A few months ago, I was reading a recipe from another blog, Baked Bree. It was just before my birthday, and I fell in love with her Funfetti Cake. I scrolled down through the instructions and photographs, and stopped dead in my tracks when I saw the baked cakes cooling in the pans. What’s that? How did she do that??
I wasn’t the only one who took notice, and Bree let us in on her secret. She uses Wilton’s Bake-Even Cake Strips. These strips are padded strips of cloth sewn together. As you’re getting the cake ready, put the strips in a bowl and cover them with water. They should be totally submerged, and quite wet when you lift them out of the bowl.
Just before you pour the batter into the prepared pans, you remove one strip at a time, run the strip between your thumb and forefinger to remove as much water as you can, and wrap the strips around the outside of the cake pan. Fasten the strip with a T-shaped pin that’s included. Put the cake pans in the oven and bake.
I bought my daughter a pair, and we used them to make my birthday cake. When I returned home to Montana, I bought myself a pair, and used them to make the Rich Chocolate Sour Cream Cake with Chocolate Marshmallow Frosting.
The chocolate layers turned out beautifully. You can find the bake-even strips wherever Wilton cake supplied are sold. They even sell another package of four varying size strips for differently sized cakes.