PMELevel Baking Belt for Round and Square Cake Pans, 32 x 2-inch, Gray

So in the interest of honesty, I used this and the damp paper towel in tinfoil method, and I can honestly say the paper towel in tinfoil worked better, maybe these are too thick I don't know but on comparison with both methods these came second, and yes I know these are more practical and you just wet them and pop them on, but the result from the other method is better but don't let me put you off them, they may be OK for you, I'll probably not use this again I'll stick with my tried and tested way for better results.

I wish I'd discovered these baking belts sooner, having learned of them from an instructional Youtube video. Using 8" baking tins the belts wrapped round the tins twice with nothing to spare. After soaking them in water and applying the belts, I had to adjust them to fit the middle of the pan exterior. Surprisingly, the cakes baked without a cone and the sides were the same colour as the centre of the cake. None of the cake was crunchy or hard. It's important to note that using belts means that a cake will bake from the centre and that the baking time should be increased by a couple of minutes.Delivery was on time and the belts come with instructions. I would definitely recommend these belts for anyone looking to bake layers, because baking with belts means that your cakes will rise but will not have peaks. You will never need to cut off the tops before stacking and if you weigh your cake tins and even the batter, you will end up with two identical, stackable cake layers.

I bought these baking strips together with the PME 8" x 2" straight sided baking tins. Having made the mistake of trying to use strips on tins that were slightly slanted, I did not want the same thing to happen again, so made a point of buying both 2 inch deep straight tins and the RECOMMENDED same brand 2" baking strips, which you would imagine would fit perfectly. WELL THEY DO NOT. The lip on the tins meant that the bands COULD NOT SIT FLAT against the sides of the tin, so consequently, my sponge STILL DOMED IN THE MIDDLE and I ended up having to cut and level the top AND bottom of it. These baking strips are therefore pointless. This is the second lot of strips I have bought (the Wilton brand was just as bad) How anyone is able to get level cakes from these things (as I see pictured on reviews is beyond me, as I have yet to manage it. SAVE YOUR MONEY.

Belts brown already after first use? I did follow instructions and my cakes were uneven unlike when I bake without belts I have a nice flat top. So actually it’s worst when you use the belts than if you don’t. Not die for purpose. Stupid invention. Just use a pan of water in the oven under the baking tin and it will give much better result. People are inventing things trying to fix what’s not broken. Again reviews are probably left by people making a compasión on purchases as I don’t believe I’m the only one who doesn’t find these useful land I’m not a novice baker

These cake strips are designed to prevent the edges of the cake tin getting much hotter than the centre of the tin and thus help prevent doming of cakes during baking. These strips work quite well and seem fairly durable. They don’t soak up a lot of water so would recommend not wringing them out much at all but instead just pressing them a little so they don’t drip when using them.