I think there is one more reason to have a 10” strip: I have only one for 8”- 9” pan, and when I was baking a 9” cake in a spring-form pan, I realize these strips are - or tent to be - too small for this kind of pan. I end up using a pin to hold both sides the strip together. Terrible surprise!
By the way, missyjean, from which company is your strip? There is velcro on it?
Sherrie: I’d buy the 9-10”—you can always clamp with a Buffalo clip (just don’t double up—it will bake uneven)—you can always make a larger strip smaller, but a smaller one can’t go any larger.
I’m a beginner, and I have no idea what a “Buffalo clip” is or how can I make a strip smaller without double it up. Can somebody help me?