Best Regency Evenbake Cake Strips Deals

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Cakes bake beautifully when I use these...the edges of the cake aren't dry and crusty, and there is no dome in the middle. These particular strips -with a Velcro closure instead of a pin -are hard to find, but they're definitely worth the effort. Why fuss with a pin when you can have Velcro?

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These strips are PERFECT for making cakes that stack well! I have been baking cakes for a long time, ending up with lopsided creations that I had to maneuver to make a layered cake. No more...these strips, each one around a cake pan, make baking layered cakes super easy! The layers come out nice and flat without having to cut the cake into shape. Highly recommended!

Best Deals for Regency Evenbake Cake Strips

I've used these with both silicone and metal cake pans and they're wonderful! Cake tops come out flat and even, and the edges are moist, not dried out and too brown. I'm ordering more to give to my cake-baking friends. Sure beats cutting off the tops of the cakes to make them nice and flat for layering! I highly recommend them.

Honest reviews on Regency Evenbake Cake Strips

Baked three identical 9" butter cakes in a non-convection oven using two different pan types. Without going into too much detail, my conclusions are thus:

If you use dark cake pans (which have a tendency to get too hot too fast), these strips really help slow down the baking process so the sides of your cake don't set and brown before the middle has a chance to rise. My cake was definitely flatter with the strips than without.

If you use light-colored pans, these strips don't help as much and may require some baking time/temp adjustments. I tend to bake layer cakes in light-colored, heavy gauge aluminum pans (Parrish Magic Line 9 x 2 Inch Round Aluminum Cake Pan to be exact), which absorb and distribute heat slower and more evenly, and the strips slowed that heat distribution down a little TOO much. At 350F, the cake baked too slowly and fell flat because the baking powder had been cooked off before the batter proteins had time to set. I also ended up having to bake that cake for about 7 minutes longer to get the middle done and ended up with a cake that was dry and dense (but flat on top!). The second time around, I bumped the baking temperature up to 375F and that seemed to fix most of the problems I had before.

However, I haven't used the strips since these three test cakes. Why? I find that I get perfectly good flat tops by just spinning a batter-filled pan around on the counter a few times right before baking so the batter piles up on the sides and starts off higher than the middle. Just be sure not to get carried away and spin the pan off the counter (definitely not speaking from personal experience...cough).

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I love these when I bake cakes. Sadly it won't fit on a full sheet cake pan, but for round cakes and smaller square and rectangle pans it works perfect as long as the cake pans are straight sides up and down and not slanted. If they are slanted a bit this item doesn't like to stay on the pans when transferring into the oven. Still worth getting.