How to Make Better Cakes: Soft Sides, Less Brown, Even, and Less Domed

I grew tired of cakes that either domed too high or were too brown and dry on the sides. In search of a solution, I came across Wilton’s Bake Even Strips. However, you can make your own at home. I actually prefer the homemade method because you can make customize the size. Continue reading to learn how. It really works!

How It Works:

By insulating the sides of the pan with material that has been dampened water, the cake sides stay cooler. Therefore, the sides will not only brown less but will be softer. Because the batter stays cooler, the pan does not quickly heat up causing the batter to rise high in the center.

 

Proof:

You can see the difference in my Gluten Free Strawberry Cake. The sides are not brown.

 

Where to Purchase?

Amazon offers a Set of 2 Bake Even Strips, Set of 4, and Set of 6.

 

Benefits of Making Your Own:

While it is very convenient to grab a ready-made strip to wrap around your pan with belt loop-like straps to keep it secure, you’ll definitely need to make your own if you’re using a springform pan that is higher than a typical layer cake pan.

 

How to Make Your Own:

1.  Tear off a strip of paper towels that will fit around your cake pan with about a 2-inch overhang or more.

2.  Tear off a sheet of aluminum foil that is about 2 inches longer than the paper towels.

3.  Wet the paper towels and wring out most of the water. Fold the paper towels to about the height of your baking pan.

4.  Fold the aluminum up and away from you, over the paper towel strip.

5.  Then, wrap the strip around your baking pan meeting just under the rim. Tuck any additional portion of the strip under the pan to secure it. Fold the ends together so they meet and squeeze them tightly.

6.  Bake as directed in your recipe.

 

Tip: If you wish your cake to be lighter on top, bake on a lower shelf in your oven.