Home-made Baking Strips
When it comes to decorating, it’s important to have level and sturdy cakes. An undercooked cake may collapse and not taste very nice! Not all decorators are bakers and not all bakers are decorators, so we are always on the look out for those extra special tips and tricks that will get us results.
We discuss baking cores and baking strips in a post on the blog called How to get Cakes to Bake Evenly (particularly larger ones) but we still get alot of specific questions about the Baking Strips particularly the home made variety, so I’ve decided to post the Baking Strips information by itself as well, AND whilst needing to make some new ones recently, I nabbed my camera to take a few pictures, while I did them.
Remember you can’t go to wrong with these, and anyway that you prefer to do it, then you should do it that way, there’s no right or wrong way, only that which works for you! You can also use newspaper or paper towel, (some people even use old wet towels) again whatever you prefer!
Home Made Baking Strips
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Take some foil |
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Place some paper towel or newspaper in the center, leave an edge for folding. |
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Time to wet the paper towel (or newspaper) |
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Dampen how you see fit. Some people run them under the tap, I simply use a water spray |
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Fold the foil in half leaving an edge for folding back on. (If you need a higher piece, then rather than folding in half place another piece of foil on top). |
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Fold the edge over to seal. |
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Then take each end. |
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And fold over to seal also. |
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Then wrap around the tin fastening with bulldog clips or paperclips to keep in place. |
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Remember cooking time may increase BUT much more level, evenly baked, moist cakes are the result.
Other cake friends recommend using an an old towel cut into strips and folded in half lengthwise, wet it and wrap it around the tin before pouring in the batter.
The scientific explanation comes courtesy of cake friend Jules
“You are right about the even temperature across the cake – the edges cook faster as they are in contact with the tin/bakeware – this explains the volcano and cracking effect one can have with cakes as all surfaces cook faster than the middle – the middle of the cake needs to expand as it cooks and breaks thru the cooked cake causing the cracks. So if you are able to spread the heat more evenly we can achieve the perfectly flat cake and no humping – the drawback is no sampling as we don’t need to cut off the bump.”
Many cake friends have tried the home-made versions and many have been very surprised but also happy with the results.
You can buy ready made versions from Wilton and Maggi, you don’t need to cut them to size, you just continue wrapping and you need to rewet them to extend their life.
How do you do yours? We love hearing all the different ways that people do things, remember there’s no right or wrong way only the way that works for you!
Home Made Baking Strips info sourced courtesy of Forum Member Contributions
How I choose to do my Home Made Baking Strips, sourced courtesy of me.
Similar Posts:
- How to get Cakes to Bake Evenly (particularly larger ones)
- Suggested Fruit Cake Baking & Storage Information
- Baking – The Function of Ingredients
Articles | Nicole | March 8, 2009
Baking, Baking Cores, baking strips, even cakes, home made, moist cakes, strips
I just have a few questions. The first one is do you complete seal the wet (damp) paper towel inside the foil? and the 2nd is when you wrap the homemade baking strips around the pan is it on the inside or outside of the pan? And if its on the inside what do you do about the bottom of the pan? I’m really new to baking I my a cake that had a huge hump in the middle.
Nicole Reply:
April 11th, 2009 at 6:56 am
@byhova, Yes you completely seal the wet towel in the foil as shown in steps 6 & 7 where it says to fold the edges over.
And you wrap them round the outside as shown in last picture. The inside should be lined with baking paper as you can also see in the last picture.
HTH.