Get More Cake Out Of Your Cake

August 26th, 2010 by Beth Somers

Whether you’re decorating for fun or as a business, it’s important to make the most of your time and money. Bake Even Strips can help you do that.

These reusable, easy-to-use strips help cakes bake flatter and more evenly, and they’re frequently tested in the Wilton Test Kitchen, so you know they’re safe to use if you follow the enclosed instructions.

With Bake Even Strips, you won’t waste time or make a mess cutting off the crown. And if you don’t have to cut off any cake, that means there is more to eat in your finished product! It’s a win-win situation. Watch this quick video for more info!

Beth Somers Beth Somers is the Senior Test Kitchen Manager and has taught at the internationally acclaimed Wilton School of Cake Decorating and Confectionery Art in Darien, IL. As a competitor on the Food Network's Cupcake Wars, she shined as a champion during season 6. Before joining Wilton, Beth honed her pastry skills at Le Cordon Bleu College of Culinary Arts in Chicago. Beth loves showing people how fun and easy it can be to bake and decorate amazing sweet treats with Wilton products.

43 Replies

  1. Susie Bucher says:

    I use a similar product, it’s called paper towels. I use a length that will go around the cake pan with some left over length. I fold them to fit the hight of the pan and then wet them, squeeze out most of the water. Place around the outside of the pan and tie it by wrapping a length of butchers twin and secure with a knot. Bake as usual. The cake comes out as high as the paper towel piece. No clean up, just throw it in the trash. I have been doing this method for years.

    • Beth Somers says:

      Hi Susie and Linda,

      Thank you for your thoughts, however Wilton cannot recommend or condone these methods as paper towels, bath towels and butcher’s twine could easily catch on fire resulting in damage to your oven and home.

      Safe baking!

  2. Linda Currier says:

    I take a old bath towel and cut in long strips twice as wide as cake pan, wet strips and fold in half lengthwise, put around pan an pin in place. My cakes come out nice and flat.

  3. Wanda says:

    I tried the bake even strips on my last cake and was totally amazed at how perfectly level the cakes were! A great time saver and the cake was very easy to ice and there did not seem to be as many crumbs to deal with. A wonderful invention!

  4. Dale McLnchey says:

    Can you use these strips on 3″deep cake pans? or is there strips made for using on 3″deep cake pans

    • Beth Somers says:

      Hi Dale –

      Yes! You can definitely use the strips on 3″ pans. I do it all the time. Position the strips towards the bottom half of the pan for best results.

  5. Caroline says:

    how do you use these on the wonder mold pan?

  6. christica perera says:

    Hi Dale,

    I have been using baking strips for a couple of years and YES! it’s deffinitely a cake saver !
    Also love how it turns out a lightly browned well baked cake . 🙂

  7. Sarah h. says:

    Similar to a water bath what is the difference between a water bath and the cake strips?

    • Beth Somers says:

      Sarah, I was so intrigued by your idea that I just tried baking a standard yellow cake in a water bath. Here’s what happened:

      The cake rose very evenly, with a nicely browned and level top. It took 15 minutes longer to bake than an 8″ cake without a water bath normally does. I let the cake bake until the top sprung back to the touch. After cooling in the pan for a few minutes, the baked cake sunk badly in the middle. I turned it out of the pan and the crumb of the cake was unappealingly wet, much like tres leches cake.

      I don’t recommend water baths for standard cake baking. Water baths are essential for cheesecakes and other baked custards where additional steam from the water bath reduces cracking, but there is just too much extra moisture in the oven to use them with layer cakes. Hope this helps!

  8. Jeannie Khor says:

    Is wonderful invention but where to get bake strip in malaysia?

  9. Lesa says:

    Finally broke down and bought these. I have used the towels but even when I have soaked the towel piece they dry out quickly. I was very pleased in the outcome from using the Bake Even Strips.

  10. Susan J. Sias says:

    Love, love, love the Bake Even Strips! Always hope to have enough on the shelf when I am showing them in the classroom as these are purchased during the first night of class! I have been using them for years! All of my students are very impressed and make it their first purchase along with Wilton Meringue Powder and Piping Gel!! Thank you Beth for spreading the word nation wide!!

  11. Manjeet Kaur says:

    Yes, Its what I find amazing using this method. I dont have to waste a bit of cake when baking using this method, amazing idea. Thanks to wilton. I watched it on you tube.

  12. Carmelo says:

    I’m a little confused.

    My cakes so far have come out just how I want them. Are these bake even strips for if you have a less than desirable oven?

  13. Susan says:

    So I bought these this weekend and tried them out. I didn’t see a whole lot of difference from when I baked a couple cakes without them 2 weeks ago, but they all came out relatively flat. I also did not soak them nearly as much as I probably should have, so this video was helpful. I’ll definitely give them another try.

  14. YVONNE says:

    All of your cakes seem to rise more in the middle. Mine usually sink in the middle, even when they are still in the oven. And I have an industrial oven, San Son. I live in Mexico. Does the altitude make a difference, and if so, what can I do?

    • Carmelo says:

      Yvonne, I’ve seen this messing around with the amount of liquid I add to my cake mixes. Try to decrease the amount of liquid.

      Personally, I use ready make cake mixes and I like to add a little more milk because I add a packet of pudding. If I do it too much, the cake is more dense and the sides are raised.

  15. This was a great video! I am going to be baking a cake soon and completely forgot that they need to be soaked! Thanks for the video it was very informative!

  16. I have used the strips and think it is well worth it. It makes the job much easier since you don’t have the high crown to cut. Also if you divide the battter in to three separate pan, you don’t even have to cut the cake for filling. Just spread the filling on each separate cake and stack them for frosting. Great product!

  17. Norman Tom says:

    I’ve been using these for years & they work wonderful. I’m still using the original one’s I bought yrs. ago wish I could remember the year. The second set I bought wore out before the first set did-the silver just crumpled & peeled, now I use all 3 sizes & they work great & save loads of time, such a great idea. I don’t use mix cakes just made from scratch…..

  18. Sandra says:

    Hi,
    I use pans that are taller then 1 1/2 wide.
    How should I use the “Bake Even Stripes? Should I use two (one on top of the other) or only one on the bottom of the pan?

    • Beth Somers says:

      Even with taller cake pans, you still only need one layer of Bake Even Strips. No need to completely cover the side of the pan. Position your strips near the bottom edge of the cake pan for best results. They work great on pans of all heights.

  19. Katie says:

    These look great, but I was wondering how they actually work? What are they doing that causes the cake to rise evenly? I am always curious about the science!
    Thanks!

    • Beth Somers says:

      Good question! The moisture from the strips slows down the heating of the sides of the pan. It allows the center of the cake to cook at the same rate as the sides, even though there is no direct metal conduction to the center of the cake. The cake dome is decreased because the sides of the cake bake more slowly, allowing the leaveners in the cake more time to act and raise the cake. Voila, no brown edges, and no crown to cut off!

  20. Apryl says:

    Do these also work with square and rectangle cake pans?

  21. Christen says:

    I tried using the Wilton baking strips alone and my cake was not level. Then I baked another cake using the strips, spreading the raw cake batter until it looked level in the pan (I did not put a lot of effort into this), and decreased the temperature to 325 degrees. My cake came out perfectly level. I used 1 1/2 boxes of cake mix and 1 1/2 times the other called-for ingredients. I did have to cook the cake for about 50 minutes though to get it done. I replaced some of the water with milk, not sure if this affected cooking time. Now on to decorate…

  22. Carri says:

    I use the strips all the time and love them! This may seem like a silly question, but what’s the best way to get them clean? I’ve had a few cakes cook over the edge of my pan and wasn’t sure if they can go in the washer or if I should use any kind of dish soap on them.
    Thank You!

  23. sharon says:

    I love these in theory, but the 2nd time I used them they caught on fire! Have you heard of this happening before?

    • Beth Somers says:

      Yikes! Sharon, make sure that you soak the strips well in water for 5-10 minutes before wrapping your cake pans. Use a pan or dinner plate to weight the strips down so that they’re completely submerged in the water. This way they retain enough water to stay moist throughout the entire baking process.

  24. Tami says:

    My cake pans are very deep would I need two or could you still use one??

    • Beth Somers says:

      You’ll still only need one. Fasten it to the top third of the cake pan, not around the bottom, and it will work well.

      • KC says:

        Beth…I’m suddenly very confused. I’ve read through all the comments here and there were three questions regarding the use of the Bake Even Strips on taller pans. Your reply to the first two questions were as follows:

        “… Position the strips towards the bottom half of the pan ….”

        “… Position your strips near the bottom edge of the cake pan …”

        Then this last reply to the same question completely contradicted the other two:
        “… Fasten it to the top third of the cake pan, not around the bottom….”

        So which is it…bottom half…bottom edge…or top third???

        • Beth Somers says:

          Thank you for catching that KC! You’re right – I’ve given differing information. If using the strips on a taller pan, I like to fasten them to the top part of the pan.

  25. Michelle says:

    Hi i bought these and am currently cooking a 12inch square mud cake in the oven. I soaked them in a deep bowl with another bowl holding them submerged completely in the water for about 20 min (while i prepared pan and made the batter from scratch ). I noticed they have completely dried out fairly fast into the cooking time…cake has been in the oven for just under 1hour and already dried out (not sure how long they ahve been dried out for as this is the first time i have checked the cake). Are they meant to dry out so fast??

  26. Carol says:

    Can I use strips on oblong pans?

  27. Yuan says:

    Can you use these for cheesecakes in place of a water bath?

  28. Mike says:

    For company that charges premium prices for your product you should REALLY consider getting out of the video world. Or spend some money on two decent cameras, two camera operators, a few studio lights and decent editing software. Your videos make you look like cheap charlie and no matter what the content they’ll always make your company look cheesey (no pun intended). It isn’t all that expensive when you consider the number of customers who buy less expensive products after viewing your less expensive videos.

  29. Marianna says:

    Can you use this method on a tube pan? If so, do you need to tool and stuff one inside the tube as well as the one on the outside of the pan?

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