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They work if you follow the directions on the package.
I purchased two sets because I was planning on making a three layer cake. As per the package directions, I soaked the strips in cool water while I made the homemade German Chocolate cake batter. I had to put a dinner plate over the top of the when the were soaking up water in the sink. I pre-fit them before putting them in the sink to soak so when the pans were filled with batter, all I had to do is slip them on. Easy-peasy . When the cakes were done baking, I set them on cooling racks for 10 minutes, then placed the rack on top of the cake and I was able to easily invert them. No hard crusty edges, very level tops, and the strips did not discolor or fall off while baking. These were a great purchase IMHO.
5It's what you're looking for!
Wow, it works! For years I've accepted that my cheesecakes will be "burnt" around the sides and have a massive crack right through the middle giving them that "rustic" looking feel. After reading about these bake even stripes I was skeptical but thought for 9 dollars I could take the chance. I'm amazed - they actually work, never before have I made a cheesecake that was flat on the top after baking AND didn't look burnt around the sides. If you're considering buying this, then stop thinking and add it into your shopping basket - it's GREAT!
5I do like this product
I do like this product, My cakes came out fairly even, much more so that when I don't use these strips. My oven is a mess so I do appreciate having these. The reason that I gave it only Four stars is because they are not that easy to tie around the cake pan. The become loose rather easily and it's a bit annoying to have to tightening these before placing plans in the oven.Would I buy again? I think I would actually, one, because they are so pretty and I like buying pretty things that I can put away nice and neatly. And two because before buying these, I cut up a long towel into strips and used those instead and while this did work for me, I still needed to cut and even out my cake layers a bit. With these Wilton strips, i find that I do not need too.To maximize their effectiveness, tie them a bit loosely around your cake pan, once they are shaped, slide them out and wet them thoroughly and place them in your freezer for about 10-15 minutes. Take them out, they will be a bit stiff from freezer but they should have the shape of the pan so all you have to do is slide the strip from underneath the pan and close it tight. Pans are now ready to bake!
4Even cooking, flatter cakes, easier to assemble and frost!
I had a pair of these already, but ordered another set for when I make three layer cakes. These work GREAT! I usually roll them all up together and put the rolled up 'disc' in a bowl of water with something weighing them down to keep them submerged while I make the batter. After filling the pans with batter, I pull the strips out, running the excess water out (you don't want them dripping) and fit them around the bottom of the pans then pop them in the oven. Works like a dream every time!
I was excited when I took the cake out and saw that it was flat. No more mountains to deal with. Lol! Love this product.
5Best if used on round pans with straight walls
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.
3Hallelujah! They work!
ABSOLUTELY WONDERFUL! I played with them, practicing getting them on the pan and adjusting the straps, the day before I needed to use them. When I started on my cake, I placed the strips in a large bowl of cold water with a plate on top to keep them submerged and soaked them far longer than the 5 minutes they advise as it was the first time they were being used. If you're using a pan that has a slant to it, shove the strips as far to the top as possible and pull the ends as tight as possible and hold them in place with your hands when you put the pan in the oven. They stick better to the pan when wet but tighten up in the heat so they won't fall off when you remove the pan from the oven.Lo and behold, I've got a beautifully cooked cake! No dome in the middle, no cracked top, no crusty overdone edges. Dare I say it . . . it's PERFECT! If you're baking a 9 x 13 cake using a cake mix, use TWO mixes and put 7 cups of batter in the pan, freezing the rest of the batter for your next cake. Mixes have gotten skimpy and that's one reason cakes don't look like they used to.I've posted a photo of my cake right after I took it from the oven. Fingers crossed it tastes as good as it looks!
Worked GREAT! I have 3" tall pans so I put two bands on each pan. Soaked them in cold water for 5 minutes like the instructions. I took them off about 5 - 10 mins before it was completely baked. PERFECT!!! LOVE!!!
5Just as Essential as a Good Quality Pan When Baking Cakes
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.
5Came out level, but with some issues
The idea behind this product is great! And I can say that my cakes did come out level, which was awesome! The reason for the 3 stars is due to the fact that the strips prevent a crust from forming on the outer edges, which is vital when icing a cake. I did use the strips with my chocolate cake recipe, which is very moist and light. When I went to ice them, the cake almost fell completely apart. They may work better on a pound cake recipe or a more dense cake. So just use caution when using this with a light and airy cake recipe.
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Wilton Bake-Even Cake Strips for Cake Pans, 6-Piece