No one wants the edges of their cakes getting dried out and brown before the center is done? But how can you combat that problem? Well taking the cue from a time proven baker’s technique , Baking Strips were made. The technique involves using a dampened towel(notice I said dampened not wringing wet) and then folding it to match the height of the cake pan and then continuing to fold it until it is completely folded. Then tkt the folded towel and tie it around the pan and then put the pan in the oven. This method works on the principle that as the water evaporates from the towel it will keep the outer edge of the pan cool and stabilized and thus no crisp brown edges pulling away from the sides of the pan before the middle has time to properly bake to completion.
Using Baking Strips can help you have level cakes, prevent a high center cake, cracked tops, dry edges,and also help preserve moisture so as not to have a dry texture. By stabilizing the heat distribution you can eliminate some problems. Also another great feature of using when you use Bake Even Strips it can eliminate the leveling you have to do to a cake to make it even and thereby cut down on crumbs. Give them a try and see how they can help you in your baking.
How to use Baking Strips and FAQ http://www.wilton.com/faq/bakeven.htm
Where to Buy: http://www.kitchenkrafts.com/cgi-bin/Sof...
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