So I wonder if we could just set our filled and ready cake pans in a larger pan with a water bath and get even layer baking; comments? Anyone tried it? Interesting thought! Hi Stacy! Yes, exactly! Thank you for your tip! Tarah, that sounds like a brilliant use for them!
Good luck—let me know how it goes and tell me what kind of cake you end up making!! This is great :] I was inspired by your post and instead of using t-shirts, I actually just used two of those fabric headbands, the ones that are super wide and never seem to stay your head anyway! Thank you! So happy to hear that, Estelle! I totally agree. I am baking a Smurfs 2 cake and planned on using 3 layers for the stem but the cake is so high that I can use 2 layers. I am all smiles.
I honestly have no idea. I just did a quick google search and it seems as though people do not recommend using cake strips on bundt cakes. I never knew! What an awesome education, Erika, thank you! This is a DIY that I can actually put into practice! And the cake is stunning too! I actually never bake cakes, but this is still a really good tip!
You are amazing. Everyone keeps telling me to buy cake strips I mean, are my layers really that hideous?! Hmm…yeah, sometimes they are! Awesome Erika! Such a great idea…this may sound silly, but my first thought was the shirt catching on fire, lol!! Really great side by side photos too! It obviously works! I love this DIY tip! I love the side-by-side photos too; if I had any doubt this worked before reading this post, that doubt is gone!
Ah yay. Same here—I always put off buying cake strips, but then I never had them when I needed them. Problem solved! I always have problems with the centre of my cakes rising too much and me struggling to level it right.
I am definitely giving this a try next time I bake a layer cake. Arg I responded to this a few days ago but I guess it never went through!! Let me know how it goes for you the next time you try it! Thank you so much for these tips!! Your pictures are making me drool! Thanks for sharing this. I always use cake strips, but have never seen the DIY kind. I love this. But this wet rag trick is just the best.
You should totally make up t-shirts. These easy to use fabric bands insulate the sides of your cake pan so that your batter cooks evenly. After fitting to your pan, soak strips in cold water, remove excess, wrap around pan and cinch to tighten. These cake strips keep your cake tops level so there's no dome.
I finally read an article in King Arthur I believe and they set me straight. It has nothing to do with outside light vs inside light, which is crazy when it comes to baking a cake.
Like my aeronautic engineer husband used to be extremely smart, but you had to tell him to come in out of the rain. I have been a baker all my life and with my experience the aluminium pans are the best to use for any type of cakes, cheesecakes etc. I never get any burnt sides and I never have to reduce my oven. Happy baking and Jenny your recipes are very good. Have done many! I found your comment interesting. Your theory that the left-hand pan is thicker is difficult to verify because it could just be that it has a thicker rim, but the baking surface is the same thickness.
I looked it up on the internet and found that several website authors are absolutely certain that dark-colored metal absorbs heat faster than light-colored metal—they specifically said heat, not light. Is that possible? Could the color of the metal really have to do with how quickly or slowly they absorb heat, even in the absence of light? The mystery deepens for me because they also recommend covering foods with aluminum foil to avoid the food over-browning—perhaps because the foil reflects heat and not just light?
I have wondered if it could be the conductivity of the metal, with different metals absorbing heat at different rates.
Thing is, it seems most pans are made of aluminum or a combination of aluminum and steel. The dark color comes from a coating. Neutron Boy, I will have to differ and nothing to do with engineering. The pans that should be used for baking is aluminium professional grade ones. I have never gotten any burnt sides. Jenny Jones — you are a legend. You are great to share all your fabulous recipes. Your recipes are so good. Perfect just follow exactly.
Enjoy your blog! I have a big collection of Williams Sonoma Goldtouch bakeware. Also, I often have to reduce the baking time slightly to get the results I want. My 35 yr. Hope this helps. This is great information. I never thought of reducing the heat with the Goldtouch but I will next time. Thank you for sharing. I plan on making baking strip out of an old tea towel.
Thanks for the idea. Love the pics to show the differences between the cakes. You are great! Do line baking pans with aluminum foil. This will make cleanup of anything from brownies to oil-drizzled roasted vegetables a snap.
Food can stick to it, however, so you may want to coat regular foil with vegetable cooking spray or use a new sheet with each batch. Don't use foil in a microwave oven. How do you bake a cake step by step? Steps Gather your ingredients. Pound cake is one of the simplest cakes to bake. Cream the butter and sugar. Add the eggs and vanilla. Stir in the cake flour. Pour the batter into the pan. Bake the cake for 1 hour 15 minutes.
Why is my cake raw in the middle? If your cake is cooked around the outside but not in the inside then pop it back into the oven and cover tightly in tin foil.
The tin foil will trap the heat and help to cook the inside of your cake.
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