I’m wondering if anyone uses or has used Magi Cake strips (or similar products) and if so, do you recommend them? I would like to know if they really do help keep your cakes “straight” and level. I’m noticing that alot of my cakes come out slighly uneven on the sides which isn’t ideal when covering them with fondant. I am going to buy a cake leveler to help with the tops but my concern lately is the sides.
Any advice is appreciated.
Hi Sugarbee. I use them for butter cakes all the time… wouldn’t bake one without. They keep the sides of the pan cool so the batter touching the pan walls has an opportunity to rise along with the center of the cake. Of course I level the batter in the pan before it goes into the oven, using an offset spatula. I also drop the pan on the counter once or twice, and spin the pan to help even the batter before baking.
The Cake Bible gives pretty good directions for making your own homemade version of baking strips, and I know of one baker who uses strips of old bath towels. I’ve never tried the bath towels, but I probably will the next time I make a really large tier.
Magi Cake Strips are so easy to use and well worth the little bit of extra time to soak, squeeze and attach them. When the cake comes out of the oven, I remove the strip to let the cake cool, loosely roll up the strip and put it in the turned off oven so it can completely dry. Later, the roll is placed in the now clean cake pan for storage so they are always together. Remember to secure the strip to the pan before you fill it with batter.
When the cake comes out of the oven, I remove the strip to let the cake cool, loosely roll up the strip and put it in the turned off oven so it can completely dry. Later, the roll is placed in the now clean cake pan for storage so they are always together. Remember to secure the strip to the pan before you fill it with batter.
What a great idea! I usually just leave them all over the counter until they dry. Thanks so much!!!
Hello Sugarbee! I live in the UK too and I don’t think Rose’s cake strips are available here but if anyone knows otherwise I would definitely be interested as well. I have been using home-made strips which Melinda instructed me to make, just use dampened kitchen roll wrapped around with foil and then wrap these around your cake tin. This works pretty well but it would be nice to have the commercial ones.
I get mines from amazon or from harold imports, unsure if they ship to UK. I can have Luca bring you some, he works for UKIRT and goes to Cambridge but once every 2 years. Maybe he could interoffice from his office in Hawaii? The Queen may not approve!
No, seriously, try get them, Rose has been using the magicake ones for decades and just now after much research she came up with her silicone ones.
Search the blog for hector video cake strips, I demonstrate how to fit all size pans. I have 6 strips which is perfect for baking layer cakes up to a pair of 12” pans.
I have one of Rose’s silicone strips, and for larger pans I use home-made ones with paper towels and heavy-duty aluminum foil. They really do help the cake to bake more evenly and with a more level top.