Recipe(tried): Even Baking tip from a Wilton Instructor

Hi~

First, let me say I'm a Wilton Method Decorating Instructor for the last 10 yrs and have been turning out wedding and specialty cakes for about as long.

I was reading through this forum and ran across yours in my search. I read someone recommended the Wilton Bake Even Strips and yes - these are the best thing since sliced bread, HOWEVER ... they work best if you soak them in COLD water (I usually place mine in the bowl of water before I even start mixing my cake batter), then when you're ready to place it around your pan, hold it by one end and with your fingers acting like sciccors, run them down the length of the strip to get out the 'drippy' water. You still want them fairly wet, just not dripping wet. Pin to the outside of your cake pan and dry any water you got on the inside, then spray the inside of your pan with Wilton's Bake Easy spray (or even Baker's Joy works great!) and pour in your batter. Your cakes will tunr out perfect everytime.

Also, if you're making cakes 10" or larger, if you don't have one I would strongly recommend buying the Wilton heating core, because no matter how you adjust the temp for larger cakes, the out sied edge will always end up over done to get the center done. The heating core takes care of that problem.

Well, if you have any other baking questions, feel free to ask and I'll be happy to answer Happy Baking =0)