Loading…
26
Serious question, I thought cake strips were a gimmick until I tested them on 6 layers
I bake out of my kitchen in Boise and always got domed tops on my 8 inch rounds. Heard about soaking fabric strips and wrapping the pans, figured it was internet nonsense. Tried it anyway on a batch of 6 vanilla layers for a birthday order last month. Every single one came out flat. No trimming, no wasted cake, saved me about 20 minutes per bake. I was wrong and I'll admit it. Has anyone tried this on a springform pan or does the latch get in the way?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.