Jan 6, 2006 | From the kitchen of Rose
I have a question regarding cake strips. I have several sets that I've been using for many years, but they don't seem to be working anymore. I saturate them in icy water, squeeze them firmly and wrap them around the base of the pan, but the cake layers heave and crack and don't stay level. (The oven temp. isn't too hot) Any ideas why my cake strips aren't doing the trick anymore?
PS: I have all of your books and love them all.
thank you! I've used cake strips until they were falling apart and they never stopped working. Recently I learned from my friend and colleague, Dede Wilson, how to make my own cake strips simply by enclosing folded, wet paper towels in a long strip of heavy-duty aluminum foil, overlapped to be the same height as the cake pan.
are you using the same cake recipes that worked well before? are you using all-purpose instead of cake flour? Are you sure the oven isn't hotter? Is the leavening old? That's all I can think of.