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Indiana Peggy is asking: (1 answer)
I was just reading on Pinterest about baking flat (not domed) cakes by using wet strips of cloth around the pan when baking. Anyone do that? Do they work? I guess you can make your own, or buy them.

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Last updated: Oct. 2, 2012 4:42 pm
Posted: Oct. 1, 2012 5:56 pm
Answered by: Marie C.
Oct. 1, 2012 5:58 pm
Yes, it works great. I use baking strips rather than rags as it is easier. The cakes bake perfectly flat every time with no crunchy edges. You can get the strips at Michael's using a discount coupon.
Oct. 1, 2012 6:01 pm
The premade ones that I've seen are Wilton. They come in various sizes.
Oct. 1, 2012 6:03 pm
I've never bought them since I have Airbake pans and I'm not sure if the would help.
Indiana Peggy
Oct. 1, 2012 6:19 pm
thanks! Gotta get some.
Magnolia Blossom
Oct. 1, 2012 7:10 pm
Never heard of that, but a great tip. Looking forward to Saturday!!
Indiana Peggy
Oct. 1, 2012 7:47 pm
Me too, MB!
PAMELA D. aPROpos of nothing
Oct. 1, 2012 8:55 pm
Contributing 2¢ of wonder....Maybe someone knows... This cake ALWAYS comes out flat topped.(formerly on AR) **********

The idea of the strips is to keep the edges of the pan cooler for an even rise, right? Sandy's cake calls for boiling water but I can't think that even when mixed all together with other ingredients that the water equalizes the heat/temp enough to always have a flat top. I have toyed with the idea of making a diff cake with boiling water to see the results but have never actually done so. Don't bake that many anyway and usually make Sandy's when I do. I know I haven't said that well buy I've had a cr@p day and my brain is fried.
Oct. 2, 2012 4:55 am
I make the Hershey's chocolate cake and doming isn't really a problem with it. When I take the layers out of the pans, I cool them top side down. That makes a flat top to ice, and if there is a gap between the layers from a slight dome, I fill it in with extra icing. If you want to try it instead of Sandy's cake, Pam, here is the link: Hope you have a better day today :)
Oct. 2, 2012 6:17 am
The ones you buy also come with heavy, long pins to attach them around the pan. There are many lengths so cake decorators can get them long enough to use on big wedding cake pans. They are heavy duty and last. That being said, I know my sister made many wedding cakes for years using strips of terry cloth (and probably diaper pins). They do prevent the cakes from doming.
Indiana Peggy
Oct. 2, 2012 12:55 pm
How did I never know this before!
Oct. 2, 2012 3:45 pm
How long do they stay wet in the oven? Seems they would dry out long before the cake is done. I also do what sugarspice does and simply flip the cake over so any slight dome will be on the bottom. For the top layer, a bit of a dome gives the cake a finished look. You can also slice over any excess dome before frosting.
Oct. 2, 2012 3:58 pm
They do dry out in the oven before the cake is finished. The point is to insulate the sides which are exposed so that the cake cooks at the same rate. They do an excellent job of that. I have never had one burn or scorch. Not only is the finish cake perfectly flat but the sides are just as tender and moist as the middle. You also don't lose any of the cake to trimming so have a slightly higher cake.
PAMELA D. aPROpos of nothing
Oct. 2, 2012 4:08 pm
Sugarnspice, been meaning to try that Hersheys cake. Thanks for the better day wishes too. Appreciate that! Twas a bit better. Just need a recipe to make ex magically human. ;)
Oct. 2, 2012 4:42 pm
Pamela D., glad to hear your day was a bit better. I tried to find you a recipe for your ex by typing sweet man, ex-husband and mad into the search bar and nothing came up, but here's hoping things are even better tomorrow :)
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