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bakers - magi cake strips?

geminigirl Dec 4, 2009 04:19 PM

Anyone ever heard of these or use them? I saw them first talked about on a post regarding sachrertorte...


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  1. r
    rainey RE: geminigirl Dec 4, 2009 04:23 PM

    I've seen things of the same sort for many years.

    Personally, I don't bake a lot of layer cakes but I'd just bake them and then even them with a serrated knife putting the cut ends down to frost the sealed edges.

    1 Reply
    1. re: rainey
      chowser RE: rainey Dec 5, 2009 04:31 AM

      I have them but don't use them. I prefer to cut the dome off, too. That way, I can taste the cake before serving.

    2. c
      chowmel RE: geminigirl Dec 4, 2009 05:22 PM

      I have these and use them often. They do result in a higher , nicely domed cake.

      3 Replies
      1. re: chowmel
        Caitlin McGrath RE: chowmel Dec 4, 2009 05:39 PM

        I thought the strips were meant to prevent cakes from doming up in the middle by making them cook evenly at the edges and the center. Perhaps I'm misunderstanding, in which case, I apologize.

        1. re: Caitlin McGrath
          karykat RE: Caitlin McGrath Dec 4, 2009 08:01 PM

          I have these but haven't really used them. I've been using cake pans that are deeper (3 inches rather than 2 inches) which I think helps minimize the doming. Not to mention possible spillovers.

          1. re: Caitlin McGrath
            roxlet RE: Caitlin McGrath Dec 4, 2009 09:49 PM

            You're right Caitlin. Essentially, they keep the outside of the cake (where it hits the pan) cool, so the cake bakes more evenly and thus doesn't dome. I've used them for years, and I don't make a cake without them. I have really old ones that fasten with straight pins, but I see that they now have some that fasten with velcro, which is a great idea. I also saw that Rose Levy Birenbaum makes a version out of silicone. I'm not sure how that would work, but they have them on Amazon.

        2. raygunclan RE: geminigirl Dec 4, 2009 07:05 PM

          just make sure you don't put them in a ziploc. mine mildewed in a week. )c: i tossed them. this, however, wasn't nearly as devastating as when i cut my silpat in 1/2.

          2 Replies
          1. re: raygunclan
            rainey RE: raygunclan Dec 4, 2009 07:29 PM

            Ouch! for the silpat. If it's only a slit, the mat will still work just fine (ask how I know). And if you have smaller baking sheets/pans, you can cut the fragments down to fit them so all is not lost.

            1. re: raygunclan
              roxlet RE: raygunclan Dec 4, 2009 09:52 PM

              I'm so surprised that they would mildew since after baking around a pan in a hot oven for 40 minutes or so, mine are as dry as dust with no hint of moisture left. I fold mine up and put them right back in the box they originally came in, which does look kind of sad by now.

            2. s
              superfinespot RE: geminigirl Dec 5, 2009 03:08 AM

              yes. they're excellent for creating level cakes.

              1. l
                Lisbet RE: geminigirl Dec 5, 2009 03:41 AM

                I think I bought mine from the King Arthur Baker's Catalog several years ago and am still using the very same strips. They do the job very well! Cakes rise to full height, and with an even (no dome) surface.

                I have also found that you can make your own strips from trukish towel fabric. They also work, but the purchased ones work better and more efficiently, since they also have that metalic coating on the outside of the strip.

                Never had any problem with mildew on either way. Every time they are used, they are completely dried out.

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