Customer Reviews

Rose Levy Beranbaum Bakeware Rose's Heavenly Cake Strip, Silicone

5 star:		(5)
4 star:		(1)
3 star:		(1)
2 star:		(1)
1 star:		(1)

 

 

I spent countless hours on the drawing table figuring out how to use 'silicone sides' for metal pans. Bakeries have been using silicone for decades, and glad that now this secret is out to home bakers! A butter based cake bakes moist and even on silicone pans, but don't develop the nice crisp brown crust. Rose's silicone strips are the solution: the cake still bakes on metal, but the silicone shield is in place to keep cake moist and level.

Having the strips slip out of the pan is an advantage and it is designed this way on purpose. You really don't want to apply so much pressure when removing the strips when the cake is done, because you could tap hard on the pan and cause the cake to sink. Silicone also expands when heat is applied.

9" pans are measured as the internal diameter. If your pan is made of thick aluminum, then the outside diameter can be up to 9 3/4 inches. So you know, it would be impossible to make a ring out of silicone to fit exactly.

tuck in a little piece of folded aluminum foil under, to keep the rings put, or get some trussing twine or silicone rubber bands for roasts. I know this defeats the purpose of a stretch ring easy to use, but honestly, it is still much easier than having to deal with pins and cloth aluminized traditional cake strips.

I have several of Rose's cake strips and use them on all my pans from 3" to 12" diameters and bigger! For the smaller pans you can fold the cake strips in half and use it 'double thick' and for the larger pans fold them in half also and use 2 or 3 strips. Really, one size fits all. The trussing twine will keep them put.

Don't cut the strips to fit, silicone is known to shred when cut. Another tip, is that you can wash them in your clothes washer together with your clothes!

Good luck, and please report back how you managed to fit the cake strips to all size pans, and how wonderful they work to keep cakes evenly baked and moist!

I have a couple of sets of some nice 9 inch cake pans. Some are Wilton Brand & the others are Williams Sonoma. These cake strips do not stay on my pans! I was so surprised and I still can't figure out what is wrong. I even got on Rose's blog (the woman who invented these cake strips) and asked her about my problem. She was perplexed and came up with a few thoughts on why mine don't fit (does the pan sides slope?, did I measure to make sure they are NINE inch pans?). No the sides do not slope and yes, they are all 9 inch pans. My cake stips are so loose that the pan can just be lifted right out of the center of the strips without them even catching the sides. I do still use them but I just lift the pan out separately THEN I lift the strips out of the oven. It just makes thinks inconvenient because the strips are falling all over the place or not sitting straight or twisting. I wanted to send them back but I really wanted to make them work. Maybe I'll have to invest in some 10 inch pans. But even though mine don't fit correctly on my cake pans, I have to admit they still do what they are supposed to do. The sides of my cake layers are much more soft and do not develop a darker crust like they used to. I just wish my strips worked like they are supposed to. I'm disappointed.

First, I am a very experienced baker. I was curious about these strips and tried them and cannot tell you how disappointed I was. Since it is just too much trouble to return the items to Amazon I just threw them away. While the principle involved may be sound, the design of these is just terrible. I have various sizes of 9-inch cake pans and for these bands to even come close to fitting the pan has to be a very specific 9-inch round pan. The manufacturer makes claims that the bands fit both 9-inch round cake pans and 8-inch square pans. Of my rather vast collection of 8-inch pans the band with significant effort only fit one pan...a vintage 1930s pan. It was impossible to get the bands on any of my William Sonoma pans. Rose Levy Beranbaum's cookbooks may be good, but her products...at least juding from these bands...are terrible.

This product does seems to aid slightly in more even distribution of heat, but mine stretched out somewhat after a few uses and could now probably fit a 10" pan. Save your money and invest in higher quality heavy aluminum cake pans instead. Don't understand why Rose raves about these.

Cuisinart AMB-9RCK Chef's Classic Nonstick Bakeware 9-Inch Round Cake Pan, then these strips fit perfectly. Tight, but not too tight. I also have a set of the Anolon cake pans, but they aren't the advanced series available here on Amazon. I'll revise my report here once I've tried the strips on the Anolon pans.

How well do the strips work with regard to the stated benefits? Well...haven't done a comparison test. It's gotta help the sides of the pan...make it cooler. Whether they really prevent doming...or just lessen the effects is a topic that I can't claim to have fully tested. I believe my cakes still have a small dome. So, doming is lessened but not eliminated.

These strips are a god send! So easy to use and clean and always does the job perfectly! I would suggest getting 2 strips to accommodate 3" high pans or if you are fond of baking layer cakes, it's more practical to get 2 pieces.

These work great, my only complaint is that they are a touch short for 3" high pans, so I bought 2. But they fit perfect on real 9" and 10" cheesecake pans. Good job Rose!!

Well, I just made a layer cake without having to cut off any dome! Thankyou Rose. The strips fitted my 9" sandwich pans easily, I can't imagine ever baking layers without them now.

I've tried using this after a few of my cakes have domed and cracked on top despite the middle still in liquid state. It pretty much does what it says - prevents the sides of the cake being cooked too fast producing an overall more evenly cooked cake. I usually use 9" round cake tins and didn't have the problem of the strip slipping out. Will buy another one if I ever have to bake double-layered cakes.