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Putting cake strips on my pans finally stopped the dome problem

I bake a lot of layered cakes and the middle always puffed up way higher than the edges, so I'd have to slice off tons of cake to level it. Last month I tried those wet fabric cake strips you soak in water and wrap around the outside of the pan. It honestly worked on the first try, the cake came out flat and even after 35 minutes at 350 in my old Whirlpool oven. The trick is squeezing the strips out well so they're damp but not dripping, otherwise the cake can get a soggy edge. Anyone else tried these or do you just trim the dome off and call it a day?

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the_uma15d ago

3 years I called cake strips a gimmick. I was wrong.

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