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

  • Silicone pie strap; eliminates dry, crusty edges; prevents doming
  • Ready to use straight out of the box; fits 9-inch round pans and 8-inch square pans
  • Made of silicone; dishwasher safe; oven safe up to 500-degree fahrenheit
  • Cake not only looks better, but tastes better

Product Description
Over the-years, how many times has that perfect cake-inch been not so perfect, because of dry and ugly brown edges? And, an unsightly top? What choice did you have? To cook a cake throughout, the edges would over cook. It made sense; it just was an ugly fact about baking a cake. But, with Rose’s Heavenly Cake Strip your cake will not dome and the edges will not brown, ever again. This heavenly-inch devise is easy to use, ready to use straight out of the box. It fits 9-inch round pans and 8-inch square pans. Simply place the silicone strip around the pan edges, add batter and bake. Voila. It’s that easy. Your cake will not only look better, but with moist edges, it’ll taste better. Made of silicone; dishwasher safe; oven safe up to 500 degrees Fahrenheit.

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

4 Responses to “Rose Levy Beranbaum Bakeware Rose’s Heavenly Cake Strip, Silicone”

  • 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.
    Rating: 2 / 5

  • 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!

    Rating: 5 / 5

  • Anne:

    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.
    Rating: 1 / 5

  • 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.
    Rating: 3 / 5

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