Hi Denise! So glad you find the baking strips as handy as I do. For the parchment on the bottom — I just do that as an extra step to ensure the cakes pop out of the pans. They usually will with the cake goop or baking spray like you use but the parchment makes it all that much easier.
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If I’m decorating a cake, I use the bake even strips & then use a leveler if it’s needed. Most of the time, it isn’t. The strips work great! I bought some new ones recently just to be able to use the Velcro closures instead of having to pin them. I have regular cake pans of various brands that I use for quick cakes that I do for myself, & they work fine. However, I use all Wilton cake pans when I’m decorating cakes. They work really well, and are easy to clean. Just out of curiosity, if you’re greasing & flouring the pan, we are you lining them with parchment? I usually use Baker’s Joy, & never have a problem with the bottoms burning or with the cakes sticking. I’ve read the recipe for Cake Goop and may try that next! Otherwise, I’ll stick with Baker’s Joy. I don’t need it often enough to worry about the cost very much, & it works great! If I’m out of it or somewhere where there isn’t any, I go old-school and grease & flour. It still works! ]]>
Hi Renante! I haven’t tried using these with a silicone mould so I can’t say for sure if the effect would be the same.
]]>How about using a silicone mould instead of pan? ]]>
I use ONLY Fat Daddio cake pans. Been baking cakes for more than half a century and they are my favorites!
]]>Hi Maureen! My Swiss meringue buttercream is super smooth! https://livforcake.com/swiss-meringue-buttercream-recipe/
]]>Hi Jolunda! All my cake pans are from Fat Daddios.
]]>Thank you for the information. What brand cake pans are those? ]]>
Hi Donna! Do you typically bake to the top of the 3″ pans? If so then I would use 3″ wide strips for best results. I wouldn’t say it’s a huge problem to use 2″ ones though, they just might not be 100% effective. I would place them near the bottom of the pans.
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