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These cake pan strips were great for keeping my cakes from rising too fast and having a humped center, which usually needs to be cut off for layering. They are fairly easy to use when seeing how to thread them to fit different sized pans. I used them on 8" pans and able to fit them snuggly after soaking with water. I am so pleased with how nice they made my cakes bake evenly making a pretty layered presentation. However after baking they are slightly discolored - sort of scorched. I haven't washed them so maybe when I do the discoloration will lighten, but I won't be baking my cakes without them for now on.

This was a perfect gift for my husband who is an aspiring Baker. He had talked about wanting these forever and their use did not disappoint him! You're suppose to soak them before use but we diddnt kno that until it was time to put it in so we just wet them and used them no soak and it still turned out amazing. I do suggest soaking as there were some slight difference but I believe that was 100% user error. Great gift for another who enjoys baking!

Never bake without them. Cakes bake from the outside in, often times resulting in crisp edges and domed tops. All this crispiness and high domes need to be trimmed off the cake before being able to stack. When using these strips (they should be wet) they keep the outside of the cake cool resulting in less crispiness. Combine these strips with a low and slow baking method to avoid creating dome tops, and you bake a perfect cake with no waste or extra work!

I’m a beginner at baking, so I’ve seen how cakes could come out of the pans when done wrong and right. Having a strip is definitely a game changer, and I wouldn’t bake another cake without one. I’ve used this for a few times now and it has done a fantastic job of keeping the cake even.Couple of issues:I can see is that it started to brown a bit, which is a bit alarming, but maybe that’s just my lack of experience freaking out.It gets a bit difficult tightening it against the pan. Not too certain if that makes a lot of difference, but I assume the heat would get between the strip and the pan and could potentially mess things up.

First time I used these on my cake pans I was skeptical. BUT my cakes were never as flat topped without them. These work best with flat sided pans, as my slightly tapered cake pans let them slip off the bottom. It was a little frustrating getting the pans in the oven without them falling off, but the end result was so worth it. I have some think elastic band I may fashion to wrap on the outside over the wet strips to keep them on, soaking them with the strips. Just make sure to loop them first before you thoroughly soak them in cold water. It will save you some struggle getting them tightened on the pans.

Wowzers! They really do work! Anyone that is a frustrated cake baker needs to own these. They come with absolutely no instructions. I had to look back at my original order to remind myself on how to use them!. So easy!Your cakes will look professional and level!

They work ok, but don't hold enough water to prevent too much edge heating. Excellent cake pans. To get even cooking and less dome, i reccomend having a set of larger pans and coking double walled with .25 inches water in the larger pan. Same solution works with a baking sheet.

My daughter-in-law had these and I saw first hand how they actually work. Ordered mine in time to make a 3 layer chocolate cake for Christmas. They work perfectly. Need to make sure that you soak them well in water for maybe 5 minutes. I was just really amazed that I could have a flat topped cake!!!!

Item is as described but the quality isn't what I expected. My cake was baked all even after my first use but after I took it out of the oven , the strips looked like I've used it many times. So these strips will not last. I will not buy it again.

No surprises.

Works best with the deeper pans.