Bcautay4 Pcs Baking Strips Cake Pan Dampen Strips Absorbent Thick Cotton Cake Strips for Kitchen Bakery Restaurant

Material too cheap. Would rather spend a little more for better quality.

I’ve wanted a set of these for a long time. I ordered some from another seller, and they never arrived, so I was really excited to see these available through Vine. I almost always bake 6” cakes, even multi layer cakes, as 8” or 9” cakes are too much to eat. Initially, I just let the strap wrap around the 2 pans twice because they’re so long. When after 15 minutes the cakes hadn’t baked any, I figured the batter wasn’t getting enough heat being double insulated. I took them off, and within 5 minutes, the cakes had risen and were baking much better. I was baking a 4 layer cake, just 2 layers at a time. So, with the final 2 cakes, I actually decided to just cut 2 of the strips down so that they fit around a 6” cake pan without much overlap. Still, the batter didn’t bake. I removed the strips again, but went out to Wilton to see if there was any information about how the OG strips work. According to them, their strips are for 8” or larger pans. I haven’t tried it on a larger pan yet, but since I got these for my 6” pans, I’m rating them for those. I’m disappointed, and wish I’d known about the 8” minimum. They’re definitely well made strips, and although the strips don’t accommodate attaching themselves to each other, using a straight or Bobby pin will. The price of these is great too. I have to assume that because the purpose of these is to keep the outside edges of the cake lower in temperature, that using on fairly small pans keeps too much of the overall batter too cool. I still think they’re a good buy, they just don’t meet my specific needs.

I wanted these cake strips because I was making a white cake for my mom and I read online that you can make a cake without having a dome to cut off by just wrapping them in these strips after soaking them in water. Bain Marie can achieve the same result but I genuinely didn't want to mess with hot water and find a larger pan to put these pans in like an oven double boiler.I’m happy to report that not only did it work, but the cake stood legitimately so pale to the point that I didn’t need to cut any crust off when making cake pops with the remaining extra cake.I used 3 8’’ pans from the brand Fat Daddio (funny name I know) they were 8x3’’ but I only filled the pan less than halfway because the baking strips only work up to about 2 inches.I left the baking strips soaking in water as I prepared the batter and once, I put the cake in the tins, I squeezed all the water out of the baking strips and wrapped them around the cake tins.I sprayed the pans with butter and lightly floured them to make sure the edges stood as pale as possible. I also dropped the temperature from 350 F to 325 F to make sure they cooked a little bit lower and slower.The toothpick inserted came out with no crumbs, as I was scared to leave them with a little bit of crumbs as I didn’t know if the cake would continue cooking in the pan due to the cake strips. There was no domed top, no cracking and the cake looked so pale that if you didn’t insert a toothpick in, it genuinely looks like it wasn’t cooked all the way (that’s how white it was).Either way, I’m very happy with these. I’m going to continue using them. I did see another review saying that you can’t use them with 6” pans but I’m unsure what happened there. I would like to add that it does take longer to bake using these cake strips. So, if your cooking time is 20 minutes, expect to leave it in there for an additional 10-15 minutes.Make sure you wring out as much water as you can, an aluminum pan to me is my favorite due to its high heating, and even distribution of heat. I also don’t recommend nonstick dark pans as they tend to brown the cake more than regular aluminum.I will do more testing with the strips to determine if they can be used on smaller pans.