I’m not sure what I’m doing that’s causing the issue, but I frequently don’t use the cake strips because they just don’t produce all that much difference—I still end up having to level the cake. I certainly didn’t do anything different with the Fluffy Yellow Cake than I have for any of the other cakes (Rose’s or otherwise), so if I was getting mounding before, you’d think I’d still get mounded tops.
I assume other folks are using the Wilton strips? I know Patrincia constructs her own from foil and damp paper towels. Are the Magi-Cake brand all that much different/better than Wilton’s?