We can earn a commission from the link on this page.
Keeping a cake together may seem straight, but it is much more difficult than it looks. It is as important to strengthen the “bones” of the cake as it is as good to look out, and layers that are domed or topsy-turvy, which can mess up by jumping your cake. I have been a professional cake decorator for 14 years and is a tool that makes cake baking so easy that I no longer bake without them: Cake Strips.
One thing that used to drive me mad in commercial kitchens and bakers is food waste. Some waste is expected to be expected, but it may be extreme. Working as a cake decorator, I will cut the pound dome cake top one day To make flat cake layers. As you can guess, if the layers are not flat, the cake will not be straight. They went straight into the garbage.
Cake strips ensure that your cake enhances and cook evenly. They reduce irregular hump in your cake, which means that you do not have to cut anything and ruin it. With the use of about five dollars and (potentially) years, cake strips can save you money and put more cakes in your stomach.
Why Cake Dome on top
If you have ever baked cakes, muffins, or even cookies, you have seen a domed center phenomenon and saw brown, small edges. This is to be expected. Batsman or flour on the edges, directly in contact with the metal cake pan, gets hot and cooked first. With cake, these areas are united before cooking and united, before the agent reaches its maximum capacity – thus, small edges. It takes longer to heat the center of the cake and therefore has a chance to fully activate baking powder or baking soda, which increases completely. Most of this is nothing wrong over time – muffins get beautiful cracks and pointed tops, and cookies become soft, chewing centers. Cakes, however, with a long domed top and small edges, can complicate things.
Cake strips make better cakes
Credit: Ellie Chantorn Rainman
Cake strips are talented in their simplicity. They are long pieces of strong cotton fabrics – sometimes they will be shiny with a metal fabric – and they are several layers thick. There are two small cotton ends at one end. You soak them in water and use cake strips and then wrap them around the outside of the round cake pan, secure one end at the other end, like a belt, at one end. This moist cotton strip essentially insulations the edges of the cake pan so that they do not cook rapidly, which gives a lot of time to fully activate the lending agent. The cake batsman collides equally, as a result of cooking and a flat cake at the same rate of the outside edges in the center.
What do you think so far?
How to use cake strips
I usually drop my cake strips into a bowl of water in the sink and soak them while preparing the cake batter. Once everything happens in the pan and the oven is already heated, I will take out the cake strips (they should be wet but drip everywhere) and wrap the cake pan. I take a moment to ensure that the strip is pushed all the way to the top of the rim. If the cotton touches the oven rack under the pan, you can get a little toast spot on cotton. (Light brown is expected to be expected over time, but stay relaxed, these cake strips are completely safe to use inside gas or electric oven.)
I buy these wilton brand cake strips approximately $ 5 for each (they sometimes come in two-packs for $ 10). Wilton is a cake brand that I have used for years and I find them to make reliable products constantly. Most cake strips are made for nine-inch cake, but there are no rules against piggy-backing your cake strips. I combine two strips together to cover the 12 -inch cake round all the time.
While cake strips are not efficient for large-scale cake operation-having hundreds of cake pans will be very high-they are excellent for the use of the house or small independent bakery conditions. Yes, I have started working in production bakers to write food hacks for you, but I make a wedding cake and celebration cake on a low production scale. I can say honestly that there is not a cake that goes around it without cake strip.
