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This is a quality product. Once used you will never bake a cake without them again. They come in different sizes to suit most tins and you just make the moist with cold water and attach them like a belt through the loops around your cake tine. What they do is stop the outer side cooking too fast allowing the whole cake to bake evenly therefore giving you a level top also the sides of the became being protected means they stay nice and lost with a soft springy feel to them instead of being darker and harder (in some cases crispier) than the rest of the cake. These are well worth every penny and I have 8 I think in different lengths and depths.
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I make numerous cakes including specialty and Wedding cakes. One of the biggest problems is getting an even bake. High oven temperatures and even low ones can cause the cake to cook too fast on the outside which results in the middle of the cake remaining a batter while the outside is cooked. This then causes the middle of the cake to cook after the outside is cooked which causes the domes which cracks and gives an uneven cake. Most cakes need to top cut off to give a flat surface to decorate. "Doming" of the cake results in a waste of cake and gives a smaller overall cake depth once the "dome" is cut off to give the flat surface. I have used baking bands for years and now they come in 2, 3 and 4" depths and every size from small to very large tin sizes so you can use them for all your cakes round or square. They really do work! I have no shares in baking bands either. I simply could not get such good results without them. Soak them in water while you prepare your cake and then wrap the soaked bands around your cake tin. Result, the cake bakes evenly and with a flat surface meaning minimal waste when cutting the top surface off. You get a deeper cake, a great bake and less waste. They can be used again and again. I used my last set for about 2 years with an average use three times a week. They therefore represent very good value and worth every penny. They are dry when the bake is complete and are easily removed and can be stored with your cake tins until the next bake. Once you try these you may never go back to baking without them. Other tips for a good cake is find a recipe that uses a low oven temp and a longer bake. Also look out for recipes that include natural yogurt, sour cream or buttercream to make a cake. Soured dairy, like yogurt, sour cream, and buttermilk are frequently used so that their acidity will react with baking soda in the recipe for leavening. Yogurt and buttermilk often have stabilizers like guar gum, xanthan gum, and carrageenan. These will retain moisture after baking to help the finished product be more moist. Duck eggs also give a softer sponge due to the higher protein content and ensure you use a good sponge flour as this has lower gluten levels and makes the crumb softer. Just swap the number of hen eggs for the same number of duck eggs in your recipe. This with your baking bands will give you amazing cakes. Happy baking! :)Read full review
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Its great worked really well cakes were very evenly baked.
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