Review on Regency Wraps Evenbake Strips, Set of 2 – Achieve Moist & Even Cakes Every Time! by Christine Rogers

Three identical 9 inch butter cakes baked in a non-convection oven with two different types of pans. Without going into too much detail, my findings: so if you're using dark cake pans (which tend to heat up too quickly), these strips really help slow down the baking process so the sides of your cake don't get hard and brown, before the middle comes out, a chance to get up. My cake was definitely flatter with the strips than without them. - If you're using light-colored baking sheets, these strips won't help as much and may require some baking time/temperature adjustments. I typically bake puff pastry in light-colored, thick-walled aluminum pans (9" x 2" round Parrish Magic Line Aluminum Baking Pan, to be exact) which absorb and distribute heat more slowly and evenly, and the strips MUCH slowly down that distribution . The cake baked too slowly and fell off because the baking powder cooked before the whites of the batter had a chance to set. I also had to bake this cake about 7 minutes longer to make the center and the cake ended up being dry and dense (but flat on top!). The second time I increased the baking temperature to 375F and that seemed to solve most of the issues I was having before. However, I stopped using the strips after these three test pies. Why? I've found that I can get perfectly good flat tops by simply rotating the batter-filled pan on the counter a few times just before baking so the batter builds up on the sides and starts over the middle. Just do not get carried away and turn the pan off the counter (of course, not to mention personal experience. Cough).