Wednesday, August 17, 2011

What Does THAT Do?! - Bake-Even Strips

You know how your cake comes out of the oven with that annoying dome in the middle? You know how to ice your cake and make it look all smooth and stuff you have to level off that dome? You know how it sucks to lose that much height on your cake, and you're left with a squatty-looking cake? Problem solved!

Let me introduce you to Bake Even Strips. They're from Wilton, and I have used them for years. These save you a lot of time and a lot of cake!

Here's how they work: You soak the strips in ice water for 15 minutes (or so) to get them cold and wet. You then wrap them around the outside of the cake pan and use the pin to keep them tight.
(Note: I got these a dozen years ago, that's why they look so... loved. The newer ones don't have this little extra flap of fabric, so you just pin it right through the other end.)

Occasionally, you may need to add an extra few minutes to bake your cake, but they keep it nice and level. Why? Because they keep the outside of the pan cool. See, your cake domes in the middle because the outside cooks faster than the inside.

I always remove the strips from the pan as soon as I take the cake out of the oven-- to allow the sides to cool better.
Don't mind that this cake is kind of lumpy. It's a chocolate-covered cherry cake, so it's supposed to look like that.

And this is what the cake looks like when baked with the Bake Even Strip.


Click the link for the photos comparing cake baked with and without the Bake Even Strips.

Do you have an idea for "What Does THAT Do?!" Send me a photo or a description, and I'll try to find out for you.

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6 comments:

  1. They used to be called "Magi-Cake", and weren't a Wilton product. They work well but my cakes still have a slight dome effect, 1/8-1/4", usually not enough to bother trimming. I'll have to try ice water, I've always just used medium tap water. I use a T-pin rather than a straight pin, having lost the original pins years ago.

    For a while there was a silicone variety that didn't need soaking, Rose's Heavenly Cake Strips or some such.

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  2. I had never heard of Bake-Even strips, but I went and found some after reading this. They work awesome! It's so nice to not have to cut 1/2 the cake off because it's a mountain in the middle! Thanks for the tip!

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  3. I'm glad you like them! I agree, they are awesome!! - Beki

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  4. dear beki, I have a small question abaout bake-even strips of wilton.
    I used for the first time a few weeks ago.I used first bake release inside all surface of the pan (the bottom aand all around the sides). After baking in my owen I noticed that the sides of the cake were not straight, they were very separated of the aluminium of the pan. I don't understand why...? Do you think I used too much "bake easy"?thanks so much

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    Replies
    1. Marta,
      I have had the same problem when I didn't bake my cake long enough. Be sure your cake is completely baked through. I find that occasionally you have to add some time when you use the Bake-Even Strips.
      - Bwki

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  5. DEAR BEKI. MI CAKE WAS COMPLETELY BAKED WHEN I CHECKED IT OUTSIDE THE OVEN...I DON'T UNDERSTAND WHAT HAPPENED, BUT I SAW THROUGH THE GLASS OF MY OVEN THAT THE CAKE WAS SO VERY EARLY, A FEW MINUTES AFTER IT BEGAN TO BAKE IT... OBVIOUSLY, AS THE SIDES WERE NOT STRAIGHT AT THE BEGINNING, WHEN I STOPPED MY OVEN THE CAKE WAS BAKED CORRECTLY BY THE SIDES VERY UGLY.
    THANK YOU SO MUCH,
    MARTA

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