Wilton Bake Even Cake Strips, Level Cakes, 2-Piece Set | Absorbent Cake Strips Wrap Around Pans to Prevent Domed Tops & Cracked Edges for Moist, Evenly Baked Level Cakes

I used these on both 9x13 and 8x8 square pans and they worked very well. I tucked the ends in while they were still dry and just made them loose (larger than the pan size). After soaking them for about 15 minutes in cold water I put them around the pans and was able to tighten them easily. I had to put 2 of them together for the 9x13 pan and the remaining ends were just hanging, so next time I may use a small binder clip, but they didn't burn and did the job they were meant to do. Both cakes came out very nice and even, which was perfect because I was putting a cream layer and then a poured frosting on them. The cakes were for a party away from home, so I used disposable aluminum pans for both. Just for reference, they were a Duncan Hines cake mix, made normally as per instructions, and I baked them at 325 for approx 25 minutes.

I was skeptical about the Wilton Bake Even Cake Strips at first, but decided to give them a try for my baking. These strips, designed for 8-inch and 10-inch round cake pans, took a few attempts to get the hang of securing properly—not too difficult, but not intuitive right away either. After a couple of tries, it became clear how to wrap and attach them to the pans, and the process got much easier. The results were impressive: they really helped prevent my cakes from rising too much in the middle, delivering a nice, level top without cracked edges. The cakes came out moist and evenly baked, making decorating so much simpler. I’m very happy with how these strips perform and appreciate the consistent results they provide. Highly recommend for home bakers looking to achieve professional-looking cakes with minimal fuss!

Made a difference in my bakes

These actually do help to keep the cakes from having a domed top. They come out nice, flat and even topped. Only minus is they do tend to slide off no matter how tight you manage to pull them on the sides of the pans.

These cake strips are amazing! They aid so much in keeping your cake layers level and eliminate the frustration of trying to even them out yourself. Definitely a must have for any cake baker!

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.

Fantastic product! Very easy to use and cakes baked evenly!

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 like the product + honest brand makes it lovely I am homebaker I regularly use strips, don't think twice gi for it #happybaking😊✌️

I am bake quite regularly for fun and like many have been frustrated by the dreaded doming effect. I've tried hollowing the middle out and made my own strips from old tea towels but they were very fiddly to pin in place. Eventually, I've decided to give these a go. They are quite large when attached (2 strips) and easily cover an 8" tin with lots of spare so I reckon would go up to 9-10". These are a little stiff and fiddly the first use until you get the knack of it. Damp them down and tighten on your cake tin and they are good to go. I've used over a spring form tin and they work fine on these. I have now baked about 3-4 cakes using these. Often using a recipe I've used before that domed despite my best efforts to prevent it and each time they cake has come out flat. Yes there might be a bit of cracking but that is often the case but no dome and a nice flat top with non of the usually trimming needed. I usually combat any cracking by flipping the cake anyhow but upon doing so the cake has been totally level ready for decorating. I tend to decorate with fondant so a flat top is essential. I've been impressed with these strips and would definitely recommend as they cut out any messing and trimming which can lead to over trimming of you don't get it right first time!

Wilton bandes pour cuisson. Plus de gâteau involontairement bombé. Très pratique pour les pièces à décorer.

Mai più torte bruciate o con i bordi duri. Consigliata dal canale di cucina YouTube "preppy kitchen" ed é stato uno degli acquisti migliori in cucina. Le mie torte a strati vengono fuori perfette senza bisogno di dover tagliare via i bordi che prima mi uscivano sempre duri. Unica accortezza: difficile da usare con tortiere a cerniera, meglio quelle senza.

The cake raised evenly and sides were not brown. It is a useful one for flat cakes.. I recommend it