake. Do I use only one Wilton strip around the tin or do I need to make sure the entire tin is covered with Wilton strips…ie do I need to use one on top of the other.

    • Judy says:

      I have used only one strip on a 3 inch pan without success, I was hoping there was an answer to your question.

    • Marinella says:

      I haven’t found anyone to answer that question so I used two of the bake strips, one above the other. They fit perfectly for my 3″ pans and the cake came out great.

  26. Julie says:

    These cake strips sound like they work well, based on the reviews!

    What are they made of? What is the “stuffing” in the middle made of?

    I just want to be sure there are no flammable materials! Thanks.

    • Desiree Smith says:

      Hi Julie,

      Bake Even Strips are safe to use in the oven. They are tested regularly by the Wilton Test Kitchen and perform well when used according to package directions.

      Thank you.

  27. Fern says:

    When using the old strips for a cake pan that has a large circumference, I pin the strips together end-to-end. Can I somehow “connect” the new strips to form a longer strip for large cakes?

  28. Maxine says:

    Do these strips work on glass pans, too? I prefer glass pans for some recipes, but would love to keep the edges from browning faster than the center. I often use foil as a cover, but this would be easier. Thank you.

  29. Janon Lamborn says:

    I tired these with my six inch round pans and something went terribly wrong. My cake cooked around the edge and was raw in the middle. It was bizarre! Are those pans too small to use the strips on? I’ve loved them with all of my larger pans.

    • Sydne Newberry says:

      I had the same problem yesterday with 6″ cakes: even though I kept the cakes in the oven an extra 10 minutes, one was underdone in the middle. I suppose I could have left it in even longer, if I’d realized it? I was using the longer straps and thought maybe I’d wrapped the pans too many times around. Any ideas?

  30. Sandra says:

    Can these strips be used on Bundt pans?

    • Sydne Newberry says:

      The short answer is no. They would need to be able to mold to all the crevices in the pan and they just can’t. I never have a problem with uneven baking with my bundt pans, but you might want to try soaking a long tea or hand towel and wrapping it around the pan.

  31. Emmalee Walters says:

    Is it better to leave a small gap if one of the old strips doesnt quite fit or is it better to have them doubled over?

  32. Jeanie Q says:

    Warning to first time users! Today was not a good day to use the strips for the first time. I used one to bake a blueberry buckle for a brunch tomorrow. It usually takes 25 to 30 minutes to bake. With the strip it took 45 minutes, I think. I’m not sure it’s done because the toothpick tester keeps spearing blueberries. (Pause for laughter.) Wilton is very remiss in not stating on the package that baking time will change significantly. I would not have chosen today to experiment.

  33. Karen Jacoby says:

    I just bought these baking strips and my cakes did come out flat. However, I am having a very hard time getting them snug around my cake pans. As much as I try to adjust them, the strips are still loose. I really had a hard time with my 13×9″ pan. I followed directions, but still had loose strips. Any ideas will be greatly appreciated.

  34. maria magan says:

    can you use these strips on springform pans?

  35. Ginger Guidry says:

    Can someone, that has been very successful with the strips, as to how much batter you put in your pans?
    Let’s say a 8″ and 10″ as these are my most popular sizes. Also, a 13 X 9 if any one has a recommendation.

    Thanks in advance for your advise.

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