Wilton Bake Even Cake Strips, Prevents Domed Tops & Cracked Edges for Moist, Level Cakes, Fits 8-Inch & 10-Inch Round Cake Pans, 2-Piece Set

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!

These things are like MAGIC!!! When baking cakes, just wet them (dampen them....not sopping wet) and wrap them around your cake pan. Your cakes come out perfectly flat!!! Perfectly for layering!!! Sure sometimes, it doesn't matter if it is "poofy" but when you are trying to stack them, it does matter! Worth the price!!!

These strips are great! They are very high quality, light weight, easily adjustable and stick to my cake pans easily. They are very easy to remove from the pans and wash. They are durable. Since I started using them, my cakes have baked much more evenly and turned out pretty level, with no domed or cracked tops! I have always been a fan of Wilton, and these strips did not disappoint. I would recommend them for any bakers, especially novice ones like me. I will definitely be buying more to help me take my baking game to the next level.

Very effective for keeping top of cake flat. Unfortunately they are rather cumbersome to use. My cake layers were not totally flat, but very close. The first two uses, I forgot to soak prior to using and remembered them at the last minute, hastily wetting down and attempting to wrap around the pans after I poured the batter in the pans, despite the user error, were still fairly effective. Today however I planned ahead and soaked them for a couple hours and placed on the pans before filling with batter. It was still a challenge to get the end through the loops while wet and keep them on the pans while moving to the oven. If I baked more often, I'd probably try to sew Velcro on the ends or look for a set with Velcro, otherwise, they get the job done and seem like they will last a long time. They are plenty long for my 9 inch round pans. I also used once on an 8inch square pan.

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.

I was skeptical about these at first. I saw them on a cooking show and figured what the heck. They work exactly as advertised and a little bit like magic. Wet them down, wrap them around your cake pan, and bake. Cakes come out without that deep crystalized browning around the edge and are considerably more moist around the outside as well. The material these are made out of is sufficiently thick, the stitching is good quality, and they are well made. The light colored fabric does start to darken after the first use, but the constitution doesn't weaken or change appreciably in anything except for color. The color doesn't change their usability in any way I can tell. They still work fine after several uses, and I got to imagine they will last for many more. If you've ever thought about getting these, just do yourself a favor and put them in your cart. They work.

Can’t live without my cake strips!! Absolutely prevents domed topped cakes! Great quality! Perfect size! Easy to clean!

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.